Creamy Hungarian mushroom soup is perhaps the best mushroom soup you'll ever gonna try! It's simply bursting with flavor, and the velvety texture makes it very difficult to stop at a single bowl.
However, this creamy Hungarian mushroom soup is easily one of the best things I've ever cooked with mushrooms.
This delicious and hearty soup is rich and creamy, with a unique flavor profile that combines the earthiness of fresh mushrooms with the tanginess of sour cream and paprika, a spice commonly used in Hungarian cuisine.
Trust me when I tell you it's very difficult not to go for seconds!
The soup is perfect as a warming appetizer or a main course when served with crusty bread. I made it with crimini (chestnut) mushrooms, but it's amazing with a mix of any mushrooms you may have on hand.
Why you'll love this Hungarian mushroom soup
- Extra flavorful and comforting — I can't even begin to describe how satisfying and comforting a bowl of this soup is!
- Super easy to prepare — The soup is very easy to make with a handful of ingredients, making it an ideal choice for busy weeknights or last-minute dinner plans.
- Perfect for entertaining — The elegant and unique flavors of this soup make it an ideal choice for impressing guests.
What goes into this Hungarian soup recipe
Onion — Yellow or white onions are great in this recipe, but you can also use shallots or leeks for a slightly different taste.
Mushrooms — Button mushrooms or cremini mushrooms work well in this recipe, but feel free to experiment with other types like shiitake, portobello, or a mix of wild mushrooms for a more complex flavor.
Garlic — Fresh garlic cloves add a robust flavor to the soup. In a pinch, you can use pre-minced jarred garlic.
Dried dill — Dried dill adds an aromatic touch to the soup. You can use fresh dill, if available (about 3 tablespoons).
You can also add some other herbs if you like, such as fresh thyme or even a bit of fresh rosemary.
Tamari soy sauce — Tamari is a gluten-free soy sauce alternative that adds umami to the soup. You can use regular soy sauce or coconut aminos for a soy-free option. Worcestershire sauce is another good substitute.
Vegetable stock — I used vegetable broth here, but you can use mushroom stock if you like. Chicken stock is another option if you don't want the soup to be necessarily vegetarian.
Milk — Whole milk adds creaminess to the soup. If you want to use reduced-fat milk, the soup won't be quite as creamy.
Plain flour — The flour works as a thickening agent. You can substitute with cornstarch or arrowroot powder (use half the amount) for a gluten-free alternative.
Lemon juice — Fresh lemon juice adds brightness to the soup.
Sour cream — Full-fat sour cream adds tanginess and creaminess to the soup. Don't use low-fat sour cream here because the chances it will curdle are quite high.
How to make creamy Hungarian mushroom soup
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.
Add the sliced mushrooms to the pot and cook for about 5-10 minutes, or until they release their moisture and start to brown.
Stir in the crushed garlic, Hungarian paprika, dried dill, and tamari soy sauce. Cook for another 2 minutes, stirring occasionally.
Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
In a separate bowl, whisk together the milk and plain flour until smooth and lump-free.
Slowly pour the milk and flour mixture into the simmering soup, stirring constantly to combine. Cook for another 5-10 minutes until the soup thickens slightly.
Remove the pot from the heat and stir in 1 tablespoon of lemon juice.
In a small bowl, mix together the sour cream with a few spoonfuls of the hot soup to temper the cream. This will prevent it from curdling when added to the soup. You can skip this step if the sour cream is at room temperature.
Gradually stir the tempered sour cream mixture back into the soup, combining well.
Season the soup with salt and freshly ground black pepper to taste.
Serve hot, garnished with additional dill or a dollop of sour cream if you like.
Make it vegan
To make this Hungarian mushroom soup vegan, replace the butter with a plant-based alternative or olive oil, use non-dairy milk (such as almond milk, oat, or soy), and substitute the sour cream with vegan sour cream or cashew cream.
Leftovers and storage
- Any leftovers will keep well in the fridge for 3-4 days in an airtight container.
- To reheat the soup, pour it into a saucepan and warm it gently over low heat, stirring occasionally to prevent the soup from sticking to the pan. You can also reheat it in the microwave, using a microwave-safe bowl, in 1-minute increments, stirring between each, until heated through.
- Allow the soup to cool fully before transferring it to airtight, freezer-safe containers or resealable plastic bags, labeling and dating them, and freezing for up to 2-3 months.
- To reheat, defrost the soup in the refrigerator overnight, then follow the reheating instructions above.
Recipe notes and tips
- Hungarian mushroom soup can be served as an appetizer or a main course. For a complete meal, pair the soup with crusty bread or rolls and a glass of white wine, such as a Hungarian Furmint or a crisp Chardonnay.
- For a gluten-free version of this soup, replace the plain flour with a gluten-free flour blend or use cornstarch or arrowroot powder as a thickening agent. Be sure to also use a gluten-free tamari soy sauce or coconut aminos instead of regular soy sauce.
- If you prefer a thicker soup, you can increase the amount of flour or use a cornstarch slurry (equal parts cornstarch and water mixed together) as a thickening agent. For a thinner soup, simply add more vegetable stock or milk until you reach your desired consistency.
If you liked this creamy Hungarian soup recipe, you might also like some of my other easy vegetarian soup recipes:
- Lemony White Bean Soup
- Polish Sauerkraut Soup (Kapusniak)
- Tuscan White Bean and Kale Soup (Ribollita)
- Creamy Potato Dill Soup (Zupa Koperkowa)
- Cream of Asparagus Soup
- 2 tablespoons (40 g) unsalted butter
- 1 large onion, diced
- 1 ½ lb (650 g) mushrooms
- 3-4 garlic cloves, crushed
- 2 tablespoons Hungarian paprika
- 1 tablespoon dried dill
- 1 tablespoon tamari soy sauce
- 2 cups (500 ml) vegetable stock
- 1 cup (250 ml) milk
- 2 tablespoons plain flour
- 1 tablespoon lemon juice
- ½ cup (100 ml) sour cream
- Salt and freshly ground black pepper to taste
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.
- Add the sliced mushrooms to the pot and cook for about 5-10 minutes, or until they release their moisture and start to brown.
- Stir in the crushed garlic, Hungarian paprika, dried dill, and tamari soy sauce. Cook for another 2 minutes, stirring occasionally.
- Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
- In a separate bowl, whisk together the milk and plain flour until smooth and lump-free.
- Slowly pour the milk and flour mixture into the simmering soup, stirring constantly to combine. Cook for another 5-10 minutes until the soup thickens slightly.
- Remove the pot from the heat and stir in 1 tablespoon of lemon juice.
- In a small bowl, mix together the sour cream with a few spoonfuls of the hot soup to temper the cream. This will prevent it from curdling when added to the soup. You can skip this step if the sour cream is at room temperature.
- Gradually stir the tempered sour cream mixture back into the soup, combining well.
- Season the soup with salt and freshly ground black pepper to taste.
- Serve hot, garnished with additional dill or a dollop of sour cream if you like.
Amount Per Serving: Calories: 243Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 626mgCarbohydrates: 25gFiber: 6gSugar: 11gProtein: 9g
Nutritional information is an estimate provided by an online nutrition calculator.