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Hungarian Mushroom Soup

[heart_this] · Apr 20, 2013 · 56 Comments

Hungarian Mushroom Soup

A Hungarian style mushroom soup seasoned with paprika, dill and sour cream.

I first came across this recipe for a Hungarian mushroom soup a few years ago on All Recipes and as soon as I tried it, it became a favourite and a staple! I am a big fan of mushrooms and you really cannot go wrong with a tasty paprika and sour cream sauce so combining them all in a soup is bound to be loads of tasty! The final component of the flavour profile for this soup is the dill which I always enjoy using and it makes this soup truly sublime! Not only is this soup all sorts of goodness but it is also easy to make and it comes together fairly quickly so it is certainly a candidate for a weeknight meal. The one thing that you want to pay attention to when making it is when you add the flour, you want to make sure that you cook it well before moving on to add the liquids so that you do not end up with the taste of raw flour in your soup.

Hungarian Mushroom Soup
Serve garnished with sour cream, a touch of paprika and a bit of fresh dill.

Hungarian Mushroom Soup
My original photo from 2007:

Hungarian Mushroom Soup

Hungarian Mushroom Soup

Hungarian Mushroom Soup

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4

A Hungarian style mushroom soup seasoned with paprika, dill and sour cream.

ingredients
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 pound mushrooms, sliced
  • 1/4 cup flour (rice flour for gluten free)
  • 1 tablespoon paprika
  • 4 cups vegetable broth or chicken broth or chicken stock
  • 2 teaspoons dried dill
  • 1 tablespoon soy sauce (optional)
  • salt and pepper to taste
  • 1/2 cup sour cream
  • 1 splash lemon juice
  • 1 handful fresh dill, chopped (optional)
directions
  1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
  2. Mix in the flour and paprika and let it cook for 2-3 minutes.
  3. Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes
  4. Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.
Slow Cooker: Implement step 1 & 2, place everything except the sour cream, lemon and dill in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the sour cream, lemon and dill.
Similar Recipes:
Cream of Mushroom Soup
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Beef Stroganoff
Creamy Mushroom and Roasted Cauliflower Soup
Pot Roast Mushroom Soup
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Creamy Parmesan Mushroom and Spinach Tortellini Soup
Steak Stroganoff
Pot Roast Beef Stroganoff
Chickpea and Red Pepper Paprika
Slow Braised Beef Stroganoff Soup
Creamy Mushroom Chicken and Wild Rice Soup

Looking for more soup recipes?

Crockpot, Food, Gluten-free, Hungarian, Mushroom, Recipe, Slow Cooker, Soup, Vegetarian

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Reader Interactions

Comments

  1. Ruth Daniels says

    May 25, 2007 at 11:21 am

    Given that I’m feeling sickly (just a cold coming on) this is perfect and just what the doctor in me ordered. Thanks.

    Reply
  2. Lisa says

    February 5, 2008 at 11:57 pm

    I made this and will be posting about it soon. I knew it would be good, but WOW! I think it might be my new favorite mushroom soup. It is apparent from your mushroom recipes that you truly appreciate the flavour and texture of this divine food. I will be trying more of your recipes in future. Very pleased to have found your blog. Thank you.

    Reply
  3. Millie says

    August 18, 2008 at 6:28 pm

    Hi!
    I do not doubt this soup is tasty, but let me tell you a few things. I am hungarian (and also a food-blogger) and never happened to use soy sauce in any hungarian dish… we also do not put milk in this soup, but would double the sour cream.
    Dill is more Transsylvanian for me, but i would not argue on this now.
    Otherwise i like your blog a lot, i just could not help telling you some facts.
    Regards, Millie

    Reply
    • Kathy Schmitt says

      September 17, 2018 at 6:30 pm

      My mother was born in what was Austria/Hungary at the time and I agree. A lot of sour cream and paprika was in use in our house, but NEVER soy sauce. She also used a lot of parsley, but I don’t particularly remember dill.

      Reply
  4. Anonymous says

    December 7, 2008 at 9:55 pm

    I found a very similar recipe from the “Moosewood Lodge” cook-books. They don’t use soy sauce either, it’s tamari sauce. Small difference, either way, it’s my favorite recipe for soup, ever. They do a splash of lemon at the end, tons of dill and paprika (smoked or hot is very good!) and either beef or chicken stock work well. It’s made me search out other Hungarian recipies to see what I may be missing….
    Very nice blog.

