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Why You’ll Love This Recipe
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. You’re left with a savoury, tangy, and surprisingly vibrant soup that is sure to earn its place in your cooking repertoire!
A good soup needs to be not only nutritious and satisfying, but also hearty and warming. 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!
Karlynn’s Recipe Notes
- Skill Level: This easy Hungarian mushroom soup is sure to earn its place in your cooking repertoire.
- Total Time: This soup will take about 35 minutes, including both preparation and cooking time.
- Variations: Alongside regular mushroom types, there is always the option of going fancier. You could try adding Chantrelle mushrooms for a mildly peppery flavour with fruity and nutty notes, Porcini mushrooms for a rich, earthy, and nutty flavour with a meaty texture, or Enoki mushrooms, which, although mild, become chewier when cooked, giving you almost a noodle-like consistency.
- Tools for This Recipe: You don’t need many tools to make this delicious soup. You will need either a large pot with a lid or a Dutch oven.
What You’ll Need For Ingredients
Mushrooms: Being the base ingredient of this soup recipe, you will need plenty of fresh mushrooms. I recommend using regular button mushrooms. Karlynn’s Tip: Even though regular button mushrooms are the most affordable option available, you could use Shitake mushrooms, which are really savoury and flavourful. If you use these, consider adding a few regular button mushrooms to help mellow out their incredibly intense flavour.
Butter, Onions, All-Purpose Flour, Chicken Broth, Soy Sauce, Paprika, Dill, Whole Milk, Sour Cream, Parsley, Lemon Juice: Combined, this produces a savoury and tangy soup that is surprisingly vibrant. Karlynn’s Tip: For a creamier soup, consider using a thicker cream, such as whipping cream. If you enjoy a tangier soup, add a bit more sour cream. For a thinner consistency, sub more milk instead of sour cream to thin it out, but also lighten the colour and reduce the acidity, so add in some more lemon juice or vinegar to make up for it. Play around to suit your own tastes!
How To Make Hungarian Mushroom Soup
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onions, stirring and cooking until softened, about 5 minutes.
- Add the mushrooms and sauté until they are nice and golden brown, but not crispy, about 5 minutes. Sprinkle the flour over the mushroom mixture and stir until well-coated.
- Stir in the chicken broth, soy sauce, paprika, and dill. Reduce the heat to low, cover, and simmer for 15 minutes, or until the mixture has thickened.
- Add milk, cover, and simmer on low heat for an additional 5 minutes, stirring occasionally.
- Add the sour cream, parsley, and lemon juice, stirring gently until warmed through, about 3-5 minutes. Add salt and pepper to taste.
- Garnish with fresh chopped parsley and serve immediately.
Karlynn’s Tips and Tricks for the Perfect Hungarian Mushroom Soup
- Chicken Broth vs. Vegetable Broth: If you’d like to make this soup vegetarian, consider using vegetable broth instead. However, if you’re not considering vegetarianism, chicken broth is undoubtedly going to have a significantly more intense flavour, as it is just a bit more intense flavour-wise than vegetable broth. Choose whichever works best for you!
- What to serve with your soup: This soup should be filling and hearty, thanks to all the mushrooms and fat used, but that doesn’t mean you can’t serve it with something to help round out the whole meal. The most obvious pairing with any kind of soup is a bit of bread, such as our Cheesy Onion Bread. Or you could try crisping up some cut-up pieces of bread in a little bit of olive oil with salt and pepper to make your very own croutons!
Storage Instructions
You can absolutely store this soup in the fridge, and can do so for up to 5 days. However, I do not recommend freezing this soup due to the amount of fat and dairy, as it can separate and break when you thaw.
More Delicious Vegetable Soup Recipes
- Chickpea & Edamame Pumpkin Soup: Chickpeas, edamame, and pumpkin combine in a healthy and delicious soup!
- Ukrainian Cabbage Roll Soup: Cabbage roll soup is a healthy, hot, and steamy dish full of Ukrainian flavour. It tastes like my Grandma’s cabbage rolls, without the actual rolling part!
- Spicy Bean & Lentil Soup: Spices, lentils, chickpeas, and beans all come together in a fantastic soup that is tasty, vegetarian, and healthy.
There you have it! A soup for all those mushroom lovers out there—a surprising, hearty, and warm dish.
Try it out and let me know in the comments below how it turned out. You know I always enjoy hearing about your cooking adventures!
Happy Cooking!
Karlynn
Hungarian Mushroom Soup
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Melissa says
Made this today. Wonderful recipe. We’ve eaten all of it today.
Sandy Herrmann says
This recipe is perfect! Made it twice now.🥰
Premu Advani says
Can we substitute coconut milk for the regular milk? Also Greek yogurt for the sour cream.
verval says
This soup is on my regular meal rotation. Absolutely delicious!!
Fran says
Love it, lots of flavour
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!