This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
My rustic Hungarian Mushroom Soup recipe is a bowl full of love and comfort! Creamy and delicious, this is a simple mushroom soup recipe packed with flavor in every bite. Just one taste, and you’ll have a new favorite soup!
Jump to:
Mushroom Soup
Traditionally, Hungarian mushroom soup is a rich and robust soup made with mushrooms, paprika, and a creamy base. Hearty soups are perfect for those chilly nights when you need a quick and comforting meal.
Once you try this recipe, you will never want to make mushroom soup any other way. My family is obsessed with this soup and I bet yours will be too! It is truly one of our favorite Sunday dinners.
This was very easy and fast to make I used three different types of mushrooms the two said in the recipe and some portabella they are so yummy it turned out great . Thank you so much for sharing..
Larry
Mushroom Soup Ingredients
- butter
- white or yellow onions, finely chopped
- white button mushrooms
- flour
- Hungarian sweet paprika
- white wine
- chicken or vegetable stock
- soy sauce
- milk
- sour cream
- dried dill
- lemon
- Kosher Salt and Black Pepper to taste
- chopped parsley (optional)
- Extra sour cream for topping (optional)
Mushroom Soup Recipe Instructions
- In a large pan, sauté the onions in butter over medium-high heat until soft, then add the mushrooms and cook for another 2 minutes.
- When the mushrooms soften, sprinkle with flour and paprika and mix in well.
- Next, add the white wine and scrape up any bits of flour and 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 it 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 (optional).
It was delicious hands down best mushroom soup I have ever made!
Emilee
Tips for Mushroom Soup from Scratch
- Keep a little extra sour cream on hand to top the soup with. Trust me, it’s delicious!
- Always remove the pot from the heat while adding the sour cream. Adding the sour cream while still on the heat will cause it to curdle!
- You can substitute extra-virgin olive oil for butter if you prefer.
- Love mushrooms? Try my grilled portobellos next.
How to Store Mushroom Soup
- Allow the soup to cool to room temperature.
- Transfer the soup to airtight containers or resealable freezer bags.
- Label and date the containers or bags.
- Leave some space at the top for expansion.
- It can be kept in the fridge for three days.
- Freeze for up to 2-3 months.
- When ready to eat, thaw in the refrigerator and reheat.
Reheating Mushroom Soup
- If the soup is frozen, transfer it to the refrigerator and let it thaw overnight. Please do not use the microwave to defrost, as it may result in uneven heating.
- Stove or Microwave: Pour the mushroom soup into a microwave-safe bowl or a saucepan.
- Heat it on the stove over low to medium heat or in the microwave in 1-minute intervals.
- Stir occasionally and continue heating until the soup reaches your desired temperature.
2. Stovetop Method:
- Pour the soup into a saucepan.
- Heat it over medium-low heat, stirring occasionally to prevent sticking or burning.
- Once the soup is heated through (usually within 10-15 minutes), it’s ready to serve.
I froze it in one cup portions and defrosted one for supper last night. It was just as delicious as it was when just cooked. I did not add sour cream until ready to eat. Will definitely be making this again.
Cecilia
Homemade Mushroom Soup FAQs
We recommend Shiitake Mushrooms, Cremini Mushrooms, portobello, or button mushrooms for this easy mushroom soup.
No matter which fresh mushrooms you choose for this recipe, the most important thing is to look for freshness. Different mushrooms will add a nice depth of flavor.
I am a huge paprika fan and use it in almost everything. At my house, it’s a staple almost as necessary as salt and pepper.
Paprika is a ground spice made from a combination of dried peppers, including hot chili peppers, cayenne peppers, poblano peppers, Aleppo peppers, and sweet peppers.
Some paprikas are hot and spicy, and others are sweet, with no heat and a mild flavor.
Freshly made Creamy Mushroom Soup will be kept in the fridge in a sealed container for three days.
Freeze for up to 3 months and defrost thoroughly before reheating. Reheat in a pan on low on the stove and ensure the soup is piping hot throughout before serving.
We made this last night for a soul warming soup on a winter’s eve. It is so YUMMY, I am sharing the recipe with my family in other cities! Thank you for sharing the recipe!!
Trudi
The flavor of this soup was so….. unexplainable. I just loved it! Thanks.
