Hungarian Mushroom Soup

Mushroom Soup

I love Hungary.  Such a beautiful country with wonderful people and delicious food.  Budapest is an amazing city.  That stunning bridge crossing the Pest, the Fisherman’s Warf, the markets…  I think it’s one of the most beautiful cities in Eastern Europe, if not the most.  It’s architecture has that classic Viennese influence.  Most people just talk about Prague, because it’s such a tourist hot spot.  While Prague is a gorgeous city no doubt, I still prefer Budapest all and in all.

We’re definitely going to get to more Hungarian cuisine in the future, but for now let me introduce you to something I just made that was absolutely delicious!  A heavily Hungarian-influenced mushroom soup.

This soup is positively delightful!  Onions and cremini mushrooms are caramelized in butter.  A separate rich roux is made with butter and flour (this adds a world of depth and flavor to the soup).  A heap of paprika is then thrown in along with the delicate flavor of dill and a variety of other ingredients that combine to make this a guaranteed hit at your dinner table!

This is a stunningly rich and satisfying soup.  And it’s also incredibly delicious as a creamy sauce over egg noodles.  Try it both ways!  Either way, it’s a winner.

Try this delicious variation:  Hungarian Mushroom Pasta

Hungarian Mushroom Pasta 2 sm

Now let’s get to that Hungarian Mushroom Soup Recipe!

Hungarian Mushroom Pasta prep 1 Hungarian Mushroom Pasta prep 2 Hungarian Mushroom Pasta prep 4 Hungarian Mushroom Pasta prep 5 Hungarian Mushroom Pasta prep 6 Hungarian Mushroom Pasta prep 7 Hungarian Mushroom Pasta prep 3 Hungarian Mushroom Pasta prep 8 Hungarian Mushroom Pasta prep 9 Hungarian Mushroom Pasta prep 10 Hungarian Mushroom Pasta prep 11

Hungarian Mushroom Soup
Serves: 4
  • 2 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 12 oz mushrooms (cremini or white button mushrooms, chopped)
  • 2 tablespoons paprika
  • 4 teaspoons fresh dill, chopped or 2 teaspoons dried dill
  • 1 teaspoon salt
  • ¼ teaspoons black pepper
  • 3 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
  • 2 tablespoons flour
  • 1 cup milk (vegan: use soy or hemp milk)
  • 2 cups beef broth (vegan: use vegetable broth)
  • 1 tablespoon soy sauce
  • ½ cup sour cream (vegan: use vegan sour cream)
  • Parsley, chopped, for garnish
  • Extra sour cream, for garnish
  1. Melt 2 tablespoons of butter in small pan. Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Add the paprika, dill, salt and pepper. Set aside.
  2. In a Dutch oven, melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown. Add the milk, broth, and soy sauce, still whisking until the mixture is smooth. Add the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally. Stir in the sour cream, simmer for another 2 minutes. Serve immediately with chopped parsley. Add a dollop of sour cream to each bowl if desired.
  3. Served with crusty bread.


Mushroom Soup


15 Responses

  1. Jeanie

    wrote on

    Looks really yummy, and I LOVE mushrooms so, I will definitely try this one.

    • wrote on

      Thanks, Jeanie! Hope you enjoy it! Let me know how it turns out for you.

      • Jeanie Owens

        wrote on

        I made it tonight. We loved it! So good, buttery and warming on a cold winters night.

        • wrote on

          I’m so glad you all liked it! As noted in my post, it’s really good made a little thicker and used as a sauce over egg noodles as well. In any case, I’m happy to have been able to add a little warmth to your cold winter’s night :)

    • wrote on

      Thanks, Lindsay. Veganizing would be a breeze. I would substitute organic canola oil for the butter (I love cooking with extra virgin olive oil, but the taste may end up dominating this particular soup), vegetable broth for the beef broth, non-dairy sour cream, and either hemp or rice milk (rice milk is very thin – if using that I would recommend increasing the amount of non-dairy sour cream to make for a more creamy consistency. This soup lends easily lends itself to a vegan version and will still taste perfectly yummy!

    • wrote on

      Thanks, Lindsay! Veganizing this recipe would be a breeze! I would substitute organic canola oil for the butter (I love cooking with olive and coconut oils, but those flavors would most likely dominate this particular soup too much), vegetable broth for the beef broth, non-dairy sour cream, and hemp milk. Other milk substitutes, like rice milk, are much thinner in consistency. If using rice milk I would increase the amount of non-dairy sour cream to make for a creamier consistency. In any case, this soup lends itself easily to a vegan version and will still taste absolutely yummy! Thanks for stopping by!

  2. pam defeis

    wrote on

    Made it last night and it was wonderful….Happy group! Next time Ill try it over egg noodles…but as a soup…I loved it (oh…used the vegi broth instead of Beef broth and it was still great!

  3. wrote on

    In this cold, winter weather this soup hits the spot! Thanks for sharing such a tasty recipe!


    • The Daring Gourmet

      wrote on

      You are most welcome and thanks for giving it a try!

  4. wrote on

    […] I'm not sure if I've linked the recipe before, as I've made it once before, but just in case: Hungarian Mushroom Soup Recipe – The Daring Gourmet It's pretty Dukan friendly except for the butter and flour – but those are all things that we can […]


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