Name: Hungarian Mushroom Soup Recipe: A Hearty Bowl of Comfort and Flavor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hungarian
Ingredients: 1 lb fresh mushrooms (cremini or white button), sliced; 1 medium onion, finely chopped; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 teaspoons sweet paprika; 2 cups vegetable or chicken broth; 1 cup whole milk; 1/2 cup sour cream; 2 tablespoons soy sauce; Salt and black pepper to taste; Optional: fresh dill or parsley for garnish; Optional: splash of lemon juice for brightness

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Hungarian Mushroom Soup is a rich, creamy, and soul-warming dish loaded with earthy mushrooms, savory spices, and a hint of tangy sour cream. It’s the kind of soup I turn to when I want something comforting, deeply flavorful, and satisfying without being heavy. With its Eastern European roots and paprika-kissed base, this soup always brings bold character to the table.

Why You’ll Love This Recipe

I like this recipe because it combines simple ingredients with bold flavors. The mushrooms add depth, the sour cream gives it that signature tang, and the paprika takes it from good to unforgettable. It’s easy to make, comes together in under an hour, and tastes even better the next day. Whether I’m making it for a cozy dinner or meal prepping for the week, this soup always hits the mark.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb fresh mushrooms (cremini or white button), sliced
1 medium onion, finely chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons sweet paprika
2 cups vegetable or chicken broth
1 cup whole milk
½ cup sour cream
2 tablespoons soy sauce
Salt and black pepper to taste
Fresh dill or parsley for garnish (optional)
A splash of lemon juice (optional, for brightness)

Directions

I start by melting the butter in a large pot over medium heat, then sauté the onions until soft and translucent.
I add the sliced mushrooms and cook until they release their moisture and begin to brown, about 10 minutes.
I stir in the flour and paprika, cooking for about 1–2 minutes to eliminate the raw flour taste.
I slowly pour in the broth while stirring, then bring the mixture to a gentle simmer.
I add the soy sauce and let the soup simmer uncovered for about 15–20 minutes, allowing the flavors to deepen and the broth to slightly reduce.
I reduce the heat to low and stir in the milk and sour cream until the soup becomes creamy. I let it warm through but avoid boiling so the dairy doesn’t curdle.
I taste and adjust with salt, pepper, or a splash of lemon juice if I want more brightness.
I ladle into bowls and garnish with fresh dill or parsley before serving.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: About 45 minutes

Variations

Sometimes I add a splash of white wine when sautéing the mushrooms to build extra flavor. I’ve also stirred in a handful of wild rice or barley to make it more filling. If I want it dairy-free, I’ve used unsweetened almond milk and plant-based sour cream with great results.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors only get better overnight. To reheat, I warm it gently on the stovetop over low heat, stirring often. I avoid boiling it so the sour cream doesn’t separate. This soup also freezes well—just cool it completely before freezing and thaw overnight before reheating.

FAQs

What kind of mushrooms work best?

I usually go with cremini or white button mushrooms, but I’ve used a mix of wild mushrooms for deeper flavor and texture.

Can I use Greek yogurt instead of sour cream?

Yes, I’ve used full-fat Greek yogurt in a pinch. It gives a similar tang but is a bit thicker and less rich.

Is this soup vegetarian?

Yes, as long as I use vegetable broth instead of chicken broth. It’s also easy to make vegan with dairy-free substitutes.

Can I thicken the soup more?

If I want it thicker, I let it simmer a little longer uncovered, or add a bit more flour to the initial roux. I can also stir in a tablespoon of cornstarch slurry.

What’s the difference between sweet and smoked paprika?

Sweet paprika is milder and more traditional for this dish, while smoked paprika adds a deep, smoky layer. I’ve tried both—each gives the soup its own personality.

Conclusion

Hungarian Mushroom Soup is the kind of dish that brings warmth, depth, and comfort to every spoonful. With its creamy texture, earthy mushrooms, and paprika-rich base, it’s a unique soup that feels both rustic and elegant. Whether I’m serving it with crusty bread or sipping it solo, this is a bowl of comfort I come back to again and again.