Name: Creamy Hungarian Mushroom Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Hungarian
Ingredients: 3 tablespoons olive oil; 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick; 2 cups diced yellow onions; 3 tablespoons unsalted butter; ¼ cup all-purpose flour (gluten-free flour can be used as an alternative); 4 teaspoons sweet mild paprika; 1 tablespoon chopped fresh dill, or 2 teaspoons dried dill; Kosher salt and cracked black pepper, to taste; ½ cup dry white wine (such as Sauvignon Blanc); 3 cups low-sodium chicken broth or vegetable broth; 2 tablespoons low-sodium soy sauce; 1 ½ cups whole milk; ¾ cup sour cream; 2 tablespoons white wine vinegar or sherry vinegar; ½ cup chopped fresh parsley

Jump to Recipe· 4.3 from 31 reviews

If you’re looking to cozy up with a bowl of something truly comforting and delightfully flavorful, this Creamy Hungarian Mushroom Soup Recipe is an absolute must-try. Rich, velvety, and bursting with the earthy goodness of mixed mushrooms, this soup brings together a perfect blend of spices, fresh herbs, and a luscious creaminess that wraps around every spoonful. Whether it’s a chilly evening or a special dinner, this Hungarian classic will quickly become a favorite go-to that feels like a warm hug from the inside out.

Ingredients You’ll Need

A black bowl filled with creamy orange soup layered with pieces of dark brown mushrooms and garnished with chopped green herbs and a dollop of white cream on top, with a wooden-handled spoon resting inside the bowl on the right side; in the background, a white pot with a white handle shows more soup, along with small white bowls of fresh green herbs placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Creamy Hungarian Mushroom Soup Recipe lies in its simplicity and the quality of each ingredient. Every item plays a crucial role in developing the soup’s incredible depth, from the fresh mushrooms providing earthiness to the paprika giving it that signature smoky, sweet spark.

3 tablespoons olive oil: For sautéing the mushrooms and onions, adding a subtle fruity base flavor.
1 ½ pounds mixed mushrooms*: Trimmed and sliced ¼-inch thick, the star ingredient that creates that rich, hearty texture.
2 cups diced yellow onions: Adds sweetness and balances the earthiness of mushrooms.
3 tablespoons unsalted butter: Enhances richness and helps create a silky roux with flour.
¼ cup all-purpose flour*: Used to thicken the soup, ensuring a creamy consistency without heaviness.
4 teaspoons sweet mild paprika*: The defining spice that gives the soup its distinctly Hungarian flavor and vibrant color.
1 tablespoon chopped fresh dill (or 2 teaspoons dried): Adds a subtle herbaceous note, brightening the overall profile.
Kosher salt and cracked black pepper: To taste, enhancing all the natural flavors.
½ cup dry white wine: Such as Sauvignon Blanc, lending acidity and a delicate complexity.
3 cups low-sodium chicken or vegetable broth: Forms the flavorful liquid base.
2 tablespoons low-sodium soy sauce: Adds umami depth without overpowering.
1 ½ cups whole milk: Contributes creaminess and balances spices.
¾ cup sour cream: The secret to luscious texture and that signature tang.
2 tablespoons white wine vinegar or sherry vinegar: Brightens the soup with gentle acidity.
½ cup chopped fresh parsley: Garnishes for a fresh, vibrant finish.

How to Make Creamy Hungarian Mushroom Soup Recipe

Step 1: Sauté Mushrooms and Onions

Begin by heating the olive oil in a large pot over medium heat. Add the sliced mushrooms and diced onions, stirring occasionally until they become soft and golden, about 8 to 10 minutes. This step deepens their natural sweetness and earthy flavor, setting the stage for the soup’s rich profile.

Step 2: Make the Roux and Add Paprika

Stir in the butter until melted, then sprinkle the flour over the mushroom mixture to create a roux. Cook it gently for 2 minutes to remove any raw flour taste. Next, whisk in your sweet mild paprika along with the dill, salt, and cracked black pepper. This is where the soup truly begins to take on its Hungarian identity and beautiful, warm color.

