Hungarian Mushroom Soup
This Hungarian Mushroom Soup is the kind of comfort that wraps around you like a warm blanket on a cold day — earthy, creamy, and richly spiced with paprika and dill, it’s a deeply soulful dish that feels both rustic and elegant.
With layers of umami from sautéed mushrooms, tangy crème fraîche, and a whisper of lemon, this soup bridges old-world tradition with a touch of modern richness. It’s a bowl full of Eastern European warmth, slow-cooked to perfection.
Creamy yet light, hearty but not heavy, this dish is a masterclass in balance — where every spoonful carries the warmth of paprika, the freshness of dill, and the satisfying depth of slow-sautéed vegetables.
Whether you’re seeking comfort food or simply a beautiful way to showcase mushrooms, this soup delivers on all fronts — deeply savory, slightly tangy, and filled with old-world charm.
Why You’ll Love This Hungarian Mushroom Soup:
Layered, Earthy Flavor: The combination of sautéed mushrooms, sweet paprika, and fresh herbs creates a deeply savory, umami-rich profile that comforts the soul.
Creamy yet Balanced: The blend of half-and-half and crème fraîche (or sour cream) adds luxurious creaminess without making it too heavy, offering the perfect texture in each bite.
Nostalgic and Old-World Comfort: Inspired by traditional Eastern European cuisine, it evokes feelings of heritage and home-cooked warmth — even for those new to Hungarian flavors.
Aromatic and Soul-Satisfying: Fragrant dill, thyme, and garlic meld into the broth, creating an aromatic depth that draws people in with each simmering spoonful.
Hearty but Vegetarian-Friendly: It’s satisfying enough to be a full meal, yet meat-free — perfect for vegetarians and anyone craving a cozy, filling dish that doesn’t compromise on flavor.
Key Ingredients:
Mushrooms (1 lb.) – The star of the dish, mushrooms provide a meaty texture and deep umami flavor. Using a mix of crimini, button, or even wild mushrooms enhances the complexity and earthiness of the soup.
Sweet Paprika (1 tbsp) – This iconic Hungarian spice gives the soup its warm reddish hue and subtle sweetness. It anchors the flavor with notes that are both smoky and rich without overpowering.
Dried Dill and Thyme – These herbs add a fragrant, slightly citrusy sharpness and rustic woodsy depth, layering the broth with old-world charm and dimension.
Onions and Garlic – Sautéed until golden and tender, these aromatics form the savory foundation, releasing natural sugars and intensifying the overall richness.
Half-and-Half and Crème Fraîche – This creamy duo delivers a silky, luscious finish, balancing the acidity and herbs while giving the soup its signature velvety mouthfeel.
Low-Sodium Soy Sauce and Lemon Juice – Unconventional but brilliant, these two deepen the umami and add brightness, subtly lifting the flavors and keeping the soup from feeling too heavy.
Expert Tips:
Use a mushroom medley for layered depth
Don’t limit yourself to just one type of mushroom. A mix of crimini, shiitake, and even a few dried porcini (reconstituted in warm water) can give the soup an incredible range of earthy, savory flavors.
Let the mushrooms brown — don’t rush
When sautéing mushrooms, give them time to release their moisture and then caramelize. This Maillard reaction develops complex, almost meaty undertones that build the soup’s richness.
Deglaze for flavor gold
After sautéing, deglaze the pan with a splash of dry white wine or additional lemon juice before adding broth. Scraping up the brown bits adds a savory intensity that water alone can’t deliver.
Sift the flour before whisking
To ensure your milk-flour mixture blends without lumps, sift the flour and whisk thoroughly. Alternatively, shake it in a tightly sealed mason jar for a perfectly smooth thickener.
Tempering the crème fraîche or sour cream is crucial
Slowly stir a small amount of hot soup into the sour cream before adding it back to the pot. This prevents curdling and ensures a silky, creamy texture throughout the soup.
Add herbs at the right moment
Dried herbs like dill and thyme are best added early to infuse the base. But for fresh parsley or dill, add just before serving to keep the flavor bright and fresh.
Hungarian Mushroom Soup
Ingredients
4 tablespoons of salted butter
1 ½ cups white onions, chopped
1 lb. mushrooms, sliced (use crimini, button, etc.)
2 teaspoons dried dill weed
1 teaspoon EACH: dried thyme AND dried mushroom powder (optional)
1 tablespoon EACH: sweet paprika AND lemon juice
2 cloves garlic, grated
2 ½ cups low sodium chicken stock (or vegetable)
2 tablespoons low sodium soy sauce
3 tablespoons all-purpose flour
1 cup half and half (or whole milk)
⅓ cup room-temperature creme fraiche (or sour cream)
3 tablespoons chopped parsley
Instructions
SAUTE:
In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes.
Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often.
Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.
WHISK:
Then, slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on.
Allow the soup to gain a simmer and then let cook and reduce for 5 minutes.
While the soup is reducing, whisk together the milk and flour in a small bowl until smooth (you can also just shake it all in a mason jar.)
Then pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.
FINISH:
Remove the soup from heat.
Stir the soup while you add in the sour cream slowly and allow for it to mix.
Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!
Important Notes When Making Hungarian Mushroom Soup
Mushroom moisture affects consistency
Mushrooms release a significant amount of water when sautéed. If you skip cooking them long enough, your soup may turn out watery. Always wait for most of the liquid to evaporate and allow some browning before proceeding.
