Hungarian Mushroom Soup

This Hungarian Mushroom Soup is a testament to the comforting power of a well-made soup. With its rich and creamy texture, highlighted by the distinctive flavors of Hungarian sweet paprika and dill weed, this soup brings a cozy warmth to any table. The addition of a splash of lemon juice brightens the earthy mushrooms, creating a harmonious blend of flavors that is both satisfying and sophisticated.

Whether you’re seeking solace on a cold day or simply craving a deliciously hearty meal, this soup delivers. Its creamy base, enriched with sour cream and milk, offers a luxurious mouthfeel, while the umami from the soy sauce and the gentle heat from the cayenne pepper add depth and complexity. This Hungarian Mushroom Soup is more than just a meal; it’s a culinary hug, promising comfort and warmth with every spoonful.

Full Recipe:


  • 4 tablespoons unsalted butter
  • 2 cups diced onions
  • 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
  • 2 teaspoons dried dill weed
  • 1 tablespoon Hungarian sweet paprika
  • 1 tablespoon low-sodium soy sauce
  • 2 cups vegetable broth
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 teaspoons lemon juice
  • 1/4 cup chopped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper
  • Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
  • Optional: Popovers or sliced dutch oven bread, for serving


  1. Melt butter over medium heat in a 5-quart Dutch oven or heavy-bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent. Add in the mushrooms and cook for 5 minutes.
  2. Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes.
  3. In a small bowl, whisk together the cornstarch and milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes.
  4. Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne. Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil).
  5. Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 188 kcal | Servings: 6 servings

Serving Suggestions

To serve, this soup is garnished with additional sautéed mushrooms, a dollop of sour cream, and a sprinkle of fresh parsley, adding layers of texture and flavor. It pairs wonderfully with a slice of crusty bread or a buttery popover, perfect for dipping into the rich, creamy broth. Whether as a starter for a lavish dinner party or as a main course for a cozy night in, Hungarian Mushroom Soup is a versatile dish that’s sure to delight.

A Dish for All Seasons

While particularly comforting during the colder months, Hungarian Mushroom Soup is a timeless classic that can be enjoyed year-round. Its rich flavors and hearty texture make it an ideal choice for a satisfying lunch or a light dinner, proving that some dishes truly can transcend the seasons.


Hungarian Mushroom Soup is more than just a meal; it’s a journey through the flavors and traditions of Hungarian cuisine. It’s a reminder of the power of simple ingredients to create something truly extraordinary. So, the next time you’re in need of a little comfort, remember that a pot of this creamy, flavorful soup is just a recipe away, ready to warm your heart and soul.

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