Easy Creamy Hungarian Mushroom Soup

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There’s nothing quite like a bowl of Hungarian Mushroom Soup to warm you up on a chilly day. This classic Eastern European recipe is rich, creamy, and full of earthy mushroom flavor, with a hint of paprika and fresh dill that makes it stand out from ordinary mushroom soups.

If you love hearty soup recipes, you'll also love my Thai dumpling soup, creamy chicken and rice soup, or this chicken and mushroom soup with wild rice.

Ingredients Required & Notes

1. Mushrooms: The star of the soup; cremini or button mushrooms provide earthiness, while wild mushrooms add complexity. *Wild mushrooms are slightly pricier, so only use them when you feel like being a little fancy.
2. Hungarian Paprika: Essential spice that adds warmth, sweetness, and authenticity.
3. Onion & Garlic: Form the aromatic base that enhances the depth of flavor.
4. Butter & Flour: Combined to make a roux, thickening the soup while adding richness.
5. Vegetable or Chicken Broth: Provides body and savory depth.
6. Sour Cream: Balances the richness with tangy creaminess.
7. Fresh Dill: Brings brightness and a subtle herbal note.
8. White Wine (optional): Adds acidity and complexity.
9. Salt & Pepper: Simple seasoning to bring everything together.

How to make Hungarian mushroom soup step by step

1. Add the sliced mushrooms to the pan with melted butter and onions. Keep the heat at medium to allow the mushrooms to release their moisture slowly, which helps develop depth of flavor right from the start.

2. Continue cooking until the mushrooms are deeply golden and slightly caramelized. This stage builds the earthy, umami foundation of the soup and ensures a richer overall color and taste.

3. Pour in the broth, paprika, soy sauce, and dill. Bring the mixture to a simmer, allowing the flavors to meld and the paprika to deepen the color of the broth. Simmer for about 10 minutes for full infusion.

4. Gradually whisk in the milk-and-flour mixture, stirring constantly to prevent lumps. Simmer gently until the soup thickens and the raw flour taste has cooked out, about 10 minutes.

Note: Whisk some of the hot soup into the sour cream to temper it, before adding to the pan to ensure that it doesn't curdle.

5. Lower the heat and stir in the sour cream and lemon juice. Heat gently, without boiling, to prevent curdling. Add the fresh dill at this stage to preserve its bright, herbal flavor and color.

6. Finish with a swirl of cream and a sprinkle of fresh dill. Serve hot, ensuring some of the tender golden mushrooms sit on top for a rustic yet refined presentation.

Chef's Guide: Expert Tips

Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

• Let the mushrooms brown deeply: Don’t rush this step. The rich flavor and dark color of the soup come from proper caramelization — cook until the mushrooms release all their liquid and begin to turn golden before adding broth.
• Use sweet Hungarian paprika: It has a milder heat and richer depth than generic paprika, giving the soup its distinctive warm, smoky sweetness.
• Add the spices before the liquid: Blooming the paprika and dill in the buttered mushrooms releases their essential oils and intensifies flavor throughout the broth.
• Whisk the milk and flour thoroughly: Combine until perfectly smooth before adding it to the soup. This prevents lumps and ensures a velvety texture once thickened.
• Cook out the raw flour taste: After adding the milk mixture, simmer for at least 8–10 minutes, stirring often. This step is essential for a smooth, well-balanced base.
• Stir in the sour cream off the heat: Temper the soup by stirring in sour cream gently over low heat — never boiling — to avoid curdling and to keep the texture silky.
• Finish with acidity and herbs: A touch of lemon juice brightens the richness, and adding fresh dill right at the end preserves its color and freshness.
• Garnish with intention: A drizzle of cream or dollop of sour cream and a few golden mushrooms on top elevate the presentation while hinting at the flavors inside.

