Cozy, comforting, and full of flavor, Hungarian mushroom soup is a bowl of warmth that feels like a hug on a cold day.
There’s something magical about the way Hungarian paprika transforms ordinary mushroom soup into this rich, earthy masterpiece.
Paired with a crusty sourdough for dunking, it’s pure cozy vibes in a bowl.
If you’re looking for something to warm your soul this winter, this Hungarian classic hits different.
Why You’ll Love This Hungarian Mushroom Soup
Rich Culinary Heritage: This soup offers a taste of traditional Hungarian cuisine. It brings an authentic European dining experience to your table.
Complex Taste: The combination of sweet Hungarian paprika, dill, and soy sauce creates a unique and savory taste. It’s comforting and sophisticated.
Simple Yet Elegant: Despite its rich flavors, this soup is straightforward to prepare. It’s an ideal choice for both casual dinners and more formal gatherings.
Make-Ahead Magic: The flavors actually improve when made a day in advance, making it perfect for stress-free entertaining or meal prep.
Ingredients
- Mushrooms: A blend of button, cremini, or wild mushrooms provides an earthy, meaty base and rich umami flavor.
- Unsalted Butter: It creates a rich foundation for sautéing the vegetables.
- Onion: It adds essential sweetness and depth when caramelized, forming the aromatic base of the soup.
- Chicken or Vegetable Broth: It forms the liquid foundation. Chicken broth offers a richer flavor, while vegetable broth keeps it vegetarian-friendly.
- Soy Sauce: It enhances the mushrooms’ natural umami flavor and adds a subtle savory depth.
- Herbs and Spices: The combination of sweet Hungarian paprika, dried dill weed, salt, and pepper contributes to the soup’s distinctive flavor.
- Whole Milk and All-Purpose Flour: They create a roux and thicken the soup to a creamy consistency.
- Sour Cream: It adds luxurious richness and tanginess while creating the signature creamy texture of Hungarian soups.
- Fresh Parsley: It brightens the soup with fresh, herbaceous notes and adds vibrant color.
- Lemon Juice: It balances the rich, creamy elements with bright acidity and enhances all other flavors.
How to Make Hungarian Mushroom Soup
Follow these simple steps to create this irresistible soup.
1. Sauté the onion. Melt the butter in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
2. Sauté the mushrooms. Add the sliced mushrooms to the pot and continue cooking for another 5 minutes. This lets them release their juices and begin to caramelize.
3. Add the base flavors. Stir in the broth, soy sauce, sweet Hungarian paprika, and dill. Lower the heat to a gentle simmer, cover the pot, and let it cook for 15 minutes to blend the flavors.
4. Incorporate the thickener. In a small bowl, whisk together the milk and flour until smooth. Gradually pour this mixture into the soup. Stir continuously to ensure it blends evenly without forming lumps. Cover again and let it simmer for an additional 15 minutes, stirring occasionally to thicken the soup.
5. Finish the soup. Reduce the heat to low. Stir in the sour cream, fresh parsley, lemon juice, salt, and freshly ground black pepper. Mix gently until everything is well incorporated and the soup is heated through, about 3 to 5 minutes. Be careful not to let the soup boil at this stage, as this will curdle the sour cream.
6. Serve. Ladle the soup into bowls and garnish with additional fresh parsley. Serve warm with crusty bread or a side of your choice. Enjoy!
Tips for the Best Hungarian Mushroom Soup
I’ve made this soup countless times. Here are my best tips for making it even more delicious!
- Mix up the mushrooms. Use a mix of mushrooms like cremini, button, and wild mushrooms for deeper, more complex flavors.
- Can’t find Hungarian paprika? If you don’t have sweet Hungarian paprika, try Maras pepper flakes, cayenne pepper (use half the amount), smoked paprika, or regular paprika. For the closest flavor match, mix regular paprika with a pinch of sugar.
- Try a tempering trick. Consider tempering the sour cream. Mix it with a small amount of hot soup before adding it to prevent curdling. Use full-fat sour cream for the best texture.
- Amp up the flavor. Use real lemon juice instead of bottled, and add it just before serving to maintain brightness.
- Make it vegan. Make it vegan by using plant-based butter, non-dairy milk, and vegan sour cream. For gluten-free, skip the flour or use cornstarch.
- Try tasty add-ins. Enhance the soup with cream cheese for thickness or dry white wine for complexity. For a heartier version, add diced potatoes or barley while simmering. You can also add a few slices of avocado on top for a creamy and fresh twist!
- Serve with a soaker. Pair the soup with crusty bread, a side salad, or a slice of hearty rye bread to complement the flavors and soak up the goodness.
How to Store
This soup is perfect for meal prep and leftovers. Here’s how to store it.
To Store: Once the soup cools, transfer it to an air-tight container and store it in the refrigerator for up to 3-5 days.
To Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 1 month. The texture may change slightly due to the sour cream. Thaw in the refrigerator before reheating.
To Reheat: Reheat the soup slowly on the stovetop over low heat. Add a splash of water, stock, or wine if needed. Stir occasionally until warmed through. You can also reheat individual servings in the microwave, stirring every 30 seconds to ensure even heating.
Hungarian Mushroom Soup
4
servings10
minutes50
minutes280
kcalThis velvety Hungarian mushroom soup combines earthy mushrooms with sweet paprika, fresh dill, and a luxurious sour cream finish for a soul-warming bowl of comfort.
Ingredients
4 tablespoons unsalted butter
1 large onion, finely chopped
1 lb (450 g) mushrooms, thinly sliced (a mix of button, cremini, or wild mushrooms adds depth)
2 cups chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon sweet Hungarian paprika
2 teaspoons dried dill weed
1 cup whole milk
3 tablespoons all-purpose flour
1/2 cup sour cream
3 tablespoons fresh parsley, chopped (plus extra for garnish)
2 teaspoons lemon juice
Salt and freshly ground black pepper to taste
Instructions
- Melt the butter in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
- Add the sliced mushrooms to the pot and continue cooking for another 5 minutes. This lets them release their juices and begin to caramelize.
- Stir in the broth, soy sauce, sweet Hungarian paprika, and dill. Lower the heat to a gentle simmer, cover the pot, and let it cook for 15 minutes to blend the flavors.
- In a small bowl, whisk together the milk and flour until smooth. Gradually pour this mixture into the soup. Stir continuously to ensure it blends evenly without forming lumps. Cover again and let it simmer for an additional 15 minutes, stirring occasionally to thicken the soup.
- Reduce the heat to low. Stir in the sour cream, fresh parsley, lemon juice, salt, and freshly ground black pepper. Mix gently until everything is well incorporated and the soup is heated through, about 3 to 5 minutes. Be careful not to let the soup boil at this stage, as this may curdle the sour cream.
- Ladle the soup into bowls and garnish with additional fresh parsley. Serve warm with crusty bread or a side of your choice. Enjoy!
Notes
- Enhance the soup with cream cheese for thickness or dry white wine for complexity.
- For a heartier version, add diced potatoes or barley while simmering.
- Add a few slices of avocado on top for a creamy and fresh twist!
