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A good soup needs to not only be nutritious and satisfying, but hearty and warming as well. This Hungarian mushroom soup is one of those things that most people have likely never tried but wow, is it ever delicious!
Why not learn How to Make Crock Pot Bone Broth to use in your Hungarian Mushroom soup? Not sure what to do with the leftover mushrooms, try turning them into Mushroom Rice for a quick weeknight meal!
Why I Think You’ll Love This Recipe
Savory Hungarian Mushroom Soup
Using this recipe, you can make a soup that is rich and decadent out of just a few simple ingredients and a whole lot of mushrooms.
It should be savory, tangy, and surprisingly vibrant, and is sure to earn its place in your cooking repertoire.
Adjusting the Consistency
- If you want to achieve a particularly creamier, thicker soup, feel free to sub in thicker cream such as whipping cream.
- For more tang alongside that thickness, you could add in even more sour cream.
- If you want to achieve a thinner consistency, sub more milk in instead of the sour cream – this will not only thin it out, but also lighten the color and reduce the acidity, so make sure to add in some more acid like lemon juice or vinegar to make up for the lost acid.
Chicken Broth Vs. Vegetable Broth
Deciding between the two should first be a question of vegetarianism – if you are trying to avoid any kind of meat products, sticking to a vegetable broth makes sense.
However, chicken broth is undoubtedly going to have a lot more significant flavor than just vegetable broth. It’s not that it tastes like chicken or anything like that; chicken broth just has a more intense flavor than vegetable broth.
What to Serve with Your Soup
This mushroom soup should be filling and hearty, thanks to all of the mushrooms and fat used, but that doesn’t mean that you can’t serve it with something to help round the whole meal out.
- The most obvious pairing with any kind of soup is a bit of bread such as our Cheesy Onion Bread.
- You could also crisp up some cut-up pieces of bread in a little bit of olive oil with salt and pepper to make your very own croutons!
What Type Of Mushrooms Should You Use?
This mushroom soup recipe is obviously going to need a lot of fresh mushrooms in it, but what kind of mushrooms should you actually be using?
- Regular Button Mushrooms
The classic mushroom option, simple button mushrooms provide a good amount of umami and mushroomy-ness, without contributing too much of their own bold flavor. Plus, they are definitely the cheapest option out there!
- Shitake Mushrooms
Shitake mushrooms are one of those really savory, flavorful mushrooms that can make everything taste of nothing more than Shitake. If you use these ones, consider cutting in a few regular button mushrooms to help dull down their incredibly intense flavor.
- Fancier Mushrooms
Alongside the regular mushroom types, there is always the option of going really fancy and getting some of those mushrooms that cost a ton.
More Soup Recipes
Looking for more delicious Vegetable Soup recipes? Try these out:
• Chickpea & Edamame Pumpkin Soup
Happy Cooking
Love,
Karlynn
Hungarian Mushroom Soup
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Course
- Soup
- Cuisine
- Hungarian
- Servings
- 6
- Calories
- 171
- Author
- Karlynn Johnston
Ingredients
- 4 Tablespoons butter
- 2 cups chopped onions
- 1 pound fresh mushrooms (sliced)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (or vegetable broth)
- 1 tablespoon soy sauce
- 2 teaspoons paprika
- 2 teaspoons dill weed (dried)
- 1 cup whole milk
- ¼ cup sour cream
- 2 Tablespoons fresh parsley (diced)
- 2 teaspoons lemon juice
- ground black pepper to taste
Instructions
- Melt the butter in a large pot or dutch oven over medium heat. Add in the onions cook and stir until softened, about 5 minutes. Add mushrooms in and sauté for 5 more minutes until the mushrooms are nice and golden brown, but not crispy. Sprinkle the flour over the mushroom mixture and stir well to coat.
- Stir in the chicken or vegetable broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes until it thickens.
- Add milk, cover and simmer on low heat for 5 more minutes, stirring occasionally.
- Add in the sour cream, parsley, and lemon juice, stir gently over low heat until warmed through, about 3 to 5 minutes. Add salt and pepper to taste.
- Garnish with fresh chopped parsley and serve immediately.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Carmen says
Hi, the way I do chops is much easier. First “brown” thawed chops (four or five chops, ( I like boneless) in frying pan. Remove chops from pan and place chops in 3 litre casserole. Then add one can mushroom soup with 1 1/2 can water and one chopped onion to fry pan. Make sure mushroom soup is well mixed with water and drippings from browned chops, plus if you like curry add 1 tsp curry to sauce, then pour sauce over chops in 3 litre casserole, put lid on top and bake in oven for 1 1/2 to 2 hours at 350 F. Check now and then to make sure sauce does not spill over. You may need bigger casserole depending on amount of sauce. The meat comes out very tender and it’s just delicious. If you don’t like curry, just use pepper. I don’t salt as mushroom soup has plenty of salt. I always do rice separately then it’s never overdone.
Mr. Kitchen Magpie says
Nice! Thanks for sharing!
Ann says
This sounds amazing! Do you perchance have an Instant Pot version? 🙏🏻
Mr. Kitchen Magpie says
At the moment, no, but I will mention it to Karlynn to consider.
Kimberly says
My husband and I have start counting carbs. I can’t find any nutritional information. We always love your recipes. Thanks for any help.
Mr. Kitchen Magpie says
Normally we have it included, it was missed here but I’ve updated it with that information now, thanks for pointing that out!
Colleen says
Followed the recipe and man it was delicious!!
Karlynn Johnston says
Glad you enjoyed it!
John David Bates says
i have tried so many mushroom soup and this is my favorite go to. I made a crock pot full for a church potluck and it was a hit with everyone.
Mary says
Delicious! So flavourful. Will definitely be making this one again.
Yvette Lass says
Are you referring to a thicker sour cream or adding more flour?
What kind of mushrooms are best?
Sue Turcsany says
This was fantastic and so flavorful! It was so filling that it didn’t even need bread with it. My husband (who is Hungarian) was hesitant to try it. He said he he didn’t like cream of mushroom soup. I told him that this is homemade and doesn’t taste at all like the one that comes in a can. I used the chicken broth and a combination of different mushroom varieties. Well, anyway he tried it and absolutely loved it. In fact, he heated up a bowl of it the next day for lunch. I followed your recipe exactly except for the dill. I didn’t have any on hand and left it out, but it still came out great.
Denise G says
Fabulous soup and so easy to make!