What to do with leftovers

• Storage: Keep cooled soup in an airtight container in the fridge for 3–4 days. This soup doesn't freeze well due to the dairy content. But the flavors develop further in the fridge, making this perfect for making a day or 2 ahead.
• Reheating: Warm slowly on the stovetop over low to medium heat, stirring frequently to maintain creaminess. If frozen, thaw overnight in the fridge before reheating. To prevent the sour cream from splitting, don’t let the soup boil.

FAQs about Hungarian Mushroom Soup

Can I make it gluten-free?

Yes! Replace the flour with gluten-free all-purpose flour or cornstarch. The flavor remains the same.

What kind of mushrooms work best?

Cremini and button mushrooms are classic, but mixing in shiitake or wild mushrooms adds richness.

How do I thicken the soup without flour?

Use cornstarch slurry (cornstarch mixed with water) or blend a portion of the soup and stir it back in. Both methods thicken without flour.

What if I don’t have sour cream?

Greek yogurt works in a pinch, but sour cream is traditional and gives the best flavor.

Easy Creamy Hungarian Mushroom Soup

This Hungarian Mushroom Soup is a rich, creamy, and flavorful dish that’s perfect for a cozy meal. Infused with paprika, dill, and a hint of sour cream, this soup brings a taste of Hungary to your kitchen. It's simple to make and perfect for a weeknight dinner or a comforting weekend treat.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Author: Deborah Rainford

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Ingredients

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• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 pound cremini or white mushrooms, sliced
• 2 teaspoons fresh dill or 1 teaspoon dried dill
• 1 ¼ tablespoons Hungarian paprika* see notes
• 1 tablespoon soy sauce* see notes, optional
• 2 cups chicken or vegetable broth
• 1 cup whole milk
• 3 tablespoons all-purpose flour
• 1 cup sour cream
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 tablespoons fresh dill or parsley, chopped (optional, for garnish)

Instructions

Sauté the Onions and Mushrooms:

• In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
• Add the sliced mushrooms to the pot. Cook for another 10-12 minutes until the mushrooms release their moisture and start to brown. This may take a little longer if your mushrooms are very large as they will contain more moisture.

Season and Simmer:

• Pour in the broth and bring the mixture to a hard simmer. Reduce the heat to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld together. Add some salt and pepper at this stage.
• Stir in the, paprika, and soy sauce along with the dill of using dried. If you’re using fresh dill, stir it in at the end. Cook for 1-2 minutes until the spices are fragrant.

Make the Cream Base:

• In a separate bowl, whisk together the milk and flour until very smooth.
• Gradually pour the milk mixture into the soup, whisking constantly to avoid lumps.
• Continue to cook for another 10 minutes, stirring frequently, until the soup thickens. It’s important to cook the milk and flour mixture for long enough to cook out the flavor of the raw flour.

Finish the Soup:

• Lower the heat to low and stir in the sour cream and lemon juice. Mix well and heat the soup gently—do not let it boil. If it boils the sour cream will curdle. Stir in the fresh dill if using.
• Season with salt and pepper to taste.

Serve:

• Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread.

Notes

• Paprika: For an authentic flavor, use Hungarian sweet paprika. Depending on where you live, this may be more difficult to track down. If you can’t find it, you can use regular paprika. If you’d like a very bold flavor, you can use smoked paprika, but that will alter the traditional flavor of the soup.
• Soy Sauce: This is a very non-traditional ingredient, but it really adds a punchy umami flavor. If you prefer to keep this recipe more traditional, you can skip this.
• Sour Cream: Temper the sour cream by mixing it with a bit of the hot soup before adding it to the pot to prevent curdling.
• Thicker Soup: If you prefer a thicker soup, reduce the amount of broth by ½ cup or simmer the soup longer after adding the milk-flour mixture.

Nutrition

Calories: 273kcal | Carbohydrates: 20g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 817mg | Potassium: 783mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1964IU | Vitamin C: 4mg | Calcium: 169mg | Iron: 1mg

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Meet the Chef!

Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.