This Hungarian Mushroom Soup is full of flavor, creamy and so cozy. A variety of mushrooms and a dash of soy sauce make this soup full of umami flavor and insanely satisfying. This modern mushroom soup recipe is wonderful for both weeknights and special occasions. 

What Is Hungarian Mushroom Soup?

Paprika is the key ingredient in this mushroom soup that makes it Hungarian. Paprika has been a mainstay ingredient in Hungarian cuisine for centuries.

And while paprika can come from Spain, South America, and California, Hungarian paprika is considered to be of the highest quality (and should be used in this recipe).

You can find Hungarian paprika in most grocery and spice stores now, as well as Amazon.

One of the most common varieties of paprika hails from Spain and is labeled pimenton. Pimenton ranges from sweet to hot, and is a great addition to paella.

However, be sure to use a sweet mild Hungarian paprika for this soup. There’s a place and time for hot paprika, but this soup is best when made with the sweet mild variety—adding flavor while not monopolizing the other players. 

We do offer an option to add a dash of smoked paprika—if you have it. It’s not necessary by any means, but it does offer a modern touch of coziness. 

Overhead image of a large pot of orange-colored soup with mushrooms, parsley, and dill on top. Small bowl of soup to the top and bottom of frame.



As we mentioned, Hungarian Paprika is the key ingredient in this recipe. You can purchase it online. If you can’t find it or don’t want to order it, seek out high-quality sweet mild paprika (you can also use a dash of smoked paprika for an added boost of flavor). Just avoid using Spanish paprika.


We recommend using a mixture of different types of mushrooms. Doing so offers a variety of textures to each bite of soup.

Don’t compromise on freshness and quality in favor of variety of mushrooms. If adding variety means you have to sacrifice on quality it’s just not worth it.

If the best mushrooms you can find are button or cremini, use those! The soup will still be delightfully delicious. 

When looking for mushrooms choose those that have a fresh odor, are dry to the touch (not slimy), and are free of any discoloring. If you’ve got leftover mushrooms, put them to use in our creamy Mushroom Sauce for Steak!


For an added boost of Hungarian flare, add some fresh (or dried) dill. Using fresh not only adds traditional Hungarian flavor, but it also adds a nice dose of freshness.

a small white bowl filled with paprika, salt, pepper and fresh dill

Dry White Wine

Deglazing the pot with a splash of white wine adds a nice depth of flavor and slight tang (which is then built upon later with sour cream and a splash of vinegar). Use a wine you would like to drink with the soup, but avoid using anything overly expense.


Opt for low-sodium broth so you can control the amount of salt added. We like this recipe when made with chicken broth, but to keep it vegetarian, use vegetable broth.


To make this soup ultra-creamy, we use a combination of milk and sour cream. Make sure you use full-fat sour cream and whole milk for an ultra-creamy soup.

Here at ZK we like to make things “healthy-ish” but in an elevated, enjoyable way. AKA we’re here to create healthy food that tastes delicious, because what’s the point of healthy if you don’t actually enjoy the food? 

So, here’s the thing, skim milk and low-fat sour cream or Greek yogurt just doesn’t do this soup justice. It’s all about the creaminess with this one.


Unless you are making a tomato-based soup, nearly every soup will benefit from a dash of acid right at the end. For this Hungarian Mushroom Soup I like to use white wine vinegar or sherry vinegar.

Classically, lemon juice is added at the end, and you surely can use that instead, but the white wine vinegar plays nicely with the dry white wine used for deglazing earlier in the recipe. 

small black bowl filled with creamy mushroom soup, topped with sour cream and parsley. Another bowl set off to the bottom left and the pot of soup set to the top right.

How to Make Hungarian Mushroom Soup

1. Cook the mushrooms

Cook the onions and mushrooms until the onions are softened and mushrooms have shrunk in size. Transfer the mushroom mixture to a bowl.

2. Make the Roux

Add the butter to now-empty pot. Whisk in the flour and spices and cook 1 minute. Deglaze with the wine then slowly whisk in the broth.

3. Simmer the Soup

Add the mushrooms back into the pot along with a splash of soy sauce. Simmer until the soup has reduced by half.

4. Add the Milk and Sour Cream

dollop of sour cream added to mushroom soup

Whisk in the milk and sour cream, bring back to a simmer then remove the soup from heat.

5. Finish the Soup and Serve

Finish the soup with a splash of vinegar and fresh parsley. Taste and adjust seasoning as needed. Top servings with fresh dill and parsley and a dollop of sour cream.

Watch How to Make It

Test Kitchen Tips

  • Avoid bringing this soup to a boil—you’re just looking for a simmer. This is especially important after you add the milk and sour cream. If you bring the soup to a boil you risk breaking the sour cream (aka it will curdle).
  • If your sour cream is being added straight from the fridge and is pretty cold, we recommend whisking it with some milk until smooth. This will make it much easier to incorporate into the soup.

