A creamy Hungarian Mushroom Soup made with fresh mushrooms, aromatic dill, and sweet Hungarian paprika. This is one of our favorite mushroom soups and one every mushroom lover should try. The unique flavors in this soup blend together like a fine-tuned instrument.
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 continue cooking for 2 minutes while stirring.
Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 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 in each bowl.
Recipe Notes
- Fresh mushrooms are one of the primary stars in this dish. Mushroom soup is always supper yummy with cremini mushrooms (also known as Baby Bella mushrooms) 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.
- The other star of the show is Hungarian sweet paprika, not to be confused with smoked paprika. If your store does not specifically carry Hungarian paprika, there are several choices on Amazon. If you want a little kick, purchase sweet and spicy Hungarian paprika.
- 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 very easily in the microwave in 10-second intervals. Don’t overheat the sour cream, or you will change the structure. Or just plan ahead 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. In fact, it is best at that point to serve the soup.
- Beef broth or vegetable stock can be used as well
- 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.
What to serve with Hungarian Mushroom Soup
- Crostini
- Tomato Salad
- Crusty Bread
- Roasted potatoes
- Fried bread
- Hungarian Cucumber Salad
More mushroom recipes to try
Hungarian Mushroom Soup
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
- Fresh mushrooms are one of the primary stars here. Mushroom soup is always supper yummy with cremini mushrooms (also known as baby bella mushrooms) because they have a rich complex flavor. However you can use white button mushrooms with good results. I use a 50/50 mix.
- The other star of the show is sweet Hungarian paprika not to be confused with smoked paprika. If your store does not specifically carry Hungarian paprika there are several choices on Amazon. If you want a little kick purchase sweet and spicy Hungarian paprika.
- Garnish with chopped fresh Italian parsley, a dollop of sour cream, crostini, chopped fresh dill, or simply sautéed mushrooms.
- Bring the milk and sour cream to room temperature. This can be done very easily in the microwave in 10 second intervals. Don't overheat the sour cream or you will change the structure. Or just plan ahead 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. In fact it is best at that point to serve the soup.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove top 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.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Elif
I am in love with this! you should open a youtube channel and upload your recipe videos there!
Beth Pierce
Thank you. Elif!
Kathy Sarosdy
The soup was unbelievably delicious. I would adjust the prep time to one hour because of all the chopping and measuring. You have to do all that before you even start and there’s no way that you can wash and slice 2 pounds of mushrooms in 10 minutes, not to mention all the other things, so it took a while, but wow! was it worth it!
Beth Pierce
Thanks Kathy! So glad that you liked the Mushroom Soup. It is a favorite of mine!
Karen
One of the best soups I’ve eaten. I LOVE it! We make a Polish mushroom borscht for Christmas Eve. Very similar but I think I like this one better…..sorry ancestors
Beth Pierce
LOL! You are cracking me up! So glad that you liked it Karen!
Eva
I love mushrooms but I’m lactose intolerant can you suggest alternative ingredients for the milk and or the sour cream
Beth Pierce
I am sorry, Eva! I have not tested it any other way. Perhaps the readers have.
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!
Dawn
Love this soup. Husband even loves it. Does this freeze well? Is there a special way it can be frozen? Hate to waste even one bite.
Beth Pierce
Thanks, Dawn! Cool completely before freezing. Freeze in a sturdy freezer container or a freezer bag for up to 2 months.
nancy
i love this mushroom soup with dill and paprika! It was so creamy and full of flavour! I will definitely make it again!
Beth Pierce
Thanks Nancy! So glad that you enjoyed it!
Beti | easyweeknightrecipes
I love the flavors in this soup!! It was so tasty and everyone loved it!
katerina @ diethood.com
Hands down my favorite soup! It was incredibly delicious! Thanks for the great recipe!
Suja md
Outstanding recipe thanks so much! tasted so good! I will definitely make it again!
Jessie
I had a pile of mushrooms staring at me from the fridge that I had zero idea what to do with – so glad I found this recipe! I love the little bit of spice you get from the paprika – it makes this soup feel really cozy and gives it something extra.
Beth Pierce
Thanks Jessie! I am glad that you put those mushrooms to good use and that you enjoyed the soup!
Aimee Mars
Bookmarking this! Can’t wait to add to my soup recipe book!
Erin | Dinners, Dishes and Dessert
This was absolutely fantastic. Thanks for the great recipe!
Sandra
I love mushrooms and this is definitely a must try! Such a total comfort food!
Amanda
My husband loves mushrooms, so, I know he will love this. Thank you for sharing!
Beth Pierce
My pleasure! Enjoy!!