Hungarian Mushroom Soup

Hungarian Mushroom Soup is a creamy, savory, and earthy dish packed with umami flavor from fresh mushrooms, tangy sour cream, and smoky paprika. This comforting bowl of soup is perfect for cozy evenings or when I’m craving something hearty yet simple to make. The rich texture and deep flavors make it a standout among mushroom soups.

Why You’ll Love This Recipe

I love this soup because it combines the warmth of paprika with the velvety smoothness of sour cream and milk. It’s filling without being too heavy and makes for an easy lunch or dinner. Whether I’m serving it with crusty bread or on its own, it always hits the spot. Plus, it’s easy to customize, and I can make it vegetarian or add extra protein if I like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons unsalted butter

• 1 medium yellow onion, finely chopped

• 1 pound fresh white or cremini mushrooms, sliced

• 2 teaspoons dried dill

• 1 tablespoon sweet Hungarian paprika

• 1 tablespoon soy sauce

• 2 cups vegetable broth

• 1 cup whole milk

• 3 tablespoons all-purpose flour

• 1/2 cup sour cream

• 2 tablespoons fresh lemon juice

• 2 tablespoons fresh parsley, chopped (for garnish)

• Salt and freshly ground black pepper, to taste

Directions

1. I start by melting the butter in a large pot over medium heat.

2. I sauté the onions in the butter until they’re soft and translucent, about 5–7 minutes.

3. Then I add the mushrooms and cook them until they release their juices and become tender, which takes about 10 minutes.

4. I stir in the dill, paprika, and soy sauce, letting everything simmer for another 2 minutes to blend the flavors.

5. Next, I pour in the vegetable broth and bring the mixture to a gentle simmer.

6. While the soup is simmering, I whisk together the milk and flour in a small bowl until smooth, then slowly pour it into the soup while stirring constantly.

7. I cook the soup for another 10 minutes, stirring often, until it thickens.

8. I reduce the heat to low and stir in the sour cream and lemon juice. I make sure not to boil it at this point to avoid curdling.

9. I season with salt and pepper to taste, then ladle into bowls and sprinkle with fresh parsley before serving.

Servings and timing

This recipe makes about 4 servings. It takes approximately 10 minutes to prepare and 30 minutes to cook, so I have it on the table in about 40 minutes.

Variations

I sometimes switch it up by using different types of mushrooms like shiitake or portobello for a deeper flavor. If I want it creamier, I add more sour cream or even a splash of heavy cream. For extra protein, I stir in some cooked chicken or white beans. And if I prefer it vegan, I substitute plant-based butter, milk, and sour cream.

Storage/reheating

I store leftover Hungarian Mushroom Soup in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it over low heat on the stove, stirring occasionally. If it thickens too much, I add a splash of milk or broth. I don’t recommend freezing it because the dairy can separate and change the texture.

FAQs

What type of mushrooms work best for this soup?

I usually use white button or cremini mushrooms, but any fresh mushroom or combination of mushrooms will work well.

Can I make this soup gluten-free?

Yes, I can use a gluten-free flour blend or cornstarch instead of all-purpose flour to thicken the soup.

Is this soup vegetarian?

It is vegetarian as long as I use vegetable broth and avoid adding any meat.

Can I make this soup ahead of time?

Absolutely, I often make it a day ahead—it tastes even better the next day after the flavors have developed.

How do I prevent the sour cream from curdling?

I make sure the soup is not boiling when I stir in the sour cream, and sometimes I temper it by mixing a bit of the hot soup into the sour cream before adding it to the pot.

Conclusion

Hungarian Mushroom Soup is a flavorful, soul-warming dish I love to come back to. With its creamy texture and rich flavor, it’s satisfying on its own or paired with a slice of crusty bread. Whether I’m making it for a quick weeknight dinner or prepping a cozy meal for guests, it never disappoints.