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Hungarian Mushroom Soup

  • Serves: 4
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Calories: 306
large pot of Hungarian mushroom soup with a ladle

Earthy mushrooms are the savory stars of this creamy, pungent, satisfying Hungarian mushroom soup.

Hungarian Mushroom Soup For Every Occasion.

Because it’s dreary outside, and you need a boost: Hungarian mushroom soup. Because you’re craving something soul-warming and simple: Hungarian mushroom soup. Because you need dinner to be easy tonight: Hungarian mushroom soup. Because you need the meditative, familiar magic of some easy-going chopping and stirring: Hungarian mushroom soup.

Paprika-tinged and soothing, there’s something uniquely cozy about this creamy mushroom soup. There’s a wholesomeness to a bowl of soup on a cold, rainy—or snowy—night. It warms you to cook it, it warms you to eat it, it warms the people you share it with. Bite by bite, the troubles of the day grow more distant. Meaty, earthy mushrooms are lifted up by the herbaceous lightness of dill and the subtle tang of sour cream, while a generous sprinkling of paprika turns the whole fragrant pot a blushing shade of pink. Hungarian mushroom soup is a cool-weather staple in our homes, and we hope it’ll become one in yours, too.

gold ladle scooping Hungarian mushroom soup out of a large pot

How Do You Make the Best Mushroom Soup?

Soup is pretty magical. Made well, soup can be an especially focused celebration of flavor—think chicken soup, or potato-leek—and if you’re a mushroom lover, it doesn’t get much more drool-worthy than the thought of a whole entire pot of mushroom soup. As for the best mushroom soup in the whole world, you know where we stand. This Hungarian mushroom soup pretty much blows all others out of the water. Here’s how to ensure it turns out beautifully every time:

  1. Use good mushrooms. They’re the main event here, so select mushrooms that look firm and clean. We like cremini mushrooms for their darker color and super meaty texture, but regular white button mushrooms are OK, too.
  2. Take your time sautéeing the onions and mushrooms—let the heat and butter draw out their natural juices, and then let them get a little bit of color, too. Nice, dark—not burnt, but dark—caramelization means flavor, flavor, flavor. This recipe comes together without much effort—it asks only patience.
  3. We’ve said it before and we’ll say it again: don’t substitute low-fat dairy for the sour cream and milk. Just a few tablespoons of each is all it takes to give this soup a decadent, comforting richness, so don’t skimp. Just enjoy!
large pot of mushrooms sautéed with butter and onions
heavy cream being poured into mushroom onion mixture in a large pot

What makes Hungarian Mushroom Soup Hungarian?

Paprika! Paprika at its most basic is simply dried, ground peppers, and it is a spice that is believed to have originated in Hungary as early as the 15th century and is today a defining flavor of Hungarian cuisine. All paprika is not created equal, though. Here’s a quick crash course in our favorite smokey, spicy, sweet, pink-ifying spice:

  • For our Hungarian mushroom soup, sweet, mild Hungarian paprika is the classic choice. You can look for it at your local grocery store labeled (usually) as “Hungarian sweet paprika”. You can order it online here, too.
  • If you prefer a little kick, you can also look for “Hungarian Half-Sharp Paprika” which is a slightly spicier take on the classic sweet Hungarian paprika.
  • Many recipes call specifically for Spanish paprika—like paella, for example—also known as pimenton, which is a type of paprika made from a slightly different type of pepper than the Hungarian version. While we love its unique smoky depth of flavor, it’s not right for this Hungarian mushroom soup.
hungarian mushroom soup in a ceramic bowl topped with sour cream, fresh parsley and crusty bread

Meatless Monday?

Lusciously creamy, this Hungarian Mushroom Soup makes for a simple weeknight supper—and since it’s vegetarian, it’s especially perfect for meatless Mondays. Round it out into a more substantial meal with some crusty bread, or our herby rolls. A gorgeous, cold cucumber salad makes for the perfect refreshing contrast to the soups’ richness.

If you make this Hungarian mushroom soup, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag us @themodernproper and #themodernproper if you do. Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe.

hungarian mushroom soup in a ceramic bowl topped with sour cream, fresh parsley and crusty bread

Hungarian Mushroom Soup

  • Serves: 4
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Calories: 306

Ingredients

  • 4 tbsp Butter
  • 2 cups Onions, chopped
  • 1 lb Mushrooms, sliced
  • 2 cups Chicken or vegetable stock
  • 1/2 cup Dry white wine
  • 2 tsp Dried dill
  • 2 tsp Minced fresh thyme leaves
  • 2 tsp Paprika
  • 2 tbsp Soy sauce
  • 1 cup Milk
  • 3 tbsp Flour
  • 1/4 cup Sour cream
  • 2 tbsp Lemon juice
  • 2 tbsp Fresh italian parsley

Method

  1. In a heavy pot or dutch oven sauté onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes. Add dill, thyme, paprika, chicken broth, soy sauce and white wine. Bring to a simmer and cook until the liquid reduces by half. In a small bowl, whisk flour into milk until smooth. Add the milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
  2. Over low heat, slowly stir in the sour cream, and lemon juice until both are completely combined. Garnish the soup with parsley and serve hot.

