Soup Recipes

Hungarian Mushroom Soup

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3.8 from 52 votes

Immerse yourself in the rich flavors of Hungarian Mushroom Soup, a creamy delight that tantalizes the taste buds. This comforting vegetarian dish brims with a symphony of spices, with Hungarian sweet paprika taking center stage, complemented by the subtle infusion of dill weed and a hint of lemon zest. Each spoonful is a journey through layers of earthy goodness, perfect for those chilly days.

Ingredients Needed:

Gather your freshest ingredients to concoct this vegetarian wonder:

Fresh, firm mushrooms (preferably white button or cremini)

Aromatic chopped onions

Unsalted butter for sautéing

An ensemble of herbs and seasonings: Dried dill weed, Hungarian sweet paprika, chopped parsley, salt & pepper, and a pinch of cayenne

Unexpected yet delightful umami: A touch of soy sauce

The soulful base: Vegetable broth

The creaminess enhancers: Sour cream and milk

A zesty twist: A splash of lemon juice

Thickening agent: Cornstarch

Garnishes for the final flourish: Sautéed mushrooms, fresh parsley, and a dollop of sour cream

How To Make:

Begin by sautéing onions in melted butter until they turn soft and translucent. Add in the sliced mushrooms and cook until tender.

Infuse the mix with the essence of Hungarian cuisine by incorporating dill, paprika, soy sauce, and vegetable broth. Let this simmer, allowing the flavors to intertwine and deepen.

Thicken the soup by blending cornstarch with milk and gently incorporating this mixture. Continue simmering until a luscious consistency is achieved.

Elevate the creaminess by stirring in sour cream, lemon juice, parsley, salt & pepper, and a hint of cayenne. Avoid boiling, aiming for a gentle heat to retain the soup’s velvety texture.

Serve this culinary masterpiece adorned with sautéed mushrooms, fresh parsley, and a dollop of sour cream, allowing each spoonful to captivate your senses.

Hungarian Mushroom Soup

Recipe by
3.8 from 52 votes
Course: Soup Recipes


Prep time


Cooking time




Total time



Indulge in a bowl of comfort with this Creamy Hungarian Mushroom Soup. Bursting with flavors, it’s perfect for the cooler months.


  • 4 tablespoons unsalted butter

  • 2 cups diced onions

  • 1 pound fresh button mushrooms, sliced (set aside 1 cup for garnish)

  • 2 teaspoons dried dill weed

  • 1 tablespoon Hungarian sweet paprika

  • 1 tablespoon low-sodium soy sauce

  • 2 cups vegetable broth

  • 2 tablespoons cornstarch

  • 1 cup whole milk

  • 1/2 cup sour cream

  • 2 teaspoons lemon juice

  • 1/4 cup chopped parsley

  • 1 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • Pinch of cayenne pepper

  • Garnish: Sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream

  • Popovers or sliced oven bread, optional for serving


  • Melt butter over medium heat in oven. Sauté onions until translucent, then add mushrooms and cook for 5 minutes.
  • Stir in dill, paprika, soy sauce, and vegetable broth. Simmer for 15 minutes.
  • Whisk cornstarch and milk, then blend into the soup. Simmer for another 10 minutes.
  • Add sour cream, lemon juice, parsley, salt, pepper, and cayenne. Heat gently without boiling.
  • Serve garnished with sautéed mushrooms, a dollop of sour cream, and parsley. Enjoy with crusty bread.


  • Maintain a gentle simmer after adding the sour cream to prevent curdling.

Nutrition Facts

  • Calories: 188kcal
  • Carbohydrates: 15g
  • Protein: 5g
  • Fat: 13g
  • Cholesterol: 34mg
  • Sodium: 733mg
  • Fiber: 2g
  • Sugar: 7g
  • Calcium: 97mg
  • Iron: 1mg


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