Creamy Hungarian mushroom soup made with buttery cremini mushrooms, sweet paprika, dill, broth, and sour cream for cozy comfort in every bite.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Not to be dramatic—but this Hungarian Mushroom Soup saved my evening once. I was having one of those “everything’s going sideways” days. You know the kind: laundry still in the machine from yesterday (okay, two days ago), emails piling up, weather going full-blown gray and miserable. My only plan was to curl up with something hot and comforting. But of course, the fridge was… uninspiring. Except for a big ol’ container of mushrooms and some sad-looking dill.
I don’t even remember where I first saw the recipe for Hungarian Mushroom Soup. Maybe a café menu? Maybe a food blog I can’t find now? All I know is I winged it, dumped everything into a pot, didn’t even measure right (which I never admit), and it somehow turned out amazing.
Creamy, earthy, smoky from that paprika… a little tangy thanks to sour cream and a splash of lemon. And weirdly? It made me feel okay. Like, emotionally okay. I had two bowls, lit a candle, and actually smiled at nothing like people do in rom-coms. So yeah, now this soup is my go-to whenever life gets a bit wobbly.
Why You’ll Love This Hungarian Mushroom Soup Recipe?
Look, I get it—”mushroom soup” doesn’t exactly scream excitement. But Hungarian Mushroom Soup? Totally different story.
It’s got this cozy, rich flavor from the paprika and mushrooms that feels like it should take hours… but doesn’t. The dill adds a fresh, herby punch. Then there’s the sour cream—creamy, a little tangy, super satisfying—and just when you think it can’t get better, bam. Lemon juice. A zingy little kick that wakes up the whole thing. I know it sounds weird, but it just works.
Also, it’s flexible. Make it vegetarian, serve it with bread, eat it in your pajamas, dress it up for dinner guests—it holds its own. Like the soup version of a cozy cardigan that also somehow looks expensive.
Ingredient Notes:
I didn’t set out to make a traditional Hungarian Mushroom Soup that first night. I just worked with what I had. Now that I’ve made it a dozen more times—on purpose—I’ve figured out a few things. Here’s the breakdown:
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Butter – It starts everything off right. I tried oil once. Regretted it. Go with butter. It’s soup therapy.
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Onion – Just one. Doesn’t have to be perfect. Rough chop, throw it in.
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Mushrooms – Cremini is best, but if you’ve got white button mushrooms, go for it. I once mixed in portobellos and it was, honestly, incredible.
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Dill – I use dried 90% of the time. It still gives that Eastern European flair. Fresh is better, but who’s judging?
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Hungarian Sweet Paprika – This is where you shouldn’t compromise if you can help it. The flavor is deeper and softer than regular paprika. But hey, if all you’ve got is the grocery store standard, it’ll still taste good. Just maybe not soul-stirring.
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Flour – To thicken. You don’t need to overthink this. Just stir it in and move on.
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Broth – Veggie or chicken. I once used bone broth by accident. Soup turned out extra rich. Would do again.
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Soy Sauce – Sounds random, I know. But it adds umami depth. Think of it like the secret character in a rom-com.
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Milk – Room temp is key. Cold milk in hot soup = bad breakup.
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Sour Cream – Don’t skip it. Please. It’s the creamy magic-maker.
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Lemon Juice – That final surprise. Makes everything brighter, like turning on a light.
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Salt + Pepper – You know the drill.
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Parsley (optional) – Just to make it look like you tried harder than you did.
How To Make Hungarian Mushroom Soup?
I’m not here to boss you around, promise. Just here to say: this recipe’s pretty forgiving. It doesn’t care if you’re tired, hungry, or a little over the day. It’ll still turn out good.
Step 1: Start with butter, onions, mushrooms
Melt the butter in a big pot. Toss in your onions and mushrooms. Don’t rush this part. Let them get soft, a little brown, kind of cozy-looking. Stir now and then so they don’t stick.
Step 2: Paprika and dill join the party
Lower the heat. Sprinkle in your paprika and dill. Stir until it smells amazing (and it will). Add the flour and keep stirring. It’ll thicken a bit. Don’t panic if it looks like a clumpy mess. It’s not done yet.
Step 3: Pour in broth and soy sauce
Go slow here. Pour and stir. Let everything blend and simmer together for 10–15 minutes. This is when your house starts smelling like a warm kitchen in the middle of Budapest.
