Name: Hungarian Mushroom Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hungarian
Ingredients: 2 tablespoons butter; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 lb mushrooms (cremini, button, or mixed), sliced; 2 tablespoons all-purpose flour; 2 teaspoons Hungarian sweet paprika; 4 cups vegetable or chicken broth; 1 tablespoon soy sauce; 1 teaspoon dried dill (or 1 tablespoon fresh dill); 1 cup whole milk; 1/2 cup sour cream; 1 tablespoon lemon juice; Salt and pepper to taste; Fresh parsley for garnish (optional)

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Hungarian Mushroom Soup is a rich, earthy, and creamy soup packed with umami flavor, hearty mushrooms, and a touch of paprika for warmth. This comforting bowl is inspired by traditional Hungarian flavors and makes a perfect meal when I want something cozy and satisfying. It’s the kind of soup that gets better with each spoonful—and even better the next day.

Why You’ll Love This Recipe

I love this soup because it brings deep, comforting flavors with minimal effort. The mushrooms add a meaty texture, while the sour cream and dill give it a smooth, tangy finish. It feels fancy enough to serve at a dinner party but is easy enough for a casual weeknight meal. It’s also vegetarian-friendly, filling, and perfect with a chunk of crusty bread. Hungarian Mushroom Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter
Onion, finely chopped
Garlic, minced
Mushrooms (cremini, button, or a mix), sliced
All-purpose flour
Paprika (preferably Hungarian sweet paprika)
Vegetable or chicken broth
Soy sauce
Dill (fresh or dried)
Whole milk
Sour cream
Lemon juice
Salt and pepper
Fresh parsley for garnish (optional)

Directions

I start by melting butter in a large pot over medium heat and sautéing the onions until soft, about 5 minutes.
I add the garlic and mushrooms and cook until the mushrooms release their moisture and begin to brown.
I sprinkle in the flour and paprika, stirring constantly for 1–2 minutes to cook out the raw flour taste.
I slowly add the broth while stirring to avoid lumps, then add the soy sauce and dill.
I reduce the heat and let the soup simmer for about 15–20 minutes so the flavors can develop.
I lower the heat and stir in the milk and sour cream until the soup becomes creamy and smooth.
I finish it off with a splash of lemon juice and season with salt and pepper to taste.
I ladle it into bowls and garnish with parsley before serving.

Servings and timing

This recipe serves 4 to 6 people and takes about 40 minutes total—15 minutes of prep and 25 minutes of cooking. It’s a great choice for a cozy dinner or as a starter for a larger meal.

Variations

Sometimes I use Greek yogurt instead of sour cream for a lighter version. I also like to mix different types of mushrooms—like shiitake or oyster—for extra depth. For a heartier meal, I’ve added cooked wild rice or barley. And when I want to make it vegan, I swap in plant-based milk and non-dairy sour cream.

Storage/reheating

I store the soup in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove over low heat to avoid curdling the sour cream. I add a splash of milk or broth if it thickens too much in the fridge. Hungarian Mushroom Soup

FAQs

What kind of mushrooms work best?

I like cremini or baby bella mushrooms for their deep flavor, but white button mushrooms work too. A mix of wild mushrooms takes it to another level.

Can I freeze this soup?

I don’t usually recommend freezing because of the dairy, which can separate when thawed. If I want to freeze it, I do so before adding the sour cream and milk, then stir those in after reheating.

What makes this soup “Hungarian”?

It’s the paprika that gives it that signature Hungarian flavor—especially if I use Hungarian sweet paprika, which is rich and slightly smoky.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend instead of regular flour for thickening. Everything else in the soup is naturally gluten-free.

Is this soup enough for a full meal?

Absolutely. I often eat it with a slice of rustic bread or a side salad, and it fills me up without feeling heavy.

Conclusion

Hungarian Mushroom Soup is one of those recipes that feels like a warm hug in a bowl. With its earthy mushrooms, creamy texture, and bold paprika flavor, it’s both simple and deeply satisfying. I love how easy it is to adapt and how comforting it tastes on a chilly day. Whether I’m feeding guests or just myself, it’s always a win.