Creamy Hungarian Mushroom Soup

Our Hungarian Mushroom Soup recipe is a soul-warming concoction is a dance of earthy mushrooms, rich paprika, and velvety sour cream. Get ready to slurp your way through a bowlful of Hungarian comfort and discover the magic in every spoonful!

Why You Will Love Hungarian Mushroom Soup

1. RICH, EARTHY FLAVORS – The combination of various mushrooms, sautéed onions, and a blend of spices creates a soup bursting with deep, earthy flavors.
2. CREAMY TEXTURE – The addition of sour cream provides a velvety richness to the soup, adding a luxurious and comforting texture. 
3. HUNGARIAN TWIST – The use of traditional Hungarian ingredients such as paprika and dill gives this mushroom soup a unique and authentic twist, offering a taste of Hungary’s culinary heritage.
4. HEARTY AND FILLING – Packed with mushrooms and often accompanied by rice or noodles, Hungarian Mushroom Soup is a substantial dish that makes for a hearty and filling meal, perfect for satisfying hunger.
5. EASY TO MAKE -Despite its gourmet taste, this soup is relatively easy to prepare, making it perfect for cooks at all levels. And with just 10 minutes to prep, it’s great for busy weeknights. 
6. GREAT VEGETARIAN OPTION – Whether you have a vegetarian to host or just looking for a “Meatless Monday” recipe, this Hungarian Mushroom Soup is the perfect thing. 

Hungarian Mushroom Soup Ingredients

• BUTTER – We used unsalted butter to saute the onions and mushrooms. But you can use salted. Just add less salt later. 
• ONION – Finely chopped. We like using yellow onion for it’s sweeter, milder flavor. 
• SLICED MUSHROOMS – Make sure you are using fresh, firm mushrooms. Cremini Mushrooms are great. Or simple white button mushrooms work fine. 
• CHICKEN BROTH – If you only have vegetable broth, that can work too. 
• WORCESTERSHIRE SAUCE – Gives the soup that rich depth of flavor. 
• HUNGARIAN PAPRIKA – Not all paprika is made the same. Make sure you are using what is usually called “Hungarian Sweet Paprika” and not “Spanish Paprika” for this dish. 
• DRIED DILL WEED – Along with the paprika, gives this dish that unique Hungarian flavor. 
• PARSLEY – 
• MILK – We used 2% milk for this dish. We don’t recommend using Skim or Low Fat milk. Alternatively, you can use half and half or heavy cream to make this soup even creamier and richer!
• CORNSTARCH – Adds some thickness to the soup. 
• SOUR CREAM – This really gives the soup that addictive, creamy, tangy texture and flavor. Don’t use low fat sour cream here. You’ll need the real stuff to get that texture. 
• LEMON JUICE – Adds some fresh zing. 
• SALT AND BLACK PEPPER – To taste. 

Hungarian Mushroom Instructions

1. Melt the butter in a large saucepan over medium heat.
2. When the butter is melted, add the onions and mushrooms. Sauté until tender, around 5 minutes.
3. Add the broth, Worcestershire sauce, paprika, dill weed, and parsley. Stir to mix and reduce heat to low. Simmer for 15 minutes.
4. Whisk together the milk and cornstarch until smooth. Pour the mixture into the pot and stir to mix. Continue simmering another 15 minutes, until thickened.
5. Add the sour cream, lemon juice, salt and pepper. Stir to mix and continue cooking until the soup is warmed through, around 5 minutes.
6. Pour into a soup bowl and serve topped with fresh parsley.  

Storage and Freezing

Store leftovers in an airtight container in your fridge. They should stay good for about 4 days. You can reheat in the microwave or over a medium-low heat in a saucepan on the stove. Heat until warm. 

You can also freeze this soup. Just let it cool to room temperature and store in a freezer safe container. It should be good for about 3 months. Thaw out overnight in your refrigerator. 

Notes, Tips and FAQs

• DO YOU NEED TO USE HUNGARIAN PAPRIKA – Honestly, yes. Regular Paprika isn’t what you want for this. 
• GARNISH IDEAS – Fresh parsley, fresh dill, diced up onions or a dollop of sour cream would work great.
• WHAT TO SERVE WITH HUNGARIAN SOUP? – Some nice, crusty bread or fresh salad (or both!) would pair beautifully with this soup. 
• ADD SOY SAUCE – Some versions of this recipe add soy sauce to give it more of an Umami flavor. We didn’t, but feel free to add a tablespoon of soy sauce. 

We hope you enjoy this Hungarian Mushroom Soup Recipe. We’d love to hear how it turns out in the comment section. Happy eating! 

LOOKING FOR MORE RECIPES LIKE THIS? CHECK OUT:

• BUTTERNUT SQUASH SOUP
• CHEESEBURGER SOUP
• HAM AND BEAN SOUP
• LOADED POTATO SOUP
• VEGETABLE BEEF SOUP
• 8 CAN TACO SOUP

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Hungarian Mushroom Soup

Course Soup

Servings 4 servings

Our Hungarian Mushroom Soup recipe is a soul-warming concoction is a dance of earthy mushrooms, rich paprika, and velvety sour cream. Get ready to slurp your way through a bowlful of Hungarian comfort and discover the magic in every spoonful!

Print Recipe

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Ingredients

  

1x2x3x

• 1/4 cup butter
• 1 medium onion finely chopped
• 1 pound sliced mushrooms
• 32 ounces chicken broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons paprika
• 2 teaspoons dried dill weed
• 1 teaspoon parsley
• 1 cup milk
• 1/4 cup cornstarch
• 1/2 cup sour cream
• 1/2 tablespoon lemon juice
• Salt and pepper to taste

Instructions

• Heat the butter in a large saucepan over medium heat.
• When the butter is melted, add the onions and mushrooms. Saute until tender, around 5 minutes.
  
• Add the broth, Worcestershire sauce, paprika, dill weed, and parsley. Stir to mix and reduce heat to low. Simmer for 15 minutes.
  
• Whisk together the milk and cornstarch until smooth. Pour the mixture into the pot and stir to mix. Continue simmering another 15 minutes, until thickened.
  
• Add the sour cream, lemon juice, salt and pepper. Stir to mix and continue cooking until the soup is warmed through, around 5 minutes.
  

Nutrition

Calories: 623kcal

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