Name: Creamy Hungarian Mushroom Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hungarian
Ingredients: 4 tablespoons butter; 1 medium onion (finely chopped); 1.5 pounds cremini mushrooms (sliced); 2 tablespoons flour; 1 tablespoon Hungarian paprika; 3 cups chicken broth; 1 cup milk; 1 tablespoon Tamari sauce; ½ cup sour cream; 1 tablespoon lemon juice; 3 tablespoons fresh parsley (chopped); 2 tablespoons fresh dill (chopped); 1 tablespoon fresh thyme (chopped); Salt (to taste); Pepper (to taste); Ground chili pepper (to taste)

There’s something truly comforting about a bowl of creamy, savory soup, and this Creamy Hungarian Mushroom Soup Recipe hits all the right notes with its rich flavors and tender herbs. It’s the kind of soup that warms your soul after a chilly day, with paprika’s subtle smoky sweetness dancing tastefully alongside fresh dill and creamy sour cream.

Two white bowls filled with creamy orange mushroom soup are placed on a white marbled surface. Each bowl has a smooth soup base with visible mushroom slices and chopped green herbs scattered on top. The center of each soup is garnished with a small pile of sautéed mushroom slices and fresh dill sprigs. Surrounding the bowls, there are grilled white bread slices leaning beside them, whole fresh mushrooms, and bunches of green herbs such as parsley and dill. Small white bowls hold coarse salt, cracked black pepper, and red chili flakes. Two silver spoons with wooden handles rest on the surface nearby. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Hungarian Mushroom Soup Recipe
Top Tip
How to Serve Creamy Hungarian Mushroom Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Hungarian Mushroom Soup Recipe

Why You'll Love This Recipe

I’ve made this Creamy Hungarian Mushroom Soup Recipe more times than I can count, especially when I want something both cozy and a little special. It’s a beautiful balance of hearty mushrooms and fresh herbs, with that signature paprika adding the perfect Hungarian twist.

Comfort in a bowl: This soup is velvety smooth yet robust with earthy mushrooms and fragrant herbs.
Simple ingredients: You don’t need fancy stuff to impress—just pantry staples and fresh herbs.
One-pot ease: It’s minimal cleanup and maximizes flavor by layering ingredients thoughtfully.
Versatile and customizable: Perfect for sharing or adjusting to your taste, be it spicy or mild.

Ingredients & Why They Work

All the magic here starts with fresh mushrooms and Hungarian paprika, both of which give the soup its character. Butter and onions build a flavorful base, while sour cream and lemon juice add that creamy tang. Plus, herbs like dill, parsley, and thyme introduce a lovely brightness that lifts the whole dish.

Flat lay of a medium finely chopped yellow onion, a pile of fresh sliced brown cremini mushrooms, a small white ceramic bowl of golden butter cubes, a small white ceramic bowl of pale beige flour, a small white ceramic bowl filled with vibrant red Hungarian paprika powder, a small white ceramic bowl containing clear chicken broth, a small white ceramic bowl of creamy white milk, a small white ceramic bowl with dark brown Tamari sauce, a small white ceramic bowl of thick sour cream, a small white ceramic bowl of bright yellow lemon juice, a small pile of chopped fresh green parsley, a small pile of chopped fresh green dill, a small pile of chopped fresh green thyme, three whole brown eggs with clean shells, scattered coarse salt crystals, black peppercorns, and ground chili pepper powder, all arranged with perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: The richness coats the mushrooms and onions perfectly, helping develop deep caramelized flavors.
Onion: Finely chopped to melt into the soup, it adds natural sweetness and body.
Cremini mushrooms: I love these for their earthy depth; they brown beautifully without getting mushy.
Flour: Acts as a subtle thickener to give the soup its luscious, creamy texture.
Hungarian paprika: The key to that authentic smoky-sweet flavor—don’t skimp on this one!
Chicken broth: Adds savory richness; vegetable broth works well too for a vegetarian option.
Milk: Keeps things creamy and smooth without overpowering the mushrooms.
Tamari sauce: A hint of umami depth—you can substitute soy sauce if needed.
Sour cream: I stir this in off the heat to avoid curdling and to add tang and creaminess.
Lemon juice: Brightens the flavors and balances the richness beautifully.
Fresh parsley, dill, thyme: These herbs really take the soup to another level—they keep it fresh and aromatic.
Salt, pepper, chili pepper: Essential to season and add a gentle kick, but adjust to your taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I tend to tweak this Creamy Hungarian Mushroom Soup Recipe depending on what herbs I have around or how rich I want it. Sometimes, I’ll amp up the paprika for more smokiness or swap in coconut milk to make it dairy-free—both work beautifully without losing that signature flavor.

Vegetarian version: Use vegetable broth and swap sour cream for coconut yogurt or cashew cream for a dairy-free twist. I’ve tried this, and it holds up well!
Spicy upgrade: Add a pinch of smoked chili flakes or use hot Hungarian paprika if you like a little heat in your bowl.
Herb swaps: Thyme and dill are classic, but I’ve also enjoyed this with basil or chives when fresh dill isn’t available.

