Hungarian Mushroom Soup

This creamy Hungarian Mushroom soup is cozy, delicious and perfect when it's cold outside. This soup is hearty, meatless, full of fresh herbs and a touch of lemon.


soup in blue and white bowls on a gray background.


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soup in a pot with blue napkin and gray background.


This recipe was photographed and updated 1/2023.


One of my favorite local restaurants serves their mama's Hungarian Mushroom Soup. I fell in love with it the first time I tried it there, so I decided I had to make it at home.

I cannot even describe how amazing this soup is. The flavors are so bold, earthy and fresh. The creaminess comes from the soup cream added towards the end and it's just the perfect touch to take this rustic soup over the top.

This is our absolute favorite meatless recipe. We enjoy this soup with some pieces of crusty bread and a small salad on the side.

The leftovers are just as good, if not better then when it's freshly made. 


Keep scrolling for tips, additional mushroom soup recipes and more! 


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Shopping list:



Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:

  • We used regular paprika in this recipe instead of Hungarian paprika, since we couldn't find it locally.


soup in a white bowl with handles and a spoon inside the bowl.


More mushroom soup recipes you might like:



You can add or substitute with these ingredients:


  • use 2 teaspoons dried dill instead of fresh
  • use any fresh mushrooms you like
  • use vegetable broth instead of chicken
  • use liquid aminos instead of soy sauce
  • use heavy cream or half and half instead of milk
  • add a couple cloves fresh, minced garlic


two bowls of soup with sliced mushrooms and a sliced lemon on the side.


Our favorite kitchen equipment and supplies used with this recipe:



I hope you enjoy this recipe as much as we did!


close up of soup in a white bowl.
Yield 4 servings
Author Hot Eats and Cool Reads
Prep time
20 Min
Cook time
45 Min
Total time
1 H & 5 M

Hungarian Mushroom Soup

Ingredients

  • 4 tablespoons butter
  • 2 cups diced onions
  • 1 pound sliced fresh white mushrooms
  • Pinch of salt
  • 2 tablespoons chopped fresh dill, plus additional for garnish
  • 1 tablespoon paprika
  • 1 tablespoon low sodium soy sauce
  • 2 cups chicken broth
  • 1 cup milk
  • 3 tablespoons all purpose flour
  • ½ cup sour cream
  • ½ teaspoon black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons fresh chopped parsley

Instructions

  1. Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Then add the mushrooms and salt, then saute for 5 minutes.
  2. Stir in the dill, paprika, soy sauce and broth. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes.
  3. Whisk the milk and flour together in a small bowl. Pour into the soup and stir to combine. Cover and simmer for 15 minutes, stirring occasionally.
  4. In a bowl, whisk together the sour cream and ⅓ cup soup broth until smooth.
  5. Add the sour cream mixture, black pepper and lemon juice to the soup. Mix together and heat over low for 5 minutes. Do not boil.
  6. Stir in fresh parsley and remove from heat.
  7. Serve garnished with fresh dill.

Notes

Refrigerate leftovers in an airtight container for up to three days.


We used regular paprika in this recipe instead of Hungarian paprika, since we couldn't find it locally.

Nutrition Facts

Calories

287.85

Fat

19.91

Sat. Fat

11.38

Carbs

21.9

Fiber

3.42

Net carbs

18.47

Sugar

10.39

Protein

9.25

Sodium

723.23

Cholesterol

56.73

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



soup in a white bowl on a gray background with recipe title text overlay.


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Comments

  1. Pinned this to my SOUP board - we are heading towards Winter in South-Africa and I love Mushroom soup! Thank you for sharing your recipe at the ALL MY BLOGGY FRIENDS party :-)

    ReplyDelete
  2. Pinned this. This looks delicious! Thanks for linking up with Wonderful Food Wednesday on AllSheCooks.com!

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  3. I love anything with mushrooms and I am a big soup gal so this sounds awesome. Thanks for sharing! I am a new follow! Come check out my blog at www.stephwnekcookbookproject.blogspot.com.

    ReplyDelete
    Replies
    1. You would love this soup! I love mushrooms too! Heading over to check out your blog now!

      Delete
  4. It looks more than yummy to me! I love mushroom soup... :)

    hugs x
    crystelle

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  5. What a yummy looking soup recipe. Thanks. :)

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  6. Sheena, this soup looks so comforting. Have a great St. Patrick's Day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

    ReplyDelete
  7. This sounds very yummy and I love mushrooms. Thank you for sharing on Foodie Friends Friday!

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  8. I adore a mushroom soup. Love the addition of dill. Thanks for sharing on Thursdays Treasures.

    ReplyDelete
  9. Really different flavor combinations: sour cream, mushrooms, soy sauce...interesting. I hope you'll bring this soup by foodie friday today.

    ReplyDelete

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