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.
Serve garnished with sour cream, a touch of paprika and a bit of fresh dill.
My original photo from 2007:
Hungarian Mushroom Soup
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
- 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.
- Mix in the flour and paprika and let it cook for 2-3 minutes.
- Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes
- Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.
Cream of Mushroom Soup
Pork Chops in a Mushroom Paprika Sauce
Beef Stroganoff
Creamy Mushroom and Roasted Cauliflower Soup
Pot Roast Mushroom Soup
Creamy Roasted Mushroom and Brie Soup
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
Ruth Daniels says
May 25, 2007 at 11:21 amGiven that I’m feeling sickly (just a cold coming on) this is perfect and just what the doctor in me ordered. Thanks.
Lisa says
February 5, 2008 at 11:57 pmI 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.
Millie says
August 18, 2008 at 6:28 pmHi!
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
Kathy Schmitt says
September 17, 2018 at 6:30 pmMy 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.
Anonymous says
December 7, 2008 at 9:55 pmI 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.
Anonymous says
February 4, 2009 at 8:53 pmI 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!
dorothy62 says
February 5, 2009 at 11:31 amHy, nagyon tetszik a leves,Magyarországon ezt inkább őrölt szerecsendióval, vagy tárkonnyal készítik, gratulálok.A szójaszósz nem igazán hagyományos.
http://izrobbanas.freeblog.hu
Anonymous says
February 8, 2009 at 5:45 pmHiya. 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”
Kevin says
February 9, 2009 at 1:51 pmwolferiver: Thanks for the translation! I am going to have to try this with some different seasonings such as the caraway seeds or the nutmeg.
Anonymous says
March 11, 2009 at 12:18 amHey 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
Christina says
June 23, 2009 at 3:34 amHi 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
Anonymous says
October 6, 2009 at 3:56 amLooking 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.
Karen says
January 11, 2010 at 3:20 amI just made this Hungarian mushroom, and it is a real keeper!!! Thanks so much!
Bibi says
January 16, 2010 at 11:52 pmHello, 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.
Kate says
February 28, 2010 at 2:12 pmI'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!
saveur says
June 3, 2010 at 3:54 amThis 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/
Kevin says
October 14, 2011 at 10:07 pmAnonymous: 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!
Orsolya Dunai says
March 31, 2012 at 6:23 pmAs 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.
Anonymous says
July 17, 2012 at 6:13 pmHi,
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
Anonymous says
September 5, 2012 at 8:22 amlile the recipe and will try it this weekend.How many does it serve?
Kevin says
September 27, 2012 at 2:33 pmAnonymous: This recipe makes 2-4 servings.
Stephanie says
October 8, 2012 at 10:13 pmHey 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
Kevin says
October 9, 2012 at 1:07 pmStephanie: Yes this would work in the crockpot by simply putting everything but the parsley and sour cream in and cooking. Enjoy!
Anonymous says
April 21, 2013 at 12:09 amKevin, 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 ;-))
Ginny McMeans says
April 21, 2013 at 12:17 amShort and sweet … I can taste this. I have to do the vegan dairy but Mmmmmmm.
Judit @WineDineDaily says
April 21, 2013 at 2:15 amHello 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 🙂
Maureen | Orgasmic Chef says
April 21, 2013 at 3:17 amWhat a delightful soup and after perusing the ingredients I KNOW I'm going to like this. The crock pot idea sounds good too.
mom's dish says
April 21, 2013 at 5:37 pmlooks mouth watering
yung@foodyoo.com says
April 22, 2013 at 1:42 pmVery nice soup, I love it. I am just thinking to make the soup creamier to add some milk or cheese. I like creamy soup. 🙂
Anonymous says
April 22, 2013 at 2:06 pmThis was a great soup! Delicious, my family really enjoyed it. I will make it again!
Anonymous says
April 22, 2013 at 4:14 pmMake 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!
Anonymous says
April 22, 2013 at 4:15 pmTo all the passionate arguers. Eat the soup. It will make you forget to split hairs.
Sommer @ ASpicyPerspective says
April 22, 2013 at 11:45 pmMmmm, soup is so perfect for a chilly evening! This soup looks so warm and comforting. Thanks for sharing!
ashley - baker by nature says
April 24, 2013 at 3:45 amWow! This soup looks so hearty and comforting. Perfect for the still (arrrgh) chilly nights we're having.
Rocky Mountain Woman says
April 26, 2013 at 3:45 pmthis looks perfect! our weekend is supposed to be a little on the chilly side, so this is going on the menu…
Anonymous says
April 29, 2013 at 10:25 pmMade this for dinner tonight and it was delicious! Such a nice flavor.
Jeannie D says
April 30, 2013 at 3:33 amMade 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!
Anonymous says
May 1, 2013 at 3:32 pmHi 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!
Anonymous says
May 14, 2013 at 4:53 pmUse Hot paprika and a Tablespoon of tomato paste.
Anonymous says
July 20, 2013 at 5:57 pmhi 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 🙂
Anonymous says
September 3, 2013 at 2:16 amThis 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;)
wabashriver1 says
November 3, 2013 at 4:09 pmThis is one of my most favorite soups! I substitute cream cheese for the flour to make this gluten-free.
kevin says
November 3, 2013 at 4:16 pmwabashriver1: The cream cheese sounds good! Rice flour would also work.
Amanda Tarrant says
February 3, 2014 at 7:52 pmJust made this- it was very tasty, and not to mention fast!
Alisha says
February 28, 2014 at 7:51 pmMade 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!
Anonymous says
March 18, 2014 at 12:37 amI 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!
Anonymous says
April 6, 2014 at 11:03 pmGood 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.
rebecca haegele says
December 19, 2017 at 1:21 amI made it from All Recipes too and it is amazing! And I don't really care for mushrooms, but this was delicious.