Hungarian mushroom soup is a comforting and flavorful dish that combines the earthiness of mushrooms with the rich creaminess of sour cream. This soup is perfect for a cozy night in or as a starter for a larger meal. The addition of paprika and dill gives it a unique and delightful taste that will transport you straight to Hungary.
When preparing this recipe, you might need to pay special attention to paprika and dill. While paprika is a common spice, Hungarian paprika has a distinct flavor that is essential for this dish. Fresh dill might not be a staple in every kitchen, so make sure to pick some up at the supermarket. The sour cream adds a rich texture, so don't skip it.

Ingredients For Hungarian Mushroom Soup
Butter: Adds richness and helps to sauté the onions and mushrooms.
Onion: Provides a sweet and savory base flavor for the soup.
Mushrooms: The star of the dish, offering an earthy and umami taste.
Paprika: Adds a smoky and slightly sweet flavor, essential for authentic Hungarian taste.
Flour: Helps to thicken the soup, giving it a hearty consistency.
Vegetable broth: Forms the liquid base of the soup, enhancing the overall flavor.
Milk: Adds creaminess and balances the flavors.
Sour cream: Provides a tangy and rich texture, making the soup creamy and delicious.
Dill: Adds a fresh and slightly tangy flavor, complementing the mushrooms perfectly.
Salt: Enhances all the flavors in the soup.
Pepper: Adds a bit of heat and depth to the flavor profile.
Technique Tip for This Recipe
When adding the flour to the mushrooms and onions, make sure to cook it for a full 2 minutes to eliminate any raw flour taste. This step also helps to create a roux, which will thicken the soup and give it a rich, velvety texture.
Suggested Side Dishes
Alternative Ingredients
butter - Substitute with olive oil: Olive oil provides a similar fat content and richness, making it a good alternative for sautéing.
onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the soup well.
mushrooms - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and robust flavor, making them a great alternative.
paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the soup's complexity.
flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free, making it suitable for those with gluten sensitivities.
vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it will no longer be vegetarian.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can provide a similar creamy texture.
sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy consistency, with added protein.
dill - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can complement the soup well.
salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, though it will also add a different dimension to the soup.
pepper - Substitute with white pepper: White pepper has a milder flavor and can blend seamlessly into the soup without altering its appearance.
Other Alternative Recipes to Try
How to Store or Freeze This Soup
- Allow the Hungarian mushroom soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture and flavor.
- Transfer the soup into airtight containers. For optimal freshness, use containers that are the right size to minimize the amount of air in contact with the soup.
- Label the containers with the date of preparation. This helps you keep track of how long the soup has been stored.
- Store the soup in the refrigerator if you plan to consume it within 3-4 days. The sour cream and milk in the soup can spoil if left for too long.
- For longer storage, freeze the soup. Pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion.
- When using freezer bags, lay them flat in the freezer to save space and allow for quicker thawing.
- To reheat, thaw the soup in the refrigerator overnight if frozen. Reheat gently on the stove over medium heat, stirring occasionally to prevent the sour cream from curdling.
- Avoid boiling the soup when reheating, as this can cause the sour cream to separate and alter the texture.
- If the soup appears too thick after reheating, add a splash of vegetable broth or milk to reach the desired consistency.
- Garnish with fresh dill before serving to refresh the flavors and add a burst of color.
How to Reheat Leftovers
- For stovetop reheating, pour the Hungarian Mushroom Soup into a saucepan. Heat over medium-low, stirring occasionally to ensure even warming. Avoid boiling to maintain the creamy texture.
- Microwave reheating is convenient. Transfer a portion of the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated.
- For oven reheating, preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20-25 minutes, stirring halfway through to ensure even warming.
- If you have a slow cooker, set it to low and pour in the soup. Heat for 1-2 hours, stirring occasionally, until it reaches the desired temperature. This method is great for maintaining the soup's creamy consistency.
- For a quick stovetop method, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the soup in the top pot and heat, stirring occasionally, until warmed through. This gentle method helps prevent curdling of the milk and sour cream.
Best Tools for Making This Soup
Large pot: Used to melt the butter and cook the onions, mushrooms, and other ingredients together.
Wooden spoon: Ideal for stirring the ingredients without scratching the pot.
Measuring spoons: Essential for accurately measuring the butter, paprika, and flour.
Measuring cups: Used to measure the vegetable broth, milk, and sour cream.
Knife: Necessary for chopping the onions and slicing the mushrooms.
Cutting board: Provides a safe surface for chopping the onions and slicing the mushrooms.
Whisk: Helps to stir in the vegetable broth gradually to avoid lumps.
Ladle: Useful for serving the soup into bowls.
Serving bowls: Used to serve the finished soup.
Soup pot lid: Helps to bring the mixture to a simmer and cook evenly.
How to Save Time on This Recipe
Pre-slice the mushrooms: Buy pre-sliced mushrooms to save time on preparation.
Use pre-chopped onions: Opt for pre-chopped onions available in grocery stores.
Measure ingredients in advance: Have all ingredients measured and ready before you start cooking.
Use a food processor: Quickly chop onions and dill using a food processor.
Simmer with a lid: Cover the pot while simmering to speed up the cooking process.
Pre-mix the flour and paprika: Combine flour and paprika beforehand to streamline the cooking steps.

Hungarian Mushroom Soup Recipe
Ingredients
Main Ingredients
- 2 tablespoon Butter
- 1 cup Onion, chopped
- 1 lb Mushrooms, sliced
- 2 teaspoon Paprika
- 3 tablespoon Flour
- 2 cups Vegetable broth
- 1 cup Milk
- 1 cup Sour cream
- 2 tablespoon Dill, chopped
- to taste Salt and pepper
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onions and cook until they are soft and translucent.
- Add the sliced mushrooms and cook until they release their moisture and become tender.
- Stir in the paprika and flour, and cook for another 2 minutes.
- Gradually add the vegetable broth, stirring constantly to avoid lumps.
- Bring the mixture to a simmer and cook for about 10 minutes.
- Reduce the heat and stir in the milk and sour cream. Cook until heated through, but do not boil.
- Season with salt and pepper to taste, and stir in the chopped dill just before serving.
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