The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home Ā» Food Ā» By Type of Dish Ā» Soups & Stews Ā» Hungarian Mushroom Soup

Hungarian Mushroom Soup

January 31, 2022 by Kimberly Killebrew Ā· 102 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

1304 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

An incredibly rich and satisfying soup with a depth of flavor that will make your taste buds sing!Ā  Serve this Hungarian Mushroom Soup with some crusty bread and a leafy green salad for a complete, meatless meal that even the most determined carnivores will love!

hungarian mushroom soup recipe vegetarian vegan dill cream

Whether you’re fan of Hungarian food, mushrooms, or simply love good soups, this Hungarian-influenced mushroom soup is for you!

This was one of the very first recipes I published on my blog back in January 2013.Ā  I remember the first time I made it.Ā  We had my family over for dinner and I was eager to see what they thought.Ā  The expressions on their faces and the praise that followed was enough to convince me that this Hungarian Mushroom Soup was a slam-dunk winner.Ā  Ā And it’s been winning praise ever since.

First we take onions and cremini mushrooms and caramelize them in butter.Ā  Then a separate rich roux is prepared with butter and flour which adds a world of depth and flavor to the soup.Ā  A generous amount of paprika is added along with the delicate flavor of dill and a “surprise” dose of umami in the form of tamari.Ā  The end result is a velvety-smooth, luxuriously flavorful, show-stopping soup that will make you and your dinner guests swoon with delight!

hungarian mushroom soup recipe vegetarian vegan dill cream

Very important to this dish is the quality of the paprika.Ā  Use real Hungarian paprika – paprika that’s actually imported from Hungary.Ā  There’s no comparison in flavor.

We recommend this genuine Hungarian paprika from the Kalocsa region of Hungary (I’ve never found it in any local speciality stores but you can find it online).Ā  It has an extraordinarily rich flavor and an exceptionally vibrant red color.Ā  Many of our readers have tried it, written back and agree that quality Hungarian-imported paprika makes all the difference.

paprika

This recipe calls for either cremini or white button mushrooms but feel free to use any other mushrooms you have on hand, including a medley of your favorites.

Soup or Sauce?

As delicious as this is as a soup, it’s equally delicious as a sauce!Ā  Simply add an additional tablespoon of flour when you make the roux and serve this Hungarian mushroom sauce over egg noodles.Ā  It’s incredible!Ā  Either way you serve it, it’s a winner.

Hungarian Mushroom Soup Recipe

Let’s get started!

In a heavy pot or Dutch oven, melt 2 tablespoons of butter. Add the onions and cook until translucent and just barely beginning to brown.Ā  Add the garlic and cook for another minute. Add the mushrooms and cook for 5-7 minutes until the mushrooms release their juices. Transfer the mushroom mixture to a bowl and set aside.

sauteing onions and mushrooms

Melt 3 tablespoons of butter in the same pan and stir in the flour, constantly whisking for 6-7 minutes or until the mixture is a rich, caramelized brown.

making roux with flour and butter

Add the milk, broth, and soy sauce, still whisking continually until the mixture is smooth.

Add the paprika, dill, salt and pepper.

add broth spices and herbs

Stir in the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.

Stir in the sour cream and heat through.

return mushrooms to soup and heat through

Serve immediately with a dollop of sour cream and a sprinkling of chopped dill. Served with crusty bread.

Enjoy!

hungarian mushroom soup recipe vegetarian vegan dill cream

For more delicious Hungarian recipes try our:

  • Goulash
  • Chicken Paprikash
  • Pƶrkƶlt
  • Szegedin Goulash
  • Hungarian Meatballs
  • Chicken Goulash

And be sure to also try our classic Cream of Mushroom Soup!

hungarian mushroom soup recipe vegetarian vegan dill cream

Hungarian Mushroom Soup

Kimberly Killebrew
An incredibly rich and satisfying soup with a depth of flavor that will make your taste buds sing, this Hungarian Mushroom Soup is sure to win over your dinner guests!Ā 
Print Recipe
5 from 10 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Side Dish, Soup
Cuisine Hungarian
Servings 4
Calories 284 kcal

