There’s something magical about a pot of Hungarian Mushroom Soup simmering on the stove. The aroma alone—earthy mushrooms mingling with sweet paprika and herbs—feels like a warm hug on a cold day. This soup isn’t just a delicious comfort food; it’s a bridge to generations of cozy kitchens across Eastern Europe, where this kind of dish has long been a staple during chilly winters.
Growing up, mushroom soup was one of those recipes that always made its way to the table when the days grew shorter and the scarves came out. It didn’t matter if it was a special holiday meal or just a Wednesday evening—this soup had a way of making everything feel a little bit more special. In many Hungarian households, it’s considered a nurturing, soulful dish—perfect after a day of hard work, or even better, a lazy Sunday at home.
What sets Hungarian Mushroom Soup apart from other mushroom soups is the paprika. This one ingredient gives the dish its unmistakable depth and signature warmth. In Hungary, paprika is more than a spice—it’s practically a national treasure. When added to mushrooms, sour cream, and a good broth, it transforms the soup into something velvety, rich, and totally unforgettable.
This recipe is my own twist on the traditional version, made with ingredients that are easy to find and steps simple enough for any home cook. Whether you’re looking for a hearty weeknight dinner or a starter that’ll impress guests, this soup delivers every single time.
Why You’ll Love This Recipe:
- Hearty and wholesome – It’s a full-bodied, creamy soup that fills you up in the most satisfying way.
- Quick and easy – Ready in under an hour, it’s a perfect option for busy weeknights.
- Budget-friendly – Made with pantry staples and affordable mushrooms, it’s easy on the wallet.
- Deep flavor – Paprika, dill, and sour cream come together to create a soup that’s layered with savory goodness.
- Vegetarian-friendly – It’s naturally meat-free (and easily adaptable for different diets).
INGREDIENTS YOU’LL NEED:
- 4 tablespoons butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dried dill
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon soy sauce
- 2 cups vegetable broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
HOW TO MAKE HUNGARIAN MUSHROOM SOUP:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Sauté the onions and mushrooms
In a large soup pot or Dutch oven, melt the butter over medium heat. Add in the chopped onions and cook for about 5 minutes, or until they’re soft and translucent. Stir in the sliced mushrooms and keep sautéing for another 8–10 minutes. The mushrooms will release their juices and begin to brown, filling your kitchen with that earthy, savory smell that signals something delicious is on the way.
Step 2: Season and simmer
Now it’s time to layer in the flavor. Sprinkle in the dill and sweet paprika, and add the soy sauce. Give everything a good stir to coat the mushrooms in all that lovely seasoning. Pour in the vegetable broth and let the soup come to a gentle simmer. Cover and let it cook for about 15 minutes so the flavors can mingle.
Step 3: Create the creamy base
In a small bowl or measuring cup, whisk together the milk and flour until smooth—this will help thicken the soup. Slowly pour the milk mixture into the soup while stirring constantly to avoid lumps. Keep the soup at a low simmer for about 10 minutes, allowing it to thicken to a silky consistency.
Step 4: Add the finishing touches
Remove the pot from the heat. Stir in the sour cream and lemon juice, which brighten and balance the richness of the soup. Sprinkle in the chopped parsley and season with salt and pepper to taste. Give it one last stir, and you’re ready to serve.
HELPFUL TIPS:
- Use a mix of mushrooms for extra depth—button mushrooms are great, but cremini or shiitake can add a more complex flavor.
- Don’t rush the sautéing step—browning the mushrooms brings out their full, savory richness.
- Whisk the milk and flour well before adding to the soup—this keeps it nice and smooth without any floury lumps.
- If you prefer a thicker soup, you can add an extra tablespoon of flour or reduce the broth slightly.
- For a dairy-free version, substitute dairy-free milk and sour cream. It still comes out rich and flavorful!
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegetarian
NOTES:
This soup makes excellent leftovers and tastes even better the next day as the flavors deepen. It’s perfect with a slice of crusty bread or a sprinkle of extra parsley on top. If you’re feeling fancy, a swirl of sour cream just before serving adds a beautiful finishing touch.
NUTRITIONAL INFORMATION: (Per serving, approximate)
- Calories: 210
- Protein: 6g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 6g
FREQUENTLY ASKED QUESTIONS:
Can I freeze Hungarian Mushroom Soup?
Yes! Let it cool completely and store it in a freezer-safe container. Just note that dairy-based soups can sometimes separate slightly when reheated—just stir well and reheat gently.
