There’s something incredibly comforting about a bowl of warm, creamy soup—and this Hungarian Mushroom Soup might just become your new cold-weather favorite. With rich mushrooms, fragrant paprika, a creamy broth, and a subtle tang from sour cream, it delivers deep, earthy flavors that are both cozy and satisfying.
The first time I made this soup was on a chilly Sunday afternoon. I had a fridge full of mushrooms and no real dinner plan. After a quick search, I came across Hungarian Mushroom Soup and decided to give it a try. I didn’t expect it to be anything special—just a way to use up ingredients. But the moment I tasted it, I knew it was going into our regular rotation.
It’s now a staple whenever the weather turns crisp. With just one pot and a handful of pantry staples, this soup fills your kitchen with mouthwatering aromas and your bowl with pure comfort.
Looking for more cozy dishes? Try my Stuffed Bell Peppers Recipe or hearty Mediterranean Baked Fish next!
Why You’ll Love This Hungarian Mushroom Soup
There’s a lot to love about this hearty dish:
- Rich and Creamy: Silky texture thanks to sour cream and a little flour.
- Deep, Savory Flavor: Earthy mushrooms + sweet Hungarian paprika = magic.
- Comforting & Cozy: A hug in a bowl on rainy or snowy nights.
- Budget-Friendly: Made with simple, affordable ingredients.
- Ready in 30 Minutes: Perfect for busy weeknights or lazy weekends.
It’s a vegetarian soup that feels luxurious, like something from a fancy café, but made easily at home.
Ingredients You’ll Need
Here’s what goes into this flavorful soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 lb mushrooms (cremini, white, or a mix), sliced
- 2 teaspoons fresh dill (or 1 tsp dried)
- 1 tablespoon Hungarian paprika
- 1 teaspoon soy sauce
- 2 tablespoons flour
- 2 cups vegetable broth
- 1 cup whole milk
- ½ cup sour cream
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish
This ingredient list keeps it simple but flavorful. If you can find sweet Hungarian paprika, it’s worth it for that authentic flavor boost.
How to Make Hungarian Mushroom Soup
Step 1: Sauté the Vegetables
In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the mushrooms and cook until they release their moisture and start to brown—about 8–10 minutes.
Step 2: Add Flavor
Add the dill, paprika, soy sauce, and a pinch of salt and pepper. Stir and let the spices bloom for 1–2 minutes.
Step 3: Make it Creamy
Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste. Slowly pour in the vegetable broth while stirring to prevent lumps. Add the milk and bring to a gentle simmer. Let cook for about 10–15 minutes until thickened.
Step 4: Finish with Sour Cream
Turn off the heat and stir in the sour cream and lemon juice. Taste and adjust seasoning if needed. Don’t boil after adding sour cream to keep it smooth.
Step 5: Garnish and Serve
Ladle into bowls and sprinkle with fresh parsley. Serve with crusty bread for dipping and enjoy every creamy bite!
Tips for the Best Hungarian Mushroom Soup
- Use a Mix of Mushrooms – Try cremini, shiitake, or even wild mushrooms for deeper flavor
- Paprika Matters – Use authentic Hungarian paprika if possible—it’s slightly sweet and complex
- Don’t Skip the Lemon Juice – Adds brightness to balance the creamy base
- Add Sour Cream Off Heat – Prevents curdling and keeps the soup silky
- Garnish Generously – Chopped parsley or a swirl of extra sour cream makes it look and taste amazing
How to Serve Hungarian Mushroom Soup
This soup is hearty enough to be a full meal, but here are a few perfect pairings:
- Crusty artisan bread or garlic toast
- A crisp green salad with lemon vinaigrette
- Grilled cheese sandwich or buttery croissant
- Roasted potatoes for an extra filling side
Serve it in a cozy bowl, light a candle, and enjoy a comforting European-style dinner at home.
Variations and Substitutions
Want to switch things up? Try these tasty ideas:
- Make it Vegan: Use vegan butter, plant-based milk, and dairy-free sour cream
- Add Protein: Toss in cooked chicken, white beans, or lentils for more staying power
- Spicy Kick: Add a pinch of cayenne or a few chili flakes
- Low-Carb: Replace flour with a small amount of xanthan gum or skip thickening altogether
- Herb Twist: Add thyme or tarragon for a flavor twist
This soup is as flexible as it is flavorful.
Storage and Reheating
Hungarian Mushroom Soup keeps beautifully:
- Refrigerate: Store in an airtight container for up to 4 days
- Reheat: Warm gently on the stove or in the microwave, stirring occasionally
- Freezing: You can freeze it, but sour cream may change texture—stir well when reheating
Pro tip: Make a double batch and freeze half for a quick, cozy meal down the line.
Frequently Asked Questions
Can I use canned mushrooms?
Fresh mushrooms are highly recommended for the best flavor and texture, but in a pinch, canned mushrooms will work—just drain well.
What makes this “Hungarian”?
The use of Hungarian paprika and dill are key to its origin and flavor.
Can I make this gluten-free?
Yes! Use a gluten-free flour blend or thicken with cornstarch slurry.
Is this soup spicy?
Not at all—it’s mild and savory, but you can add a little heat if desired.
Final Thoughts
There’s a reason Hungarian Mushroom Soup has stood the test of time—it’s warm, flavorful, and feels like a bowlful of love. Whether you’re feeding a crowd, meal-prepping for the week, or just craving something rich and comforting, this soup hits the spot every time.
Make it once, and it might just become your favorite soup too. Pair it with warm bread, your favorite cozy sweater, and a quiet evening—and you’ve got yourself the perfect night in.
Hungarian Mushroom Soup
Ingredients
Method
- In a large soup pot, heat butter and olive oil over medium heat. Add onions and cook for about 5 minutes until soft. Stir in the sliced mushrooms and cook for another 8–10 minutes, until the mushrooms release their moisture and begin to brown.
- Sprinkle in the paprika and soy sauce. Stir well to coat the mushrooms. Add flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the broth while stirring to avoid lumps. Bring to a simmer and let it cook for 10 minutes. Add the milk and stir well to combine. Simmer for another 5 minutes.
- Reduce heat to low and stir in sour cream and lemon juice. Do not let it boil. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh dill or parsley and a dollop of sour cream.
Notes
- For a richer flavor, use a mix of mushrooms like cremini, shiitake, or portobello.
- Make it vegan by using plant-based butter, milk, and sour cream.
- Hungarian sweet paprika is essential for authentic flavor—avoid substituting with hot or smoked unless desired.
- Store leftovers in the fridge for up to 3 days. Reheat gently without boiling.
