clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This rich, hearty Hungarian Mushroom Soup features tender, earthy mushrooms in a perfectly seasoned, creamy broth, and comes together quickly! |

Hungarian Mushroom Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 35 minutes
  • Yield: 4-6 servings
  • Diet: Vegetarian


  • 1/4 cup butter
  • 1 pound cremini mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 tablespoon paprika
  • 1/2 tablespoon dried dill
  • 1 teaspoon fresh thyme, finely chopped
  • 2 cups chicken broth
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice (or to taste)
  • 1 tablespoon fresh parsley (optional, for garnish)


  1. 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.
  2. 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.
  3. Add chicken broth and mix well. Bring to a boil.
  4. 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.
  5. Stir in sour cream and lemon juice until evenly combined.

  6. 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