This Hungarian Mushroom Soup is a bowl of true comfort food. It’s rich, creamy and absolutely delicious! Whether served as a warming main course or a delicious appetizer, it’s an ideal choice for a cozy winter family dinner.

Hungarian mushroom soup

WHAT IS HUNGARIAN MUSHROOM SOUP

Hungarian Mushroom Soup is a traditional Hungarian dish that has gained popularity around the world for its rich and creamy flavour profile. It typically consists of sautéed mushrooms, onions, garlic, and a variety of herbs and spices, all simmered together in a vegetable broth until the flavours come together beautifully. The addition of sour cream or crème fraîche at the end adds amazing creaminess to the soup, making it the ultimate comfort food.

INGREDIENTS YOU’LL NEED

  • Mushrooms: I recommend using chestnut or cremini mushrooms for their earthy flavour and meaty texture, but you can use any variety you prefer.
  • Aromatics: Onions and garlic form the flavour base of this soup, so be sure to use fresh ones for the best results.
  • Herbs and spices: Dill weed, paprika, and fresh thyme add depth and authentic Hungarian taste.
  • Vegetable broth: Use high-quality vegetable broth for the base of this soup.
  • Milk: You can use either whole milk or dairy-free alternatives (I usually go for oat milk).
  • Flour: All-purpose (plain) flour is used to thicken the soup slightly and give it a silky texture.
  • Sour cream: You can use sour cream or crème fraîche to add creaminess to the soup.
  • Fresh parsley: Use fresh parsley to garnish soup while serving.
Hungarian mushroom soup

HOW TO MAKE HUNGARIAN MUSHROOM SOUP

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Sauté vegetables. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened about 2 minutes. Add the sliced mushrooms and minced garlic to the pot. Cook until the mushrooms release their liquid and start to brown, about 8-10 minutes.

Step 2: Add the seasonings. Stir in the dried dill weed, paprika, salt, and fresh thyme leaves. Cook for another minute to toast the spices and herbs.

Step 3: Simmer the soup. Pour in the vegetable broth, soy sauce, and lemon juice. Let the soup simmer for 5 minutes to allow the flavours to come together.

Step 4: Thicken the soup. In a separate bowl, whisk together the milk and flour until smooth. Slowly pour this mixture into the pot, stirring constantly to prevent lumps from forming. Let the soup cook for about 10-15 minutes, stirring occasionally, until slightly thickened.

Step 5: Adjust seasoning and serve. Taste the soup and adjust the seasoning with salt and pepper as needed. If using sour cream, you can either add it directly to the soup and stir until well combined, or you can dollop it on top of each bowl when serving. Garnish with fresh chopped parsley and serve hot.

Hungarian mushroom soup step by step

STORING AND FREEZING

Hungarian Mushroom Soup can be stored in an airtight container in the refrigerator for up to 3 days.

I don’t recommend freezing this vegetarian soup. Freezing can negatively impact the texture of the soup, causing it to become grainy or separating upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days to maintain its delicious taste and creamy consistency.

TOP TIPS

  • Season well: The herbs and spices are what gives this soup its unique flavour profile.
  • Simmer to thicken: Make sure to simmer this mushroom soup for a couple of minutes until it thickens.
  • High-quality mushrooms: Use fresh, high-quality mushrooms for the best results.
Hungarian mushroom soup

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FAQ

Can I use different types of mushrooms in this recipe?

Absolutely! Feel free to use any variety of mushrooms you like or have on hand. Just make sure they are nice and fresh.

Can I make this soup dairy-free?

Yes, you can easily make this soup dairy-free by using a dairy-free milk alternative and skipping the sour cream or using a dairy-free alternative.

Can I make this soup in advance?

Yes, this soup actually tastes even better the next day as the flavours have had time to come together. Simply reheat it gently on the stove or in the microwave before serving.

Rich and Creamy Hungarian Mushroom Soup

5 from 17 votes
Recipe by Magda Gonczaruk | Good Food Discoveries Course: Dinner, SoupsCuisine: HungarianDifficulty: Easy
Servings

2 to 4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories per serving

279

kcal
Total time

40

minutes

This Hungarian Mushroom Soup is a bowl of true comfort food. It’s rich, creamy and absolutely delicious! Whether served as a warming main course or a delicious appetizer, it’s an ideal choice for a cozy winter family dinner.

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INGREDIENTS

  • 4 tablespoons 4 (55g) unsalted butter

  • 1 large 1 onion, finely chopped

  • 2 cloves 2 garlic, minced

  • 1 pound 1 (450g) chestnut or cremini mushrooms (or other variety you prefer), sliced

  • 1 tbsp 1 dried dill weed

  • 2 tsp 2 paprika

  • Fresh thyme leaves from 3 sprigs (or 1 tsp dried thyme)

  • 1 tbsp 1 soy sauce

  • ½ lemon, juiced

  • 3 cups 3 (750 ml) vegetable broth

  • 1 cup 1 (250 ml) milk (or dairy-free alternative)

  • 2 tbsp 2 all-purpose/plain flour

  • Salt and pepper to taste

  • 1/2 cup 1/2 (120 g) sour cream (or crème fraîche)

  • Fresh parsley, chopped, for garnish

  • Crusty bread or baguette, for serving

DIRECTIONS

  • Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened about 2 minutes.
  • Add sliced mushrooms and minced garlic to the pot. Cook until the mushrooms release their liquid and start to brown, about 8-10 minutes.
  • Stir in the dried dill weed, paprika, pinch of salt and fresh thyme leaves. Cook for another minute.
  • Pour in the vegetable broth, soy sauce and lemon juice and let it simmer for 5 minutes.
  • In a separate bowl, whisk together the milk and flour until smooth. Slowly pour this mixture into the pot, stirring constantly to prevent lumps from forming.
  • Let it cook for about 10-15 minutes, stirring occasionally, until slightly thickened.
  • Taste the soup and adjust the seasoning with salt and pepper as needed.
  • If using sour cream, you can either add it directly to the soup and stir until well combined, or you can dollop it on top of each bowl when serving.
  • Serve the Hungarian Mushroom Soup with crusty bread or baguette, garnished with fresh chopped parsley. Enjoy!

Notes

  • This Hungarian Mushroom Soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • I don’t recommend freezing this vegetarian soup as it can negatively impact its texture.
  • The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

  • Total number of serves: 4
  • Calories: 279kcal
  • Carbohydrates: 12.6g
  • Protein: 8.7g
  • Fat: 20.2g
  • Saturated Fat: 12.3g
  • Cholesterol: 57.5mg
  • Sodium: 173.5mg
  • Potassium: 193mg
  • Fiber: 1.6g
  • Sugar: 5.4g

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