Name: Hungarian Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hungarian
Ingredients: 4 tablespoons butter; 1 large yellow onion, finely diced; 1 ½ pounds fresh mushrooms (preferably cremini or white button), sliced; 2 teaspoons dried dill weed; 1 tablespoon Hungarian sweet paprika; 1 tablespoon soy sauce; 1 tablespoon tamari (optional for deeper umami); 2 cups vegetable broth (can substitute with chicken broth for non-vegetarian version); 1 cup whole milk; 2 tablespoons all-purpose flour; ½ cup sour cream; 2 tablespoons lemon juice; 1 teaspoon salt, or to taste; ½ teaspoon freshly ground black pepper; 2 tablespoons fresh parsley, chopped (for garnish); Crusty bread, for serving

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Hungarian Mushroom Soup is a deeply satisfying, velvety dish brimming with earthy mushrooms, sweet paprika, and a creamy, tangy broth enriched with sour cream and dill. This Eastern European staple blends bold spices with rich textures, making it a perfect comfort food for chilly nights. With its unique balance of umami, acidity, and warmth, this soup has become a favorite among vegetarians and meat lovers alike.

Ingredients for Hungarian Mushroom Soup

To create an authentic and full-flavored Hungarian Mushroom Soup, the following ingredients are essential:

4 tablespoons butter
1 large yellow onion, finely diced
1 ½ pounds fresh mushrooms (preferably cremini or white button), sliced
2 teaspoons dried dill weed
1 tablespoon Hungarian sweet paprika
1 tablespoon soy sauce
1 tablespoon tamari (optional for deeper umami)
2 cups vegetable broth (can substitute with chicken broth for non-vegetarian version)
1 cup whole milk
2 tablespoons all-purpose flour
½ cup sour cream
2 tablespoons lemon juice
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped (for garnish)
Crusty bread, for serving

Step-by-Step Directions

1. Sauté the Aromatics

In a large soup pot, melt butter over medium heat. Add the diced onions and cook for 6–8 minutes until they become soft and translucent. Stir occasionally to avoid browning.

2. Cook the Mushrooms

Add the sliced mushrooms to the pot. Cook for another 8–10 minutes, stirring frequently, until the mushrooms have released their moisture and begin to brown slightly.

3. Add Seasonings and Simmer

Stir in the dried dill, Hungarian paprika, soy sauce, and tamari (if using). Mix thoroughly to coat the mushrooms and onions with the seasoning blend. Pour in the vegetable broth, bring to a low boil, reduce the heat, and let it simmer for 15 minutes uncovered.

4. Create the Roux

In a small bowl, whisk together the flour and milk until smooth. Slowly pour this mixture into the soup while stirring continuously. Let it simmer for another 10 minutes, allowing the soup to thicken.

5. Add the Creamy Components

Reduce the heat to low. Stir in the sour cream and lemon juice, mixing thoroughly to incorporate. Simmer gently for an additional 5 minutes without boiling. Add salt and pepper to taste.

6. Garnish and Serve

Ladle the soup into bowls and garnish with fresh parsley. Serve hot with toasted bread, crusty rolls, or even a side of buttered noodles for a heartier meal.

Expert Tips for the Best Hungarian Mushroom Soup

Use Authentic Hungarian Paprika

Opt for Hungarian sweet paprika instead of generic versions. This spice is the soul of the soup and imparts a rich, smoky depth that elevates the overall flavor.

Enhance with Umami Boosters

In addition to soy sauce and tamari, consider a splash of Worcestershire sauce or a pinch of miso paste for a deeper, more complex umami profile.

Make It Vegan

Substitute butter with olive oil, milk with unsweetened oat milk, and sour cream with a plant-based alternative. Use vegetable broth for a fully vegan version that retains all the flavor.

Add Texture Variety

Include a mix of mushroom types—shiitake, portobello, and oyster mushrooms add layered textures and earthy complexity.

Let It Rest

Like many soups and stews, Hungarian Mushroom Soup tastes even better the next day after the flavors have melded. Make a batch in advance for meal prep or dinner parties.

Serving Suggestions

Pair this soup with:

Rustic sourdough or pumpernickel bread
Cheese and herb scones
Pickled vegetables for a tangy contrast
Savory crepes or potato pancakes

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat to preserve the creamy texture. If the soup thickens too much upon refrigeration, stir in a splash of milk or broth to restore consistency.

Freezing is not ideal due to the dairy content, which may separate upon thawing. However, you can freeze the base before adding milk and sour cream, then finish the soup upon reheating.

Conclusion

Hungarian Mushroom Soup is a soul-warming dish that blends creamy richness, herbal brightness, and the deep umami of mushrooms into one comforting bowl. Whether enjoyed as a starter or a main course, its versatile, hearty character makes it a timeless recipe worthy of your rotation. Rich in culture and flavor, this soup delivers more than warmth—it delivers tradition.

FAQs

Can I use dried mushrooms?

Yes. Rehydrate dried porcini or shiitake mushrooms in hot water for 20 minutes and use them alongside fresh mushrooms for intensified flavor.

Is this soup gluten-free?

To make it gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch for thickening.

Can I add meat to this soup?

While traditionally vegetarian, you can add shredded chicken, bacon, or Hungarian sausage to make it more filling.

What kind of sour cream works best?

Use full-fat sour cream for the creamiest results. Greek yogurt can also be used as a lighter substitute.

Why is my soup not thick enough?

Ensure that the flour-milk slurry is fully combined and cooked through. Letting the soup simmer after adding the slurry allows it to thicken properly.

Hungarian Mushroom Soup