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.
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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.
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.
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.
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.
How to Make Hungarian Mushroom Soup
- 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.
- Make a 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.
- Simmer soup. Add the mushrooms back into the pot along with a splash of soy sauce. Simmer until the soup has reduced by half.
- Add the milk and sour cream. Whisk in the milk and sour cream, bring back to a simmer then remove the soup from heat.
- 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.
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.
No, we do not recommend freezing any dairy-based soup as it will separate and become grainy during the freezing and thawing process.
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
- Our Mushroom Veggie Burgers are the perfect vegetarian dinner!
- Try our Vegetarian Stuffed Mushrooms for a healthy anytime appetizer.
- Enjoy the beauty mushrooms with our recipe for Pan-Fried King Oyster Mushrooms. These decadent mushrooms are meaty and so special.
- If you’re looking for another appetizer, try these Mushroom & Apricot Goat Cheese Crostini.
- Our Creamy Turkey and Wild Rice Soup is loaded with golden-brown sautéed mushrooms. Soul-soothing goodness!
- Mushrooms are a great vegan and vegetarian ingredient. Use them in our Sweet Potato Ravioli with Seared Mushrooms.
- Enjoy pasta night with our Vegetarian Mushroom & Eggplant Pasta Bolognese. Hearty, cozy and loaded with flavor.
Hungarian Mushroom Soup
- 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.