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    Hungarian Mushroom Soup

    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!

    Hungarian Mushroom Soup is a cozy dish where earthy mushrooms cook in a flavorful golden, paprika laced broth. It's the epitome of comfort food.

    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.

    We absolutely love their Chicken Paprikash, and Hungarian Goulash is one of the most delicious stews you’ll ever eat.

    While those recipes set the bar high, this golden-colored soup certainly did not disappoint!

    Why this Recipe Works

    Like any other soup, this mushroom soup is very comforting and meant for cozy family dinners. It’s creamy and delicious with ingredients like sour cream and whole milk.

    Plus, it’s super simple and easy to make.

    Bowl of golden colored mushroom soup garnished with fresh dill and a dollop of sour cream.

    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. We ordered ours 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.

    Container of Hungarian paprika.

    Ingredients Notes

    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.
    • Butter – For sautéing the onions and mushrooms, as well as making the roux, which thickens the soup.
    • Onion – Yellow or white.
    • Garlic – We love our garlic.
    • All-Purpose Flour – Used to make the roux, which thickens the soup.
    • 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. 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. We use regular, but you can use low fat for a lighter dish.
    • Lemon Juice – For a touch of acidity.

    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.

    Mushrooms cooking in a white Dutch oven.

    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.

    Flour and paprika being added to the mushrooms.

    3. Build the base: Add in chicken stock, milk, soy sauce, dill, salt and pepper.

    Other ingredients being added into the pot.

    Bring to a low simmer, reduce heat to medium-low, and cook covered for 10-15 minutes.

    Soup prior to adding in the sour cream.

    4. Finish the dish: Remove soup from heat. Stir in sour cream and lemon juice. Taste and adjust for salt and pepper.

    Pot of soup after adding sour cream.

    5. Serve: Serve in bowls garnished with additional dill and sour cream.

    A blue bowl full of Hungarian golden mushroom soup.

    Serving Suggestions

    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.
    • Add Liquids Gradually: Add the broth and milk slowly, stirring constantly to prevent lumps and to integrate the roux smoothly into the liquid.
    • Sour Cream: 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.
    Hungarian Mushroom Soup is a cozy dish where earthy mushrooms cook in a flavorful golden, paprika laced broth. It's the epitome of comfort food.

    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!

    Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

    For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…

    Hungarian Mushroom Soup, on our Gypsy Plate… enjoy!

    Bowl of Hungarian mushroom soup atop the Gypsy Plate.

    Try these other great soups!
    Portuguese Bean Soup
    Chicken and Stars
    Finnish Salmon Soup
    Caldo de Res
    Sopa de Fideo
    Pasta Fazool
    Yakamein
    Sancocho

    Featured image for Hungarian mushroom soup recipe.

    Hungarian Mushroom Soup Recipe

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes

    Hungarian Mushroom Soup is a cozy dish where earthy mushrooms cook in a flavorful golden, paprika laced broth. It's the epitome of comfort food.

    Ingredients

    • 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

    Instructions

    1. In a soup pot, melt 2 tablespoons butter over medium high heat. Add diced onion and sauté until it begins to soften.
    2. Add garlic and mushrooms. Cook, stirring from time to time, until the mushrooms release their liquid and it evaporates. (see note 2)
    3. Add remaining butter. Once it has melted, stir in flour and paprika. Stir and cook for 2-3 minutes.
    4. Gradually stir in chicken stock, milk, soy sauce, dill, salt and pepper.
    5. Bring to a low simmer, reduce heat to medium-low, and cook covered for 10-15 minutes.
    6. Remove soup from heat. Stir in sour cream (see note 3) and lemon juice. Taste and adjust for salt and pepper.
    7. Serve in bowls garnished with additional dill and sour cream.

    Notes

    1. 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.
    2. 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.
    3. 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.
    4. Leftovers can be refrigerated for 3-4 days in an airtight container. Reheat on stovetop over medium heat.

    Nutrition Information
    Yield 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    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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