Melissa
Soup Recipes
- Italian Wedding Soup
- Chick-fil-a Chicken Noodle Soup
- Chick-fil-a Chicken Tortilla Soup
- Roasted Butternut Squash Soup
- Soups for Freezing
Need something warm to drink? Try my Hot Toddy!
Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!
Recipe
Hungarian Mushroom Soup
Equipment
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 ½ teaspoons Hungarian sweet paprika or standard paprika
- ½ cup white wine
- 1 ¼ 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 ½ 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 ½ teaspoons paprika. Mix well until fully combined.
- Add ½ 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 ¼ 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 ½ a lemon. Season to taste with salt and pepper, add extra dollops of sour cream and about 1 ½ 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.
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!
Larry Likes says
This mushroom recipe is just out standing and easy to make thank you for sharing.
Em Beitel says
Thank you so much, Larry! We’re so glad you like it!
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!
Sandi says
I would want to use fresh dill in this recipe. What about smoked paprika?
Em Beitel says
Hi Sandi! You can definitely use smoked paprika if you’d like, but sweet paprika provides a sweeter flavor, so it will change the flavor of the soup a little bit. It should still be delicious! And fresh dill is a wonderful addition.
Heidi says
I LOVE Mushroom Soup and now that Sweet Tomatoes is closed, I knew I had to start making my own. Saw this recipe and decided to try it. I didn’t have Dill so I added a teaspoon of thyme and I also used a clove of garlic…because mushrooms and garlic❤️ This was the absolute best mushroom soup I’ve ever had! I will be making this regularly! Next time I will try the dill! Thank you!!!!
Em Beitel says
Thank you so much for your lovely comment, Heidi! We’re thrilled you enjoyed the soup and would love to hear how you like it with the dill! Thyme and garlic sound like delicious additions.
Kim says
Loved this soup! Was a little hesitant with adding the lemon juice at the end but it was very mild & nice. Thanks for the great recipe; I’ll be making it again!
Kim says
Oh, & I should add that I used 2 tsp dill & a sprinkling of thyme but that’s the only change I made.
Em Beitel says
Thank you so much, Kim! We’re so glad you enjoyed it and that you plan to make it again!
Patricia says
Boy does this sound yummy! I’d like to know if anyone has tried using a non-dairy milk and a gluten free flour. If so which ones did you try? I think I’m going to try almond milk and possibly some almond flour. Or maybe King Arthur’s gluten free flour mix. I’ll let you know who how it goes. But if anyone has already experimented I’d love to know
Isabel Laessig says
Hi Patricia! I would love to hear how it turns out for you. What a great suggestion!
Robert Marshall says
Great looking recipe! Sometimes I buy the large package of mushrooms down at Costco, and am hard-pressed to finish them before they go bad. This will take care of that problem next time around! I love mushroom soup, and I love Hungarian paprika-based stews, so this looks like a perfect marriage.
Em Beitel says
Thank you so much for your comment, Robert! We love this soup and are thrilled you’re going to try it!
Suzanne says
I love this soup and have made it many times. Sometimes when I am shopping in the produce section and the mushrooms call to me “Hungarian Mushroom Soup” and I have to make it. The flavors are so addictive. Thank you for this receipe.
Em Beitel says
Thank you so much for your lovely comment, Suzanne! We’re so glad you enjoy the recipe. I get the same feeling every time I walk by the mushrooms…
Kay says
Made this soup tonight with no alterations and loved it. I will definitely be making it again! I squeezed the lemon right into the soup and it slipped out of my hand. I just left it in there to simmer 😜 so it may have been a little more lemony than intended, but definitely delicious!
Em Beitel says
That’s awesome, Kay! Happy accidents! We’re glad you enjoyed it!
Carol says
I thought the taste was great. But I found it was too much mushroom and not enough soup. Can I add more vegetable broth? I followed the recipe exactly.
Em Beitel says
Hi Carol! Definitely, you could add more vegetable broth if you like. Just keep in mind using more stock will also add more sodium, so monitor the taste before adding any more salt. If you want a bit more stock I would use maybe half a cup more, so 1¾ cups or so. If you find it still isn’t thin enough for your liking then, then you could add a bit more. This will also of course alter the taste, but I’d imagine it will still be very good.
Fawn says
A bit late here but you can also use an immersion blender or a regular blender for a cup or two to smooth out the mushrooms and add back into the chunky part
Em Beitel says
Thank you, Fawn! This is a great idea as well!