Hungarian Mushroom Soup

By Emma :

Everyday Culinary Delights👩‍🍳

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Hungarian Mushroom Soup

From the very bottom of my heart, thank you for joining me today in my kitchen! It’s such a joy to share with you a recipe that’s close to my heart—the Hungarian Mushroom Soup. This dish is a hug in a bowl, offering a comforting blend of earthy mushrooms and warm spices that promise to lift your spirits on any day.


Hungarian cuisine is renowned for its bold flavors and heartwarming dishes, and this mushroom soup is no exception. Infused with the rich tones of paprika and a creamy texture that soothes the soul, it’s a recipe I stumbled upon during a trip to Budapest. Ever since, it’s been a staple in my home, especially on chilly evenings or when I simply need a touch of warmth. I promised you versatile, and here’s proof!


To whip up this delightful soup, you’ll need:

  • 2 tablespoons of unsalted butter
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 500g fresh mushrooms, thinly sliced (mix of button and cremini works wonders!)
  • 2 teaspoons of dried dill weed
  • 1 tablespoon of Hungarian paprika
  • 1 tablespoon of soy sauce
  • 2 cups of vegetable broth
  • 1 cup of milk
  • 3 tablespoons of all-purpose flour
  • 1/2 cup of sour cream
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

How to Make Hungarian Mushroom Soup

  1. Start the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion, cooking until translucent—about 5 minutes. Stir in the garlic and sauté for another minute until fragrant.
  2. Cook the Mushrooms: Increase the heat to medium-high and add the mushrooms, cooking until they are soft and browned—about 10 minutes. Sprinkle in the dill and paprika, then pour in the soy sauce; stir everything to combine.
  3. Simmer: Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 15 minutes. This allows the flavors to meld beautifully.
  4. Thicken the Soup: In a bowl, whisk together the milk and flour until smooth. Gradually add this mixture to the soup, stirring constantly. Continue to simmer for another 5 to 10 minutes, or until the soup has thickened.
  5. Final Touches: Remove from heat. Stir in the sour cream and season with salt and pepper to taste.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley. The vibrant greens against the creamy soup are visually stunning!

Helpful Tips

  • Stir Constantly: When adding the flour and milk mixture, keep stirring to prevent lumps from forming.
  • Low Heat for Sour Cream: Add the sour cream off the heat to avoid curdling.


  • Vegan Version: Substitute the butter with olive oil, the milk with almond or soy milk, and use a vegan sour cream.
  • Meat Lovers: Add chopped cooked chicken for a heartier meal.

Frequently Asked Questions

Q: Can I use another type of mushroom? A: Absolutely! Feel free to use shiitake or portobello for a different flavor profile.

Q: What goes well with this soup? A: A crusty loaf of bread or a side of green salad complements it perfectly!

Storage Instructions

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth or water if needed to adjust the consistency.

More Relevant Recipes

If you loved this soup, here are a few more to try:

Thank you for cooking with me today! I hope this Hungarian Mushroom Soup brings as much warmth and comfort to your table as it has to mine. Keep experimenting and keep enjoying—the best flavors are yet to come!

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Hungarian Mushroom Soup

Hungarian Mushroom Soup

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  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


Dive into the comforting embrace of our Hungarian Mushroom Soup! This recipe offers a rich blend of earthy mushrooms and Hungarian paprika, topped with a creamy swirl of sour cream. Perfect for those chilly evenings or when you simply crave a bowl of hearty, heartwarming soup.


  • 2 tablespoons unsalted butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 500g fresh mushrooms, thinly sliced (button and cremini recommended)
  • 2 teaspoons dried dill weed
  • 1 tablespoon Hungarian paprika
  • 1 tablespoon soy sauce
  • 2 cups vegetable broth
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish


  1. Melt butter in a large pot over medium heat. Add onions and cook until translucent. Add garlic and cook for one more minute.
  2. Increase heat to medium-high, add mushrooms, and cook until they are soft and have released their juices.
  3. Stir in dill, paprika, and soy sauce, then add vegetable broth. Bring to a boil, then simmer for 15 minutes.
  4. Whisk together milk and flour until smooth; gradually stir into the soup. Continue to simmer until the soup thickens, about 5-10 minutes.
  5. Remove from heat, stir in sour cream, and season with salt and pepper. Serve garnished with fresh parsley.


For a vegan version, substitute butter with olive oil, milk with a plant-based alternative, and sour cream with a vegan substitute. Adding cooked chicken can turn this into a hearty meal.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: Hungarian


  • Serving Size: 1 bowl (approximately 1/4 of total)
  • Calories: 250
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 20mg

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