**Yields 5 cups of soup. If serve 4 people as a main dish, we recommend doubling the recipe.

Hungarian Mushroom Soup

Questions & Reviews

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  • Andrea Z

    So I made this with regular white button mushrooms that I picked up at the farmers market. One problem with the soup is that the mushrooms are bland in comparison to the actual soup. Next time, add a bit of salt when sauteing the mushrooms! So that was a big bummer. Also, my broth is very thick, so I might add more chicken broth. And it is brown and tannish color, not your creamy yellow-orange. Why is that?Lastly, I ditched the white wine. I felt the alcohol doesn't cook out enough in this short cooking time, and we have a kiddo here that doesn't like the taste.Also, a VERY important question. WHY does the Mexican paprika not work? Why exactly? Unfortunately, my smokey paprika does not state where its from, so my guess it is not the right paprika. :( It tastes OK, but I need to understand why the Mexican doesn't work? Can you elaborate?

    Hi Andrea, Thanks for the review. Sorry about the bland mushrooms. I've actually never made this soup with white mushrooms. I find that cremini mushrooms (photoed here) are noticeably deeper and more complex in flavor so maybe I will make note of that...or test it myself with white mushrooms. Cooking varies so much based on ingredient brands, stovetop temperatures, cook time variations (if not cooking with a timer) etc. This recipe has been made a hundreds of times..I've never heard anyone say that the broth was too thick. I am glad you were able to thin it out a little with some more broth. As far as the paprika goes, it's just a different (sweet and mild) flavor profile that we are after! But it's ok to play around with it.

  • Taya Campbell

    SO DELICIOUS! Will definitely make again. Made a batch for my lunches this week. So filling and yummy in the best way. Recipe was super easy to follow. Only thing was and it's probably a me issue - I didn't know how to add the fresh thyme... like do I chop with the stems or do I remove the leaves? Found the stems to be the only thing I don't like about the soup because I added them will adjust next time!

    Oh yes, sorry about that...just the leaves.

  • Sherri Wine Owens

    HelloMaking this today using up some heavy cream. Hubby will take this for lunch tomorrow. Does it reheat in microwave well?

    Yes! It reheats beautifully!

  • Jarrett

    My wife and I have been slowly cooking our way through this site over the last 12 months. We keep coming back to this recipe. We do like to cook the onions until they begin caramelize instead of until they are translucent. We used hot Hungarian paprika one time and thought it added a nice kick and didn't overpower.

    Great! I love that you have made it your own recipe! Also I LOVE caramelized onions, so that sound like a winner!

  • Missi Howlett Sargent

    I really want to make this but I am the only one that would eat it. Can the rest be frozen or should I just cut down the recipe?

    Yes! It freezes well!

  • Lynne Mayeda

    Love this recipe! No dill so I omitted, no fresh thyme or parsley so i used half the amount of dried. I sauteed the onions while i sliced 8oz of button mushrooms and some masutake mushrooms I saw at the market. The onions were translucent when I added the mushrooms, I would let it go a little longer. Sauteed the mushrooms till most of the liquid from the mushrooms was absorbed. Used the soy sauce since I know it adds great flavor, used half the amount of smoked paprika.I ate 2 bowls with enough left over for 2 more meals. Goes great with a slice of sourdough bread. Thank you for this recipe !

  • Esther Kulling Asman

    I like to stick to the recipe to just find out how it tastes. The soya sauce is just 2 tbsp so it was no harm to keep it original. I thought the soup was delicious. So now, when making it again, I wll do my variations.

    Wonderful! That is exactly how I cook too! Glad you enjoyed it!

  • Zachary Delaney

    Made this soup tonight and really loved it! I switched the soy sauce for Worcestershire, as I thought that would fit the soup better, and switched the milk for heavy cream. Both changes worked really well. I had no problems with the volume of liquid as some commenters mentioned. I ate the soup with a nice baguette and they went super well together.

    Yay! Love those changes! Glad you enjoyed it!

  • Kailee Michelle

    I made this recipe veganized and it was amazing!!! I ate half of the soup!

    Yay! I love hearing that!

  • Jason Flint

    I had 1.5lbs of mushrooms that I bought on a whim because I found them for $1.00. I'm so happy I found this recipe! Very easy and it turned out fantastic!

    Good to hear! Glad you found a use for those mushrooms!