An incredibly rich and satisfying soup with a depth of flavor that will make your taste buds sing! 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!
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. I remember the first time I made it. We had my family over for dinner and I was eager to see what they thought. 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. And it’s been winning praise ever since.
First we take onions and cremini mushrooms and caramelize them in butter. Then a separate rich roux is prepared with butter and flour which adds a world of depth and flavor to the soup. 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. The end result is a velvety-smooth, luxuriously flavorful, show-stopping soup that will make you and your dinner guests swoon with delight!
Very important to this dish is the quality of the paprika. Use real Hungarian paprika – paprika that’s actually imported from Hungary. 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). 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 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! Simply add an additional tablespoon of flour when you make the roux and serve this Hungarian mushroom sauce over egg noodles. It’s incredible! 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. 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.
For more delicious Hungarian recipes try our:
And be sure to also try our classic Cream of Mushroom Soup!
Hungarian Mushroom Soup
- 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
- 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.
Originally published on The Daring Gourmet January 8, 2013
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 :)
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!
Kimberly Killebrew says
Thank you so much, Wendy, I’m thrilled that you enjoyed it!
Can you provide the nutritional value so I can calculate my Weight Watchers points??
Kimberly Killebrew says
Hi Wendy, absolutely, I’ve just added that info. Happy cooking!
Mick Martin says
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!
Kimberly @ The Daring Gourmet says
Fantastic, Mick, I’m thrilled it was a hit, thank you!