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Hungarian Mushroom Soup: Easy Creamy Recipe

Hungarian Mushroom Soup is a creamy soup made with mushrooms and paprika.Sour cream, fresh dill, herbs, and lemon create a rich, tangy finish.This easy one-pot mushroom soup is ready in about 45 minutes.

Print Recipe
Prep Time 15 minutes
Course Soup
Cuisine Hungarian-inspired

Ingredients
  

  • 4 tablespoons butter
  • 1 medium onion finely chopped
  • 1.5 pounds cremini mushrooms sliced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Hungarian paprika or regular sweet paprika
  • 3 cups halal-certified chicken broth
  • 1 cup milk
  • 1 tablespoon tamari sauce
  • ½ cup sour cream
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh thyme chopped
  • Salt to taste
  • Freshly ground black pepper to taste
  • Ground chili pepper to taste

Instructions
 

  • Place a large soup pot or Dutch oven over medium heat. Add the butter and allow it to melt completely without letting it brown.
  • Add the finely chopped onion. Cook for about 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.
  • Add the sliced cremini mushrooms to the pot. Stir them into the onions and butter, then cook for approximately 7–8 minutes. The mushrooms will initially release moisture. Continue cooking until much of that liquid has evaporated and the mushrooms begin to develop a golden color.
  • Sprinkle the flour evenly over the mushroom mixture. Add the Hungarian paprika and stir thoroughly so the mushrooms and onions are evenly coated.
  • Continue cooking for another 1–2 minutes while stirring. This brief cooking time helps remove the raw taste of the flour while allowing the paprika to become fragrant. Avoid cooking the paprika over excessive heat, as it can develop a bitter flavor if scorched.
  • Slowly pour in the chicken broth while stirring continuously. Adding the broth gradually helps the flour blend smoothly into the liquid and reduces the chance of lumps forming.
  • Pour in the milk and add the tamari sauce. Stir everything together until well combined.
  • Bring the soup to a gentle simmer. Reduce the heat as needed and cook for approximately 10 minutes, stirring occasionally. The broth should gradually become slightly thicker and creamier.
  • Remove the pot from the heat before adding the sour cream. Place the sour cream in a small bowl and, if desired, whisk in a few spoonfuls of the warm broth first. This helps bring the sour cream closer to the temperature of the soup.
  • Stir the sour cream mixture into the pot until the broth looks smooth and creamy.
  • Add the lemon juice, chopped parsley, fresh dill, and thyme. Season with salt, black pepper, and ground chili pepper according to your preference.
  • Stir gently until all the herbs and seasonings are evenly distributed throughout the Hungarian Mushroom Soup.
  • Let the soup rest for 2–3 minutes before serving. Taste once more and adjust the salt, pepper, lemon juice, or paprika if necessary.
  • Ladle into bowls and garnish with additional mushrooms, sour cream, dill, parsley, or a light dusting of paprika if desired. Serve warm with crusty bread or a fresh salad.

Notes

Cremini mushrooms are a particularly good choice because they have a satisfying texture and savory mushroom flavor. Baby bella mushrooms are essentially another name commonly used for cremini mushrooms and can be used interchangeably.
Portobello mushrooms can also be sliced and used in the recipe. Their larger size and mature flavor can make the soup taste even more robust.
If you want a meat-free version, replace the chicken broth with vegetable broth or mushroom broth. Choose a broth with plenty of savory flavor so it complements rather than overwhelms the mushrooms.