Creamy Hungarian Mushroom Soup

Updated January 11, 2023

Total Time 35mins

Yield 7 cups (5 servings)

4.74 from 60 votes

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I’ve developed hundreds of soup recipes over the years. Many of which were for soup cookbooks while working as an Assistant Editor at Cuisine at Home Magazine. And most recently for my Souper Simple Series I host right here every October.

And through developing and testing all of these soup recipes, I have come up with a few tried-and-true techniques for building layers of flavor in a single pot of soup. And this recipe uses some of those.

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.

Ingredients

Paprika

As I 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.

Mushrooms

I 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!

Dill

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.

Broth

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.

Dairy

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

Vinegar

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

Fresh cut mushrooms in a pot with onions

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

butter in a pot with browned bits (fond) on the bottom of the pan

flour and spiced in a pot with melted butter

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, I 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. I 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!

Hungarian Soup Variations

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 I list either vegetable broth or chicken broth in the ingredient list. I 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

Hungarian Mushroom Soup FAQs

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, I 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 I 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

Appetizers

Mushroom Crostini with Goat Cheese

Sauces & Dressings

Creamy Mushroom Sauce for Steak

Sides

15-Minute Pan-Fried King Oyster Mushrooms

Cooking Tips & Techniques

How to Cook Mushrooms

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