A rich and creamy Hungarian Mushroom Soup featuring fresh herbs and earthy mushrooms. This soup is easy to make and so, so satisfyingly delicious!
Wondering what makes this a Hungarian mushroom soup rather than a classic cream of mushroom soup? It’s all about the seasonings!
Hungarian style mushroom soup is flavored with dill, thyme, and paprika, which is what gives it its unique flavor and rich brown color.
A bit of sour cream makes this soup extra creamy, plus adds a savory, tangy flavor that might remind you of beef stroganoff.
We have so many easy and tasty soup recipes here, so be sure to check out all of them! I think you’ll especially love my other creamy soups, like Creamy Chicken Florentine Soup, Creamy Chicken and Mushroom Soup, Cream of Broccoli Soup, and Cream of Onion Soup.
Rich and Creamy Mushroom Soup Recipe
- Amazing Flavors – This soup will hit every one of your tastebuds with savory, salty, sweet, and umami flavors.
- Wonderfully Creamy – Flavor is key, but the texture of this creamy soup is almost just as important. We’ll thicken the broth with a bit of flour and milk to make it perfectly smooth and silky.
- Quick and Easy – Once you’ve prepped your soup ingredients, you can have this recipe ready to serve in just about 30 minutes!
Ingredients for Hungarian Mushroom Soup
Here’s what you need to make this delicious vegetarian soup:
Complete list of ingredients and amounts can be found in the recipe card below.
- Mushrooms: Cremini mushrooms have a richer flavor than white button mushrooms, so they’re perfect for this savory mushroom soup. Slice them fairly thinly after washing them briefly under cold running water.
- Milk and Flour: We’ll stir these two ingredients together to make a slurry that will thicken the soup and make it wonderfully creamy.
- Vegetable Stock: I always have homemade veggie stock in the freezer, and using it here makes this recipe vegetarian. You can also use beef broth if you’d like to make a mushroom soup with a meatier flavor.
- Paprika: If you have Hungarian paprika, this is the perfect recipe for it! Regular common paprika works well too though.
- Dill and Thyme: Fresh herbs make all the difference in this soup. Chop them finely before adding them to the soup. If you can’t find fresh dill, you can use double the amount of dried dill weed instead.
- Sour Cream and Lemon Juice: Added after the soup is cooked to add more creaminess and tang.
How To Make Hungarian Mushroom Soup
- Saute Onions: In a large Dutch oven or soup pot, melt butter over medium heat. Add the diced onions and sauté for about 3 minutes or until they become translucent.
- Cook Mushrooms: Add the sliced mushrooms to the same pot and cook, stirring occasionally, until they are soft. This took me about 8 minutes.
- Fill the Pot: Pour in the vegetable stock and soy sauce. Add the paprika, dill, and thyme, and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer for 10 minutes, allowing the soup to reduce slightly.
- Mix the Thickener: Meanwhile, mix the flour and milk together in a bowl until smooth. I like to add the flour in two stages to avoid any lumps.
- Thicken the Soup: Gradually add the flour mixture to the soup, stirring continuously. Continue to cook the soup for 10 minutes or until it thickens.
- Finish and Serve: Reduce the heat to low. Stir in the sour cream and lemon juice, then remove from the heat immediately. Serve hot with a dollop of sour cream and fresh chopped parsley.
Tip!
Creamy soups like this one are yummy topped with french fried onions or homemade crunchy croutons!
Recipe Tips
- Washing Mushrooms: Clean the mushrooms under running water and then pat them dry with paper towels. You don’t want to soak them in water because mushrooms are very absorbent.
- Make this recipe gluten-free by thickening it using gluten-free 1:1 style flour. I tested it, and it works perfectly!
- Hungarian Paprika comes in hot and sweet varieties. Use sweet hungarian paprika in this recipe unless you want it to be spicy!
Storing Tips
To Store Leftovers: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium-high heat, stirring frequently until warmed through.
