If you’re craving a hug in a bowl, Hungarian Mushroom Soup is about to become your new favorite comfort food. This rich, creamy soup combines earthy mushrooms, sweet paprika, and a kiss of dill for a flavor that’s both cozy and exotic. Whether you’re seeking a satisfying vegetarian dish or a soul-warming starter, this recipe brings the heart of Eastern Europe right to your kitchen—no passport required!
Ingredients You’ll Need
The beauty of Hungarian Mushroom Soup lies in its simplicity. Each ingredient is chosen with care, bringing its own touch of magic to the pot. From the depth of the mushrooms to the brightness of fresh parsley, every component works in harmony to create a soup that’s both easy to make and impossible to forget.
- Butter: The foundation for sautéing, butter adds a rich, silky base to the soup.
- Onion (1 medium, finely chopped): Sweet and aromatic, onion creates a savory background for all the other flavors.
- Mushrooms (1 pound, cremini or white button): The star of the show! These lend an earthy, meaty texture and deep flavor.
- Dried dill weed (2 teaspoons): Dill brings a subtle brightness and a classic Hungarian flair.
- Paprika (1 tablespoon, preferably Hungarian sweet): This gives the soup its iconic color and gentle warmth—don’t skip it!
- Soy sauce (1 tablespoon): A little umami boost that enhances the mushroom richness.
- Vegetable or chicken broth (2 cups): This forms the flavorful liquid base—choose veggie broth for a vegetarian version.
- Whole milk (1 cup): For creaminess and a lush mouthfeel, whole milk is ideal.
- All-purpose flour (2 tablespoons): Helps thicken the soup just enough for that comforting texture.
- Sour cream (1/2 cup): Adds tang and creaminess, making every spoonful irresistible.
- Lemon juice (1 tablespoon): A splash of acidity lifts all the flavors and balances the richness.
- Salt and black pepper (to taste): Essential for seasoning—taste as you go!
- Fresh parsley, chopped (2 tablespoons, for garnish): A fresh, herby finish for color and brightness.
How to Make Hungarian Mushroom Soup
Step 1: Sauté the Onions and Mushrooms
Start by melting the butter in a large pot or Dutch oven over medium heat. Add the finely chopped onions and sauté for about 5 to 6 minutes, until they’re soft and translucent. This gentle cooking brings out their sweetness without browning. Next, toss in the sliced mushrooms. Cook them for 8 to 10 minutes, stirring occasionally, until they release their liquid and begin to take on a golden brown hue. This step is where your kitchen starts to smell absolutely amazing!
Step 2: Add the Spices and Broth
Sprinkle in the dried dill weed, sweet paprika, and soy sauce, stirring to coat the mushrooms and onions in all that spice. This is where Hungarian Mushroom Soup gets its signature color and depth. Pour in the vegetable or chicken broth, bring the pot to a gentle simmer, and let everything cook together uncovered for 10 minutes. The flavors will start to meld and deepen as the soup simmers.
Step 3: Thicken the Soup
In a separate bowl, whisk the flour into the whole milk until completely smooth—no lumps allowed! Slowly pour this milk mixture into the simmering soup while stirring constantly. Continue simmering for another 5 to 7 minutes. The soup will gently thicken, becoming creamy but not heavy. This step is crucial for creating that perfect, velvety texture.
Step 4: Add the Finishing Touches
Reduce the heat to low and stir in the sour cream and lemon juice. These final additions brighten and enrich the soup, balancing the flavors beautifully. Season with salt and black pepper to taste. At this stage, it’s important to heat the soup gently—avoid boiling, as you want the sour cream to stay smooth and silky.
Step 5: Serve and Garnish
Ladle the hot Hungarian Mushroom Soup into bowls and sprinkle generously with chopped fresh parsley. For an extra indulgent touch, add a dollop of sour cream or serve with a slice of crusty bread to soak up every last drop. Your cozy bowl of goodness is ready to be enjoyed!
How to Serve Hungarian Mushroom Soup
Garnishes
A sprinkle of fresh parsley is the classic choice for topping Hungarian Mushroom Soup, adding a pop of color and a burst of freshness. For extra creaminess, a spoonful of sour cream swirled on top looks beautiful and tastes divine. A light dusting of paprika creates a dramatic finish that hints at the soup’s bold flavor.
Side Dishes
This soup pairs perfectly with thick slices of freshly baked crusty bread, ideal for dipping and scooping up every bit of that creamy broth. For a heartier meal, serve alongside a crisp green salad dressed simply with lemon and olive oil. If you’re feeling extra cozy, try it with a warm cheese scone or a slice of rustic rye bread.
