Hungarian Mushroom Soup
This cozy Hungarian mushroom soup is rich with paprika, dill, sour cream, and plenty of tender mushrooms. It is creamy without feeling heavy, and it makes a satisfying lunch or simple dinner with bread on the side.
Total
50 min
Servings
4 servings
Level
Easy
Hungarian mushroom soup is a creamy, savory soup built around mushrooms, onions, paprika, dill, and sour cream. The flavor is earthy and gently tangy, with a warm red color from sweet paprika.
This version uses everyday grocery store ingredients and a simple stovetop method. A little flour thickens the soup, while milk and sour cream make it smooth and comforting.
Serve it with rye bread, crusty sourdough, or buttered toast. It also works well as a starter before roasted chicken, pork, or a hearty salad.
01What you'll need
Ingredients
15 items · 4 servings
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 1 1/2 pounds cremini or white button mushrooms, sliced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon smoked paprika, optional
- 2 tablespoons all-purpose flour
- 3 cups vegetable broth or chicken broth
- 1 tablespoon soy sauce or tamari
- 1 cup whole milk
- 1/2 cup sour cream, plus more for serving
- 2 teaspoons fresh lemon juice, plus more to taste
- 2 tablespoons chopped fresh dill, or 2 teaspoons dried dill
- 2 tablespoons chopped fresh parsley, for serving
02How to make it
Step-by-step
1. Soften the onion
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 to 7 minutes, stirring often, until the onion is soft and lightly golden at the edges.
2. Cook the mushrooms
Add the sliced mushrooms, salt, and black pepper. Cook for 10 to 12 minutes, stirring now and then, until the mushrooms release their liquid and most of it cooks off. The mushrooms should look tender and a little browned.
3. Bloom the paprika
Stir in the sweet paprika and smoked paprika, if using. Cook for 30 seconds, stirring constantly. This quick step, called blooming, warms the spice in fat so its flavor spreads through the soup. Do not let the paprika burn.
4. Add the flour
Sprinkle the flour over the mushrooms and stir well until no dry patches remain. Cook for 1 minute. The flour will help thicken the soup as it simmers.
5. Pour in the broth
Slowly stir in the broth, scraping the bottom of the pot with a wooden spoon to lift up any browned bits. Add the soy sauce or tamari. Bring the soup to a gentle simmer.
6. Simmer the soup
Reduce the heat to medium-low and simmer for 10 to 12 minutes, uncovered, until the soup thickens slightly and the mushrooms are fully tender. Stir occasionally so nothing sticks to the bottom.
7. Add milk and sour cream
Lower the heat. Stir in the milk. Place the sour cream in a small bowl, then whisk in a ladleful of hot soup. This warms it slowly and helps prevent curdling. Stir the sour cream mixture back into the pot.
8. Finish and serve
Stir in the lemon juice and dill. Taste and add more salt, pepper, or lemon juice if needed. Serve warm, topped with parsley and an extra spoonful of sour cream if you like.
03From our kitchen
Cook's tips
- Make-ahead: You can make the soup 1 to 2 days ahead. The flavor gets deeper as it rests. Reheat it gently over low heat and do not boil after the sour cream has been added.
- Storage: Let leftovers cool, then refrigerate in an airtight container for up to 4 days. Reheat in a pot over low heat, stirring often.
- Freezing: Creamy soups can separate after freezing. If you want to freeze it, stop before adding the milk and sour cream. Freeze the mushroom-broth base for up to 2 months, then thaw, reheat, and add the dairy before serving.
- Mushroom swaps: Cremini mushrooms give a deeper flavor, while white button mushrooms are milder. A mix of mushrooms, such as shiitake and cremini, also works well.
- Dairy swaps: For a lighter soup, use 2% milk. For a richer soup, use half-and-half. Greek yogurt can replace sour cream, but stir it in off the heat to reduce the chance of curdling.
- Paprika note: Sweet Hungarian paprika is the classic choice. Hot paprika can be added in small amounts if you like spice, but avoid replacing all the sweet paprika with hot paprika unless you want a much sharper soup.
Cook's note
If your soup tastes flat, it likely needs either salt or acid. Add a small pinch of salt first, then a squeeze of lemon juice. The lemon should not make the soup taste lemony; it should brighten the mushrooms and sour cream.
04Frequently asked
Questions & answers
Can I make Hungarian mushroom soup without sour cream?
Yes. You can use plain Greek yogurt, crème fraîche, or a splash of heavy cream instead. For yogurt or crème fraîche, stir it in off the heat so it stays smooth.
What kind of paprika should I use?
Use sweet Hungarian paprika if you can find it. It has a warm, rounded flavor and gives the soup its signature color. Smoked paprika is optional and adds a mild smoky note.
Can I make this soup vegetarian?
Yes. Use vegetable broth and either soy sauce or tamari for savory depth. The soup is already meat-free when made with vegetable broth.
Why did my sour cream curdle?
Sour cream can curdle if it is added to boiling soup. Keep the heat low and whisk a little hot soup into the sour cream first. This is called tempering, and it warms the dairy gently.
Can I blend Hungarian mushroom soup?
Yes. For a smoother texture, blend about half the soup with an immersion blender, which is a stick blender used right in the pot. Leave some mushrooms whole for texture.
05Keep cooking
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