Stock choice alters the flavor profile
Chicken stock offers a mild, savory base, but for a vegetarian version or deeper earthiness, use mushroom or vegetable stock. Avoid using overly salty broth, as the soup already contains soy sauce and salted butter.
Don’t skip the lemon juice
The acidity balances the richness of the dairy and mushrooms. It also lifts and brightens the final flavor. If you omit it, the soup can feel flat or overly heavy.
Thickening depends on slow simmering
After adding the flour-milk slurry, simmer the soup gently to activate the starches and thicken the broth. High heat can cause the dairy to separate and the flour to clump.
Crème fraîche vs. sour cream
Crème fraîche has a higher fat content and is less likely to curdle when stirred into hot soup. If using sour cream, temper it first and add off heat to avoid separation or graininess.
Soup flavor deepens overnight
Like many soups and stews, this one tastes even better the next day. The dill, thyme, and paprika have time to meld with the mushrooms for a richer, more cohesive flavor.
How to Enjoy Hungarian Mushroom Soup After Cooking
1. Let It Rest Briefly
After turning off the heat and stirring in the crème fraîche or sour cream, let the soup sit for 5–10 minutes.
This brief resting period allows the flavors to settle and the texture to stabilize before serving.
2. Choose the Right Bowl and Spoon
Serve the soup in warm, deep bowls to maintain temperature.
A wide soup spoon with a rounded bowl helps scoop up mushrooms and broth together in each bite — essential for the best mouthfeel.
3. Pair with the Perfect Side
Toasted crusty bread is the classic choice — ideally rubbed with a cut garlic clove and drizzled with olive oil.
For a heartier experience, serve with grilled cheese sandwiches, potato latkes, or a rustic barley salad.
4. Top It Thoughtfully
Add a fresh sprinkle of chopped parsley or dill just before serving to enhance aroma and color.
A swirl of extra crème fraîche or sour cream on top makes it restaurant-worthy.
For heat lovers, a pinch of Hungarian hot paprika or a few drops of chili oil can elevate the spice level.
5. Serve at the Right Temperature
This soup is best enjoyed hot but not scalding. Aim for a temperature around 140–160°F (60–70°C).
If reheating, warm gently over medium-low heat to avoid curdling the dairy.
6. Pair with Drinks
White wines like Chardonnay or Grüner Veltliner complement the creaminess and mushroom earthiness beautifully.
Herbal teas or light-bodied beers like pilsner or wheat beer also pair well.
7. Store and Reheat
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, stirring often, or microwave in short bursts, covered loosely.
Do not boil when reheating — keep it gentle to preserve the smooth texture.
Nutrition Information:
Per serving for Hungarian Mushroom Soup, assuming it yields about 6 servings:
Calories: 190 kcal | Total Fat: 14.2 g
Saturated Fat: 7.2 g | Monounsaturated Fat: 4.1 g | Polyunsaturated Fat: 0.9 g
Cholesterol: 32 mg | Sodium: 420–480 mg (depending on broth and soy sauce)
Total Carbohydrates: 12.3 g | Dietary Fiber: 2.1 g | Sugars: 4.7 g
Protein: 5.1 g
Frequently Asked Questions:
Can I make this soup vegetarian or vegan?
Yes! Simply use vegetable stock instead of chicken stock, and swap the dairy with plant-based alternatives like vegan butter, oat milk, and dairy-free sour cream or coconut cream. The umami-rich mushrooms still provide a hearty, savory flavor.
What type of mushrooms work best for this recipe?
Crimini (baby bella) mushrooms are ideal for their deep flavor, but you can mix in shiitake, button, or even wild mushrooms like chanterelles for complexity. Avoid overly watery mushrooms like enoki.
Can I freeze Hungarian Mushroom Soup?
It’s not ideal to freeze this soup due to the dairy content, which may separate upon thawing. If you plan to freeze, do so before adding the cream and milk, then stir them in fresh when reheating.
How do I make the soup thicker or creamier?
For a richer texture, you can add an extra tablespoon of flour or a splash of heavy cream. Simmering longer also naturally reduces and thickens the soup.
What can I serve with Hungarian Mushroom Soup?
This soup pairs wonderfully with crusty bread, garlic toast, or grilled cheese sandwiches. It also works well alongside a light green salad or roasted vegetables for a full meal.
Why is it important to sauté the mushrooms and onions before adding liquid?
Sautéing helps develop deep, caramelized flavors and removes excess moisture from the mushrooms. It also allows the herbs and spices to bloom, making the final soup much more aromatic and complex.
Can I use dried mushrooms or mushroom powder instead of fresh mushrooms?
Yes, you can enhance the umami by adding a small amount of mushroom powder or rehydrated dried mushrooms (like porcini). However, it’s best to still include some fresh mushrooms for texture and richness.
How can I prevent the sour cream from curdling in the soup?
To avoid curdling, make sure the soup is off the heat before adding the sour cream. Stir it in slowly while mixing constantly, or temper it first by adding a small amount of warm soup to the sour cream before combining.
How do I adjust the soup’s consistency if it’s too thick or too thin?
If too thick, add a splash of broth or milk to loosen it. If too thin, let it simmer longer uncovered or add an extra spoon of flour or cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water).
What’s the best way to store and reheat this soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, stirring frequently. Avoid boiling, as this may break the cream and affect texture.