Name: Creamy Hungarian Mushroom Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Hungarian
Ingredients: 4 tablespoons unsalted butter; 1 large onion, finely chopped; 1 lb (450g) mushrooms, sliced (button, cremini, or wild mix); 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; ½ cup sour cream; 3 tablespoons fresh parsley, chopped (plus extra for garnish); 2 teaspoons lemon juice; Salt and freshly ground black pepper, to taste

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When the weather cools down or you just need a comforting dish to warm your soul, there’s nothing quite like a bowl of Creamy Hungarian Mushroom Soup. Rich with earthy mushrooms, warming paprika, and a creamy, herby finish, this soup is a staple of Eastern European kitchens for good reason.

It’s hearty yet elegant, satisfying without being heavy, and made with simple pantry ingredients you likely already have. Whether you’re serving it as a starter or a full meal with crusty bread, this soup will quickly become a go-to favorite whenever you’re craving something cozy and deeply flavorful.

Creamy Hungarian Mushroom Soup

Why You’ll Love This Recipe

Deep, savory flavor – Mushrooms bring an earthy base, enriched with soy sauce, dill, and paprika for a rich Hungarian twist.
Creamy and comforting – A luscious texture thanks to the milk-flour thickener and tangy sour cream.
Easy to make – One pot, minimal prep, and ready in under an hour.
Flexible and vegetarian-friendly – Easily adaptable to your dietary needs.
Great leftovers – Tastes even better the next day after the flavors have melded.

Ingredients

(Tip: You can find a full list of ingredients and measurements in the recipe card below)

4 tablespoons unsalted butter
1 large onion, finely chopped
1 lb (450g) mushrooms, thinly sliced (use a mix of button, cremini, or wild mushrooms)
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
½ 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

Step 1: Sauté the Aromatics
In a large, heavy-bottomed pot, melt the butter over medium heat. Add chopped onion and cook for about 5 minutes, until soft and translucent.

Step 2: Cook the Mushrooms
Add sliced mushrooms to the pot and cook for another 5–7 minutes. The mushrooms will release their liquid and begin to brown slightly, building flavor.

Step 3: Add Broth and Spices
Pour in the broth, then stir in soy sauce, paprika, and dill. Cover and let simmer gently for 15 minutes to deepen the flavor.

Step 4: Thicken the Soup
In a small bowl, whisk together milk and flour until smooth. Slowly pour into the soup, stirring constantly to prevent lumps. Let simmer uncovered for 15 more minutes, stirring occasionally, until the soup thickens.

Step 5: Add the Creamy Finish
Reduce heat to low. Stir in sour cream, chopped parsley, lemon juice, salt, and pepper. Mix until fully combined and heated through—about 3–5 minutes. Do not let it boil to avoid curdling the sour cream.

Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with additional parsley. Serve warm with crusty bread or your favorite side.

Variations

Make it vegetarian – Use vegetable broth and ensure the sour cream is plant-based if needed.
Add protein – Stir in cooked chicken or lentils for a more filling main dish.
Spicy twist – Add a pinch of cayenne or hot paprika for heat.
Thicker soup – Add an extra tablespoon of flour for a heartier consistency.
Mushroom mix – Use wild mushrooms like shiitake or oyster for a more complex flavor.

Storage & Reheating

Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: This soup freezes well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months.
Reheat: Warm gently on the stovetop over medium-low heat, stirring frequently. Avoid boiling to prevent curdling.

Frequently Asked Questions

What kind of mushrooms are best for this soup?

A mix of button, cremini, and wild mushrooms adds great texture and earthy flavor. Use what you have on hand!

Can I make this soup vegetarian?

Yes, just use vegetable broth instead of chicken broth. The rest of the ingredients are vegetarian-friendly.

How can I avoid curdling the sour cream?

Keep the heat low when adding the sour cream, and avoid boiling the soup afterward.

Is this soup freezer-friendly?

Yes! It freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Can I make it dairy-free?

Use plant-based milk and dairy-free sour cream to make it dairy-free, though the flavor and texture may vary slightly.

What’s a good substitute for sweet Hungarian paprika?

Regular paprika or smoked paprika can work, but the sweet variety gives the dish its unique flavor.

Do I need to use dill?

Dill adds a traditional Hungarian note, but if you’re not a fan, you can reduce or omit it.

Can I use low-fat milk?

Yes, but the soup will be slightly less rich and creamy. Whole milk is preferred for best texture.

What’s the purpose of soy sauce?

It adds umami depth and enhances the savory mushroom flavor without tasting “Asian.”

Can I serve this with anything else?

It pairs beautifully with crusty bread, garlic toast, or even over egg noodles for a heartier meal.

Conclusion

Creamy Hungarian Mushroom Soup is a deeply satisfying, soul-warming dish that’s both simple and sophisticated. With the perfect balance of earthy mushrooms, warming spices, and a rich, creamy texture, it’s the kind of meal you’ll crave again and again. Serve it as a cozy lunch or light dinner, and don’t forget a thick slice of bread for dipping.