Step-by-Step: How I Make Creamy Hungarian Mushroom Soup Recipe

A white bowl filled with creamy mushroom soup showing two clear layers: a light brown creamy base with a smooth texture and floating golden-brown sautéed mushroom slices on top. The surface has green herb pieces scattered throughout and a small bunch of fresh dill placed centrally for garnish. A wooden-handled spoon is partially dipped into the soup on the right side of the bowl. Behind the bowl, two toasted slices of bread with a golden crust lean against the bowl's edge. The whole setup sits on a white marbled surface with sprigs of fresh herbs scattered nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Start by melting butter in a large pot over medium heat. Toss in the finely chopped onion and cook it until it’s soft and translucent—this usually takes around 3–4 minutes. This step is crucial because those tender onions form the flavorful base for the entire soup. I like to stir gently but consistently so the onions don’t brown too fast.

Step 2: Brown the Mushrooms

Add the sliced cremini mushrooms and keep cooking for 7–8 minutes, stirring every so often. You want the mushrooms to release their moisture and then brown nicely—this caramelization deepens the flavor dramatically. Resist the urge to crowd the pan; if needed, cook in batches to get that golden color instead of steaming them.

Step 3: Build the Soup Base with Flour & Paprika

Sprinkle the flour and Hungarian paprika over the mushrooms, stirring quickly to coat everything evenly. Cook this mixture for 1–2 minutes—the goal here is to toast the flour so the soup isn’t floury but beautifully thick. This also helps the paprika infuse its smoky flavor throughout.

Step 4: Pour in Liquids & Simmer

Gradually whisk in the chicken broth to avoid lumps, then add the milk and Tamari sauce. Bring everything to a gentle simmer and let it cook for about 10 minutes, stirring now and then. You’ll notice the soup thickening, getting creamier, and those mushroom flavors intensifying.

Step 5: Finish with Sour Cream, Lemon & Herbs

Take the pot off the heat and stir in the sour cream along with lemon juice and fresh herbs—parsley, dill, and thyme. I always add salt, pepper, and a pinch of ground chili pepper here to adjust it to my liking. Mixing in sour cream off the heat keeps it silky and prevents curdling. Let the soup rest a couple of minutes so all those flavors meld beautifully before serving.

Top Tip

Over the years, I’ve learned some handy tricks that make this Creamy Hungarian Mushroom Soup Recipe really shine—and I want to pass them on so your soup turns out perfect every time.

Don’t overcrowd the mushrooms: Giving them room in the pan is the key to getting that beautiful golden brown color and deep flavor.
Add sour cream off heat: This prevents curdling and keeps the soup silky-smooth and creamy.
Toast paprika with flour: Cooking paprika briefly brings out its smoky depth without bitterness.
Season gradually: Taste as you go with salt, pepper, and chili pepper—paprika adds natural color but not much salt.

How to Serve Creamy Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup - Serving Suggestion

Garnishes

I love a sprinkle of fresh parsley or dill on top just before serving—it adds a burst of color and a fresh herbal note. Sometimes I also like a swirl of sour cream or a few paprika flakes for that inviting, rustic look.

Side Dishes

Crusty bread is my go-to side, perfect for dipping and soaking up every creamy drop. A light mixed green salad with a tangy vinaigrette also pairs nicely to balance the richness of the soup.

Creative Ways to Present

For dinner parties, I like serving this soup in little mini crocks with a fresh herb sprig perched on top. It feels extra cozy and elegant without any fuss, and your guests will think you spent hours in the kitchen.

Make Ahead and Storage

Storing Leftovers

Leftover soup goes straight into an airtight container and into the fridge for up to 3 days. It actually tastes even better the next day once the flavors fully meld. Just give it a good stir before reheating.

Freezing

I’ve frozen this soup a couple of times with success—just make sure to cool it completely before freezing in portion-sized containers. When thawed slowly in the fridge overnight, it reheats wonderfully, though the herbs can be fresher if added just before serving.

Reheating

Reheat gently over low heat with a splash of milk or broth to loosen it back up. Stir continuously to prevent sticking or curdling. If you froze the soup, I recommend stirring in a handful of fresh herbs after warming to brighten the flavors.

Frequently Asked Questions:

Can I use other types of mushrooms in this soup?

Absolutely! While cremini mushrooms are my favorite for their flavor and texture, you can mix in portobello, button, or even shiitake mushrooms for different earthy notes. Just adjust the cooking time if the mushrooms are larger or denser to ensure they brown nicely.

What’s the best way to avoid curdling when adding sour cream?

The key is to stir in the sour cream after you remove the soup from heat. This prevents the dairy from overheating and curdling. Also, temper the sour cream by mixing in a small ladle of warm soup before adding it back into the pot for an ultra-smooth finish.

Can I make this soup vegetarian or vegan?

Yes! Swap the chicken broth for vegetable broth and replace the sour cream with a dairy-free alternative like coconut yogurt or cashew cream. For umami, you can use soy sauce instead of Tamari or check that your Tamari is gluten-free vegan-friendly.

How long does this soup keep in the fridge?

It’ll stay fresh for about 3 days in the refrigerator when stored in an airtight container. If you want to keep it longer, freezing is your best bet—but I recommend adding some fresh herbs when you reheat to refresh the flavors.

Final Thoughts

This Creamy Hungarian Mushroom Soup Recipe is one of those heartfelt dishes I always come back to. It’s cozy without being complicated, comforting yet impressively flavorful. Whether you’re cooking for family or want an easy yet elegant starter, this soup never disappoints. Trust me, once you try it, you’ll keep this recipe in your winter must-make list, just like I do!