Easy Creamy Hungarian Mushroom Soup Ready in 45 minutes

Name: Hungarian Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 tablespoons salted butter (use real butter for best flavor); 1 large yellow onion (finely chopped for even cooking); 1 pound cremini mushrooms (thinly sliced for quick sautéing); 2 cups vegetable stock or chicken stock (use low-sodium if possible); 1/2 cup dry white wine (something crisp like sauvignon blanc); 2 teaspoons dried dill (rub between fingers to release aroma); 2 teaspoons fresh thyme leaves (stems removed); 2 teaspoons sweet paprika (Hungarian-style if available); 2 tablespoons Worcestershire sauce (adds deep savory notes); 1 teaspoon kosher salt (adjust to taste later); 3 tablespoons all-purpose flour (for thickening the soup); 1 cup whole milk (room temperature to prevent curdling); 1/4 cup sour cream (full-fat for creaminess, plus extra for topping); 1 tablespoon fresh lemon juice (brightens the flavor); 2 tablespoons chopped Italian parsley (for freshness and color); Freshly cracked black pepper (for finishing at the table)

This Hungarian Mushroom Soup is earthy, velvety, and deeply comforting, with tender cremini mushrooms simmered in a paprika-laced broth and finished with tangy sour cream. I first tasted something like this at a little café tucked into a snowy street corner, and I've been chasing that warm, cozy feeling ever since. It tastes like you've been cooking all day, but it comes together in under an hour with simple ingredients you probably already have.

Creamy Hungarian Mushroom Soup with sliced mushrooms, sour cream, herbs, and toasted bread slices.

If you're looking for more comforting dinners that feel special without the fuss, you might love this Black Pepper Chicken Recipe or these Healthy Mexican Stuffed Sweet Potatoes for busy weeknights.

What Makes This Hungarian Mushroom Soup So Special

Hungarian Mushroom Soup has roots in traditional Hungarian cuisine, where paprika isn't just a garnish but the soul of the dish. This version balances sweet paprika with earthy mushrooms, fresh herbs, and a splash of white wine for depth. The sour cream isn't just stirred in at the end-it transforms the entire bowl into something silky and luxurious. It's the kind of soup that feels like a hug in a bowl, perfect for chilly evenings when you want something that feels both homey and a little bit fancy.

Jump to:

What Makes This Hungarian Mushroom Soup So Special
Hungarian Mushroom Soup Ingredients
How to Make Hungarian Mushroom Soup
Substitutions and Variations
Equipment For Hungarian Mushroom Soup
Storage and Reheating Tips
Serving Suggestions
Expert Tips
Why You'll Love This Hungarian Mushroom Soup
FAQ
Related
Pairing
Hungarian Mushroom Soup

Hungarian Mushroom Soup Ingredients

Here's what you'll need to make this cozy, restaurant-quality Hungarian Mushroom Soup at home.

See Recipe Card Below This Post For ingtedient Quantites

Butter: Adds richness and creates the silky base for the soup. Salted butter works perfectly here and enhances all the savory flavors.
Yellow onion: Provides a sweet, aromatic foundation that softens and mellows as it cooks with the mushrooms.
Cremini mushrooms: These are the stars of the show, offering deep, earthy flavor and a meaty texture that makes the soup hearty and satisfying.
Vegetable stock or chicken stock: Forms the flavorful liquid base. Use whichever you prefer or have on hand.
Dry white wine: Adds brightness and depth to the broth. Sauvignon blanc works beautifully, but any dry white wine will do.
Dried dill: Brings a subtle, herby note that's classic in Hungarian cooking and pairs wonderfully with mushrooms.
Fresh thyme leaves: Adds a fragrant, earthy touch that deepens the overall flavor.
Sweet paprika: The signature ingredient that gives this soup its warm, slightly sweet, and smoky character.
Worcestershire sauce: Adds umami and a savory depth that makes the flavors more complex.
Kosher salt: Balances and enhances all the other ingredients.
All-purpose flour: Thickens the soup when whisked into the milk, creating that creamy, velvety texture.
Whole milk: Combines with the flour to make the soup luscious and smooth without being too heavy.
Sour cream: Stirred in at the end for a tangy, creamy finish that makes this soup truly special.
Fresh lemon juice: Brightens the flavors and balances the richness with a touch of acidity.
Italian parsley: Adds a fresh, colorful garnish that makes each bowl look as good as it tastes.
Freshly cracked black pepper: Finishes each serving with a little warmth and spice.

How to Make Hungarian Mushroom Soup

Let's walk through how to make this comforting, creamy Hungarian Mushroom Soup step by step.

Melt the butter: Melt the butter in a large pot over medium heat until it's bubbling. Add the onion and sliced mushrooms, stirring occasionally until the onion softens and turns translucent and the mushrooms release their liquid, about 8 minutes. You'll start to smell that earthy, savory aroma.

Sautéed mushrooms and onions caramelizing in a pot for Hungarian mushroom soup base.

Add liquids and seasonings: Pour in the stock, white wine, dried dill, fresh thyme, sweet paprika, Worcestershire sauce, and kosher salt. Increase the heat to high and bring everything to a boil, then reduce the heat to low and let it simmer, stirring now and then, until the liquid reduces by about one third, around 10 minutes. The kitchen will smell incredible at this point.

Pouring vegetable broth into a pot with mushrooms, paprika, dill, and spices to make Hungarian mushroom soup.

Make the creamy base: In a small bowl, whisk together the flour and whole milk until the mixture is completely smooth with no lumps. Slowly pour this milk mixture into the simmering soup, stirring constantly so it blends in evenly. Keep cooking and stirring occasionally until the soup thickens up nicely, about 10 more minutes.

