This rich, hearty Hungarian Mushroom Soup features a bounty of tender, earthy mushrooms in a perfectly seasoned, creamy broth. Plus, this nostalgic Hungarian recipe comes together in almost no time at all and is the perfect way to warm up on those cool nights. You just need a little crusty bread, a dollop of sour cream, and dinner is served!
Mushroom soup is one of the most comforting types of soup. The cooking process enhances their earthy flavor and tender, meaty texture. They taste wonderful in this creamy Hungarian mushroom soup with traditional flavors like paprika, dried dill, fresh thyme, and sour cream. Once you try this delicious soup for the first time, it'll quickly become a regular part of your weekly meal plan.
Why You'll Love This Hungarian Mushroom Soup
- Easy to make. After sauteing the mushrooms and aromatics down, add the broth and the flour slurry, then let it all simmer together. It's that easy! It's fast enough to make even on a busy weeknight.
- So flavorful. Whether you're a mushroom lover or not, this Hungarian mushroom soup recipe is undeniably delicious. The mushrooms take on a meaty flavor, and the sour cream balances their earthiness to make them suitable even for the non-mushroom lovers in your life!
- Hearty and filling. This soup has so many mushrooms, making it incredibly filling and satisfying. It's a great light dinner or hearty lunch to warm you up!
To make this delicious Hungarian mushroom soup, you will need the following ingredients (full measurements in recipe card below):
- butter - sauteeing the mushrooms in butter adds an extra layer of flavor.
- cremini mushrooms - slice the mushrooms thinly to help them cook down evenly.
- yellow onion - finely chop the onion to release the sweet, aromatic flavor.
- garlic - mince or finely chop fresh garlic cloves for the best flavor.
- seasonings - season well with salt, black pepper, paprika, and dried dill weed.
- thyme - fresh thyme adds a really lovely, fresh flavor that pairs well with earthy mushrooms.
- chicken broth - use either homemade or storebought broth.
- all-purpose flour - this will thicken the soup for a really creamy texture.
- whole milk - add whole milk for a deliciously creamy texture.
- sour cream - add this right at the end for a little extra creaminess and a slight tang.
- lemon juice - lemon juice adds a refreshing freshness.
- fresh parsley - use parsley as a garnish to contrast the rich mushroom flavor.
You will also need a large pot, small bowl, whisk, and ladle.
How to Make the Best Hungarian Mushroom Soup
- Sauté mushrooms. Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add mushrooms and cook without turning for 3-5 minutes.
- Add aromatics. Add onion and garlic and season with salt and pepper. Cook until the mushrooms are golden brown, about 3-5 minutes. Stir in paprika, dill and thyme.
- Add broth. Add chicken broth and mix well. Bring to a boil.
- Thicken. In a small mixing bowl, whisk together flour and milk. Add the milk mixture into the soup. Stir well and bring it to a simmer over medium heat.
- Simmer. Simmer until the soup starts to thicken, about 5 minutes.
- Add sour cream. Stir in sour cream and lemon juice until evenly combined.
- Serve. Garnish with parsley and serve with biscuits, if desired.
- Try different mushrooms. Creminis are a fantastic option, but you can use a variety of mushrooms. White button mushrooms are a great alternative. We also like baby bella mushrooms, porcini mushrooms, or a mix of several different types.
- Make it vegetarian. This soup would be wonderful Meatless Monday recipe! Just replace the chicken stock with vegetable broth. For a vegan version, use plant-based butter, vegan sour cream, and dairy-free mmilk as well.
- Smooth or creamy. As it is, this homemade mushroom soup has lots of chunks of mushrooms. If you prefer a smooth soup, blend this rich Hungarian mushroom soup with an immersion blender.
How to Serve
This Hungarian mushroom soup is delicious served on its own, or paired with crusty bread for dipping and scooping up that soup. Some of my favorite breads to pair with soup are:
- Buttermilk Biscuits
- Easy Homemade Biscuits
- Small Batch No-Knead Bread
- Pull Apart Garlic Bread
- Easy Rosemary Garlic Focaccia Bread
- Small Batch Sourdough Ciabatta Bread
For more recipe inspiration, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Don't rush the mushrooms. To really get the most mushroom flavor, the mushroom mixture needs to cook down really well. Don't rush the process!
- Use Hungarian sweet paprika. Although you can use any paprika for this creamy mushroom soup, sweet Hungarian paprika has even more flavor that takes this hearty soup to the next level.
- Add the lemon juice at the end. Be careful not to add the lemon juice too early. The acid can cause the milk to separate. Add it right before serving.
Storing and Freezing Instructions
How to Store
Allow the leftover soup to cool completely in the fridge, then store it in an airtight container for 3-4 days.
How to Reheat
Either microwave the leftovers in a bowl or warm them in a small pot on the stove until fully heated.
How to Freeze
Place the chilled soup in freezer-safe containers and freeze for 2-3 months. However, the texture might not be quite as smooth after freezing and thawing.
Classic button-style mushrooms are ideal for soup. Think cremini, baby bellas, or white button mushrooms. They're small, tender, and easy to prep, and they also have a classic iconic mushroom flavor. They're also easy to find, affordable, and absolutely delicious, perfect for this mushroom-heavy soup.
Since mushrooms don't thicken soups on their own like potatoes, you'll need to add something to thicken them. There are several great ways to do this. First, use flour or cornstarch to make a slurry. You can also add sour cream, Greek yogurt, or heavy cream. Just be sure to add these towards the end to keep the cream from splitting.
Although mushrooms have a great, earthy flavor, that flavor must be carefully developed. If you rush any of the steps, you'll find your soup isn't quite as flavorful as you'd like. Start by sauteing the mushrooms in melted butter. As they cook, they will release lots of liquid that evaporates off. This is a good thing - that excess water has minimal flavor and will dilute your soup. You also want to make sure you are developing flavor properly, so after the mushrooms cook down, saute aromatic ingredients like white onions and garlic cloves until transparent and tender. Don't forget to taste the soup often and add more salt as needed to bring out all of the rich flavors.
More Soup Recipes
- 60 Best Soup Recipes
- Cream of Mushroom Soup
- Vegetarian Mushroom Barley Soup
- French Onion Soup
- Black Bean Soup
- Chicken Pot Pie Soup
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- ¼ cup butter
- 1 pound cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ tablespoon paprika
- ½ tablespoon dried dill
- 1 teaspoon fresh thyme, finely chopped
- 2 cups chicken broth
- 3 tablespoons all-purpose flour
- 1 cup milk
- ¼ cup sour cream
- 1 tablespoon lemon juice (or to taste)
- 1 tablespoon fresh parsley (optional, for garnish)
- Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add mushrooms and cook without turning for 3-5 minutes.
- Add onion and garlic and season with salt and pepper. Cook until the mushrooms are golden brown, about 3-5 minutes. Stir in paprika, dill and thyme.
- Add chicken broth and mix well. Bring to a boil.
- In a small mixing bowl, whisk together flour and milk. Add the milk mixture into the soup. Stir well and bring it to a simmer over medium heat. Simmer until the soup starts to thicken, about 5 minutes.
- Stir in sour cream and lemon juice until evenly combined.
- Garnish with parsley and serve with biscuits, if desired.
How to store: Allow the leftover soup to cool completely in the fridge, then store it in an airtight container for 3-4 days.
How to reheat: Either microwave the leftovers in a bowl or warm them in a small pot on the stove until fully heated.
How to freeze: Place the chilled soup in freezer-safe containers and freeze for 2-3 months. However, the texture might not be quite as smooth after freezing and thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Keywords: hungarian mushroom soup, mushroom soup, hearty mushroom soup