    Reply
  5. Anonymous says

    February 4, 2009 at 8:53 pm

    I had leftover pot roast, potatoes, and carrots and my hubby is not a fan of leftovers. Added some of the leftovers to this soup, delicious!

    Reply
  6. dorothy62 says

    February 5, 2009 at 11:31 am

    Hy, nagyon tetszik a leves,Magyarországon ezt inkább őrölt szerecsendióval, vagy tárkonnyal készítik, gratulálok.A szójaszósz nem igazán hagyományos.
    http://izrobbanas.freeblog.hu

    Reply
  7. Anonymous says

    February 8, 2009 at 5:45 pm

    Hiya. Right now I’m procrastinating, and stumbled upon this recipe.

    For those who can’t read Hungarian, let me translate what Dorothy62 wrote:

    Hy [sic], I really admire the soup. In Hungary this would more likely be made with ground [mace or nutmeg, the word could refer to either], or tarragon. Congratulations. The soy sauce it not authentic.

    My father always wanted a first course of soup for dinner, and so my mother made this soup all the time, as it is quick and easy to make, and we all loved mushrooms. It was quick and easy for her since she didn’t use chicken broth — just water — and didn’t thicken it with flour and cream, so it made a rather thin but nonetheless delicious soup. She didn’t put dill in it, either. I’m not sure if dill is particularly Transylvanian, since my mother made plenty of dishes with dill in it, and she was from western Hungary, but I’m certainly no expert on the ethnic makeup of Hungarian dishes. My mother did not use ground mace or nutmeg, or tarragon, either, but IIRC, she would put a few caraway seeds in it for seasoning. However, I find that there are some regional variations in all Hungarian dishes, so everything except the soy sauce doesn’t particularly surprise me. And if the soy sauce works for you, then don’t leave it out for the sake of “ethnic purity”

    Reply
  8. Kevin says

    February 9, 2009 at 1:51 pm

    wolferiver: Thanks for the translation! I am going to have to try this with some different seasonings such as the caraway seeds or the nutmeg.

    Reply
  9. Anonymous says

    March 11, 2009 at 12:18 am

    Hey there! Nice blog man! one of my favorites its mush soup, hmm i juts told my girlfriend to make this tomorrow,! cheers from Hungary
    G

    Reply
  10. Christina says

    June 23, 2009 at 3:34 am

    Hi Kevin

    Fantastic!!!! So tasty!!! My husband and I love this soup. It's a keeper. I'm going to make this soup for my dad when he comes for a visit next week. I'm posting a picture on my blog of this soup. Thanks for sharing your recipes. Most delicious! Whether it's an appetizer, dessert, or supper, I come here to find what I can make next.

    Christina

    Reply
  11. Anonymous says

    October 6, 2009 at 3:56 am

    Looking at the dates, I see I've found this a bit late. But, I've just made it, and it was really very good.

    I put some bacon in, which gave a nice smokey flavour. Next time, if I use bacon, I'll leave out the soy sauce, as there was plenty of salt in the bacon.

    My husband, who comes from Hungarian stock, said that it needed a touch of chilli, which is something I'll add next time, but then he also ate 3 bowls of it!

    Thanks for a great dish.

    Reply
  12. Karen says

    January 11, 2010 at 3:20 am

    I just made this Hungarian mushroom, and it is a real keeper!!! Thanks so much!

    Reply
  13. Bibi says

    January 16, 2010 at 11:52 pm

    Hello, Kevin.

    I just want to tell you how great this soup is! I made it last night and we all licked the bowls and the pot.

    Fabulous.

    Reply
  14. Kate says

    February 28, 2010 at 2:12 pm

    I've bookmarked this page! I think a number of us have come over to your blog from Chuck's Seattle post. I'm here in Santa Fe, NM without my favorite recipes and have been relying on the internet. Eureka! Bloggers cook, too! w
    Will try some of these soup recipes next week!

    Reply
  15. saveur says

    June 3, 2010 at 3:54 am

    This was delicious, Kevin! I loved the paprika and dill combo. Thanks for sharing!

    I wrote about it here: http://tastespace.wordpress.com/2010/06/02/hungarian-mushroom-soup/

    Reply
  16. Kevin says

    October 14, 2011 at 10:07 pm

    Anonymous: This is easily one of my favourite soups! Button or cremini work great but you could also use some wild mushrooms if you prefer. Thanks for the warning about the photo use!

