Meet your new favorite soup! A bowl-full of love and comfort! Our Hungarian mushroom soup recipe is a rustic, comforting dish.
This simple mushroom soup recipe combines paprika, soy sauce, and sour cream for an earthy, flavorful dish. One taste and you will be in love!
What is a Hungarian Mushroom Soup?
Hungarian soup is a rich, creamy mushroom recipe, which includes a good helping of Hungary’s most treasured spice: paprika.
The combination of chunky mushrooms and sweet, peppery sweet paprika produces a robust, earthy and flavorsome soup recipe that is just crying out for a dollop of sour cream!
Ingredients for Hungarian Mushroom Soup
- 2 tablespoons butter
- 1 small white onion, finely chopped
- 1 pound mushrooms – about two 8 ounce packages of sliced mushrooms, such as shiitake, white button mushrooms, mixed mushrooms, etc., or canned mushrooms equal to 16 ounces
- 3 tablespoons plain flour
- 2 1/2 teaspoons sweet paprika
- 1/2 cup white wine
- 1 1/4 cups vegetable stock
- 3 tablespoons light soy sauce
- 1 cup 2% milk
- 3 tablespoons sour cream
- Juice of half a lemon
- 3 teaspoons dried dill
- 1 1/2 tablespoons chopped parsley
- Salt and pepper to taste
- Extra sour cream for topping
What is paprika?
As far as we are concerned, the spice rack isn’t complete without paprika. It is a staple in every kitchen.
In fact, paprika is the fourth most popular spice in the world. It is made from dried and ground peppers that are part of the Capsicum annuum variety of peppers.
Paprika is used in a variety of dishes around the world. It is very popular in Spanish, Portuguese, Turkish and Hungarian recipes.
What is Paprika used for?
Paprika takes an ordinary recipe and elevates it to a gourmet delight by enhancing flavors in dishes. It is also a beautiful garnish for many recipes. It is commonly used to season and give to color many dishes such as rice, soups, stews, and goulash.
One of our favorite dishes made with paprika is Portuguese Peri Peri Chicken using our homemade Peri Peri Sauce.
RECIPE TIP: Although the dish is titled Hungarian Mushroom Soup, it is not essential to use Hungarian paprika. Standard paprika will work fine.
Authentic Hungarian sweet paprika has a deep red color and sweeter flavor. It will undoubtedly produce a richer, sweeter soup.
How to Make Mushroom Soup
- In a large pan, fry the onions in butter until soft, then add the mushrooms and cook for another 2 minutes.
- When the mushrooms start to soften, sprinkle with flour and paprika and mix in well.
- Next, add the white wine and scrape up any bits of flour/paprika stuck to the base of the pan. Then gradually add the stock, milk and soy sauce and stir continually, until the soup starts to boil and thicken.
- Take the soup off the heat and allow to cool slightly before adding the sour cream, then stir in well.
- (IMPORTANT NOTE: adding the sour cream while still on the heat will cause it to curdle!)
- Add the lemon juice, dill, and seasoning to taste.
- Serve with freshly chopped parsley and extra dollops of sour cream.
Can you freeze mushroom soup?
Yes, this recipe for Hungarian mushroom soup can be frozen. Allow to fully cool before transferring to an airtight container.
Freeze for up to 3 months and defrost thoroughly before reheating. Reheat in a pan and ensure the soup is piping hot throughout before serving.
STORING TIP: Freshly made soup will also keep in the fridge, in a sealed container, for 2 days.
What to Serve with Hungarian Mushroom Soup
An indulgent dish like this definitely requires an indulgent pairing and something that you can dunk into all that creamy, mushroomy goodness!
A nice slice of healthy sprouted bread goes perfectly with this hearty soup.
Without a doubt, this soup also pairs well with fully loaded sandwiches or a great salad like our Roasted Artichoke Salad.
- Any kind of grilled cheese will work well
- A Mushroom grilled cheese sandwich would pair up amazingly
- You could also try this soup with Paprika chicken wraps
- A fully loaded Beef brisket burrito made with our Easiest Slow Cooker Brisket Recipe
- It also goes so well with our favorite Easy Stir Fry Recipe
- And you can’t go wrong with an Easy Slow Cooker Lasagna Recipe
- We love pairing this soup with Hungarian wine or even our Moscato Sangria recipe
- How about finishing off your meal with Ina Garten’s Apple Crisp?
