Hungarian Mushroom Soup

Hungarian mushroom soup is a cozy, creamy bowl built on browned mushrooms, sweet paprika, fresh dill and a swirl of sour cream. It is a classic Hungarian-style soup: deeply savory from the mushrooms, gently warm from the paprika and finished with a tangy, bright lift from lemon and sour cream. This version is easy to make in one pot, serves 4 to 6 and is best with a slice of toasted crusty bread. If you like a simpler, creamier mushroom soup, try our classic creamy mushroom soup too.

Why You’ll Love This Hungarian Mushroom Soup

• Big mushroom flavor: browning the mushrooms in batches gives the soup a deep, roasted taste.
• Warm, sweet paprika: it adds color and a mild, earthy sweetness without making the soup spicy.
• Creamy and tangy: sour cream and a little lemon juice keep it rich but fresh.
• Made from simple ingredients: everything is easy to find, and it all cooks in one pot.
• Great for cool days: it is a comforting starter or a light meal with bread.

Ingredients for Hungarian Mushroom Soup

For the soup

• 1 1/2 lb (700 g) cremini or white mushrooms, sliced
• 2 tablespoons butter, plus 1 tablespoon oil for browning the mushrooms
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 3 tablespoons all-purpose flour
• 4 cups (1 liter) vegetable or chicken broth
• 1 cup milk (or 1/2 cup extra broth)
• 1 tablespoon soy sauce
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
• 1/2 cup sour cream
• 1 teaspoon lemon juice
• Salt and black pepper, to taste

To serve

• Chopped fresh parsley
• Extra sour cream
• Toasted crusty bread

Optional extras

• 1/2 teaspoon caraway seeds, added with the onion (optional)
• 1 teaspoon smoked paprika, for a smoky edge (optional)
• 1 bay leaf, simmered with the broth and removed before serving (optional)
• A pinch of cayenne pepper for a little heat (optional)
• 2 medium potatoes, diced and simmered in the soup, to make it heartier (optional)

Ingredient Notes

• Mushrooms: cremini give the most flavor, but white button mushrooms work well too. Wipe them clean instead of soaking them, since wet mushrooms will not brown.
• Sweet paprika: look for sweet Hungarian paprika. It is the main flavor of the soup, so fresh, bright red paprika makes a real difference. Smoked paprika is a different spice and is only an optional extra here.
• Sour cream: full-fat sour cream is the least likely to curdle. Let it sit at room temperature while you cook.
• Soy sauce: just a spoonful adds savory depth, and the soup does not taste of soy.
• Dill: fresh dill gives the brightest, most classic flavor. If you use dried dill, use about a third of the amount.

How to Make Hungarian Mushroom Soup

1. Brown the mushrooms: heat 1 tablespoon of butter and the oil in a large pot over medium-high heat. Cook the mushrooms in 2 or 3 batches, without crowding the pot, until deeply browned. Move each batch to a bowl and set a handful of the best slices aside for topping.
2. Cook the onion: add the remaining butter to the pot and cook the onion over medium heat for 6 to 8 minutes, until soft and lightly golden.
3. Add garlic and paprika: stir in the garlic for 30 seconds. Take the pot off the heat, stir in the paprika for about 30 seconds, then put it back on the heat. Paprika burns quickly and turns bitter, so keep this step short.
4. Add the flour: sprinkle in the flour and stir for 1 minute, until no dry flour is visible.
5. Add the broth: pour in the broth slowly, a little at a time, stirring well to keep the soup smooth. Add the browned mushrooms.
6. Simmer: bring to a gentle simmer and cook for 15 to 20 minutes, until the soup has thickened slightly.
7. Add the milk and seasoning: stir in the milk, soy sauce and dill and warm through without letting the soup boil hard.
8. Temper the sour cream: whisk the sour cream in a small bowl with a ladle of hot soup until smooth. Turn off the heat, stir the mixture back into the pot, then add the lemon juice, salt and pepper.
9. Serve: ladle into bowls and top with the reserved mushrooms, a spoonful of sour cream and parsley. Serve with toasted crusty bread.

Tips for the Best Hungarian Mushroom Soup

• Do not crowd the pot: mushrooms release water and steam instead of browning if there are too many at once. Work in batches.
• Do not burn the paprika: add it off the heat or with the pot on low, and follow it quickly with the flour and broth.
• Add the flour slowly and stir: pouring in the broth a little at a time keeps the soup free of lumps.
• Temper the sour cream: mixing it with some hot soup first prevents curdling. Never let the soup boil after the sour cream goes in.
• Season at the end: broth and soy sauce are both salty, so taste before adding more salt. The lemon juice wakes up all the flavors.
• Cool leftovers quickly: refrigerate the soup soon after serving, following the FDA safe food handling advice.

What to Serve With Hungarian Mushroom Soup

A slice of toasted crusty bread is the classic partner for this soup, and a warm garlic cheddar quick bread is great for dunking. For a bigger meal, serve a small bowl of soup before a paprika-rich main dish such as this old-fashioned goulash or a creamy chicken mushroom stroganoff.

Variations

• Heartier soup: add 2 diced potatoes with the broth and simmer until tender (optional).
• Smoky version: add a little smoked paprika along with the sweet paprika (optional).
• With chicken: stir in shredded cooked chicken at the end, or see our rotisserie chicken mushroom soup.
• Vegetarian: use vegetable broth, and check that your soy sauce is vegetarian.
• Dairy-light: use extra broth instead of the milk for a lighter soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. Reheat it gently over low heat, stirring often, and do not let it boil, since boiling can make sour cream curdle. For the freezer, make the soup up to the milk step and freeze it before adding the sour cream, for up to about 2 to 3 months. Thaw it in the refrigerator, reheat gently, then stir in the tempered sour cream and lemon juice. For general freezing guidance, see the National Center for Home Food Preservation freezing page.

FAQ

What is Hungarian mushroom soup?

It is a creamy, paprika-seasoned mushroom soup with onion, dill and sour cream. This recipe is a classic Hungarian-style version made with everyday ingredients.

Can I use any mushrooms?

Yes. Cremini and white button mushrooms are the easiest to find, and you can mix in a few other kinds such as shiitake for extra flavor.

Why did my soup curdle?

The sour cream was probably added straight from the fridge, or the soup was too hot or boiled afterward. Temper the sour cream with hot soup and stir it in off the heat.

Is this soup spicy?

No. Sweet paprika is mild and slightly sweet. If you want some heat, add a pinch of cayenne pepper (optional).

How many people does this soup serve?

It serves about 4 to 6, depending on the bowl size and whether you serve it as a starter or a main.