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Hungarian Mushroom Soup

  • Serves: 4
  • Prep Time:  15 min
  • Cook Time:  30 min
  • Calories: 363
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:  15 min
  • Cook Time:  30 min
  • Calories: 363


  • 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 whole milk
  • 3 tbsp flour
  • 1/4 cup sour cream
  • 2 tbsp lemon juice
  • 2 tbsp fresh Italian parsley


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

**Yields 5 cups of soup. If you want to serve it to four people as a main dish, we recommend doubling the recipe.

Nutrition Info

  • Per Serving
  • Amount
  • Calories363
  • Protein11 g
  • Carbohydrates35 g
  • Total Fat17 g
  • Dietary Fiber3 g
  • Cholesterol43 mg
  • sodium593 mg
  • Total Sugars10 g

Hungarian Mushroom Soup

Questions & Reviews

Join the discussion below.

  • Marcie

    Can you freeze the Hungarian Mushroom soup?

    Should be fine!

  • Katherine

    Is the nutrition info serving size per cup, or is a serving 1/4 of the total volume of the soup?

    Thank you!

    1/4 of the total pot of soup.

  • Amy Vitale

    Smoked or sweet paprika?

    Just regular paprika. Hope you enjoy Amy!

  • Patti

    What can I use to substitute for the white wine

    You can replace with more chicken/vegetable stock. Hope you enjoy Patti!

  • Kelsey Jo

    I don’t have a dutch oven, and I’m uncertain what counts as a heavy pot. Should I use Instapot, Crockpot, or Stovetop? Thank you!

    Heavy pot would be a soup pot on the stove top

  • Jeff

    This soup is amazing and well worth every minute to make. I actually made it with the wrong measured dill and paprika (used x2TBL spoons of each) but it came out incredibly robust and I have not changed the amounts since. I use the Hungarian hot paprika. Insanely good and very filling. We have it as a main meal.

    Thanks Jeff! We are so happy you love this soup!

  • Mimi Rosen

    Amazing! Fantastic! May be my new favorite soup!

    Thanks so much Mimi!

  • Naomie Reid

    I love this soup! I keep coming back to it because it's delicious but can also handle substitutes really well, I've made it plenty of ways like substituting for cream or using vegan items and it's always delicious.

    Thanks Naomie, we are so happy you love it!

  • Patricia Underwood

    I found cast iron skillet works well for heavy soup pot.

    We love using our cast iron!

  • Patricia Underwood

    The soup is very good. My husband likes it and he doesn’t like “flowers” in his food. LOL the Tyne and dill are not part of his taste pallet. Of course I use them anyway. Substituted cranberry juice for the dry white wine and it worked nicely.

    Thanks Patricia, we are so happy you both loved it.