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    Hungarian Mushroom Soup

    Updated August 25, 2025 / By Natalie Mortimer

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

    • Fall
    • Winter
    • Lunch
    • Dinner
    • Soup
    • One Pot
    A large pot of Hungarian mushroom soup garnished with fresh parsley. A hearty vegetarian fall meal.

    Hungarian Mushroom Soup For Every Occasion.

    Paprika-tinged and soothing, there’s something uniquely cozy about this creamy mushroom soup. 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 cold-weather staple in our homes, and we hope it’ll become one in yours, too. For more mushroom inspiration check out our BEST mushroom recipes post!

    Creamy Hungarian mushroom soup garnished with fresh parsley being ladled out of a pot for a cozy vegetarian meal.

    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, this Hungarian mushroom soup 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. Caramelization means flavor. This recipe comes together without much effort, it asks only for 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 to make earthy, creamy Hungarian Mushroom soup

    What makes Hungarian Mushroom Soup Hungarian?

    Paprika! Paprika 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 of my favorite 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 flavor in recipes like grilled scallops or romesco, it’s not right for this Hungarian mushroom soup. 
    A bowl of creamy Hungarian mushroom soup topped with sour cream, fresh parsley & pepper served with crusty bread

    What To Serve It With

    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 sourdough bread, or our herby rolls. 
    • A gorgeous, cold cucumber salad makes for the perfect refreshing contrast to the soups’ richness. 
    • Or, enjoy it all on its own as a cozy lunch!
    A bowl of creamy Hungarian mushroom soup topped with sour cream, fresh parsley & pepper served with crusty bread

    More Cozy Soup Recipes

    Meatless Monday?

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or  order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

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    Hungarian Mushroom Soup Recipe

    Updated August 25, 2025

    By Natalie Mortimer

    • Serves:  4
    • Yields:  5 cups
    • Prep Time:  15 min
    • Cook Time:  30 min
    Print Recipe
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    Description

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

    Video

    Ingredients

    • 4 tablespoons (½ stick) salted butter
    • 1 large yellow onion
    • 1 pound cremini mushrooms, sliced
    • 2 cups vegetable stock or chicken stock
    • ½ cup dry white wine, such as sauvignon blanc
    • 2 teaspoons dried dill
    • 2 teaspoons fresh thyme leaves
    • 2 teaspoons sweet paprika
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon kosher salt
    • 3 tablespoons all-purpose flour
    • 1 cup whole milk
    • ¼ cup sour cream, plus more for serving
    • 1 tablespoon fresh lemon juice, (from 1 lemon)
    • 2 tablespoons chopped Italian parsley
    • Freshly cracked black pepper, for serving

    Method

    1. Melt the butter in a large pot over medium heat. Once the butter is bubbling, add the onion and mushrooms. Cook, stirring occasionally, until the onion is softened and translucent and the mushrooms have released their liquid, about 8 minutes. 

      large pot of mushrooms sautéed with butter and onions

    2. Pour in the stock, wine, dill, thyme, paprika, Worcestershire sauce, and salt. Increase the heat to high and bring to a boil. Reduce to low and simmer, stirring occasionally, until the liquid has reduced by one third, about 10 minutes.

      heavy cream being poured into mushroom onion mixture in a large pot to make earthy, creamy Hungarian Mushroom soup

    3. In a small bowl, whisk together the flour and milk until completely smooth. Slowly pour the milk mixture into the soup, stirring constantly. Continue to cook, stirring occasionally, until the soup thickens, about 10 more minutes.

      Creamy Hungarian mushroom soup garnished with fresh parsley being ladled out of a pot for a cozy vegetarian meal.

    4. Remove the pot from the heat. Stir in the sour cream and lemon juice until fully incorporated and smooth.

      A large pot of Hungarian mushroom soup garnished with fresh parsley. A hearty vegetarian fall meal.

    5. Ladle the soup into bowls and top with a small scoop of sour cream, chopped parsley and freshly cracked black pepper.

      A bowl of creamy Hungarian mushroom soup topped with sour cream, fresh parsley & pepper served with crusty bread

    Notes

    This soup freezes beautifully for up to 1 month. Thaw overnight in the refrigerator, then reheat gently over medium heat, stirring frequently to prevent the dairy from separating. 

    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

    Rated 5 stars by 326 readers

    or
    • Mari

      Hi, thank you for the recipe! I have epilepsy and have often been advised to include more mushrooms in my diet especially lions mane. Could I substitute lions mane in this recipe, or do you have any recipes that specifically use lions mane? Thank you!

      You absolutely can use lions mane here. Hope you enjoy!

    • Carol-Anne

      Soup tastes very flat
      I even browned the butter.

    • Gayle

      Can I use gluten free flour?

      Should work fine! Hope you enjoy Gayle!

    • joann

      What can i substitue for wine?

      It will change the flavor a bit so just keep that in mind but you use more chicken or vegetable stock in place of the wine. Hope you enjoy!

    • Christine

      Can you use meat in this soup? If so, is there a preferred meat for this recipe?

      We'd probably go beef, ground beef or chuck roast. Cook it first then add it to the soup. Hope you enjoy!

    • Keri

      Can this be stored long term in the freezer?