Grab yourself a massive bowl and get ready for a delicious creamy soup recipe and simple Sunday Supper soup recipe like you’ve never tasted before! As far as homemade soup recipes go, we think this is the best mushroom soup in the world!
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This may be our absolute favorite mushroom recipe. Maybe…. but then there’s our Air Fryer Mushrooms! This air fryer recipe is crispy on the outside and so flavorful on the inside! How can we pick a favorite? Give us all the mushroom recipes!
Love recipes with mushrooms?
Try these other easy mushroom recipes we know you’ll enjoy just as much as we do:
- Chicken and Mushroom Pie
- Mushroom Swiss Burger
- Garlic Butter Button Mushrooms Recipe
- Chicken Breast and Mushroom Recipe
- Mushroom Risotto Recipe
- Pork Chops with Mushroom Gravy
Hungarian Mushroom Soup
🥘 Ingredients
- 2 tablespoons butter
- 1 small white onion finely chopped
- 1 pound mushrooms about two 8 ounce packages of sliced mushrooms, such as shiitake, white button, mixed mushrooms, etc., or canned mushrooms equal to 18 ounces
- 3 tablespoons plain flour
- 2 1/2 teaspoons Hungarian sweet paprika or standard paprika
- 1/2 cup white wine
- 1 1/4 cups vegetable stock
- 3 tablespoons light soy sauce
- 1 cup 2% milk
- 3 tablespoons sour cream
- 3 teaspoons dried dill
- Juice of half a lemon
- Salt and pepper to taste
- 1 1/2 tablespoons chopped parsley
- Extra sour cream for topping
🔪 Instructions
- Melt 2 tablespoons butter in a large pan and fry 1 finely chopped small white onion until soft.
- Add 1 pound sliced mushrooms or canned mushrooms and stir fry for another 2 minutes.
- When the mushrooms soften, sprinkle with 3 tablespoons flour and 2 1/2 teaspoons paprika. Mix well until fully combined.
- Add 1/2 cup white wine. Scrape up any browned bits from the bottom of the pan and stir. Once the wine reduces by half, gradually add 1 1/4 cups vegetable stock, 1 cup 2% milk, and 3 tablespoons light soy sauce. Continue to stir until the soup starts to boil and thicken.
- Once the soup boils and thickens, take it off the heat and allow it to cool slightly. Add 3 tablespoons sour cream and stir in well.
- Add 3 teaspoons dried dill and juice from 1/2 a lemon. Season to taste with salt and pepper, add extra dollops of sour cream and about 1 1/2 tablespoons chopped parsley, and enjoy!
Video
Notes
- IMPORTANT NOTE: adding the sour cream while still on the heat will cause it to curdle!
- Hungarian mushroom soup can be frozen. Allow to fully cool before transferring to an airtight container.Freeze for up to 3 months and defrost thoroughly before reheating. Reheat in a pan and ensure the soup is piping hot throughout before serving.
- It is not essential to use Hungarian paprika. Standard paprika will work fine. However, the use of authentic Hungarian paprika, which has a deep red color and sweeter flavor, would undoubtedly produce a richer, sweeter soup.
- Freshly made soup will also keep in the fridge, in a sealed container, for 2 days.
Nutrition
Looking for more easy soup recipes?
- Instant Pot Mexican Rice Soup
- Easy Broccoli Soup
- Chicken Egg Noodle Soup
- Thai Butternut Squash Soup
- Split Pea Soup with Bacon
This post was updated on October 25, 2019.
Sue Marks says
I really enjoy making soups. It gets challenging sometimes to come up with new and different soups. This one was really delicious. Thanks so much for this recipe.
Em Beitel says
Sue, thank you so much for your comment! We’re so glad you enjoyed it! This is one of my favorites, too. Second only to our shrimp bisque (which I completely love!). Have you taken a look at our other soups? We really like making them, so we have a lot of options! https://sundaysuppermovement.com/side-dishes/soup/
Thanks again for your comment!
Nicole B says
If you were to add a meat to this soup what do you think would taste the best?
Em Beitel says
Hi Nicole! That is a great question. Personally, with the flavors of this dish, I would suggest either chicken or ground beef and cooking them with the paprika as well. Please let us know if you give this a try and what you think! We would love to hear from you!