Hungarian Mushroom Soup

Hungarian Mushroom Soup is creamy, rich, and deeply comforting, making it a must-try for cozy days. This hearty soup is traditionally made with sautéed mushrooms, onions, paprika, dill, and thyme, then simmered in a savory broth before being finished with sour cream for a velvety texture.

Unlike other mushroom soups, the Hungarian Mushroom Soup recipe is known for its signature paprika flavor, which gives it a warm, slightly smoky depth. It’s comforting, hearty, and perfect for colder months, making it a go-to dish for cozy dinners or a savory appetizer for any meal.

Whether craving a comforting meal on a chilly evening or looking for a new way to enjoy mushrooms, this soup is a savory and nutritious choice.

Here are other cozy soup recipes to enjoy in colder months: Adas Bil Hamod (Lebanese Lentil Swiss Chard Soup), Pumpkin Lentil Soup (Middle Eastern), and Roasted Tomato Bisque.

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Recipe Summary

Cuisine: Hungarian

Prep and Cooking Time: Approximately 40 minutes

Cooking Method: Stovetop

Skill Required: Beginner-friendly

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Ingredients and Substitutes

Brown Baby Mushrooms: These mushrooms have a deeper, earthier flavor than white button mushrooms, adding richness to the soup.

Yellow Onion: It provides a subtle sweetness that complements the earthiness of the mushrooms. White onions are also great in this recipe.

Unsalted Butter: It allows you to control the salt in the soup and enhances the richness of the mushrooms.

Paprika: A key spice in Hungarian cuisine, paprika adds a warm, smoky sweetness to the soup, giving it its signature depth of flavor. For a more authentic soup, use Hungarian sweet paprika.

Black Pepper: It enhances the heat and brings a subtle spiciness to the soup, which complements its creaminess.

Dill Weed: It adds a slightly tangy, fresh herbal note that brightens up the rich, creamy base of the soup. If you don’t have fresh dill on hand, use dried dill.

Fresh Thyme: It has a woodsy, earthy aroma that pairs well with mushrooms, enhancing their natural depth while adding a touch of brightness.

Salt: Add it according to taste and preference.

Low Sodium Soy Sauce: It enhances the umami flavor, deepens the color, and adds a touch of salt without overpowering the dish.

Chicken Broth: It provides a savory, flavorful base that balances the soup’s richness. You can also use vegetable broth for a vegetarian version.

Milk: It provides creaminess without making the soup overly thick. It helps balance the flavors and creates a smooth, velvety texture.

Sour Cream: A staple in Hungarian soups, it gives the soup a tangy richness that contrasts beautifully with earthy mushrooms and warm spices.

Cornstarch: A thickening agent that helps create a creamy consistency without making the soup too heavy. You can use all-purpose flour instead of cornstarch.

Lemon Juice: A splash of lemon juice at the end brightens the flavor and balances the richness, making each bite light yet satisfying.

Fresh Parsley: It adds a final touch of freshness and color, enhancing both the visual appeal and the overall taste of the soup.

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Ingredient Spotlight: Mushrooms

Brown baby mushrooms, known as cremini mushrooms, are ideal for Hungarian Mushroom Soup because they have a more robust, earthy flavor than white button mushrooms.

Their firm texture holds up nicely when cooking, preventing them from becoming too soft or mushy. Additionally, they add a rich umami depth to the soup, enhancing its overall flavor.

Can I use a different type of mushroom?

For sure you can. I will mention what other mushroom types you can use.

White Button Mushrooms: These are milder in flavor but still a good choice if cremini mushrooms aren’t available.

Portobello Mushrooms: They are a mature version of cremini with a meatier texture and bolder flavor.

Shiitake Mushrooms: They add a rich umami flavor and a somewhat chewy texture.

Oyster Mushrooms: Delicate and slightly sweet, they are ideal for a more refined texture.

Porcini Mushrooms: Whether dried or fresh, they provide a rich, deep, and savory taste to the soup.

For the best depth of flavor, mix different types of mushrooms for a more complex and fulfilling soup.

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How to Make Hungarian Mushroom Soup

First, melt the butter on medium-high heat, then add the mushrooms and the onions. Sauté for about 5-8 minutes until the onions soften.

Now, add soy sauce, paprika, salt, dill weed, black pepper, and thyme. Stir in the chicken broth, cover, and let it simmer on medium-low for 10 minutes.

After that, combine the cornstarch with the milk in a small bowl, and whisk until smooth and no longer clumpy.

Then, add it to the pot, stir, cover, and let it simmer for another 10-15 minutes on medium-low heat.

In a separate bowl, add the sour cream and ladle about 2-3 cups of the soup broth, slowly streaming the broth into the sour cream. Whisk them well. You want this to be really liquidly so the sour cream tempers properly and doesn’t curdle in the soup.

Finally, pour the tempered sour cream mixture into the pot, and add the lemon juice and parsley. Adjust the seasonings and you’re ready to serve.

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How to Serve Hungarian Mushroom Soup

Serve Hungarian Mushroom Soup hot, garnished with fresh parsley and a dollop of sour cream for extra creaminess.

Pair this soup with crusty bread or garlic bread for dipping. You can also serve it as a starter for any meal, like Middle-Eastern Stuffed Cabbage Rolls, Oven Baked Chicken Skewers, and Palestinian Chicken Makloubeh (Maqluba).

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Variations

Make It Vegetarian: Swap the chicken broth for vegetable broth to keep it meat-free while still rich in flavor.

Go Vegan: To make this soup vegan, replace unsalted butter with olive oil, use non-dairy milk such as almond or coconut milk, and substitute the sour cream with vegan or cashew cream.

Add Extra Heat: For a spicier kick, sprinkle in cayenne pepper or a pinch of hot smoked paprika.

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Tips and Tricks

Sauté Mushrooms for Maximum Flavor: Cook them until they release moisture and turn golden brown for a richer, umami-packed broth.

Temper the Sour Cream: Slowly mix hot soup broth into the sour cream before adding it to the pot. This prevents curdling and ensures a silky texture.

Don’t Skip the Paprika: Hungarian paprika gives the soup its signature warmth and depth. Use high-quality sweet or smoked paprika for the best results.

Adjust Thickness: For a thicker soup, add more cornstarch slurry. For a thinner consistency, stir in extra broth or milk.

Let It Rest: Allow mushroom soup to sit for a few minutes after cooking. This helps the flavors meld beautifully before serving.

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How to Store Hungarian Mushroom Soup

Refrigerate: Allow the soup to cool completely, transfer it to an airtight container, and store it in the fridge for up to 3 days.

Reheat: Warm the soup gently on the stovetop over low heat, stirring constantly to prevent curdling. If the soup thickens too much, add a splash of broth or milk to restore its creamy consistency. Avoid boiling to keep the texture smooth.

Freeze: Store mushroom soup leftovers in a freezer-safe container for up to 2 months. Since the soup contains dairy, freezing may slightly alter its texture. Once ready to serve, thaw it in the fridge overnight and reheat as above-mentioned.

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Frequently Asked Questions

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