Our Hungarian mushroom soup recipe is a rustic, comforting dish using paprika, soy sauce, and sour cream for an earthy, simple mushroom soup recipe you’ll love!
What is in a Rustic Hungarian Mushroom Soup?
Hungarian mushroom 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 paprika produces a robust, earthy and flavorsome soup recipe that is just crying out for a dollop of sour cream!
What is in Creamy Hungarian mushroom soup?
Hungarian mushroom soup uses just a few common ingredients:
- Butter
- Onion
- Mushrooms (I use closed cup and shiitake mushrooms)
- Plain flour
- 2 1/2 tsps. paprika (I use standard paprika, but use Hungarian if you can get hold of it)
- White wine
- Good quality vegetable stock
- Soy sauce
- 2% milk
- Sour cream
- Lemon juice
- Dried or fresh dill
- Salt and pepper
- Fresh parsley
- Extra sour cream for topping
RECIPE TIP: Although the dish is titled Hungarian Mushroom Soup, 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.
How to prepare Hungarian 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 whilst 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 Hungarian 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!
Without a doubt, this soup pairs well with fully loaded sandwiches. Any kind of grilled cheese will work well, and in particular, a Mushroom grilled cheese sandwich would pair up amazingly. You could also try this soup with Paprika chicken wraps or a fully loaded Beef brisket burrito!
Grab yourself a massive bowl and get ready for a delicious creamy 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!
**** PIN Hungarian Mushroom Soup to save for later ****
Love recipes with mushrooms?
Try these other easy mushroom recipes we know you’ll enjoy just as much as we do:
- Baked Portobello Mushrooms
- Air Fryer Mushrooms
- Chicken and Mushroom Pie
- Mushroom Swiss Burger
- Button Mushrooms Recipe
- Chicken Breast and Mushroom Recipe
- Mushroom Risotto Recipe
- Pork Chops with Mushroom Gravy
- Sauteed Mushrooms and Onions
- Mushroom Spinach Pasta
- Vegetarian Stuffed Mushroom Recipe
- Instant Pot Risotto
- Creamy Mushroom Pasta
HUNGARIAN MUSHROOM SOUP is a rustic, comforting dish using paprika, soy sauce, and sour cream for an earthy, simple mushroom soup recipe you'll love!
- 2 Tbsp. butter (30 g.)
- 5.3 oz Onion finely chopped (150 g.)
- 17.7 oz shiitake mushrooms (or your favorite mushrooms)
- 3 Tbsp. plain flour
- 2 1/2 tsp. paprika (I use standard, but use Hungarian if you can get hold of it)
- 100 ml white wine
- 300 ml vegetable stock good quality
- 3 Tbsp. light soy sauce
- 200 ml 2% milk
- 3 Tbsp. sour cream
- Juice of half a lemon
- 3 tsp dried dill
- Salt and pepper
- 0.7 oz chopped parsley (20 g)
- Extra sour cream for topping
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In a large pan melt the butter and fry the onions until soft. Next add the mushrooms and stir fry for a further 2 minutes.
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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 that are stuck to the base of the pan. Once the wine has reduced by half, 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. (Note - adding the sour cream whilst still on the heat will cause it to curdle).
-
Finally, stir in the dill and lemon juice and season to taste.
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Serve with freshly chopped parsley and extra dollops of sour cream.
Recipe Video
STORING TIP: 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.
Freshly made soup will also keep in the fridge, in a sealed container, for 2 days.
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