Storage & Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days. We do not recommend freezing any dairy-based soup as it will separate and become grainy during the freezing and thawing process.

Reheating: Reheat over medium-low on the stove top until warmed through. You can also reheat in the microwave, but keep an eye on it, you don’t want it to boil!

Make it Gluten Free 

This soup can easily be made gluten-free thanks to sorghum flour! Simply swap the ¼ cup of all-purpose flour out for an equal amount of sorghum flour.

Nutty in flavor, this whole grain flour is a wonderful—and flavorful—thickener for both soups and sauces. You can also use a gluten-free flour blend of your choosing.

Vegetarian Hungarian Mushroom Soup

You’ll see we list either vegetable broth or chicken broth in the ingredient list. We prefer chicken broth here but you can absolutely use vegetable broth to keep this recipe vegetarian.

Try to use low-sodium veg broth, if you can find it (sometimes it’s a challenge!). If you can’t find low-sodium vegetable broth, decrease the salt by ¼ teaspoon.

Side angle of a pot of creamy mushroom soup set on a table with a blue napkin under it and herbs in a bowl next to it


Why do you make a roux instead of using cornstarch?

When it comes to creating a creamy, stable soup, making a roux is the only way. When heated too high or reheated too many times, a cornstarch-thickened soup can break. It’s a quick way to thicken a soup, but not a stable way.
Plus, thickened with a roux means you actually add more flavor to a soup. In order to cook out the raw flavor of flour, you toast it for a bit in the pan which adds toasty, nutty flavor.

Can I freeze Hungarian Mushroom soup?

No, we do not recommend freezing any dairy-based soup as it will separate and become grainy during the freezing and thawing process.

Do I have to use Hungarian Paprika?

If you want to experience this soup in all its glory, then we recommend seeking it out or ordering it online. If you can’t find it or don’t want to order it, seek out high-quality sweet mild paprika (you can also use a dash of smoked paprika for an added boost of flavor). Just avoid using Spanish paprika.

More Mushrooms Recipes to Try

Hungarian Mushroom Soup

4.75 from 48 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 7 cups (5 servings)
Category Main Dish
Cuisine Hungarian


A creamy, cozy, full-flavored mushroom soup featuring paprika, dill and sour cream. Delicious with a chunk of crusty baguette!


  • 3 tablespoons olive oil
  • 1 ½ pounds mixed mushrooms*, trimmed and sliced ¼-inch thick
  • 2 cups diced yellow onions
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour *gluten free notes below
  • 4 teaspoons sweet mild paprika*
  • 1 tablespoon chopped fresh dill, or 2 teaspoons dried dill
  • kosher salt and cracked black pepper
  • ½ cup dry white wine, such as Sauvignon Blanc
  • 3 cups low-sodium chicken broth or vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 1 ½ cups whole milk
  • ¾ cup sour cream
  • 2 tablespoons white wine vinegar or sherry vinegar
  • ½ cup chopped fresh parsley


  • Heat oil in a large pot or Dutch oven over medium. Add mushrooms and onions and cook, stirring occasionally, until onions are translucent and mushrooms have shrunk in size by half, about 15 minutes.
  • Transfer onions and mushrooms to a bowl.
  • Add butter to now empty pot and melt over medium heat. Whisk in flour, paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper; cook, whisking constantly, 1 minute. Deglaze pan with wine, whisking, until evaporated.
  • Whisk broth in by increments, allowing flour mixture to adequately dissolve into broth before adding more. Stir in soy sauce and reserved mushroom mixture. Bring soup to a simmer and cook until liquid has reduced by half, about 5 minutes.
  • Whisk in milk and sour cream, bring soup back to a simmer then stir in vinegar. Off heat, add parsley and season with pepper to taste.



Mushrooms: We like to use a mixture of mushrooms. Here we used a mixture of cremini, shiitake, oyster and white beech. You can use all of one kind or a mixture of whatever you like best. If you aren’t sure what you like, try a mix of cremini and white button, these are the most common type of mushrooms and also the most mild in flavor.
Gluten-free: we’ve found that sorghum flour is an incredible substitution for all-purpose flour when used as a thickener for soups, gravies and sauces. You can also use your favorite 1:1 gluten-free flour blend.
Paprika: We like to use a mixture of regular paprika and smoked paprika. We use 3 teaspoons (1 tablespoon) regular mild paprika and 1 teaspoon smoked paprika. This isn’t traditional, but it is tasty. 
Sour cream: If your sour cream is being added straight from the fridge and is pretty cold, we recommend whisking it with some milk until smooth. This will make it much easier to smoothly incorporate into the soup.


Calories: 347kcalCarbohydrates: 20gProtein: 11gFat: 24gSaturated Fat: 11gCholesterol: 40mgSodium: 975mgFiber: 3gSugar: 8g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Side angle of a pot of creamy mushroom soup set on a table with a blue napkin under it and herbs in a bowl next to it

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

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How many stars would you give this recipe?


