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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

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 whole 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 the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.
  2. Add the dill, thyme, paprika, broth, 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
  • Calories 363
  • Protein 11 g
  • Carbohydrates 35 g
  • Total Fat 17 g
  • Dietary Fiber 3 g
  • Cholesterol 43 mg
  • sodium 593 mg
  • Total Sugars 10 g

Hungarian Mushroom Soup

Questions & Reviews

Join the discussion below.

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  • Sandy

    Dan this soup be frozen?

    If you freeze it after adding the sour cream it might separate when re-heating. But you could try thawing completely and slowly reheating over low heat to keep it together. Or you could also add the sour cream to it after you freeze/rewarm it. Hope you enjoy Sandy!

  • Kate

    I have some beautiful fresh dill. Can I substitute that for the dried? If so, how much should I use?

    How wonderful! Yes, go for it Kate. The recipe calls for 2 tsp dried dill so you should use 2 TABLESPOONS of fresh dill. Hope you enjoy Kate!

  • Doug Hartings

    Can you freeze this soup?

    If you freeze it after adding the sour cream it might separate when re-heating. But you could try thawing completely and slowly reheating over low heat to keep it together. Or you could also add the sour cream to it after you freeze/rewarm it. Hope you enjoy Doug!

  • Carole

    I happen to have some buttermilk on hand. Can I substitute this for the whole milk mixed with the flour AND the sour cream at the end?

    We haven't tried this. It might change the taste since buttermilk is more acidic than whole milk, the soup might turn out too tangy.

  • Jamie

    Any dairy substitutes for the whole milk? Coconut milk maybe? Assuming almond milk wouldn’t be creamy enough.

    Yes, coconut milk should work fine! Hope you enjoy Jamie!

  • Ann Lorenzen

    This has become a family favorite! One of the absolutely most delicious mushrooms soups I’ve ever made/eaten (and I’ve been soup making for at least 50+ years!). It is s as beautiful as it is tasty thanks to the sweet Hungarian Paprika. I miss it in the cookbook!

    Thanks Ann, we are so happy that you love it!

  • Mrs Reynolds

    Wow! This is Delicious! Thank you!

    Thanks you, so glad you love it!

  • Janice Black

    Lots of flavor here . . . a bit too much for my taste. After serving up the finished soup, I ended up stirring in about 1/3 more milk to 2/3 soup (ratio), which took the flavors down to a more manageable level and also thinned it to what seemed to me like a more normal texture for mushroom soup. I can see how someone who prefers a ton of strong flavors, though, would love this!
    Count on a little more cooking time than indicated in the recipe. You can see that 25 minutes are specifically designated in the instructions. Well, it takes more than 5 additional minutes (at least in my slightly high-altitude kitchen) to bring the soup to a simmer and then reduce the liquids by half.
    I enjoyed trying this and appreciate your taking the time to post it.

    Thanks Janice, glad you enjoyed it. Good to know about the cook time in higher altitudes!

  • Roma

    This soup is absolutely delicious. Making it for the second time today.

    That is great to hear, thank you Roma!! We are so glad you love it.

  • Lavina Budd

    Wow, delicious! My family really enjoyed this. It is easy to make as well. I will definitely make this again.

    Thanks Lavina, so glad you and the family loved it!