Step 4: Creamy, dreamy finish
Take it off the heat. (Seriously, don’t skip this or the dairy might get weird.) Whisk in your room temp milk, sour cream, and lemon juice. Stir gently. Taste it. Add salt and pepper. Taste again. Dance a little in the kitchen. Optional, but highly recommended.
Step 5: Serve it up
Spoon into bowls, top with a swirl of sour cream and some chopped parsley if you’re feelin’ fancy. Then eat it while it’s hot and everything in the world feels just slightly more okay.
Want To Save This Recipe?
Storage Options:
Honestly, this soup gets even better the next day. The flavors settle in, like they’ve decided to stop showing off and just be comfortable with themselves.
Let it cool, pop it in the fridge in a container with a lid (I say this only because I once forgot the lid part…), and enjoy it within 4 days.
To reheat: low and slow on the stove is best. Or microwave it if you’re in a rush. Just don’t boil it or the milk might split. Which sounds dramatic but really just looks a bit funky. Still tastes great.
Freezing?
Eh. You can. I’ve done it in soup emergencies. The texture changes slightly, but nothing that a good stir can’t fix. If you’re picky about consistency, maybe stick to fridge life.
Variations and Substitutions:
I’m not usually a “follow it exactly” kind of cook. So here are a few spins I’ve tried—or want to try—that totally work:
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Add shredded chicken – Leftovers? Rotisserie? Toss it in.
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Make it vegan-ish – Olive oil instead of butter, dairy-free milk and sour cream. Still cozy, just different.
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Use wild mushrooms – Adds depth and makes it feel gourmet even if you’re in slippers.
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Add noodles or barley – For when you want soup that’s practically a stew.
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Smoked paprika? – Careful. A little goes a long way. But it’s fun for a different vibe.
What to Serve with Hungarian Mushroom Soup?
This soup is a meal in a bowl, but if you’re the type who needs “a little something on the side,” I got you.
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Crusty bread – For dunking. Always.
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Garlic toast – Because it’s toast, but extra.
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Simple green salad – Just something crisp and fresh.
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A glass of wine – Optional. But also… not really.
Frequently Asked Questions:
Can I make this ahead?
Totally. Actually, it’s better the next day. Just reheat gently.
Greek yogurt instead of sour cream?
Yep! Use full-fat if you can. The tang is a little different, but it works.
Do I have to use Hungarian paprika?
I mean… no. But if you do, it’ll take the soup from “pretty good” to woah, what is this sorcery?
Anyway. That’s my love letter to Hungarian Mushroom Soup.
It’s easy. It’s cozy. It’s got heart. And sometimes, when the world’s a bit much, that’s exactly what we need in a bowl.
Try it and tell me how it went—was it love at first slurp? Did you tweak it? Spill the soup story—I wanna hear it.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hungarian Mushroom Soup
Ingredients
- 4 tbsp unsalted butter
- 1 yellow onion chopped
- 2 pounds cremini or white button mushrooms sliced
- 2 tbsp chopped fresh dill or 2 tsp dried dill
- 1 tbsp Hungarian sweet paprika
- 3 tbsp flour
- 3 c vegetable broth or chicken broth
- 1 tbsp soy sauce low sodium
- 1 c milk preferably whole milk at room temperature
- ½ c sour cream plus more for garnish
- 2 tsp lemon juice
- Kosher salt and freshly ground black pepper to taste
- Chopped fresh Italian parsley for garnish
Instructions
- Melt the butter in a pot, over medium-high heat. Add the chopped onions and sliced mushrooms. Cook them until the onions become soft and the mushrooms turn brown.
- Next reduce the heat. Add the dill and Hungarian paprika. Stir everything together for a minute. Then sprinkle in some flour while continuing to stir for two minutes.
- Slowly pour in the broth and soy sauce making sure to stir. Allow it to gently simmer for around 10 to 15 minutes until it thickens up nicely.
- Once done remove from heat and whisk in room temperature milk, sour cream and lemon juice. Season, with salt and pepper according to your taste preferences.
- To serve this delicious homemade Hungarian Mushroom Soup, make sure to garnish each bowl with parsley and a dollop of cream.
- Get ready to savor every spoonful of this creation!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
