There’s something irresistibly comforting about a rich, creamy bowl of Hungarian Mushroom Soup. This soup brings together earthy mushrooms sautéed until tender, warm Hungarian paprika, a silky broth, and just a hint of tang from sour cream — creating a flavorful meal that feels both elegant and homey. Whether you’re warming up on a chilly evening or serving a cozy starter before dinner, this soup fits the bill. With deep umami notes, gentle spice, and a luscious texture, it’s one of those recipes you’ll find yourself returning to again and again. Easy to make yet sophisticated in taste, it delivers classic Hungarian flavors right in your own kitchen.
Why You’ll Love This Recipe
- Warm, creamy texture that comforts the soul
- Earthy flavor from sautéed mushrooms
- Aromatic Hungarian paprika adds classic character
- Works as a starter or satisfying main dish
- Pairs beautifully with crusty bread for dipping
Ingredients
- 45 g unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 450 g mixed mushrooms (such as cremini and white), sliced
- 1 tablespoon Hungarian sweet paprika
- ½ teaspoon smoked paprika (optional)
- 960 ml low-sodium vegetable or chicken broth
- 15 ml soy sauce (for umami depth)
- 240 ml whole milk
- 120 g sour cream
- 15 g all-purpose flour
- Salt, to taste
- Black pepper, to taste
- 15 g fresh parsley, chopped (for garnish)
How to Make Hungarian Mushroom Soup
- Heat the unsalted butter in a large soup pot or Dutch oven over medium heat
- Add the finely chopped onion and cook until soft and translucent, about 5 minutes
- Stir in the minced garlic and sauté until fragrant, about 1 minute
- Add the sliced mushrooms and cook until they’ve released their liquid and shrunk in size, about 8–10 minutes
- Sprinkle the Hungarian sweet paprika and smoked paprika (if using) over the mushrooms and stir to coat
- Pour in the vegetable or chicken broth, then add the soy sauce and bring the mixture to a gentle simmer
- Whisk the all-purpose flour into the whole milk in a small bowl until smooth, then gradually stir this into the simmering soup to help thicken it
- Cook the soup over medium-low heat for about 5 minutes until it begins to thicken slightly
- Reduce the heat to low and whisk in the sour cream until fully incorporated, taking care not to boil (which can cause curdling)
- Season with salt and freshly ground black pepper to taste
- Ladle the hot soup into bowls and garnish with chopped fresh parsley before serving
Recipe Information
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 bowls
Cuisine: Hungarian
Course: Soup / Starter
Flavor Profile Breakdown
- Earthy & Umami from sautéed mushrooms
- Warm Spices from Hungarian sweet paprika
- Creamy & Tangy from sour cream and milk
- Herbaceous Freshness from parsley garnish
Pro Tips for Best Results
- Use a mix of mushroom types for more complexity in flavor
- Keep heat moderate once sour cream is added to avoid curdling
- Freshly chop parsley right before serving to maintain brightness
- Toast sour cream with a ladle of warm broth before adding to soup to prevent splitting
Variations & Substitutions
- Swap sour cream for Greek yogurt (tempered) for a lighter version
- Use vegetable broth for a vegetarian version
- Add a splash of dry white wine before broth for extra depth
- Stir in fresh dill along with parsley for a more traditional Hungarian flavor
Common Mistakes to Avoid
- Adding milk or sour cream to boiling soup — soup should be simmering low
- Skipping the soy sauce — it deepens umami flavor
- Overcrowding the pan when cooking mushrooms — they won’t brown properly
- Not seasoning gradually — taste and adjust as you go
Serving Suggestions
Serve this Hungarian Mushroom Soup with toasted baguette, rye bread, or a simple green salad dressed in lemon vinaigrette for a complete meal.
Storage & Reheating Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop over low heat, adding a bit of broth if the soup becomes too thick. Avoid boiling after reheating to preserve texture.
Nutrition Information (Approximate)
Calories: 195 kcal
Protein: 6 g
Carbohydrates: 12 g
Fat: 14 g
Fiber: 2 g
Sugar: 4 g
Sodium: 480 mg
Ingredients
Method
- Heat the unsalted butter in a large soup pot or Dutch oven over medium heat
- Add the finely chopped onion and cook until soft and translucent, about 5 minutes
- Stir in the minced garlic and sauté until fragrant, about 1 minute
- Add the sliced mushrooms and cook until they’ve released their liquid and shrunk in size, about 8–10 minutes
- Sprinkle the Hungarian sweet paprika and smoked paprika (if using) over the mushrooms and stir to coat
- Pour in the vegetable or chicken broth, then add the soy sauce and bring the mixture to a gentle simmer
- Whisk the all-purpose flour into the whole milk in a small bowl until smooth, then gradually stir this into the simmering soup to help thicken it
- Cook the soup over medium-low heat for about 5 minutes until it begins to thicken slightly
- Reduce the heat to low and whisk in the sour cream until fully incorporated, taking care not to boil (which can cause curdling)
- Season with salt and freshly ground black pepper to taste
- Ladle the hot soup into bowls and garnish with chopped fresh parsley before serving
Notes
Carbohydrates: 12 g
Fat: 14 g
Fiber: 2 g
Sugar: 4 g
Sodium: 480 mg
Final Thoughts
This Hungarian Mushroom Soup is a delightful blend of rich flavors and comforting texture that will satisfy cravings for something hearty yet elegant. With a balanced mix of earthy mushrooms, warm paprika, and creamy tang, it’s perfect for chilly nights, casual lunches, or cozy dinners with loved ones. Make it once and you’ll understand why this classic soup remains a favorite in Hungarian kitchens and beyond.
FAQs
Can I make this soup dairy-free?
Yes, substitute the milk with unsweetened plant-based milk and use a dairy-free yogurt or cashew cream in place of sour cream.
What type of mushrooms work best?
A mix of cremini and white mushrooms offers an excellent balance of earthiness and texture, but shiitake or oyster mushrooms are great too.
How do I prevent the sour cream from curdling?
Temper the sour cream by mixing a few spoonfuls of hot broth into it before adding to the soup, and keep the heat low once it’s in.
Can I freeze leftover soup?
Dairy-based soups can separate when frozen; it’s best to refrigerate and consume within 3 days rather than freeze.
Is this soup suitable as a main meal?
Yes — serve with crusty bread or a side salad to round it out as a satisfying main course.
