What makes this Hungarian Mushroom Soup special? Large chunks of mushrooms, real Hungarian paprika, a creamy texture and plenty of fresh dill. You can keep it mild with sweet Hungarian paprika or add some hot Hungarian paprika for heat. Either way, this comforting soup is sure to become a favorite.
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Mushroom Soup is a staple in Eastern Europe
I was born and raised in Poland and spent many childhood summers visiting Hungary and Bulgaria. Over time I noticed how similar the cuisines of Eastern Europe can be. Mushroom soup appears in many regional variations because wild and cultivated mushrooms were once abundant and inexpensive, making them a common ingredient in everyday cooking.
In Poland we make a soup similar to this Hungarian version, though typically without paprika and often served with potatoes or large noodles. The base is very similar—chunky mushrooms, a creamy broth and lots of dill. Personally, I love the smoky sweetness that good Hungarian paprika brings to the dish.
Ingredients for Hungarian Mushroom Soup
Gather these ingredients before you start. You may already have some in your pantry:
- Unsalted butter
- Yellow onion
- Baby Bella and/or white button mushrooms
- All-purpose flour
- Mushroom, vegetable or chicken broth
- Sweet Hungarian paprika (use a good-quality Hungarian paprika for best flavor; add hot paprika if you prefer heat)
- Milk (2% or whole)
- Soy sauce or tamari (used as a savory seasoning; tamari preferred if available)
- Sour cream
- Salt and black pepper
- Fresh lemon juice
- Fresh dill, chopped
How to make Hungarian Mushroom Soup
Follow these straightforward steps to make Hungarian Mushroom Soup with fresh dill. For exact measurements and nutrition facts, see the recipe card below.
Step 1: Chop the onion. Melt butter in a heavy pot or Dutch oven over medium heat, add the onion and sweat for about 5 minutes until translucent.
Step 2: Clean and slice the mushrooms. Add them to the pot, season with salt and pepper, and cook 10–15 minutes until the mushrooms release their liquid and soften.
Step 3: Stir in sweet Hungarian paprika and flour. Cover and cook 2–3 minutes to bloom the paprika and cook the flour slightly.
Step 4: Add the milk, broth and soy sauce. Cover and simmer about 15 minutes so the flavors meld and the soup thickens slightly.
Step 5: If the soup needs more body, make a roux by mixing a little flour with sour cream and a splash of water. To add sour cream without curdling, temper it: place a dollop of sour cream (or the sour cream/flour mixture) in a cup and whisk in some hot soup liquid gradually until the mixture is warm and smooth, then stir it back into the pot. This will give the soup a creamy, velvety finish.
Step 6: Stir in lemon juice, taste and adjust seasoning with salt and pepper, then fold in chopped fresh dill. Serve hot with crusty bread.
Equipment
- Cutting board
- Sharp knives
- Dutch oven or heavy pot
- Measuring cup
Other soups to try
- Slow Cooker Cabbage Soup
- Instant Pot Bean Soup with Spinach and Pesto
- Chunky Potato Leek Soup
- Polish Dill Pickle Soup
- Truffled Butternut Squash and Mushroom Soup
More mushroom recipes
- Chicken Chasseur (French Hunter’s Chicken)
- Wild Mushroom Risotto with Bacon and Leeks
- Mushroom Pork Chops with Garlic and Butter
- Mushroom Veggie Burger with Black Beans
Hungarian Mushroom Soup with Fresh Dill
Ingredients
- 3 tbsp Unsalted Butter
- 1 Yellow Onion, medium, chopped
- 24 oz Mushrooms (Baby Bella or White Button)
- 2 tbsp Sweet Hungarian Paprika
- 2 tbsp Flour (+ 1 more for the roux if needed)
- 3 cups Mushroom Broth (or vegetable or chicken broth)
- 1 cup Milk (2% or whole)
- 3 tbsp Soy Sauce (preferably tamari)
- 1/2 cup Sour Cream (+ more for garnish)
- 1 tbsp Fresh Lemon Juice
- 2 tbsp Fresh Dill, chopped
- Salt & Black Pepper to taste
Instructions
- Chop the onion. Heat butter in a Dutch oven or heavy pot, add the onion and sweat for 5 minutes.
- Wash and slice the mushrooms. Add to the pot with onions, season with salt and pepper, and cook 10–15 minutes until soft.
- Add sweet paprika and flour, cover and cook 2–3 minutes.
- Pour in milk, broth and soy sauce. Cover and simmer about 15 minutes.
- If needed, create a roux by combining flour with sour cream and a little water. Temper the sour cream or roux by whisking in hot soup liquid gradually in a cup, then stir the warmed mixture back into the pot until smooth and creamy.
- Add lemon juice, adjust salt and pepper, then stir in fresh dill. Serve with crusty bread.
Notes
Nutrition
Carbohydrates: 13 g |
Protein: 7 g |
Fat: 11 g
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