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.
Variation: Hungarian Mushroom 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.
Enjoy!
For more delicious Hungarian recipes try our:
And be sure to also try our classic Cream of Mushroom Soup!
Hungarian Mushroom Soup
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
Originally published on The Daring Gourmet January 8, 2013
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.
Bryan says
This exchange cracks me up — poor, pitiful, obtuse people to argue with you. Your recipes are genius! Whatever you call it, whatever you say to add, however much of it — just do it, folks! It’ll be better than your momma’s ever was! Your blog is a true gift to us, Kimberly — many, many thanks!
Kimberly @ The Daring Gourmet says
Thanks so much, Bryan, I appreciate it! :)
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!
Brian says
I think I’d rather try Maggi over just soy – more European that way.
Kayla Marie says
Soup came out lovely. However I did make a few adjustments, there’s no need for soy sauce as traditional Hungarian mushroom soups do not need it. If it’s flavor you want adding more paprika along with dill adds nice flavor without that extra sodium. I added more pepper as well and didn’t use too much salt. I recommend pink hemalayian salt. It’s twice the flavor of your typical sea salt so not much is needed. I also added some cream and chose to use cornstarch instead of flour because cornstarch creates a creamier texture and blends better than flour. Spices are your friend don’t be afraid to use them to create a desired flavor!
Kimberly @ The Daring Gourmet says
Hi Kayla, I’m so glad you enjoyed this – thank you! A few comments on your substitutions: 1) Soy Sauce: Its purpose is for a umami effect that you cannot achieve through paprika or dill. Plus there’s so little of it that it hardly impacts the overall sodium content of the soup. 2) Pink Himalayan salt: This is such a controversial product and has been found to contains a TON of sand which is a bad idea for your digestive system. Google it and you’ll find the info. 3) The role of the flour isn’t for texture, it’s for flavor, and its role us HUGE. The method of using it here is what the French call making a “roux”. It’s not simply adding flour and then liquid, you caramelize the flour into a rich brown roux and the flavor is amazing. That’s the method used to make the best of the best beef stews, for example. Really, the next time you make this I encourage you to use the flour and make the roux, it adds 100% more flavor to the soup.
All that said, in the end all that matters is that it tastes great to you, but I wanted to point out the reasoning behind the ingredients and methods used.
Kathryn says
Just made this and it is delicious!
Kimberly @ The Daring Gourmet says
Thank you, Kathryn, I’m so glad you enjoyed it! :)
Stephanie says
Oh boy, this sounds delightful. I’ll try this for my annual Bela Lugosi birthday celebration.
Kimberly @ The Daring Gourmet says
Stephanie, this soup is just downright awesome, you and your guests will love it! (And that sounds like an incredibly intriguing annual celebration ;)
Carol says
This was over the top delicious, the best mushroom soup we have ever had. Strongly recommend!!
Kimberly @ The Daring Gourmet says
Wonderful, I’m so happy you enjoyed this, Carol, thank you!