To Freeze: Allow the mushroom soup to cool completely, then transfer it to a freezer container and freeze for up to 1 month. To reheat, thaw in the refrigerator overnight, then transfer to a soup pot. Cook over medium heat, stirring constantly until warmed through and smooth.
What To Serve With Hungarian Mushroom Soup
I love this soup with a side of crusty bread or some soft homemade dinner rolls.
To make this soup into a hearty meal, serve it as an appetizer before any of your favorite meals. Try it with Instant Pot Drumsticks, Crockpot Chicken Thighs, or Ritz Cracker Baked Pork Chops. Yum!
You might also like to pair mushroom soup with a tasty salad, like my Beet Salad, Roasted Sweet Potato Salad, or a classic Chef Salad with cheese and deli meat.
Recipe FAQs
What type of mushrooms are best for soup?
I’m making hungarian mushroom soup with cremini mushrooms, and I think they’re perfect! This recipe will also work with white button mushrooms or a mix of more unique mushrooms such as chanterelles or porcini.
Can Cream of Mushroom Soup Be Frozen?
Yes, this soup can be frozen for up to 1 month. After that time they texture of the creamy soup isn’t quite as good. Note that the soup may appear to separate after it’s thawed. This is normal, and it should resolve itself if you stir it well.
Is Cream of Mushroom Soup Vegan?
This recipe is vegetarian, but not vegan due to the milk and sour cream in the recipe. I have not tested this recipe with vegan dairy substitutes.
More Amazing Soup Recipes
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A savory and creamy mushroom soup with fresh dill and hungarian paprika is so comforting, and easy to make. Save this recipe and keep it on hand for soup season!
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Hungarian Mushroom Soup
Recipe Video
Equipment
Ingredients
- 4 tablespoons (56 g) unsalted butter
- 1 large yellow onion diced
- 1 ¼ pounds (570 g) cremini mushrooms sliced
- 3 cups (720 ml) vegetable stock
- 2 tablespoons (30 ml) soy sauce
- 1 cup (240 ml) whole milk
- 3 tablespoons (22 g) all purpose flour or GF 1:1 flour
- 1 tablespoon paprika use hungarian paprika if you have it
- 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
- 1 teaspoon fresh thyme
- ½ cup (125 g) sour cream
- 2 teaspoons (30 ml) lemon juice
- 2 teaspoons fresh chopped parsley
Instructions
- In a large Dutch oven, melt the butter over medium heat. Add the onions and sauté for 3 minutes until they become translucent.
- Add the mushrooms and cook for 8 minutes, stirring occasionally, until they are soft.
- Pour in the vegetable stock and soy sauce. Add the paprika, dill, and thyme. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, allowing the soup to reduce slightly.
- In a small bowl, whisk the flour and milk together until smooth (I add it at 2 stages, to avoid any clumps). Gradually add this mixture to the soup, stirring continuously. Cook for another 10 minutes until the soup thickens.
- Reduce the heat to low. Stir in the sour cream and lemon juice, then remove from heat immediately.
- Ladle the soup into bowls. Garnish each serving with a dollop of sour cream and a sprinkle of chopped parsley.
Notes:
- Make this recipe gluten-free by thickening it using gluten-free 1:1 style flour. I tested it, and it works perfectly!
- Washing mushrooms: Clean the mushrooms under running water and then pat them dry with paper towels. You don’t want to soak them in water because mushrooms are very absorbent.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Clifford Davis says
I love Hungarian food and you hit the mark! In fact, I compared your recipe with an old one from a genuine Hungarian cookbook and it was very similar. The soy sauce is of course an innovation but that’s what good cooking is all about!
Diana says
Thanks so much, Clifford! That means a lot – especially coming from someone who knows Hungarian food well. Glad you appreciated the little twist with the soy sauce!
Debbie says
Very good. I did add salt and pepper as my broth had no salt.
Diana says
Glad you liked it, Debbie! Adjusting the seasoning is always a good idea based on the broth. Thanks for giving it a try!