Hungarian Mushroom Soup is definitely soul-satisfying, comforting, and healthy. A perfect bowl of soup topped with sauteed mushroom, parsley, and a dollop of sour cream. It is made with onions, mushrooms, garlic, and Paprika, filled with rich umami flavor.
Nothing is better than a warm bowl of soup on a cold winter day. I love cream of mushroom, but this Hungarian Mushroom Soup is just out of this world. Of course, you can have a store-bought mushroom soup. But this homemade mushroom soup is so much better.
You can make this recipe of mushroom soup in under 40 minutes. It is creamy and hearty, and it has a fantastic umami flavor. Because of its rich flavor, I'm sure this soup will be your next favorite. You can serve this soup in a Homemade Bread Bowl. You would love my Stuffed Pepper Soup, Black Bean Soup, Lentil Soup, or Lentil Stew.
The post contains Helpful Tips & Tricks for making Hungarian Mushroom Soup. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.
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⭐ ABOUT HUNGARIAN MUSHROOM SOUP
Hungarian Mushroom Soup is a variety of mushroom soup that is creamy and has a bold and distinctive flavor. Being a mushroom soup, this soup has a fantastic umami flavor, but the prominent flavor comes from Hungarian Paprika. Hungarian Paprika gives the soup a smoky and bold flavor, making it irresistible.
The soup is seasoned with onion, garlic, dill leaves, soy sauce, cream, and milk, along with Hungarian Paprika.
I also like to add Mushroom Powder to give an even more robust mushroom flavor, aka umami. You can add a mushroom powder base or Boullion Mushroom Base.
🥘INGREDIENTS
- BUTTER/OIL: Adding butter makes the soup more creamy. But you can also add olive oil or grapeseed oil.
- MUSHROOMS: You can use any variety of mushrooms in the recipe. Or you can mix different varieties and use them.
- ONIONS: Onions are added to make the base for the soup.
- SEASONINGS: I have added dried dill, soy sauce, Paprika, and minced garlic.
- STOCK/BROTH: You can use vegetable stock or chicken broth for the recipe. Adding stock will provide flavor to the soup.
- CREAM: You can add cream to the soup. Or you can also make the mix of milk and flour and add it to the soup for the creaminess.
- ADD-ONS: You can also top the soup with chopped lemon juice, parsley, sour cream, and sauteed mushrooms.
🔪HOW TO MAKE THE BEST HUNGARIAN MUSHROOM SOUP?
- Melt butter or olive oil in the big pot. Saute the onions until soft & tender. Then add sliced mushrooms and saute. Saute until mushrooms are cooked, and liquid from mushrooms is absorbed.
- Then add all the seasonins : dried dill, Paprika, soy sauce, garlic, white wine, and vegetable stock. Boil for 10-15 minutes or pressure cook for 5 minutes in an Instant pot.
- Whisk milk and flour together in a bowl. Once all the ingredients are boiled, add the flour & milk mixture to the pot. Cover and simmer for 5-10 minutes.
- Adjust the flavors by adding lemon juice, black peppers, parsley, sour cre,am or Greek yogurt. Simmer at low heat for 5 minutes and pour the soup into the bowl. Garnish with sauteed mushrooms and parsley, and enjoy!
💭TOP TIPS
- Make sure to use good mushrooms. The mushrooms need to be clean and firm. You can choose any mushroom you like; I normally use Cremini Mushrooms.
- Don't hurry when sauteeing the mushrooms. The mushrooms need to be caramelized and dark but not burnt.
- Adding fresh parsley and dill will make the soup more flavorful.
- You can use cream or milk and flour to make the soup creamy.
- Top the soup with a dollop of sour cream; that makes the real difference.
- Remove the pot from the heat before adding sour cream or yogurt. Otherwise, it may cuddle.
STORAGE
You can store the mushroom soup in the refrigerator for 2-4 days. Or, for a more extended period, you can keep it in the freezer. First, store it in the freezer-safe boxes or containers once the soup is cooled down and at room temperature. Then, freeze the soup in the freezer for 1-2 months.
When reusing the soup, just defrost the soup overnight in the refrigerator. And re-heat the soup as needed.
SERVING SUGGESTIONS
Serve this Hungarian Mushroom soup with a bread of your choice. I like it with french baguette or focaccia also works.
FREQUENTLY ASKED QUESTIONS
Garnish the soup with some parsley, sprinkle lemon juice, and a dollop of sour cream, and enjoy!
Adding Paprika makes all the difference. Hungarian Paprika is one of the main ingredients in making this soup. You can use smoked Paprika or sweet Paprika. I like smoked Paprika in the recipe, as it gives a slightly smoky flavor to the mushroom soup.
Don't wash the mushroom and store them, as they will turn slimy. Instead, wash the mushroom under running water as mushrooms have a lot of dirt. Or clean the mushroom using a mushroom brush. Then pat then dry using a paper towel.
You can serve this fantastic mushroom Soup with some crusty bread or winter salad like Beets Salad, Brussel Sprouts, etc. Or you can also do the soup in a bread bowl.
Pinot Grigio - It is a white wine with a variety of spices, and it is crisp & has a floral aroma.
Chardonnay: This is a neutral wine with oak & floral flavors.
Hungarian Mushroom Soup is the healthiest soup. It is heart-healthy, good for weight loss, and suitable for maintaining healthy skin.
