This creamy Hungarian Mushroom Soup is made with fresh mushrooms, aromatic dill, and sweet Hungarian paprika. It is one of our favorite mushroom soups and one every mushroom lover should try. The unique flavors blend together like a fine-tuned instrument.
Ingredient Notes and Substitutions
- Butter: unsalted or salted. If using salted butter, reduce the amount of added salt.
- Mushrooms: Fresh mushrooms are one of the primary stars in this dish. Mushroom soup with cremini mushrooms is always super yummy because they have a rich, complex depth of flavor. However, you can use white button mushrooms with good results. I use a 50/50 mix.
- Dill: fresh is best, if available
- Paprika: Hungarian sweet paprika, not to be confused with smoked paprika. If your store does not explicitly carry Hungarian paprika, Amazon has several choices. If you want a little kick, purchase sweet and spicy Hungarian paprika.
- Broth: vegetable, chicken or beef
- Milk: preferably whole
- Sour cream: use full-fat
How to make Hungarian Mushroom Soup
First, melt the butter in a Dutch Oven or soup pot over medium heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are browned. Then reduce the heat to low and add the dill and paprika, cooking for 1 minute while stirring constantly. Sprinkle the flour over the vegetable mixture and cook for 2 minutes while stirring.
Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 15 minutes or until thickened. Remove the pot from the heat and whisk in the milk, sour cream, and lemon juice. Season with kosher salt and fresh ground black pepper to taste. Serve promptly, garnished with chopped fresh parsley and a dollop of sour cream in each bowl.
Preparation Tips
- Garnish with chopped fresh Italian parsley, a dollop of sour cream, crostini, chopped fresh dill, or sautéed mushrooms.
- Bring the milk and sour cream to room temperature. This can be done easily in the microwave in 10-second increments until warm. Don’t overheat the sour cream, or you will change the structure. Or just plan and leave the milk and sour cream on the counter for 30-60 minutes.
- Remove the soup from the heat before whisking in the sour cream. You don’t want it to separate. Do not boil the soup after adding the sour cream. It is best at that point to serve the soup.
Serving Suggestions
- Crostini
- Tomato Salad
- Crusty Bread
- Roasted potatoes
- Dinner rolls
- Hungarian Cucumber Salad
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat or in the microwave at a reduced power. Because of the sour cream in this soup, I do not recommend freezing it.
More Mushroom Recipes
Hungarian Mushroom Soup Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion chopped
- 2 lbs. cremini or white button mushrooms sliced
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
- 1 tablespoon Hungarian sweet paprika
- 3 tablespoons flour
- 3 cups vegetable broth or chicken broth
- 1 tablespoon soy sauce low sodium
- 1 cup milk (preferably whole milk at room temperature
- ½ cup sour cream plus more for garnish
- 2 teaspoons lemon juice
- Kosher salt and freshly ground black pepper to taste
- Chopped fresh Italian parsley garnish
Instructions
- Melt the butter in a Dutch Oven or soup pot over medium high heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are browned.
- Reduce the heat to low. Add the dill and paprika cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while stirring.
- Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 10-15 minutes or until thickened.
- Remove from the heat and whisk in the milk, sour cream, and lemon juice. Season with kosher salt and fresh ground black pepper to taste. Serve promptly garnished with chopped fresh parsley and a dollop of sour cream.
Notes
- Garnish with chopped fresh Italian parsley, a dollop of sour cream, crostini, chopped fresh dill, or sautéed mushrooms.
- Bring the milk and sour cream to room temperature. This can be done easily in the microwave in 10-second increments until warm. Don’t overheat the sour cream, or you will change the structure. Or just plan and leave the milk and sour cream on the counter for 30-60 minutes.
- Remove the soup from the heat before whisking in the sour cream. You don’t want it to separate. Do not boil the soup after adding the sour cream. It is best at that point to serve the soup.
Nutrition
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Karen
WOW
my paprika was technically expired, and my mushrooms were shiitakes and king oysters…
AND THIS WAS STILL THE BEST DAMN SOUP I’VE EVER EATEN
thank you so much for sharing this recipe!!
Beth Pierce
Awesome! So glad that you liked it. You made my day!
Richard Fisher
I have indulged in many of your recipes. I must say this is the absolute best mushroom soup I have had .
Thankyou so much for this .
Beth Pierce
That is awesome. I am so glad that you liked it, Richard. Have a wonderful day!
Sonia Seivwright
I love how creamy the soup was. Perfect for the winter season in Scotland.
Kristy Bullard
So good! Love all the flavor combinations with the dill and the paprika. This is perfect with some garlic bread.
Beth Pierce
Thanks, Kristy! So glad that you liked it!
Fransic verso
Wow, it was really good, and I had never tried Hungarian food in my life. I will make this again soon
Brian
While I don’t typically put the terms Hungarian and food together, this sounds like something I’d enjoy. I love mushrooms.
Alita
If you’re craving something soul-warming and simple, then this Hungarian soup is perfect. My whole family loved it too.
Beth Pierce
Thanks, Alita! So glad that you liked it!
briannemanzb
Mushrooms are the savory stars of this creamy, satisfying Hungarian mushroom soup. I loved it.
Whitney Stewart
Yum! I’m always in the mood for soup; especially when the weather gets colder! This is a great soup. I am so glad that I tried it.
Adrienne
Have not tried this soup yet but all your recipes look delicious can’t wait to try! I love soup.
Beth Pierce
Thanks, Adrienne! Enjoy!