This Hungarian Mushroom Soup is a warm and cozy bowl, where earthy mushrooms, sweet paprika and fresh dill bathe in a creamy and flavorful broth.
It’s the ultimate comfort food for chilly nights, or just anytime you want something delicious!
Although neither of us knew much about Hungarian cuisine growing up, since starting this culinary food blogging journey we’ve discovered that this central European country has some amazing food.
While those recipes set the bar high, this golden-colored soup certainly did not disappoint!
Why this Recipe Works
This Hungarian Mushroom Soup recipe is a standout for several reasons:
- Flavor Harmony: The combination of earthy mushrooms and sweet paprika creates a deep, rich flavor profile.
- Creamy Texture: The use of sour cream and whole milk in the soup provides a luxuriously creamy texture. This creaminess contrasts beautifully with the hearty mushrooms.
- Umami Depth: The addition of soy sauce, a less traditional ingredient in Hungarian cuisine, brings an extra layer of umami depth to the soup, enhancing the savory notes without overpowering the other flavors.
- Simple Yet Sophisticated: While the recipe is straightforward and easy to follow, the end result is a dish that feels sophisticated and indulgent. It’s a perfect example of how simple ingredients can be transformed into a dish with rich and complex flavors.
- Versatility: This soup can serve as a warming starter or a hearty main dish. It’s versatile enough to be paired with a variety of sides, from crusty bread to a fresh salad.
- Comforting Qualities: Lastly, the soup has a comforting, homely quality to it, making it ideal for cozy family dinners.
A Note About Paprika
For the most authentic flavors, you’ll want to use Hungarian sweet paprika. Although it may not be in your local supermarket, you should be able to find it in specialty stores. If all else fails, it is readily available online.
Don’t mistake or replace it with regular smoked paprika or plain paprika. Since it’s made of sweet red bell peppers, it doesn’t have any heat, and imparts a fruity, clean, peppery taste.
A good quality Hungarian Sweet Paprika is very crucial in achieving the signature Hungarian flavors.
For a complete list, along with exact measurements, see the recipe card at the end of the post. Here are the main things you’re going to need to make Hungarian mushroom soup.
- Mushrooms – Both crimini (baby bella) and button mushrooms work well. Crimini mushrooms have a slightly deeper flavor, while button mushrooms are milder. You could also mix different types of mushrooms for a more complex flavor profile.
- Butter – Adds richness and is essential for sautéing the onions and mushrooms. It also helps in making the roux, which thickens the soup.
- Onion – A key base flavor. Yellow onions become sweet and mellow when cooked. White onion works as well.
- Garlic – Fresh is always best. It’s important not to overcook it, as burnt garlic can turn bitter.
- All-Purpose Flour – Used to make the roux, which thickens the soup and gives it body.
- Paprika – The star spice of this dish.
- Chicken Broth – Forms the base of the soup. For a vegetarian option, vegetable broth can be substituted.
- Whole Milk – Contributes to the creamy texture of the soup.
- Soy Sauce – Adds depth and umami. It’s a non-traditional ingredient in Hungarian cuisine, but works well in this recipe.
- Fresh Dill – This herb is key in Hungarian cooking. It adds a fresh, slightly anise-like flavor that brightens the soup. If you can’t find fresh dill (though we really recommend you do), you can use ⅓ as much dried dill.
- Sour Cream – Adds tang and creaminess. It’s a staple in Hungarian cooking and is essential for the characteristic texture of this soup. We use regular, but you can use low fat for a lighter dish.
- Lemon Juice – Brings a touch of acidity, balancing the richness of the soup and enhancing its flavors.
How to Make Hungarian Mushroom Soup
1. Cook the veggies: Sauté the onion in butter until it becomes soft, then add garlic and mushrooms. Cook until the liquid from the mushrooms evaporates.
2. Create the roux: Melt a bit more butter in the pot, then add in flour and paprika. Mix well and cook for a couple of minutes.
3. Build the base: Add in chicken stock, milk, soy sauce, dill, salt and pepper.
Bring to a low simmer, reduce heat to medium-low, and cook covered for 10-15 minutes.