    Reply
  17. Orsolya Dunai says

    March 31, 2012 at 6:23 pm

    As much as I love your recipes and blog; I am Hungarian and this isn't Hungarian at all. Perhaps you could revise the title that it is "Hungarian-inspired" as I am insulted, slightly. Especially because you aren't acknowledging comments made by us Hungarians.

    Reply
  18. Anonymous says

    July 17, 2012 at 6:13 pm

    Hi,

    This is the second time I have prepared this soup…..had a similar version in Black Mountain restaurant and loved it. This is just amazing…especially if you are vegan…going to take this soup with salad for a dinner and one person is vegan…substituted chicken stock for vegetable stock…still very very good.

    Angela Taylor

    Reply
  19. Anonymous says

    September 5, 2012 at 8:22 am

    lile the recipe and will try it this weekend.How many does it serve?

    Reply
  20. Kevin says

    September 27, 2012 at 2:33 pm

    Anonymous: This recipe makes 2-4 servings.

    Reply
  21. Stephanie says

    October 8, 2012 at 10:13 pm

    Hey Kevin!
    Am in the mood for some comfort food, so I think I shall try this tonight! If I wanted to make this in a crock pot while I run errands, would I simply add all the ingredients at once, save for parsley and sour cream?
    Regards,
    Stephanie

    Reply
  22. Kevin says

    October 9, 2012 at 1:07 pm

    Stephanie: Yes this would work in the crockpot by simply putting everything but the parsley and sour cream in and cooking. Enjoy!

    Reply
  23. Anonymous says

    April 21, 2013 at 12:09 am

    Kevin, that looks wonderful!! Totally forgot about this soup, thanks for reminding! Am also Hungarian and this recipe IS truly Hungarian, regardless what other commenters say. Just go easy on the soy sauce and be generous with the sour cream, we like it a lot ;-))

    Reply
  24. Ginny McMeans says

    April 21, 2013 at 12:17 am

    Short and sweet … I can taste this. I have to do the vegan dairy but Mmmmmmm.

    Reply
  25. Judit @WineDineDaily says

    April 21, 2013 at 2:15 am

    Hello Kevin,
    What a fabulous mushroom soup recipe! I'm originally from Hungary as well and your recipe sounds delicious, and I love you used dill. My mom used to make her mushroom soup with parsley instead of the dill.
    Cheers 🙂

    Reply
  26. Maureen | Orgasmic Chef says

    April 21, 2013 at 3:17 am

    What a delightful soup and after perusing the ingredients I KNOW I'm going to like this. The crock pot idea sounds good too.

    Reply
  27. mom's dish says

    April 21, 2013 at 5:37 pm

    looks mouth watering

    Reply
  28. [email protected] says

    April 22, 2013 at 1:42 pm

    Very nice soup, I love it. I am just thinking to make the soup creamier to add some milk or cheese. I like creamy soup. 🙂

    Reply
  29. Anonymous says

    April 22, 2013 at 2:06 pm

    This was a great soup! Delicious, my family really enjoyed it. I will make it again!

    Reply
  30. Anonymous says

    April 22, 2013 at 4:14 pm

    Make this often. My husband is not a soup guy. He uses this as gravy for grilled pork chops, or pork roast. I think he's on to something! Discovered it was a fav when he took it upon himself to buy sliced mushrooms. (Awww!) I always take the leftovers for my lunch the next day. Can never seem to get enough of this recipe!

    Reply
  31. Anonymous says

    April 22, 2013 at 4:15 pm

    To all the passionate arguers. Eat the soup. It will make you forget to split hairs.

    Reply
  32. Sommer @ ASpicyPerspective says

    April 22, 2013 at 11:45 pm

    Mmmm, soup is so perfect for a chilly evening! This soup looks so warm and comforting. Thanks for sharing!

    Reply
  33. ashley - baker by nature says

    April 24, 2013 at 3:45 am

    Wow! This soup looks so hearty and comforting. Perfect for the still (arrrgh) chilly nights we're having.

    Reply
  34. Rocky Mountain Woman says

    April 26, 2013 at 3:45 pm

    this looks perfect! our weekend is supposed to be a little on the chilly side, so this is going on the menu…

    Reply
  35. Anonymous says

    April 29, 2013 at 10:25 pm

    Made this for dinner tonight and it was delicious! Such a nice flavor.

