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Hungarian Mushroom Soup combines a variety of fresh and dried mushrooms in a thick and creamy soup, flavored with paprika, soy sauce, fresh dill, and lemon. Wow – this soup is delicious!
Delicious soup suggestion from a reader
A few weeks ago, a reader left us a comment, suggesting that we make a Hungarian Mushroom Soup.
We’ve shared other mushroom soup recipes before – but never a Hungarian Mushroom Soup. After some recipe research, my husband Jack couldn’t wait to experiment in the kitchen to create his own recipe for this delicious soup. (Thanks for the suggestion, Herb!)
What is Hungarian Mushroom Soup?
It’s a thick, rich, creamy mushroom soup with a uniquely delicious combination of flavors. We used both fresh and dried mushrooms plus sweet Hungarian paprika for a deep, earthy flavor in every spoonful. Soy sauce adds a touch of salty umami, and fresh dill and lemon juice add brightness to balance the creamy richness.
Why you’ll love Hungarian Mushroom Soup
- This soup is very satisfying and filling – especially if you love mushrooms!
- The flavors are deep and complex – and unlike any other mushroom soup you’ve had.
- Although this soup tastes very gourmet, with a few specialty ingredients, it’s not at all difficult to prepare.
Key Ingredients & Substitutions
- Mushrooms – Our soup includes three different varieties of mushrooms: fresh cremini and shiitake, plus dried porcini. You can swap in any dried mushroom, or a blend of mushrooms for the dried porcini – but you do want to include at least one type of dried mushroom (see the Chef’s Tip* below – we explain more).
- Yellow onion – This bold earthy soup needs a strong-flavored onion, so we used a yellow onion, but not sweet yellow onion.
- Unsalted Butter
- Olive Oil
- Dairy – We included both sour cream and light cream in our soup. If you can’t find light cream in your area, use half and half instead. You’ll use some of the sour cream for garnish as well.
- All-Purpose Flour – You’ll add this to the cooked vegetables to make a roux, which thickens the soup.
- Stock – Use chicken or vegetable stock, preferably homemade. If you use canned or boxed, be careful when seasoning the soup since many canned or boxed broths and stocks can to be overly salty. A low-sodium canned or boxed broth is a good choice if you can find it.
- Paprika – Sweet Hungarian paprika is authentic, and you may have to buy it online if you can’t find it locally. You can also check the international section of your supermarket where they may sell a sweet paprika in the Latin foods aisle (Gonsalves or Badia brand Paprika Colorau Doce) which is a similar sweet variety. If that is not available, use a plain paprika, but stay away from smoked or hot paprika (they won’t be suitable for this soup).
- Fresh Lemon Juice and Zest – The citrus cuts through the richness of the creamy soup and balances the flavors.
- Fresh Dill – Fresh dill will give the best flavor, but half the amount of dried can be swapped in if that’s all you have on hand.
- White Wine – To deglaze the pot. Use some of the chicken or vegetable stock if you prefer a non-alcoholic option.
- Soy Sauce – This Asian sauce adds a salty umami flavor to the soup. Don’t leave it out!
- Parsley – The soup is served with fresh chopped flat-leaf parsley on top, along with the sour cream.
We use ground, dried mushrooms as a thickener for this soup. It adds both flavor and texture. Buy any dried mushrooms (porcini, shiitake, morel or mixed) and use a spice grinder or small food processor to grind into a powder. You’ll just need a small (1 ounce or so) bag of dried mushrooms – typically found at the supermarket in either the produce or Asian foods aisle.
Special Tools Needed
- Spice grinder or mini food processor
- Medium-sized soup pot or heavy bottomed Dutch oven
- Cutting board and sharp knife
How do I make Hungarian Mushroom Soup?
- Sauté the mushrooms in the two batches in the soup pot, then set aside on a platter. Save a few of the cooked mushrooms to use for garnish when serving.
- Sauté the onions in the same soup pot, cooking for about five minutes.
- Add the cooked mushrooms back into the pot with the onions, then add the wine to deglaze.
- Reduce to medium low and add flour and paprika and cook two minutes.
- Add Stock and stir to combine.
- Add dill, soy and dried mushroom powder and cook over medium low for ten minutes, stirring often.
- Stir in lemon juice and lemon zest and cook two minutes.
- Stir in sour cream and light cream and stir. Taste, season and serve with chopped parsley and more sour cream.
Frequently Asked Questions
Can I make Hungarian Mushroom Soup ahead of time? Yes, this soup reheats well.
How do I store leftovers? Store in a covered container in the refrigerator for up to three days.
How do I reheat leftovers? Heat in a small sauce pan or microwave, being careful not to overheat.
Can I freeze? You can freeze the soup base as long as you haven’t added the cream and sour cream. Once thawed and reheated, add the dairy.
Recipe Adapted from The Moosewood Cookbook.
You might like these other Mushroom recipes:
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1/4 of a 1-ounce bag of dried porcini mushrooms (or shiitake, morel or a mixed bag)
5 tablespoons butter, divided
3 tablespoons extra virgin olive oil
1 pound cremini mushrooms sliced thick (also called baby Bella)
12 ounces shiitake mushrooms (1/2 pound after removing and discarding stems), sliced thick
2 cups yellow onion, diced (about one large or 1 1/2 medium onions)
1/4 cup white wine
3 tablespoon all-purpose flour
1 tablespoon Hungarian sweet paprika
1 tablespoon fresh dill, chopped
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
Zest of half a lemon
1/4 cup sour cream, plus more for serving
3/4 cup light cream
1/4 teaspoon freshly ground black pepper
Salt to taste (we used 1/2 teaspoon of kosher salt. Depending on the saltiness of your stock, and your soy sauce, you may or may not need additional salt)
Fresh chopped parsley, for serving
Divide the dried mushrooms up and take about a quarter of the one-ounce bag and run them through a spice grinder or small food processor. You should end up with about 2-3 tablespoons of mushroom powder once ground. A little more or less is fine, does not have to be extremely precise.
In a medium soup pot or heavy bottomed Dutch oven over medium high to high heat, melt 1 ½ tablespoons of the butter in one tablespoon of the oil.
Add half the mushrooms and stir and cook for eight minutes. Remove to a bowl.
Repeat with another 1 ½ tablespoons of butter, 1 tablespoon of the oil and the rest of the mushrooms. Remove them to the same bowl. Save a few cooked mushrooms to garnish servings.
Add the last of the butter and oil and reduce heat to medium and add the onions and cook for five minutes.
Add the cooked mushrooms back in and add the white wine and cook to deglaze, one minute.
Reduce to medium low and add the flour and paprika and cook and stir for two minutes.
Add the stock, mushroom powder, dill and soy sauce and stir to blend then increase heat until the mixture starts to bubble.
Reduce to a simmer and cook and stir for ten minutes. Mixture will be thick so stir often.
Add lemon juice and zest and cook for two minutes.
Add the ¼ cup of sour cream and the light cream along with the black pepper and stir to combine.
Taste and only add salt if needed.
Heat to serving temperature.
Serve in bowls with the reserved cooked mushrooms, more sour cream, and chopped fresh parsley to top for garnish.
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