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Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup

iamwinfred
This Hungarian Mushroom Soup is one of those bowls that tastes like it took all day, but it comes together in under an hour. It leans on sweet paprika, fresh dill, and a splash of soy sauce to build a deep, savory flavor that most people do not expect from a mushroom soup. A generous swirl of sour cream at the end ties everything together and gives the soup that classic tang you find in Hungarian cooking.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Turkish
Servings 6 servings
Calories 210 kcal

Equipment

  • Dutch oven or large soup pot Heavy-bottomed recommended for even heat distribution
  • Whisk For making roux and incorporating sour cream
  • Cutting board
  • Chef's knife Sharp knife recommended for slicing mushrooms and dicing onions
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle
  • Le Creuset Enameled Cast Iron Dutch Oven Optional, recommended for even heating
  • Wusthof Chef's Knife Optional, recommended for efficient prep
  • OXO Good Grips Balloon Whisk Optional, recommended for easy whisking

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 large yellow onions about 2 cups or 300g, diced
  • 1 pound cremini mushrooms 454g, sliced
  • 2 tablespoons all purpose flour
  • 2 cups vegetable or chicken stock 480ml
  • 1 cup whole milk 240ml
  • 1 tablespoon Hungarian sweet paprika Use good quality for best flavor
  • 2 teaspoons dried dill weed or 2 tablespoons fresh dill, chopped
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sour cream 120ml
  • 1/4 cup fresh parsley 15g, chopped, for garnish
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper

Instructions
 

  • Melt butter and olive oil in a Dutch oven over medium heat. Add diced onions and cook 5-6 minutes until soft and translucent.
  • Add sliced mushrooms and cook 7-8 minutes until they release liquid and start to turn golden. Stir in paprika, dill, and salt; cook 1 minute until fragrant.
  • Sprinkle flour over mushroom mixture and stir constantly for 1 minute. Slowly pour in stock while whisking until smooth with no lumps.
  • Stir in soy sauce and bring to a gentle simmer. Cook 10-12 minutes partially covered until thickened slightly. Stir in milk and simmer 2-3 more minutes.
  • Remove pot from heat. Whisk in sour cream a few spoonfuls at a time until smooth. Stir in lemon juice and black pepper. Season with salt to taste.
  • Ladle soup into bowls, garnish with fresh parsley and an optional dollop of sour cream. Serve immediately while warm.

Notes

  • Use a mix of cremini and white button mushrooms for more depth of flavor.
  • Always bloom the paprika briefly in the hot fat before adding liquid to boost its flavor.
  • Always remove the pot from heat before whisking in sour cream to prevent curdling.
  • Temper the sour cream by stirring in a small ladle of hot soup first, then adding it back to the pot.
  • Do not skip the lemon juice—it brightens the richness of the cream and butter.
  • Let the soup rest for a couple of minutes off heat before serving so the flavors settle.
  • To make vegan: use plant-based milk, vegan sour cream, and tamari instead of soy sauce.
  • Add a cup of cooked wild rice for extra texture and heartiness.
  • Use smoked paprika instead of sweet for a deeper, smokier flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat—do not boil.

Nutrition

Serving: 1BowlCalories: 210kcalCarbohydrates: 14gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 480mgPotassium: 380mgFiber: 2gSugar: 6gVitamin A: 15IUVitamin C: 8mgCalcium: 10mgIron: 6mg
Keyword creamy mushroom soup, easy soup recipe, hungarian mushroom soup, mushroom soup
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