    Reply
  36. Jeannie D says

    April 30, 2013 at 3:33 am

    Made this last weekend and everyone loved it! Had it for lunch the next day and the flavor was even better…followed recipe exactly…will be making this again!

    Reply
  37. Anonymous says

    May 1, 2013 at 3:32 pm

    Hi Kevin! Thanks for the recipe 🙂 I've found it on foodgawker. It's a bit funny, cause I'm actually Hungarian :))))
    I sustituted flour with processing a little part of the mushroom with paprika, dill and a little stock and I added a little corn starch (1-2 teaspoons).
    It is deliscous! Thanks!

    Reply
  38. Anonymous says

    May 14, 2013 at 4:53 pm

    Use Hot paprika and a Tablespoon of tomato paste.

    Reply
  39. Anonymous says

    July 20, 2013 at 5:57 pm

    hi my name is Gina, im hungarian and my grandma made this soup all the time, its more of a brothy soup and also has homemade noodles in it as well, no soy sauce of course and you can use parsnip root or turnip root in it, its my favorite soup 🙂

    Reply
  40. Anonymous says

    September 3, 2013 at 2:16 am

    This was really easy and really good! I could eat it every day! o you know how many calories it has in a cup? Sometimes I watch what I eat;)

    Reply
  41. wabashriver1 says

    November 3, 2013 at 4:09 pm

    This is one of my most favorite soups! I substitute cream cheese for the flour to make this gluten-free.

    Reply
  42. kevin says

    November 3, 2013 at 4:16 pm

    wabashriver1: The cream cheese sounds good! Rice flour would also work.

    Reply
  43. Amanda Tarrant says

    February 3, 2014 at 7:52 pm

    Just made this- it was very tasty, and not to mention fast!

    Reply
  44. Alisha says

    February 28, 2014 at 7:51 pm

    Made the Creamy Cabbage and Double Smoked Bacon Soup yesterday and this one today! Both turned out fantastic. Thank you for all of your great recipes!

    Reply
  45. Anonymous says

    March 18, 2014 at 12:37 am

    I made this yesterday. Thank you so much for posting this recipe. Delicious! So flavorful but easy to make. My husband wanted to lick the pot and asked if I would make more this week. I can't wait to try some of the other recipes you have shared. The lemon and dill brighten the flavor so much. Yum!

    Reply
  46. Anonymous says

    April 6, 2014 at 11:03 pm

    Good soup. I am Ukrainian who lived at the border with Hungary, so adopted a lot of Hungarian dishes. Agree with the Hungarians' comments although I guess the paprika makes this soup Hungarian as well as sour cream base. One can also substitute mushrooms with potatoes and green beans.

    Reply
  47. LuisaCA says

    October 25, 2015 at 4:38 pm

    I have made this numerous times and it is my daughter's favorite soup. She is lactose intolerant so I omit the milk products and it is still so wonderful. The only mistake I make is forgetting to Triple the recipe !
    Thanks again !

    Reply
  48. LuisaCA says

    March 7, 2016 at 12:34 am

    I thought I had posted a comment on this soup before but I guess not. This is Hands-Down my daughter's favorite soup and I am the Soup Queen among all my friends and family. I leave off the sour cream/milk as she is Lactose Intolerant and it is Still so great. I've made it dozens of times. I only get irritated at myself when I don't double or triple this recipe.

    Reply
  49. rebecca haegele says

    December 19, 2017 at 1:21 am

    I made it from All Recipes too and it is amazing! And I don't really care for mushrooms, but this was delicious.

    Reply
  50. sunny says

    March 23, 2020 at 6:01 pm

    can I use portabella mushrooms? that is all i have in the house , can’t wait to try it,

    Reply
    • kevin says

      March 24, 2020 at 9:34 am

      Yes you can! Enjoy!

      Reply
  51. June J Stone says

    May 14, 2020 at 3:05 pm

    As there are just two in my household, would like to know if you can freeze this delicious soup?

    Reply
    • kevin says

      May 15, 2020 at 8:18 am

      Yes you can!

      Reply
  52. LuisaCA says

    February 22, 2021 at 6:50 pm

    Still making this and still love it!
    I have shared the recipe with many friends and they all love it and make it often.

    Reply
  53. Deborah Ramirez says

    January 7, 2023 at 7:46 pm

    very good, but this looks almost like tomato soup with mushrooms. Mine turned out real brown, it was good, just not as appealing looking.

    Reply

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