Creative Ways to Present
Elevate your Hungarian Mushroom Soup by serving it in individual bread bowls for a show-stopping presentation. For an elegant starter, ladle the soup into small mugs or demitasse cups and top each with a petite sprig of dill. You can also drizzle a little truffle oil or add sautéed wild mushrooms on top for an upscale twist.
Make Ahead and Storage
Storing Leftovers
Hungarian Mushroom Soup stores beautifully in the fridge. Simply let the soup cool to room temperature, then transfer it to an airtight container. It will keep well for up to 3 days, and the flavors deepen as it sits, making leftovers even more delicious!
Freezing
If you’d like to freeze your soup, hold off on adding the sour cream and lemon juice until reheating. Ladle the cooled soup (without dairy) into freezer-safe containers, leaving a little space for expansion. When ready to enjoy, thaw in the fridge overnight, warm gently, then stir in the dairy for that signature creamy finish.
Reheating
To reheat, pour the soup into a saucepan and warm over low heat, stirring frequently. Avoid boiling, as this can cause the sour cream to separate. If the soup thickens too much in the fridge, simply add a splash of broth or milk to loosen it up to your desired consistency.
FAQs
Can I use different types of mushrooms?
Absolutely! While cremini or white button mushrooms are traditional, feel free to experiment with a mix of wild mushrooms, shiitake, or portobello for a deeper, earthier flavor. The more variety, the more complex your Hungarian Mushroom Soup will taste.
Is there a way to make this soup gluten-free?
Yes, simply swap out the all-purpose flour for a gluten-free flour blend or use cornstarch as your thickener. The soup will still be creamy and delicious, just friendly for those avoiding gluten.
Can I make Hungarian Mushroom Soup vegan?
You sure can! Use plant-based butter and milk, swap the sour cream for a vegan alternative, and choose vegetable broth. The soup will retain its wonderful flavor and creamy texture without any dairy.
What makes Hungarian Mushroom Soup different from other mushroom soups?
It’s all about the distinctive flavors of sweet paprika and dill, which give this soup its unmistakable Eastern European character. The combination of tangy sour cream and rich mushrooms makes it stand out from the usual creamy mushroom soups.
Can I blend the soup for a smoother texture?
Definitely! If you prefer a creamier, smoother soup, use an immersion blender to puree part or all of the soup before adding the sour cream. This technique creates a luxurious texture while still showcasing the hearty mushroom flavor.
Final Thoughts
There’s nothing quite like a steaming bowl of Hungarian Mushroom Soup to turn an ordinary evening into something special. I hope you’ll give this recipe a try and share it with those you love—because everyone deserves a taste of comfort, coziness, and a little bit of Hungarian magic!
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Hungarian Mushroom Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Hungarian Mushroom Soup is a creamy, comforting dish bursting with earthy mushrooms, fragrant dill, and the warm sweetness of Hungarian paprika. Perfect as a cozy appetizer or light meal, it combines tender mushrooms simmered in a flavorful broth with a smooth sour cream finish. Easy to make on the stovetop, this vegetarian soup captures authentic Eastern European flavors that are both rich and satisfying.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 pound mushrooms, sliced (cremini or white button)
- 2 teaspoons dried dill weed
- 1 tablespoon paprika (preferably Hungarian sweet paprika)
- 1 tablespoon soy sauce
- 2 cups vegetable or chicken broth
Thickening & Creaminess
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- 1 tablespoon lemon juice
Seasoning & Garnish
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté Onions: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onions and sauté for 5–6 minutes until they become soft and translucent, releasing their sweetness.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 8–10 minutes, stirring occasionally. The mushrooms will release their liquid and begin to brown, enhancing the soup’s depth of flavor.
- Add Spices and Broth: Stir in the dried dill, sweet Hungarian paprika, and soy sauce evenly. Then pour in the vegetable or chicken broth. Bring the mixture to a simmer and cook uncovered for 10 minutes to develop the flavors.
- Prepare Milk-Flour Mixture: In a separate bowl, whisk the all-purpose flour into the whole milk until smooth with no lumps. Slowly pour this mixture into the simmering soup while stirring constantly, then continue to simmer for another 5–7 minutes until the soup thickens slightly.
- Finish with Sour Cream and Lemon: Reduce the heat to low. Stir in the sour cream and lemon juice carefully, ensuring not to boil the soup afterward to prevent curdling. Season with salt and black pepper to your taste.
- Serve: Ladle the finished soup into bowls, garnish with freshly chopped parsley, and serve hot. For an extra treat, accompany with crusty bread or an additional dollop of sour cream.
Notes
- For a creamier texture, blend part of the soup before adding the sour cream.
- To make this soup gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch.
- Use vegetable broth to keep the soup vegetarian.
- Adjust paprika quantity according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 7g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