4. Finish the dish: Remove soup from heat. Stir in sour cream and lemon juice. Taste and adjust for salt and pepper.
5. Serve: Serve in bowls garnished with additional dill and sour cream.
This golden mushroom soup can serve both as an appetizer, side or main dish.
If serving as a main dish, we suggest a side of nice crusty bread, and perhaps a fresh salad to balance the richness.
Storage and Reheating
Hungarian mushroom soup refrigerates well for 3-4 days. First, allow it to cool completely, then transfer to an airtight container for refrigeration.
Reheat the soup in a pan on stovetop over medium heat until heated through.
We do not recommend freezing creamy soups, as the texture can change.
A Few Tips
- Paprika Quality: Use good quality paprika as it’s a central flavor in this soup. Hungarian paprika is ideal for authenticity.
- Sautéing the Mushrooms: If the mushrooms release a large amount of liquid, it may take a long time to evaporate, especially if using a deeper pot. To speed things up, you can remove the liquid to a bowl, then add it back in later with the broth. Note that it is important to either remove or evaporate the liquid in order to form the roux.
- Roux Consistency: When making the roux (flour and butter mixture), ensure it’s cooked for a couple of minutes to get rid of the raw flour taste, but be careful not to burn it.
- Gradual Liquid Addition: Add the broth and milk slowly, stirring constantly to prevent lumps and to integrate the roux smoothly into the liquid.
- Sour Cream Integration: To prevent curdling, temper the sour cream by mixing some hot soup into it before adding it to the pot. This gradually raises the temperature of the sour cream.
- Soup Consistency: If you prefer a thicker soup, you can increase the amount of flour in the roux. For a thinner soup, add more broth or reduce the flour slightly.
Give our easy and delicious Hungarian mushroom soup a try this soup season. You just might love it so much that it become a year-round staple!
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Hungarian Mushroom Soup, on our Gypsy Plate… enjoy!
- 4 Tbsp butter, divided
- 1 small yellow onion, diced
- 24oz mushrooms, sliced (crimini or button)
- 2 cloves garlic, finely chopped
- 3 Tbsp all-purpose flour
- 2 Tbsp paprika (see note 1)
- 3 cups chicken broth
- 1 cup whole milk
- 1 Tbsp soy sauce
- 1.5 Tbsp fresh dill
- ½ cup sour cream
- 1 Tbsp lemon juice
- salt, to taste
- pepper, to taste
- In a soup pot, melt 2 tablespoons butter over medium high heat. Add diced onion and sauté until it begins to soften.
- Add garlic and mushrooms. Cook, stirring from time to time, until the mushrooms release their liquid and it evaporates. (see note 2)
- Add remaining butter. Once it has melted, stir in flour and paprika. Stir and cook for 2-3 minutes.
- Gradually stir in chicken stock, milk, soy sauce, dill, salt and pepper.
- Bring to a low simmer, reduce heat to medium-low, and cook covered for 10-15 minutes.
- Remove soup from heat. Stir in sour cream (see note 3) and lemon juice. Taste and adjust for salt and pepper.
- Serve in bowls garnished with additional dill and sour cream.
- Hungarian paprika is sweeter than the typical paprika you find on grocery store shelves. If you cannot find Hungarian paprika in your supermarket, check specialty grocery stores, or order it online.
- If the mushrooms release a large amount of liquid, it may take a long time to evaporate, especially if using a deeper pot. To speed things up, you can remove the liquid to a bowl, then add it back in later with the broth. Note that it is important to either remove or evaporate the liquid in order to form the roux.
- To prevent curdling, temper the sour cream by mixing some hot soup into it before adding it to the pot. This gradually raises the temperature of the sour cream. Alternately, allow it to come to room temperature before adding to the soup.
- Leftovers can be refrigerated for 3-4 days in an airtight container. Reheat on stovetop over medium heat.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 243Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 41mgSodium 1038mgCarbohydrates 22gFiber 5gSugar 9gProtein 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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