Can I make it vegan?
Absolutely. Use plant-based butter, unsweetened non-dairy milk (like oat or almond), and vegan sour cream. The flavor is still wonderfully rich.
Is it spicy?
Nope! Hungarian sweet paprika adds depth and warmth without heat. But if you love spice, a dash of hot paprika or crushed red pepper will kick it up.
Can I use fresh dill instead of dried?
You can! Use about 1 tablespoon of fresh dill in place of the 2 teaspoons of dried. Add it in toward the end of cooking for the best flavor.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. For freezing, let the soup cool fully, then store in freezer containers for up to 2 months. Thaw overnight in the fridge before reheating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Chinese Shrimp Noodle Soup
- Hearty Cajun Potato Soup
- Rotisserie Chicken Mushroom Soup
- Country French Garlic Soup
CONCLUSION
Hungarian Mushroom Soup is the kind of dish that brings people together—around the dinner table, wrapped in blankets, laughing over second helpings. It’s rich, soul-warming, and so easy to make that it might just become your new go-to soup for those gray days when you need something that feels like home. Whether it’s your first time trying a Hungarian recipe or a nostalgic return to familiar flavors, this soup is a reminder that comfort food can be simple, beautiful, and deeply satisfying.
Print
Hungarian Mushroom Soup
Description
There’s something magical about a pot of Hungarian Mushroom Soup simmering on the stove. The aroma alone—earthy mushrooms mingling with sweet paprika and herbs—feels like a warm hug on a cold day. This soup isn’t just a delicious comfort food; it’s a bridge to generations of cozy kitchens across Eastern Europe, where this kind of dish has long been a staple during chilly winters.
Growing up, mushroom soup was one of those recipes that always made its way to the table when the days grew shorter and the scarves came out. It didn’t matter if it was a special holiday meal or just a Wednesday evening—this soup had a way of making everything feel a little bit more special. In many Hungarian households, it’s considered a nurturing, soulful dish—perfect after a day of hard work, or even better, a lazy Sunday at home.
What sets Hungarian Mushroom Soup apart from other mushroom soups is the paprika. This one ingredient gives the dish its unmistakable depth and signature warmth. In Hungary, paprika is more than a spice—it’s practically a national treasure. When added to mushrooms, sour cream, and a good broth, it transforms the soup into something velvety, rich, and totally unforgettable.
This recipe is my own twist on the traditional version, made with ingredients that are easy to find and steps simple enough for any home cook. Whether you’re looking for a hearty weeknight dinner or a starter that’ll impress guests, this soup delivers every single time.
Ingredients
4 tablespoons butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill
1 tablespoon Hungarian sweet paprika
1 tablespoon soy sauce
2 cups vegetable broth
1 cup milk
3 tablespoons all-purpose flour
1/2 cup sour cream
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Instructions
Step 1: Sauté the onions and mushrooms
In a large soup pot or Dutch oven, melt the butter over medium heat. Add in the chopped onions and cook for about 5 minutes, or until they’re soft and translucent. Stir in the sliced mushrooms and keep sautéing for another 8–10 minutes. The mushrooms will release their juices and begin to brown, filling your kitchen with that earthy, savory smell that signals something delicious is on the way.
Step 2: Season and simmer
Now it’s time to layer in the flavor. Sprinkle in the dill and sweet paprika, and add the soy sauce. Give everything a good stir to coat the mushrooms in all that lovely seasoning. Pour in the vegetable broth and let the soup come to a gentle simmer. Cover and let it cook for about 15 minutes so the flavors can mingle.
Step 3: Create the creamy base
In a small bowl or measuring cup, whisk together the milk and flour until smooth—this will help thicken the soup. Slowly pour the milk mixture into the soup while stirring constantly to avoid lumps. Keep the soup at a low simmer for about 10 minutes, allowing it to thicken to a silky consistency.
Step 4: Add the finishing touches
Remove the pot from the heat. Stir in the sour cream and lemon juice, which brighten and balance the richness of the soup. Sprinkle in the chopped parsley and season with salt and pepper to taste. Give it one last stir, and you’re ready to serve.
Notes
This soup makes excellent leftovers and tastes even better the next day as the flavors deepen. It’s perfect with a slice of crusty bread or a sprinkle of extra parsley on top. If you’re feeling fancy, a swirl of sour cream just before serving adds a beautiful finishing touch.