Hungarian Mushroom Soup
Hungarian Mushroom Soup is a rich, comforting dish known for its deep paprika flavor, creamy texture, and earthy mushrooms. This traditional-style soup combines onions, mushrooms, sweet Hungarian paprika, and a touch of sour cream to create a warming, satisfying meal that’s perfect for cold days. Simple yet full of character, it’s a classic comfort food that feels hearty without being heavy.
Often served as a starter or a light main course, Hungarian Mushroom Soup pairs beautifully with crusty bread and is easy to make with pantry-friendly ingredients.
Why You’ll Love This Soup
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Rich and creamy without being heavy
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Bold paprika flavor that defines Hungarian cuisine
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Easy one-pot recipe
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Comforting and filling
This soup is naturally vegetarian and can be easily adapted for different diets.
Ingredients
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4 tablespoons butter or olive oil
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1 large onion, finely chopped
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1 pound mushrooms, sliced (button or cremini work best)
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2 tablespoons all-purpose flour
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2 teaspoons sweet Hungarian paprika
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1 teaspoon dried dill
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2 tablespoons soy sauce or tamari
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2 cups vegetable or chicken broth
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1 cup milk or half-and-half
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½ cup sour cream
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Salt and black pepper, to taste
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1 tablespoon lemon juice
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Fresh parsley or dill, for garnish
Instructions
Step 1: Cook the Onions and Mushrooms
Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent.
Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Step 2: Build the Flavor
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Stir in the paprika and dried dill, mixing quickly to avoid burning the spices.
Step 3: Simmer the Soup
Add the soy sauce and broth, stirring to combine. Bring the soup to a gentle simmer and cook for 10 minutes, allowing it to thicken slightly.
Reduce the heat to low and stir in the milk or half-and-half.
Step 4: Finish with Sour Cream
In a small bowl, whisk the sour cream with a few tablespoons of hot soup to temper it. Slowly stir the sour cream mixture back into the pot.
Add lemon juice, salt, and black pepper to taste. Heat gently—do not boil.
Serving Suggestions
Serve Hungarian Mushroom Soup hot, garnished with fresh parsley or dill. It pairs wonderfully with:
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Crusty bread
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Rye bread
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Simple green salad
Tips and Variations
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Use real Hungarian sweet paprika for authentic flavor
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Add heat with a pinch of hot paprika or cayenne
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Make it vegan by using olive oil and plant-based milk and sour cream
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Extra depth: Add a splash of white wine with the broth
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Final Thoughts
Hungarian Mushroom Soup is a beautifully balanced dish—earthy, creamy, and warmly spiced. With its rich paprika base and velvety texture, it’s the kind of soup that feels both nourishing and indulgent, making it a timeless favorite for cozy meals.