Ingredients
  

  • 2 tablespoons unsalted butter (vegans: use a vegetable spread like Earth Balance)
  • 1 large yellow onion , finely chopped
  • 1 clove garlic , minced
  • 12 ounces cremini or white button mushrooms , sliced or diced according to preference
  • 2 tablespoons genuine imported Hungarian paprika
  • 1 1/2 tablespoons chopped fresh dill (fresh is highly recommended; or 1 1/2 teaspoons dried dill)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter (vegan: use a vegetable spread like Earth Balance)
  • 2 tablespoon all-purpose flour
  • 1 cup whole milk (vegan: use soy or hemp milk)
  • 2 cups quality beef broth (vegan: use vegetable broth)
  • 1 tablespoon tamari or soy sauce (note: You cannot taste the tamari/soy sauce in this but it's just enough to contribute a wonderful "umami effect" that you'll love!)
  • 1/2 cup sour cream (vegan: use vegan sour cream)
  • chopped dill or parsley , for garnish
  • extra sour cream , for serving

Instructions
 

  • In a heavy pot or Dutch oven, melt 2 tablespoons of butter. Add the onions and cook until translucent and just barely beginning to brown. Add the garlic and cook for another minute. Add the mushrooms and cook for 5-7 minutes until the mushrooms release their juices. Transfer the mushroom mixture to a bowl and set aside.
  • Melt 3 tablespoons of butter in the same pan and stir in the flour, constantly whisking for 6-7 minutes or until the mixture is a rich, caramelized brown. Add the milk, broth, and soy sauce, still whisking continually until the mixture is smooth. Add the paprika, dill, salt and pepper. Stir in the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.
    Stir in the sour cream and heat through. Serve immediately with a dollop of sour cream and a sprinkling of chopped dill. Served with crusty bread.

Nutrition

Calories: 284kcal | Carbohydrates: 16g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1096mg | Potassium: 892mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2452IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 1mg
Keyword Cream of Mushroom Soup, Hungarian Mushroom Soup
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet January 8, 2013

 

 

 

1304 shares
  • Share
  • Tweet
  • Email

102 Comments →

« Baba Ganoush
Porcini Salt »

102 Responses

  1. Angela says

    September 6, 2022 at 5:56 am

    it is excellent…except this is not a Hungarian mushroom soup.

    This is a Hungarian mushroom stew.
    Good recipe, though :)
    The only thing to add for completion is a slice (1 cm x max 10 cm) of fresh paprika (the simple salad kind, not the californian sweet thingy, and really just a little is enough). And parsley is not needed.

    Traditionally this stew is served on galouschka or penne, and a spot of sour cream on top. Galouschka is the same as the simple german spatzel, it’s a simple and quick, fresh pasta made of flour, salt, an egg to put it together + a little water to losen it up to a smearable paste that makes drips into the salted, boiling water to cook. Paste is healthier than galouschka if the pasta is penne and durum (penne is great, other types are so-so or even worse with stews).

    But no, this dish has nothing to do with the Hungarian mushroom soup…

    …and one more important thing, in general: NEVER waste the good parsley by adding it during cooking…heat kills the oils that contain the taste and all the nutrients…parsley is heat sensitive. Always add the parsley when the food is done…when you have just removed it from the heat. And always double the amount because somehow the original measurement is never enough :)

    Reply
  2. Wendy says

    June 7, 2022 at 10:53 pm

    I made this with pin mushrooms ( saffron caps) and it was delicious. A rich, earthy and deeply satisfying winter soup that would befit a restaurant table equally well as a meal by the fire at home!

    Reply
    • Kimberly Killebrew says

      June 8, 2022 at 1:53 pm

      Thank you so much, Wendy, I’m thrilled that you enjoyed it!

      Reply
  3. Wendy says

    May 21, 2022 at 1:53 pm

    Can you provide the nutritional value so I can calculate my Weight Watchers points??
    Thanks!!

    Reply
    • Kimberly Killebrew says

      May 23, 2022 at 5:04 pm

      Hi Wendy, absolutely, I’ve just added that info. Happy cooking!

      Reply
  4. Mick Martin says

    March 12, 2022 at 2:58 pm

    I came to Boulder, Colorado to visit family who are having friends over for an evening of music and pot luck. I made the Hungarian Mushroom soup as my contribution. All the friends are world travelers and also, gluten free. I took a chance and used gluten free flour. The brand was “Cup4Cup”. It worked perfectly and everyone went over the moon about the soup. Smash hit, thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 13, 2022 at 1:44 pm

      Fantastic, Mick, I’m thrilled it was a hit, thank you!

      Reply
« Older Comments

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2023 Ā· The Daring Gourmet Ā· All Rights Reserved

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop