There’s something undeniably comforting about a warm bowl of Hungarian Mushroom Soup—a deeply-flavored, creamy soup that highlights the earthy richness of mushrooms with a gentle kick of paprika and a tangy finish from sour cream and dill. This classic Eastern European dish is simple yet packed with flavor, delivering a perfect balance of savory, tart, and herby notes in every spoonful. If you crave a cozy, crowd-pleasing dinner, this soup is sure to become a new staple in your kitchen.

Hungarian Mushroom Soup Recipe - Recipe Image

Ingredients You’ll Need

This delightfully rustic soup is built from humble, fresh ingredients that work together to create something truly memorable. Each one plays a role, whether it’s bringing richness, color, or that signature Hungarian Mushroom Soup flavor.

Mushrooms: The heart of this soup—use cremini or white button for a mild flavor, or blend with wild mushrooms for depth.
Onion: Sautéed onion gives a sweet, savory base that rounds out the soup’s earthiness.
Butter: Essential for sautéing and adding a velvety mouthfeel to the broth.
Flour: Just a touch creates thick, luscious body without overwhelming the texture.
Hungarian Paprika: This is not optional—opt for authentic Hungarian sweet paprika for smoky, mildly spicy warmth.
Dried Dill Weed: Dill brightens everything with a distinct herbal freshness; adjust to your preference.
Vegetable or Chicken Broth: Use a good quality broth as the foundation for all those beautiful flavors.
Soy Sauce: A little splash adds a surprising depth and umami kick—don’t skip it!
Milk: This keeps the soup creamy yet light; whole milk is best for richness.
Sour Cream: Brings tang and extra creaminess, a must for classic Hungarian Mushroom Soup.
Lemon Juice: A quick squeeze at the end brightens all the flavors for perfect balance.
Fresh Parsley: Adds a pop of green and a finishing herbal note.
Salt and Pepper: Adjust to taste so every bite sings.

How to Make Hungarian Mushroom Soup

Step 1: Sauté the Onions and Mushrooms

Start by melting the butter in a large pot over medium heat. Add the chopped onions and cook them gently until they’re soft and translucent, about 5 minutes. Toss in the sliced mushrooms and give everything a good stir. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown—around 10 minutes. This step draws out the best of the mushrooms and creates that savory foundation you want in Hungarian Mushroom Soup.

Step 2: Build the Flavor Base

Sprinkle the flour over the mushroom mixture and stir well to coat. This helps thicken the soup later without any clumping. Add the Hungarian paprika and dried dill weed, stirring until the spices are fragrant. You’ll notice the color deepen and the kitchen begin to smell irresistible! Stir in the soy sauce for that deep umami boost that makes this soup unforgettable.

Step 3: Add the Broth and Simmer

Slowly pour in your broth, scraping up any tasty bits stuck to the bottom. Bring the mixture to a gentle simmer, then let it bubble away uncovered for 15-20 minutes. You’re looking for the flavors to meld and intensify while the soup thickens slightly—this is where Hungarian Mushroom Soup develops its signature richness.

Step 4: Finish with Creamy Goodness

Reduce the heat to low. Stir in the milk and continue to heat gently, being careful not to let the soup boil. Finally, whisk in the sour cream and a squeeze of fresh lemon juice. Taste and adjust the salt, pepper, and lemon as needed. The soup should be creamy, tangy, and savory, all at once. Just before serving, sprinkle in the chopped parsley for freshness and color.

How to Serve Hungarian Mushroom Soup

Garnishes

Elevate each bowl by topping with a dollop of extra sour cream, a generous sprinkle of chopped fresh dill or parsley, and a pinch more sweet paprika. These finishing touches bring out all the wonderful flavors and add a beautiful burst of color—because we eat with our eyes, too!

Side Dishes

Crusty bread is practically mandatory here, ready to dunk and scoop up every last bit of that creamy goodness. Try it with garlic-rubbed baguette slices, buttery soft rolls, or even a side of fluffy rice for a satisfying, complete meal. A simple green salad with a sharp vinaigrette balances the richness of the soup perfectly.

Creative Ways to Present

Serve Hungarian Mushroom Soup in hollowed-out bread bowls for a showstopping presentation at a dinner party, or pour it into small cups for a cozy appetizer. Swirl in extra sour cream or drizzle herb-infused oil on top for a gourmet touch. For a rustic feel, use earthenware or soup crocks; your guests will be swooning before the first spoonful.

Make Ahead and Storage

Storing Leftovers

Hungarian Mushroom Soup keeps beautifully in the fridge—simply allow it to cool, then store in an airtight container for up to 4 days. The flavors only deepen with time, making next-day leftovers even tastier.

Freezing

If you want to save some for later, let the soup cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. For best results, hold off on adding the sour cream until after reheating, as dairy can sometimes separate when frozen and thawed.

Reheating

To reheat, gently warm the soup in a saucepan over low heat until steaming hot but not boiling. If it’s thickened in the fridge, stir in a splash of broth or milk to reach your desired consistency. Stir in sour cream just before serving to restore that rich, velvety finish.

FAQs

Can I use different types of mushrooms in Hungarian Mushroom Soup?

Absolutely! While cremini and button mushrooms are classic, you can mix in wild varieties like shiitake or porcini for even more flavor and aroma. The soup is a great canvas for whatever mushrooms you have on hand.

Is this soup vegetarian?

Yes, if you use vegetable broth and check that your soy sauce is vegetarian, this soup is completely meat-free. For a vegan version, use plant-based milk and vegan sour cream—just as delicious!

How spicy is Hungarian Mushroom Soup?

Hungarian Mushroom Soup should have a gentle, warming heat from the paprika, but it won’t be overwhelmingly spicy. If you’re sensitive or love spice, choose a mild or hot paprika accordingly, and feel free to adjust the quantity to your taste.

Can I make Hungarian Mushroom Soup ahead for a party?

Definitely! This soup not only holds its flavor but actually improves as it sits. Prepare it a day or two ahead, refrigerate, then just reheat gently before serving. Add fresh parsley and extra sour cream to garnish just before bringing it to the table.

What if I don’t have sour cream?

If you’re out of sour cream, you can substitute plain Greek yogurt for a similar tangy creaminess. Regular cream or crème fraîche also work in a pinch, though they’re a bit milder in flavor.

Final Thoughts

If you’ve never tried Hungarian Mushroom Soup, now’s your chance to fall in love with a bowl of pure coziness. This recipe is easy enough for a weeknight dinner but special enough to serve guests. Give it a whirl—you’ll be savoring spoonful after comforting spoonful, and maybe even coming back for seconds!

Hungarian Mushroom Soup Recipe