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.
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
Lizzie says
The Hungarian Mushroom Soup recipe is absolutely the BEST. I am amazed at how flavorful the soup is with so few ingredients. The only problem is I don’t have much in the way of leftovers because I had 3 helpings! Your recipes are consistently amazing and I thank you for sharing and providing me with so many wonderful choices to experience.
Kimberly @ The Daring Gourmet says
Thanks so much, Lizzie, I really appreciate that and I’m thrilled that you enjoyed this soup! :)
Jeanie says
Made the Hungarian soup a few nights ago. We love soup in the winter so I tried this one. Super comforting (which is how we like our soups)just the right amount of garlic and the creaminess was fantastic! Two thumbs up from both myself and John!
Kimberly @ The Daring Gourmet says
Fantastic, Jeanie, I’m so glad you and John both enjoyed it, thank you! :)
Shirley says
Made as per the recipe written except added a little extra garlic. Fabulous.
Kimberly @ The Daring Gourmet says
Thank you, Shirley, I’m so happy you enjoyed it!
Robert (Bob) Meagher says
This Hungarian mushroom soup is amazingly good! We’re going to have the leftovers over egg noodles for dinner tonight. Yum!
Kimberly @ The Daring Gourmet says
Fantastic, Robert, I’m so glad you guys enjoyed it, thank you!
Marion Daniels says
My husband and I love mushroom soup , I made this one yesterday and it will now be our “go to” recipe – we loved it. I used half cremini and half white mushrooms.
I make your Yogurt recipe regularly, could I use this instead of sour cream which I don’t always have in? I always have the yogurt in the fridge as our dog has some mixed with his supper every evening.and I eat it most days.
Thanks for all your great recipes.
Kimberly @ The Daring Gourmet says
Thank you, Marion, I’m thrilled that you both enjoyed it! I’m happy that you’ve also been using my yogurt recipe, yay! :) Yes, you can use yogurt instead. Our dog has a dairy allergy but I do feed the yogurt to our chickens and they love it :) I have to find other ways to give our dog probiotics – I rinse off my excess kefir grains and he goes crazy over those, lol!
Susan says
Made your a Hungarian Mushroom soup tonight. Delicious. My husband and I both grew up in Iowa and Harmon killebrew’s name was spoken at our dinner table a lot. Enjoy your recipes.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Susan, thank you! And I’m happy to hear that Harmon was part of your dinner conversations :)
Irene Renaud says
Love to try this; I am Hungarian and for some reason never liked or tried Mushroom Soup. I often freeze leftover cooked and raw mushrooms. Has anyone ever used frozen in this soup. My daughter is a vegan so I do cook a lot for her (which she appreciates). Thank you for any advice someone can give. All Hungarian foods are delicious and yours is top.
Kimberly @ The Daring Gourmet says
Hi Irene! First of all, thank you for that exceptionally kind compliment, I appreciate it :) Yes, you can freeze this soup for up to 2 months. Freeze it in an airtight container and let it thaw in the fridge overnight. Happy cooking! :)
Diana says
While digging out after another snow storm here in Northern Canada, I came in to warm up and saw this post. Mushrooms check, fresh dill, check. Soup is started and will have a fabulous lunch when this cold task is complete. 🙂
Kimberly @ The Daring Gourmet says
Perfect, Diana! I hope you enjoyed the soup and continue to stay safe and warm!
David Polk says
Can this be adjusted for Celiac intolerant?
Kimberly @ The Daring Gourmet says
Hi David, you can omit the flour and thicken it at the very end with cornstarch dissolved in water instead. Just know that some depth of flavor will be lost by skipping the butter/flour roux. Something I have not tried myself so cannot vouch for is using a gluten-free all-purpose flour in place of the regular flour to make the roux. It’s my understanding that some gluten-free flours become gummy when making a roux but I’ve heard that King Arthur Gluten-Free Multi-Purpose Flour does not (again, I can’t vouch for that personally).
BJ says
The soup is delicious (I’ve made it several times)! I always use the recommended Paprika. Thank you for your wonderful recipes, explanations and photos!
Kimberly @ The Daring Gourmet says
Thank you, BJ, I really appreciate that! :)
Tom says
Absolutely great recipe… done it several times. So savory. This time, I substituted fresh chanterelles which imparted a nice, wild flavor.
Kimberly @ The Daring Gourmet says
Thank you, Tom, I’m so glad you enjoyed it!
DAN M says
I visited Hungary the year prior to the Covid gift to the world. Very disappointed I can’t return this year. While there (and Poland) I had the best Goulash dishes. I now combine the best of both countries to make my own. I agree…get the imported Hungarian paprika. But watch out for the small print “Hungarian Style” that implies it’s authentic. Also, no domestic U.S. paprika can match the vibrant color and taste.
Now a fan of Hungarian dishes, I joined friends at a new restaurant last night and I just couldn’t pass on the (surprise) Hungarian Mushroom Soup. Excellent, but I know I can do better. This recipe appears to be the perfect road map to ‘Soup Heaven’ and I intend to go there soon!
*I’m required to rate this now, but I’m certain this is a five star recipe!
Kimberly @ The Daring Gourmet says
Thank you, Dan, I hope you enjoy this soup – please let us know what you think!
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!