I love Hungary. Such a beautiful country with wonderful people and delicious food. Budapest is an amazing city. That stunning bridge crossing the Danube, the Fisherman’s Warf, the markets, the classic Viennese-influenced architecture… I think it’s one of the most beautiful cities in Eastern Europe, if not the most. Most people seem to emphasize Prague and it is a tourist hot spot in Eastern Europe. But while Prague most certainly is a gorgeous city, I prefer Budapest hands down.
Here is a heavily Hungarian-influenced mushroom soup that we’re sure you’re going to love.
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!
Very important to this dish and all Hungarian paprika-based dishes is the quality of the paprika. There are a lot of paprika powders on the market but very few of them actually come from Hungary. Use quality, real Hungarian paprika. There’s no comparison in flavor. We recommend this genuine Hungarian paprika from the Kalocsa region of Hungary. It has an extraordinarily rich flavor and an exceptionally vibrant red color. Many of our readers have tried it, written back and agree that quality Hungarian-imported paprika makes all the difference.
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.
Be sure to also try this delicious variation: Hungarian Mushroom Pasta
Let’s get started!
Melt the 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.
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 paprika, dill, salt and pepper.
Return 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. Served with crusty bread.
- 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 quality, genuine imported Hungarian 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 (Note: You cannot taste the soy sauce in this but it's just enough to contribute a wonderful "umami effect" that you'll love!)
- ½ cup sour cream (vegan: use vegan sour cream)
- Parsley, chopped, for garnish
- Extra sour cream, for garnish
- 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. Set aside.
- 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 paprika, dill, salt and pepper. 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.
- Served with crusty bread.
Derek says
Found this recipe a while ago now and we make it on a very regular basis
It is just delicious
Kimberly @ The Daring Gourmet says
Thank you so much, Derek!
Chavva Smith says
One of our favorite vegetarian soups, I make it at least once a month. My 7 year old loves it too. Thanks
Kimberly @ The Daring Gourmet says
I’m so glad to hear that, Chavva, thank you!
Brenda says
I made this soup for the first time a couple of weeks ago, and it has been added to our regular rotation. It is easy to make and hits so many high notes in the flavour department. Followed the recipe as written and licked our bowls clean we did! My spouse and I both agreed it was the best mushroom soup we’d ever tasted.
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled you both enjoyed it, Brenda, thanks so much for the feedback!
Judy says
The photography and history were incredible but I wish you had labeled the photos with the name of each recipe as well as your name. Again thank you for sharing!!!
Kimberly @ The Daring Gourmet says
Hi Judy, I’m not sure I understand. Label which photos? The step-by-step preparation pictures? I’m not sure what you mean by labeling each photo with the name of the recipe – these photos are all part of the same recipe. Thanks.
Bernadene Stammer says
Just made this soup for the second time! My family adores it. Thank you so much for sharing such a great receipe.
Kimberly @ The Daring Gourmet says
Wonderful, Bernadene, I’m so happy to hear that, thank you!
Patty says
I just made this for a soup supper and got several compliments. It was delicious! Can’t wait to make it again.
Kimberly @ The Daring Gourmet says
Fantastic, thank you, Patty!
Luna says
I really made a fun mess of this, I had 4 portobella mushrooms I had to pretty much chop up for the soup, I had 4 small purple potatoes I peeled and diced small (needed to use, and have read potatoes can be incorporated into thus soup) I had too much left over chicken and beef broth (about 6 cups) one clove of elephant garlic I needed to use, I only had some fresh dill, with seeds that I harvested from my garden, it was dried. I did have an onion. Oh I also only had one “take out” packet of soy sauce, and I used it. Hungarian paprika is always around. I have fresh raw heavy cream and some fresh raw milk, I used. I adjusted everything to work out,and the soup was amazing! Sorry I changed it up so much but it goes to show you can really play around with a good basic recipe and still end up with an amazing dish! Loved it!
Kimberly @ The Daring Gourmet says
Awesome, Luna! You cook the way I do – I grab whatever I have on hand that needs to be used up and somehow things usually manage to turn out :) Thanks so much for the feedback!
Joseph says
Oof, and I double the soya sauce, and my wife she give me a very big kiss, so thankful for your recipe! Vlad
Joseph says
Howdy Kimberly,
Made your soup tonight, simmered some thick chunks of bacon in the beef broth while the onions and mushrooms cooked ( because of earlier convo ) it was top shelf! Thank you Vlad
Kimberly @ The Daring Gourmet says
Fantastic, Joseph, I’m so glad it was a hit, thank you!
Anna says
Please do not say Hungarian. Maybe Hungarian inspired but definitely not Hungarian. My mom never used broth, dill, butter nor soy sauce and she always made the dumplings and they cooked in the mushroom paprikash. Her soup was never sauce consistency. There’s a difference between soup and paprikash (where you show it over noodles)
Kimberly @ The Daring Gourmet says
Hi Anna, that’s correct and I state in my post that this is “Hungarian influenced”; it makes no claim to be an authentic Hungarian dish.
Anonymous says
Hi Kimberly,
This is the actual name of your recipe “Hungarian Mushroom Soup”
Kimberly @ The Daring Gourmet says
Yes, that’s what I’ve named my recipe.
Charles says
Could you share her recipe?
Kito says
This looks delicious. I will be making this as the weather starts to cool down more consistently. Is there any way I could add beef to this, particularly in small cubes? There was this amazing mushroom beef soup I had but cannot find a recipe anywhere. It wasn’t not thick or creamy. But the process was long as the beef cubes simmered in the pot for many hours until it was basically falling apart when finished. Perhaps there is a way with this?
Kimberly @ The Daring Gourmet says
Hi Kito, this is a thick and creamy soup so even if you added beef it wouldn’t be what you’re looking for. I hope you find the recipe you’re looking for.
Kathie B. says
I’ve made this soup for years. Recipe from a neighbor in Buffalo, N.Y. It’s delicious especially on a cold winter day along with football games, of course. I usually make a large salad and a loaf of French bread, stuffed with spinach, garlic and butter – warmed in the oven. When in Florida I turn on the AC and do the same. Everyone loves it………..
Linda Laporta says
What a fantastic recipe. I did the initial discussion onion sauté in 1 tbsp bacon fat and 1 tbsp butter, only cause I had cooked uncured bacon in the morning and so had it on hand. Also used chicken stock cause I had that on hand too. I’ve been on a Hungarian and Polish food kick. Stuffed cabbage and pierogies on the menu next week.
Kimberly @ The Daring Gourmet says
That’s a great kick to be on, Linda, and I’m so glad you enjoyed this soup – thank you!