      You can freeze it for up to 3 months. Hope you enjoy!

    • Chelsie

      I know dill is a very specific flavor, and unfortunately it's one I really do not care for. Any suggestions for a decent substitute?

      You can leave it out. Hope you enjoy!

    • DIane

      Can I use plain yogurt instead of sour cream?

      Plain greek yogurt should work ok!

    • Kristin

      The recipe lists Worcestershire sauce, but the video says soy sauce is being added. Not sure which is better. Going to have to try both ways now. Haha

      HAHA! You can use either.

    • Ashley

      What can I use instead of wine

      Just replace it with more broth. Hope you enjoy!

    • Michelle

      5-star rating

      Made this tonight with some fresh mushrooms I got at thr farmers market - chanterelle and wine cap. It came out amazing. Followed the recipe except used dried thyme and didnt have any dill. Served this alongside a fresh green salad and sourdough bread I also picked up at the farmers market. I love showing meat eaters how good and satisfying vegetarian cooking can be.

      Thanks Michelle, we are so glad you love it!

    • Jodi

      5-star rating

      Delicious and easy to make! Will save this recipe for years to come.

      Thanks Jodi, this is so great to hear, we are so glad you loved it!

    • Mikey

      5-star rating

      Could Hungarian be the world's most under-rated, or at least overlooked, cuisine? Upon making this recipe, I reckon it provides a good case for that statement. When I cooked and prepared this recipe, it was all a case of everything falling into line at the right time and it coming up a good winner.

      There were some mushrooms still in the fridge during the week, and I made a mental note to go search for a recipe that had mushrooms in it. The caveat was it be vegetarian, since I was preparing it for my church's Pot Luck. The cuisine-focused side of me was joyed in finding it, and all the other ingredients were in tow.

      As per normal with cooking for the Pot Luck, at least one of my parents becomes a guinea pig. It was my dad this time, and he was impressed enough that I was told I need to make it again for the home base. Nevertheless, come around to after the sermon with Pot Luck, people are piling their plates with food and a few try out the soup. One lady noted that it was good timing with it being soup weather (I live in the Great Southern Land), and implored I should bring soup for the time being. Additionally, she noted that it reminded her of a spicer cream of mushroom soup.

      Why this soup works so well is a lot like why Hungarian cuisine needs more love. The flavours are slightly subtle, but this time it is not back-handed to say somewhat bland - there is the hints of dill, and a warm embrace of good paprika in the broth. And when given their time to shine, the mushrooms bring out a unique flavour that can't be described outside of them being mushrooms. It was tasty, and great for stretching those dimes.

      This recipe is too easy, and is in line for more turns in the rodeo.

      Thanks Mikey, we are so glad you loved it!

    • Sue

      5-star rating

      Made it as per directions. Delicious! Very grownup soup!!

      Thanks Sue, glad you enjoyed it!

    • BH

      3-star rating

      Shame to get all these gorgeous mushrooms and it's just dill all day! Missing the mushroom, paprika, sour from the sour cream. JUST DILL. Would definitely recommend half that amount.

    • Melinda

      5-star rating

      Délicieux! I love mushroom soup and was craving something warm and delicious. This recipe was so easy and came together quickly with mostly pantry ingredients. I made a couple small changes just because of what I had on hand. I used 2 bags of frozen mushrooms and cooked off most of the water to concentrate the flavor. I skipped the flour and used 1/2 cup heavy cream instead of milk. This was like stroganoff but better. Will def keep in the rotation.

      Thanks Melinda, so happy you loved it!

    • Hans

      5-star rating

      I made this tonight and it was GREAT!
      A few notes for my book though since I'm definitely using this again... We were serving for 7 (3 adults, 1 teen and 3 kids 10'sh).
      I doubled the recipe and cooked the butter/onions/mushrooms in 2 batches.
      The consensus was that the Dill was a bit over-powering so next time I'll use 2tsp instead of 4 and on the Thyme I would cut it to 3tsp instead of 4 so not a complete doubled recipe. I loved the Hungarian Paprika! Great touch!
      Black Pepper added a great touch as well, I added that at the end during the taste test.
      Overall, amazing recipe unfortunately no leftovers!

      Thanks, we are so glad you loved it!

    • Karen

      5-star rating

      I followed the recipe mostly. I used Brown Beech and Cremini mushrooms and some of my homegrown Shiitake. It was a quick and delicious dinner. Careful of the salt - this uses salted butter, stock/bullion (which may have lots of salt), and adds more. I did not need to add any. I hesitated a second before adding the dill, but it blended perfectly with the thyme, paprika, and some freshly ground black pepper. I went easy on the dill and thyme and a bit heavy on the paprika. I make Hungarian food with some frequency so I always use more. Very easy, flexible, and delicious!

      Thanks, we are so glad you loved it!

    • Judy

      5-star rating

      I loved it, I couldnt use a szegedi paprika for heat because my guy is delicate, but the recipe is excellent ! Thank you, its a keeper. 💕

      Thanks Judy, we are so glad you loved it!

    • April

      5-star rating

      My husband made this tonight! It was one of the best things I have ever eaten. My first time having a real mushroom soup that wasn't in a can. Delicious 100 percent would eat this again.

      Thanks! We are so glad you loved it!

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