🥗OTHER SOUP RECIPES
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CREAMY HUNGARIAN MUSHROOM SOUP
Ingredients
- 1 Onion chopped
- 1 lb Mushrooms
- 3-4 tablespoon Butter or ¼ cup Olive Oil
- 3-4 cloves Garlic minced
- 2 tablespoon Soy Sauce
- 1 teaspoon Dried Dill Leaves or Thyme
- 2 tablespoon Hungarian Paprika or as needed
- ½ cup White Wine
- 2 ½ cups Vegetable Stock
- 1 cup Milk
- 2 tablespoon All-Purpose Flour
- ¼ cup Sour Cream/Yogurt
- Salt & Peppers
- 2 tablespoon Parsley chopped
- 2-3 tablespoon Lemon Juice
- 2-3 tablespoon Sour Cream or Greek Yogurt
Equipment
Method
- Press Saute in the Instant Pot. Add butter to the pot and fry the onion until soft & tender for 5 minutes. Then add the mushroom and saute for 10-15 minutes until all the mushroom liquid is absorbed and the mushroom turns dark and caramelized. Remove a few caramelized mushrooms to use later for garnish.
- Then add dried dill leaves, soy sauce, paprika, garlic, salt & peppers, white wine & vegetable stock. Close the lid and cancel saute. Pressure cook at a High-Pressure level for 5 minutes. Once the timer beeps, let the pressure release naturally.
- In a bowl, add milk and flour. Whisk until the mixture is smooth and free of any lumps.
- Once the pressure is released, open the lid. Press saute and pour the milk & flour mixture. Simmer it for 5-10 minutes.
- Lastly, add lemon juice, sour cream/Greek yogurt, and parsley and simmer at low heat for a few more minutes.(Note: Cook at a low setting or remove the pot from the heat before adding sour cream or yogurt. Otherwise, it may cuddle).
- Pour soup in the soup bowl and garnish with some caramelized mushrooms and serve with a slice of crusty bread and enjoy!
- In a big pot, melt the butter at medium heat. Then cook the onions until soft & tender. Then add the sliced mushrooms and garlic, and cook until all the mushroom liquid is absorbed, and the mushroom turns out dark and caramelized. Remove a few caramelized mushrooms to use later for garnish.
- Then add dried dill leaves, soy sauce, paprika, garlic, salt & peppers, white wine & vegetable stock. Close the lid and simmer for 10-15 minutes.
- In a bowl, add milk and flour. Whisk until the mixture is smooth and free of any lumps. Pour milk & flour mixture into the pot and simmer for 10 minutes, stirring occasionally.
- Lastly, add lemon juice, sour cream/Greek yogurt, and parsley and simmer at low heat for 5 minutes.(Note: Cook at a low setting or remove the pot from the heat before adding sour cream or yogurt. Otherwise, it may cuddle).
- Pour soup in the soup bowl and garnish with some caramelized mushrooms and serve with a slice of crusty bread and enjoy!
Nutrition
Video
Notes
- Make sure to use good mushrooms. The mushrooms need to be clean and firm. You can choose any mushroom you like; we use Crimino Mushrooms.
- Don't hurry when sauteeing the mushrooms. The mushrooms need to be caramelized and dark but not burnt.
- Adding fresh parsley and dill will make the soup more flavorful.
- You can use cream or milk and flour to make the soup creamy.
- Top the soup with a dollop of sour cream; that makes the real difference.
Rose Ann says
How much soya sauce? Not listed in the ingredients.
SunGari says
2 tablespoon
Rose Ann says
Thanks for updating the recipe. I “guessed” and went with 1 tablespoon. Excellent recipe. I used brown mushrooms; loved the appearance and omg, it tasted delicious. Served with a hearty bread, topped with butter, This is a keeper for sure, have saved recipe to my files.
SunGari says
aww so glad you loved it! & I'm sorry for the confusion earlier
Debra J Falasco says
The stove top recipe section doesn't say when to put the paprika and soy sauce into the recipe....
SunGari says
Add paprika and soy sauce along with dill and white wine. I'm sorry about he confusion, I'll update the recipe
Debra says
We loved this! Had some questions about when to add some of the ingredients but I figured it out. My husband enjoyed it. The recipe went into my recipe book!
SunGari says
I'm so glad... thank you so much
Helena says
Made this today using my Instapot and WOW! Everyone in my family loved it. I used beef bone broth instead of vegetable broth, and coconut aminos instead of soy sauce. (I also used paprika instead of where it says parsley on the IP directions because it said paprika on the stovetop directions.) We eat keto, so I can't use milk or flour. Instead, I added a small tub of whipped chive cream cheese and sautéed until it melted (which both thickens and gives the flavor of sour cream, so I skipped that) after my natural pressure release. Then I used about 3/4 cup of heavy cream after the cream cheese was melted. I don't keep fresh lemons, so I used a couple splashes of lemon juice concentrate. This was so good that I am thinking of making it again tomorrow because we have no leftovers from today!
SunGari says
That is so great that you guys enjoyed it a lot. Thank you so much
M. S. says
I think it was maybe a bit to much paprika for my family. That or my smoked paprika is too strong. I couldn't find a way to rectify it so I'm letting it cool and hoping it'll mellow out and meld together with time, otherwise I'll just eat it myself so it's not wasted.
SunGari says
Oh, I'm so sorry, you feel that way. Did you use Hungarian paprika?
NN says
What is the substitute of wine? The 1/2 cup white wine- what can we use instead? Thanks
SunGari says
That is just for additional flavors. No need for a substitue.
Margaret says
My husband and I both loved this soup, just the right amount of acidity to balance the richness. I used baby bella mushrooms. Also, it smelled awesome as it cooked! Thank you for sharing!
SunGari says
I'm so glad you guys enjoyed it. Thank you for the feedback