Step 3: Deglaze with White Wine

Pour in the dry white wine to deglaze the pot, scraping up any flavorful bits stuck to the bottom. Let it simmer until the wine reduces slightly, concentrating the flavors and adding a subtle acidity that balances the creamy soup.

Step 4: Add Broth and Soy Sauce

Slowly stir in the chicken or vegetable broth along with the soy sauce. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. This slow simmer allows the flavors to marry and the mushrooms to fully infuse the broth.

Step 5: Incorporate Milk, Sour Cream, and Vinegar

Lower the heat to medium-low and stir in the whole milk, sour cream, and vinegar. These ingredients add layers of creaminess and brightness, giving the soup its signature velvety texture and balanced tang. Avoid boiling after adding the sour cream to prevent curdling — just warm through gently.

Step 6: Final Touch and Parsley Garnish

Taste and adjust the seasoning if needed. Just before serving, stir in half of the chopped fresh parsley, reserving the rest for garnish. This fresh herb adds a lovely pop of green and a hint of brightness to each bowl.

How to Serve Creamy Hungarian Mushroom Soup Recipe

A white bowl is filled with four different spices arranged separately in small heaps inside. Starting from the left, there is a pile of bright reddish-orange ground spice, next to it at the top is a bunch of finely shredded green herb, to the right is a small heap of coarse white salt, and at the bottom right is a pile of cracked black and white pepper. The bowl sits on a light wooden surface with a visible grain pattern. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the soup’s visual appeal and flavor with a final sprinkle of fresh parsley right before serving. A dollop of sour cream on top can add an extra touch of indulgence and creaminess that guests will love.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or buttery garlic toast for dipping. For a more substantial meal, serve alongside a crisp green salad or roasted vegetables to balance the richness.

Creative Ways to Present

For an elegant twist, serve the soup in mini bread bowls or small, rustic crocks at gatherings. You can also drizzle a swirl of paprika-infused oil or freshly cracked black pepper over the top to elevate its presentation and flavor impact.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely before transferring to airtight containers. It will keep well in the refrigerator for up to four days, making it perfect for quick lunches or cozy dinners later in the week.

Freezing

While the soup is creamy, it freezes surprisingly well. Freeze in portioned containers for up to 3 months. To maintain texture, it’s best to thaw overnight in the fridge rather than microwaving from frozen.

Reheating

Reheat gently over low to medium heat on the stovetop, stirring frequently to prevent scorching. If the soup has thickened too much after storage, stir in a splash of milk or broth to loosen it up and restore that perfect creamy consistency.

FAQs

Can I use other types of mushrooms for this soup?

Absolutely! Mixed mushrooms add depth, but feel free to use your favorites like cremini, shiitake, or button mushrooms. Each variety brings its own unique flavor, making the soup versatile and personalized.

Is there a gluten-free version of this Creamy Hungarian Mushroom Soup Recipe?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup. This adjustment keeps the soup just as creamy without compromising taste.

Can I make this soup vegetarian or vegan?

To make it vegetarian, use vegetable broth instead of chicken broth, and swap sour cream for a plant-based alternative. For vegan, also replace butter and milk with dairy-free options like olive oil and coconut milk for creaminess.

What’s the best way to thicken the soup?

The roux made from butter and flour is the classic thickener here, delivering a smooth texture. If you want a lighter option, you can blend a portion of the soup and stir it back in, naturally thickening without extra flour.

Can I prepare parts of this soup in advance?

Yes, you can sauté the mushrooms and onions and prepare the roux a day ahead, storing them refrigerated. Then finish the soup with broth, milk, and sour cream right before serving for a quick and fresh meal.

Final Thoughts

This Creamy Hungarian Mushroom Soup Recipe is a soul-soothing delight that’s as impressive as it is approachable. Its rich layers of flavor and velvety texture make every spoonful memorable, perfect for sharing with friends and family. Once you try it, you’ll understand why it holds such a special place in Hungarian cuisine and, soon enough, in your own kitchen repertoire.