There’s nothing better than Hungarian Mushroom Soup—a rich, creamy, and flavorful soup with earthy mushrooms, warm paprika, and a velvety texture. This comforting dish is perfect for chilly nights and pairs beautifully with crusty bread for a satisfying meal.
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Why You’ll Love This Hungarian Mushroom Soup
- Rich & Creamy – Made with sour cream and milk for a velvety texture.
- Bold & Earthy Flavor – Mushrooms and paprika create deep, savory notes.
- Comforting & Hearty – A perfect soup for chilly days.
- Easy to Make – Ready in 35 minutes with simple ingredients.
Ingredients for Hungarian Mushroom Soup
- 2 tablespoons butter
- 1 medium onion, diced
- 1 pound mushrooms, sliced (white, cremini, or a mix)
- 2 cloves garlic, minced
- 2 teaspoons Hungarian sweet paprika
- 2 tablespoons flour
- 2 ½ cups vegetable or chicken broth
- 1 cup whole milk (or half-and-half for extra creaminess)
- ½ cup sour cream
- 1 tablespoon soy sauce (for depth of flavor)
- 1 teaspoon dried dill (or fresh dill for garnish)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley or dill for garnish
Tools You’ll Need
- Large pot or Dutch oven
- Whisk
- Wooden spoon
- Ladle
How to Make Hungarian Mushroom Soup
Step 1: Sauté the Aromatics
- In a large pot, melt butter over medium heat.
- Add onions and cook for 3-4 minutes until softened.
- Stir in mushrooms and cook for 8-10 minutes, until they release their juices and become tender.
Step 2: Build the Flavor
- Add garlic and paprika, stirring for 30 seconds until fragrant.
- Sprinkle in flour, stirring for 1 minute to cook out the raw taste.
Step 3: Simmer the Soup
- Slowly pour in broth, stirring constantly to prevent lumps.
- Bring to a gentle simmer and cook for 10 minutes, allowing flavors to meld.
Step 4: Make It Creamy
- Lower heat and stir in milk, sour cream, soy sauce, dill, salt, and black pepper.
- Simmer for another 5 minutes, stirring frequently. Do not let it boil.
- Stir in lemon juice, if using, for a fresh touch.
Step 5: Serve & Enjoy!
- Ladle into bowls and garnish with fresh dill or parsley.
- Serve hot with crusty bread or buttered toast!
Serving Suggestions
- With Crusty Bread – Perfect for soaking up the creamy broth.
- With a Side Salad – A light, refreshing contrast.
- With Grated Cheese – A sprinkle of Parmesan adds extra richness.
Tips for the Best Hungarian Mushroom Soup
- Use Hungarian Paprika – It has a sweeter, deeper flavor than regular paprika.
- Don’t Skip the Soy Sauce – It adds umami depth without overpowering.
- For Extra Creaminess – Use half-and-half instead of milk.
- For a Thicker Soup – Simmer longer or add an extra tablespoon of flour.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm over low heat, stirring occasionally.
- Freeze: Freeze for up to 2 months (stir well after thawing).
Frequently Asked Questions (FAQ)
Q1: Can I use Greek yogurt instead of sour cream?
Yes! It will add a slight tang and keep the soup creamy.
Q2: Can I make this soup dairy-free?
Absolutely! Use coconut milk instead of regular milk and a dairy-free sour cream alternative.
Q3: What mushrooms work best for this soup?
Cremini, white button, or portobello mushrooms all work well!
A Creamy, Savory, and Comforting Soup!
This Hungarian Mushroom Soup is rich, cozy, and full of deep, earthy flavors. Whether you’re making it for a weeknight dinner or a special occasion, it’s guaranteed to impress!
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Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving – 1 Cup)
- Calories: 220
- Protein: 7g
- Carbohydrates: 15g
- Fat: 14g
- Fiber: 3g
Enjoy every creamy, flavorful spoonful of this Hungarian Mushroom Soup! 🍄🥣✨
Print
Hungarian Mushroom Soup
- Total Time: 35 minutes
Description
There’s nothing better than Hungarian Mushroom Soup—a rich, creamy, and flavorful soup with earthy mushrooms, warm paprika, and a velvety texture. This comforting dish is perfect for chilly nights and pairs beautifully with crusty bread for a satisfying meal.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 1 pound mushrooms, sliced (white, cremini, or a mix)
- 2 cloves garlic, minced
- 2 teaspoons Hungarian sweet paprika
- 2 tablespoons flour
- 2 ½ cups vegetable or chicken broth
- 1 cup whole milk (or half-and-half for extra creaminess)
- ½ cup sour cream
- 1 tablespoon soy sauce (for depth of flavor)
- 1 teaspoon dried dill (or fresh dill for garnish)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley or dill for garnish
Instructions
Step 1: Sauté the Aromatics
- In a large pot, melt butter over medium heat.
- Add onions and cook for 3-4 minutes until softened.
- Stir in mushrooms and cook for 8-10 minutes, until they release their juices and become tender.
Step 2: Build the Flavor
- Add garlic and paprika, stirring for 30 seconds until fragrant.
- Sprinkle in flour, stirring for 1 minute to cook out the raw taste.
Step 3: Simmer the Soup
- Slowly pour in broth, stirring constantly to prevent lumps.
- Bring to a gentle simmer and cook for 10 minutes, allowing flavors to meld.
Step 4: Make It Creamy
- Lower heat and stir in milk, sour cream, soy sauce, dill, salt, and black pepper.
- Simmer for another 5 minutes, stirring frequently. Do not let it boil.
- Stir in lemon juice, if using, for a fresh touch.
Step 5: Serve & Enjoy!
- Ladle into bowls and garnish with fresh dill or parsley.
- Serve hot with crusty bread or buttered toast!
Notes
- Use Hungarian Paprika – It has a sweeter, deeper flavor than regular paprika.
- Don’t Skip the Soy Sauce – It adds umami depth without overpowering.
- For Extra Creaminess – Use half-and-half instead of milk.
- For a Thicker Soup – Simmer longer or add an extra tablespoon of flour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: American
