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Hungarian Mushroom Soup

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4.71 from 24 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Yield 7 cups (5 servings)
Category Main Dish
Cuisine Hungarian
Author Lauren


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 or sorghum flour for gluten-free
  • 4 teaspoons sweet mild paprika**
  • 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup dry white wine such as Sauvignon Blanc
  • 3 cups low-sodium vegetable or chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 1 ½ cups 2% milk
  • ¾ cup sour cream
  • 2 tablespoons white wine vinegar or sherry vinegar
  • ½ cup chopped 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, 15 minutes.
  • Transfer onions and mushrooms to a bowl.
  • Add butter to now empty pot and let melt over medium heat. Whisk in flour, paprika, dill, salt, and pepper and 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.


  • *I like to use a mixture of whatever mushrooms I can find! Here I 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.
  • ** I like to use a mixture of regular paprika and smoked paprika. I use 3 teaspoons regular and 1 teaspoon smoked.  


Calories: 347kcalCarbohydrates: 20gProtein: 11gFat: 24gSaturated Fat: 11gCholesterol: 40mgSodium: 975mgFiber: 3gSugar: 8g
Keywords creamy mushroom soup, gluten free mushroom soup, Hungarian mushroom soup, mushroom soup, vegetarian mushroom soup
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