Finish with sour cream and lemon: Remove the pot from the heat. Stir in the sour cream and fresh lemon juice, mixing until everything is smooth and creamy. The tanginess from the sour cream and lemon really brings the whole soup to life.

Creamy Hungarian mushroom soup in a green pot with a wooden spoon stirring in sour cream and fresh herbs.

Serve and garnish: Ladle the hot soup into bowls and top each one with a small scoop of sour cream, a sprinkle of chopped parsley, and some freshly cracked black pepper. Serve it up while it's warm and cozy.

Substitutions and Variations

Mushroom choices: If you can't find cremini mushrooms, baby bella or white button mushrooms work just as well. For a more complex flavor, try mixing in some shiitake or oyster mushrooms.

Dairy-free option: Swap the butter for olive oil or vegan butter, use a dairy-free milk like oat or cashew milk, and replace the sour cream with a dairy-free sour cream or coconut cream.

Wine substitute: If you'd rather skip the wine, just use extra stock and add a splash of white wine vinegar or apple cider vinegar for brightness.

Gluten-free: Use a gluten-free all-purpose flour blend or cornstarch in place of the regular flour. Whisk it well with the milk to avoid lumps.

Extra veggies: Stir in some finely diced carrots or celery along with the onions for added texture and nutrition.

Equipment For Hungarian Mushroom Soup

Here's what makes this Hungarian Mushroom Soup easy to pull together.

Large pot or Dutch oven: Essential for cooking everything in one place and giving the flavors room to meld.
Cutting board and knife: For prepping your onion, mushrooms, and fresh herbs.
Measuring cups and spoons: To keep your ingredient amounts accurate.
Small mixing bowl: For whisking together the flour and milk smoothly.
Whisk: Helps you get that milk mixture lump-free before adding it to the soup.
Wooden spoon or heat-safe spatula: Perfect for stirring without scratching your pot.
Ladle: Makes serving the soup neat and easy.

Storage and Reheating Tips

This Hungarian Mushroom Soup stores beautifully, making it a great make-ahead option for busy weeks.

Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It'll keep in the fridge for up to 4 days. The flavors actually deepen and get even better the next day.

Freezer: This Hungarian Mushroom Soup freezes beautifully for up to 1 month. Cool it completely, then store in a freezer-safe container, leaving a little room at the top for expansion. Thaw overnight in the refrigerator.

Reheating: Reheat gently over medium heat on the stovetop, stirring frequently to keep the dairy from separating. If the soup seems too thick after storing, add a splash of stock or milk to loosen it up. Avoid boiling it, as high heat can cause the sour cream to curdle.

Serving Suggestions

This creamy, earthy Hungarian Mushroom Soup pairs beautifully with simple, comforting sides.

Crusty bread: A warm baguette or sourdough is perfect for dipping into the velvety broth and soaking up every last drop.

Simple green salad: A crisp salad with a light vinaigrette cuts through the richness and adds freshness to the meal.

Grilled cheese sandwich: For a cozy, nostalgic dinner, serve this Hungarian Mushroom Soup alongside a buttery grilled cheese. It's pure comfort food.

Roasted vegetables: Try it with roasted Brussels sprouts or carrots for a heartier, veggie-packed meal. If you're in the mood for more cozy dinners, this Frito Taco Casserole is another family favorite.

Expert Tips

Use fresh mushrooms: Fresh cremini mushrooms have the best texture and flavor. Avoid pre-sliced ones if possible, as they tend to dry out faster.

Don't rush the simmer: Letting the soup simmer and reduce concentrates the flavors and makes the broth richer and more complex.

Whisk the flour and milk well: Make sure there are no lumps before adding this mixture to the soup. A smooth slurry means a smooth, creamy soup.

Stir in the sour cream off the heat: Adding sour cream while the pot is still on the burner can cause it to curdle. Remove from heat first, then stir it in gently.

Taste and adjust: Before serving, taste the soup and add more salt, pepper, or lemon juice if needed. A little extra squeeze of lemon can really brighten things up.

Why You'll Love This Hungarian Mushroom Soup

Rich and creamy without being heavy, this soup hits all the right notes. The cremini mushrooms bring a meaty, earthy base, while the paprika adds warmth and a gorgeous color. The sour cream and lemon juice balance everything with a bright, tangy finish that keeps you coming back for more. It's vegetarian-friendly if you use vegetable stock, and it comes together in one pot, which means less cleanup and more time to enjoy your meal. Plus, it freezes beautifully, so you can make a big batch and save some for later when you need comfort in a hurry.

FAQ

What are the ingredients in Hungarian mushroom soup?

The main ingredients include cremini mushrooms, onion, butter, vegetable or chicken stock, white wine, paprika, dill, thyme, Worcestershire sauce, flour, milk, sour cream, and lemon juice. Fresh parsley and black pepper finish it off beautifully.

What makes mushroom soup taste better?

The key is building layers of flavor. Sautéing the mushrooms and onions until golden, using a splash of wine for depth, adding paprika and fresh herbs, and finishing with tangy sour cream and a squeeze of lemon all work together to create a rich, balanced soup.

What pairs well with Hungarian mushroom soup?

This soup pairs wonderfully with crusty bread, a simple green salad, grilled cheese sandwiches, or roasted vegetables. It's hearty enough to be a main course but also works beautifully as a starter for a larger meal.

What is the traditional soup of Hungary?

Hungary is famous for several soups, but goulash (gulyás) is the most iconic. It's a rich, paprika-spiced beef soup. Hungarian Mushroom Soup is another beloved classic, especially popular in Hungarian-American cuisine, celebrated for its creamy texture and earthy, comforting flavors.