Hungarian Mushroom Soup
This post may contain affiliate links. Please see our privacy policy for details.
The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty bread!
reasons to make Hungarian mushroom soup
- All year long-type soup. Hello winter, spring, summer, fall comfort food. This is just one of those cozy soups made all year long, rain or shine, sleet or snow – it’s a soul-warming, hug-in-a-bowl type of soup.
- Not your traditional Hungarian mushroom soup. This soup is packed with cremini and shiitake mushrooms. Shiitake is generally not in Hungarian soup but they add so much umami goodness, and definitely kicks it up a notch.
- The consistency is just right. With a simple milk and flour slurry, the soup is just creamy enough to pile on spoonfuls on top of bread or toasted crostini slices without leaving you overly heavy.
- One pot, dump-and-cook dinner. The effort here is minimal as everything comes together in one pot, letting it simmer and simmer until all the lovely flavors come together.
- Make-ahead dinner option. This is a very convenient dinner recipe to make ahead of time during those busy weeknights, adding the last few ingredients prior to serving.
what is hungarian mushroom soup?
Hungarian mushroom soup is a cream soup typically made with sautéed mushrooms and seasoned generously with paprika, fresh dill and thyme, and lemon juice.
tips and tricks for success
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Add a dollop of sour cream. Sour cream is a hallmark, key ingredient in Hungarian mushroom soup, and goes a very long way, adding that favorited tangy, rich creaminess.
- Make ahead of time. The soup can be cooked ahead of time up to 3 days in advance, reheating over low heat and stirring in the sour cream, lemon zest, lemon juice and parsley just before serving.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
more favorited soup recipes
Tools For This Recipe
Dutch oven
Hungarian Mushroom Soup: Frequently Asked Questions
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Additional vegetable stock can be used for white wine as a non-alcoholic substitute.
Some crusty bread, a dollop of sour cream, fresh herbs and freshly cracked black pepper are all crowd-favorite toppings!
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Hungarian Mushroom Soup
Video
Ingredients
- 3 tablespoons unsalted butter
- 1 sweet onion, diced
- 1 ½ pounds cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, stemmed and diced
- ½ cup dry white wine
- 4 cups vegetable stock
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons Hungarian or sweet paprika
- 1 ½ teaspoons dried dill
- 5 sprigs fresh thyme
- 1 bay leaf
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼ cup sour cream
- 2 teaspoons lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Equipment
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.
- Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
- Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.
- Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.
- In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.
- Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Made this tonight, a half batch for the two if us. It made two generous bowls. Also tossed in a potato because… I misremembered the recipe and ended up with a diced potato! In it went, no harm no foul. Luckily it’s garden season, so the herbs added a really fresh flavour.
I made this using what I had on hand and it was delicious. I only had button mushrooms. I swapped 1 tbsp Magi seasoning for the soy sauce, water instead of broth and used 2% milk (only had a cup) . I used fresh dill rather than dried — added about 3 tbsp. at the end. I didn’t have parsley. I didn’t have wine. The reason I’m posting this is so people understand that a recipe like this is flexible and it’s ok if you don’t have the exact ingredients. It still came out rich and flavorful. (My Hungarian grandmother never made this with wine.)
Excellent! I will definitely make this again! My husband said no lemon next time. I loved the lemon.
This was absolutely delightful! Will definitely add this to my soup rotation.
Amazing! Tasted so delicious, shared with all my friends
I have homemade mushroom stock in my freezer that I want to get rid of. Can I use in this recipe?
Absolutely! What a great idea, Tina!
Delicious!! However, if you want to serve this as an entree soup, it will serve 3 MAYBE 4 people.
Damn Good!!! Your friends will go MMMMMMM , I did add more mushrooms…. What a Treat
Can yu add wild rice to this soup
This was great! It was even more delicious than I hoped.
I made this soup for our mushroom loving daughter. She just called me and said this was the best soup I had ever made in my life. She was hard to understand and I asked her why I couldn’t hear her and she said “Oh sorry, I was slurping up the last bits of the soup because I didn’t want to waste a drop.” You can’t get a better ‘critique’ of this soup than that.
Made it exactly as described. Make sure you cook the mushrooms and onions till they start to brown! Perfect- earthy but with the lemon zest it’s very fragrant and not super heavy. I totally agree with the crusty bread serving suggestion!
My husband and I made this, following the recipe exactly, and it was exquisite. We will definitely make it again.
Can I use plant milk? If not, what’s the best alternative to whole cow’s milk?
i made this for the fam (4 adults) and it was a huge hit! i used baby bella instead if cremini and did 7 oz of shiitake but otherwise followed the recipe. It was amazing! The family loved it and. could not stop raving! Will def make again!
Delicious thank you
Can this be frozen with the dairy products? Or can I add coconut milk after defrosting?
Can you please provide the nutritional info?
Thank you