If you’re looking for a cozy, soul-warming dish that brings the taste of Eastern Europe to your table, you’ll love learning how to make Hungarian Mushroom Soup recipe. This creamy, paprika-spiced soup is loaded with tender mushrooms, aromatic herbs, and a tangy hint of sour cream. It’s a comforting meal that’s simple enough for a weeknight but special enough to serve to guests.

Let’s explore how to create this authentic dish at home, with step-by-step instructions, pro tips, and serving ideas to make it your own.

Why Hungarian Mushroom Soup Deserves a Spot in Your Recipe Collection

Hungarian Mushroom Soup is a beloved staple in Hungarian kitchens, known for its rich, velvety texture and bold yet balanced flavors. What makes this soup shine is the combination of earthy mushrooms, sweet paprika, dill, and the creaminess of milk and sour cream. It’s a dish that celebrates the simplicity of humble ingredients while delivering incredible depth of flavor.

Whether you’re already a fan of Eastern European recipes or trying something new, this soup is a must-make.

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Can I make this soup vegetarian?

Yes! Swap the chicken broth for vegetable broth and the flavor will still be deliciously rich and creamy.

What mushrooms should I use?

Button, cremini, or a mix of both are great choices. You can also use portobello or wild mushrooms for deeper, earthier flavor.

Can I freeze Hungarian Mushroom Soup?

You can freeze it, but do so before adding the sour cream. Add fresh sour cream when reheating to keep the soup smooth.

How do I thicken the soup more?

If the soup is thinner than you’d like, whisk extra flour into a bit of cold milk or broth and stir it in. Simmer until thickened.

Is this soup spicy?

No — sweet Hungarian paprika adds flavor and color without heat. If you like spice, add a pinch of hot paprika or cayenne.

Ingredients for Authentic Hungarian Mushroom Soup

To master how to make Hungarian Mushroom Soup recipe, here’s what you’ll need:

• 4 tablespoons unsalted butter
• 2 cups chopped onions
• 1 pound fresh mushrooms, thinly sliced (such as button, cremini, or a combination)
• 2 cups chicken broth, or substitute with vegetable broth for a vegetarian option
• 1 tablespoon soy sauce
• 1 tablespoon sweet paprika
• 2 teaspoons dried dill weed
• 1 cup milk
• 3 tablespoons all-purpose flour
• ½ cup sour cream
• ¼ cup fresh parsley, chopped
• 2 teaspoons lemon juice
• 1 teaspoon salt
• Ground black pepper, to taste

Step-by-Step: How to Make Hungarian Mushroom Soup Recipe

Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add the chopped onions and sauté for 5 to 7 minutes, stirring occasionally, until they become soft and lightly golden.

Add the Mushrooms

Toss in the sliced mushrooms. Cook for about 10 minutes, stirring now and then, until the mushrooms release their juices and begin to brown.

Season and Simmer

Sprinkle the paprika and dill weed over the mushrooms. Pour in the chicken broth and soy sauce, stirring well. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to blend.

Thicken the Soup

In a small bowl, whisk the milk and flour together until completely smooth. Slowly add this mixture to the soup while stirring continuously. Let the soup simmer for an additional 5 minutes, or until it reaches your desired thickness.

Add the Creamy Finish

Lower the heat. Stir in the sour cream, lemon juice, salt, and black pepper. Heat gently—do not let it boil—to keep the sour cream from curdling. Adjust seasoning if needed.

Garnish and Serve

Spoon the soup into bowls and garnish with chopped fresh parsley. Serve it warm, paired perfectly with crusty bread or a hearty slice of rustic rye.

Pro Tips for the Best Hungarian Mushroom Soup

Use quality paprika – Sweet Hungarian paprika is the soul of this soup. Fresh, vibrant paprika gives the best color and taste.

Don’t skip the lemon juice – The bit of acidity brightens the creamy base and balances the richness beautifully.

Adapt it easily — Use vegetable broth instead of chicken broth for a delicious vegetarian version.

Want a vegan version? Use plant-based milk and a dairy-free sour cream alternative.

Pair it well – Serve with garlic toast or a warm pretzel for a satisfying meal.

Everything You Need to Know

Can I use different mushrooms?

Absolutely! While button or cremini mushrooms work wonderfully, you can also mix in portobello or wild mushrooms for deeper flavor.

How can I make this gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend or use cornstarch (dissolved in cold milk) as a thickener.

Does this soup freeze well?

It can be frozen, though the texture may change slightly due to the dairy. For best results, freeze before adding sour cream and stir it in when reheating.

Is this an easy Hungarian soup for beginners?

Yes! One of the best things about this recipe is how beginner-friendly it is. Simple steps, pantry-friendly ingredients, and minimal prep make it a fantastic choice for anyone learning how to make Hungarian Mushroom Soup recipe at home.

Why You’ll Love This Hungarian Mushroom Soup Recipe

This dish checks all the boxes:
Comforting and creamy without being heavy
Packed with rich, savory flavors from the mushrooms, paprika, and dill
Quick and easy to make on a busy night
Flexible—perfect for vegetarians, and easy to adapt for other dietary needs

Once you try it, you’ll see why this soup is a favorite in Hungarian kitchens and beyond.

Final Thoughts

Now that you’ve discovered how to make Hungarian Mushroom Soup recipe, it’s time to bring this classic comfort food to your kitchen. With its velvety texture, earthy mushroom goodness, and touch of tangy sour cream, it’s a dish that’s as satisfying as it is simple to prepare.

So gather your ingredients, put on your favorite cooking playlist, and enjoy creating a warm, flavorful bowl of Hungarian tradition. Your taste buds will thank you!

For the best flavor, use authentic sweet Hungarian paprika — it gives the soup its signature color and a gentle smoky-sweet taste. Fresh dill adds brightness, but if you only have dried dill on hand, it works well too. Be sure to add the sour cream at the end and heat gently; boiling can cause it to curdle. This soup tastes even better the next day as the flavors continue to develop — perfect for making ahead!

Serving Ideas & Variations

• Garnish with extra fresh dill or chives for a pop of color.
• Add a splash of white wine when cooking the mushrooms for extra depth.
• Serve with a dollop of yogurt for a lighter twist on sour cream.