  1. Hi Lo, just wondering about 2% milk? In Australia, I’m sure we have an equivalent, but what is 2% milk exactly please?
    Thank you, looking forward to making this…..

    1. Hi Kate!
      2% milk is a low-fat milk here in the states. I would recommend using a low-fat (but not non-fat) milk. You can also use half-and-half or cream, if you use either of these, I would decrease the amount down to 3/4 cup or 1 cup.
      Hope that helps! 🙂

  2. 5 stars
    Making this tonight for the second time in two weeks—my family has been raving about it! I did add in some roasted cauliflower just because I love it in soup. Great recipe!

    1. Hi Donia! I am so glad you are enjoying the soup—love the idea of adding roasted cauliflower. I will have to do that the next time I make this! 🙂

  3. I’m so sad because I can only find paprika from either China or Spain. What do I do in this case? Have you ever used fresh paprika (bell peppers?)

    1. Hi Ana! I would use the Spanish paprika that you mentioned! Spanish paprika will work well—it will add more flavor and even a bit more spice. If you’re concerned about spice, decrease the amount slightly to 3 tsp. or so. I haven’t tried this with bell peppers, but they would make a great addition!

    1. Hi Logan—if you’re wanting to keep this gluten-free without using sorghum flour I would try a 1:1 baking flour or skipping the flour step and whisking in a cornstarch slurry (about 2 tsp. cornstarch whisked together with 2 tsp. water) into the soup right at the end. If you want it thicker, add a bit more cornstarch slurry. Unfortunately, almond flour doesn’t have thickening capabilities. I hope that helps!

  4. 5 stars
    Wow. Made this today and it’s got all of the flavours my grandmother used to use in her kitchen. So nostalgic and comforting. Will be making this again!!

  5. This has such a sophisticated taste for not much time in the kitchen! Used a combination of white button and gorgeous little beech mushrooms. Loved it!

  6. 5 stars
    My family loves this recipe, as do I. Changed soy sauce to tamari sauce to make it completely gluten free and I also added wild rice.

  7. Made this as stated in the recipe….would love to post a pic, but they ate every single bit of it :)…SO Delicious!! It will be a regular in our soup rotation.

  8. 5 stars
    We often have LOTS of mushrooms and this is my favorite recipe to use them! YUMMY. It tastes so incredibly (tastes posh) and it’s easy to make. Everything from Zestful Kitchen speaks to me! Thanks for making me a good cook/baker 😉 <3

  9. MOST AMAZING SOUP EVER! this is my second time making it this year and both times they have been absolutely amazing

  10. 5 stars
    Hi there! I made this soup for my boyfriend who hates mushrooms and he loved it! Do you have any other recipes that might mask them at all? Thanks!

    1. Yay! I LOVE that! I’m currently working on two new recipes using trumpet mushrooms and I’m hoping to publish them sometime in Feb. (I can’t wait to share them!) In the meantime, this vegetarian mushrooms bolognese is a favorite of mine. It’s loaded with texture and flavor. Everytime I make it, my husband can’t believe there isn’t meat in in.

      This slow cooker turkey wild rice soup is also great! You can also use cooked chicken instead of turkey (I usually pick up a rotisserie chicken).


  11. I made this for the family in between Christmas and new year and they all loved it. So I’m making it again! I only have smoked paprika (my favorite spice) so I only used that and it tasted delicious. It’s the best mushroom soup recipe ever. Thanks.

    1. Hi Gb! I’m so happy to hear your family loved it! Great idea using all smoked paprika—I bet that really amps up the flavor!

  12. 5 stars
    Great soup. Creamy with a slight twang from the vinegar. It’s relatively low prep and quick to put together. It shows well too and could easily be for company as well as just every day

    I added 1 cup of chopped Chinese broccoli along with the mushrooms and it gives it a slight chewy texture. I used nonfat milk substitute and 2/3 of the oil in the pan and it worked well. The author may like whole fat but so does my hips. It’s not needed to make a wonderful soup.

  13. 5 stars
    I know I just reviewed this recipe in March but I made it again tonight and can’t express how much we love this mushroom soup. It is divine!!!!

  14. 5 stars
    My fiance doesn’t like mushrooms (and a lot of other really yummy things). When he’s away for work, I look for recipes that I know he won’t like. A treat, just for me. I will be making this again, because wowowowowow the flavor is so balanced. Top two soups I’ve ever made. Huge fan!

    1. What a fun thing to look forward to when cooking for yourself! No off limit ingredients! I’m so glad you enjoyed this soup recipe. Such a craveable meal. I also love cooking with mushrooms, so if you’re looking for another (when your fiance is gone), I recommend trying my pan-fried king oyster mushrooms. They are so savory and have the most lovely fried texture.