Hungarian Mushroom Soup Recipe -

Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup is a classic Eastern European dish known for its rich and unique flavor profile. This soup combines the earthy taste of mushrooms with a blen

d of aromatic spices and herbs, creating a comforting and savory experience. It’s a perfect choice for mushroom lovers and those who appreciate a hearty, creamy soup with a depth of flavor. The combination of fresh mushrooms, dill, paprika, and a creamy base results in a deliciously indulgent dish that’s both satisfying and surprisingly easy to prepare.



  • 4 tablespoons unsalted butter
  • 2 cups chopped onions
  • 1 pound fresh mushrooms, sliced
  • 2 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon paprika
  • 2 teaspoons dried dill weed
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • ½ cup sour cream
  • ¼ cup chopped fresh parsley
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • Ground black pepper to taste




Step 1: Sauté the Onions and Mushrooms
In a large pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the 2 cups of chopped onions and sauté until they are translucent and soft, about 5 minutes. Add the 1 pound of sliced fresh mushrooms and continue to cook for another 5 minutes until the mushrooms are tender and have released their moisture.

Step 2: Add Broth and Seasonings
To the pot, add 2 cups of chicken broth, 1 tablespoon of soy sauce, 1 tablespoon of paprika, and 2 teaspoons of dried dill weed. Stir well to combine all the ingredients. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld together.

Step 3: Prepare the Flour Mixture
In a separate bowl, whisk together 1 cup of milk and 3 tablespoons of all-purpose flour until smooth. This mixture will be used to thicken the soup.

Step 4: Thicken the Soup
Gradually add the milk and flour mixture to the simmering soup, stirring continuously. Continue to cook for another 5-10 minutes, or until the soup starts to thicken.

Step 5: Finalize the Soup
Reduce the heat to low. Stir in ½ cup of sour cream, ¼ cup of chopped fresh parsley, and 2 teaspoons of lemon juice. Season with 1 teaspoon of salt and ground black pepper to taste. Heat the soup gently but do not allow it to boil after adding the sour cream to prevent curdling.


Cooking Note:

  • It’s essential to maintain a gentle simmer throughout the cooking process and avoid boiling, especially after adding the sour cream, to ensure the soup remains creamy and doesn’t curdle.

Serving Suggestions:

Serve the Hungarian Mushroom Soup hot, garnished with additional parsley or a dollop of sour cream. It pairs beautifully with crusty bread, a light salad, or as a starter for a more extensive Eastern European-themed meal.


  1. Mushroom Selection: You can use a variety of mushrooms such as button, cremini, or a mix for a more complex flavor.
  2. Flour Alternative: If you prefer a gluten-free version, you can use cornstarch in place of all-purpose flour.
  3. Vegetarian Option: To make this soup vegetarian, substitute the chicken broth with vegetable broth.

Prep Time:

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Total Time: 55 minutes

Nutritional Information:

  • Calories: Approximately 150-200 per serving
  • Protein: 4-6g per serving
  • Sodium: Varies based on the chicken broth and added salt


Hungarian Mushroom Soup is a delightful and flavorful dish that offers a comforting and rich taste experience. Its creamy texture and unique combination of spices make it a memorable and satisfying meal, perfect for cold days or whenever you crave a hearty soup. Whether you’re a mushroom enthusiast or just looking to try something new, this soup is sure to impress with its depth of flavor and comforting warmth.

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