Creamy Hungarian Mushroom Soup

Rich and Satisfying
Rich and Satisfying
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4 tbsp Salted butter
1 ½ cups White onion chopped
1 lb Mushrooms sliced (crimini, button, white or mix)
2 tsp Dill weed dried
1 tsp Dried thyme
1 tbsp Sweet paprika
2 cloves Garlic minced
1 tsp Dried Mushroom Powder
2 ½ cups Chicken stock or vegetable
2 tbsp Soy sauce low-sodium
1 tbsp Lemon juice
1 cup Half-and-half or whole milk
3 tbsp All-purpose flour
⅓ cup Crème fraîche or sour cream
3 tbsp Parsley chopped

Nutritional information


Creamy Hungarian Mushroom Soup


Travel through cooking with this Creamy Hungarian Mushroom Soup. This easy-to-prepare soup is so flavorful and so creamy. Mushrooms, sautéed in butter with onions and garlic, a splash of soy sauce, a little mushroom powder, and high-quality sweet paprika make this dish full of umami flavor.

Sweet paprika is one of the essential ingredients that make this soup Hungarian. It is a staple in Hungarian cuisine, and respectively, Hungarian paprika is considered the world’s best for its taste and flavor. So make sure you choose real Hungarian sweet paprika for this soup. I prefer to use chicken stock in this recipe, but you may want to swap vegetable stock if you like to keep it vegetarian. And if you crave a hefty meal, serve it with plenty of toasted bread slices, rubbed with a garlic clove.

To make the Creamy Hungarian Mushroom Soup, you will need the following ingredients:

Ingridiens for Creamy Hungarian Mushroom Soup

Steps to make Creamy Hungarian Mushroom Soup


Cook onions and mushrooms


In a Dutch oven over medium heat, melt 4 tablespoons butter. Add 1½ cups chopped white onions, 1 pound sliced mushrooms and cook, stirring, for 5 minutes.


Add dill, thyme, and paprika


Add 2 teaspoons dried dill weed, 1 teaspoon dried thyme, and 1 tablespoon sweet paprika. Cook, stirring often, for 7-10 minutes more.


Add garlic and mushroom powder

30 seconds before the mushrooms are cooked, add 2 cloves minced garlic and
1 teaspoon dried mushroom powder if using.


Add stock, soy sauce, and lemon juice


Slowly add in 2½ cups chicken or vegetable stock, 2 tablespoons low-sodium soy sauce, and 1 tablespoon lemon juice. Stir and scrape up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes.


Combine milk and flour

Meanwhile, combine 1 cup half-and-half or whole milk and 3 tablespoons all-purpose flour and whisk until smooth.


Add in milk mixture


Pour the milk mixture into the soup, stir and cook for 8-10 minutes or until thickened, stirring occasionally.


Add in sour cream


Remove the soup from the heat and add in slowly while stirring, ⅓ cup sour cream or crème fraîche.



Sprinkle with chopped parsley before serving and enjoy!

Mushroom-soup lovers, this Creamy Hungarian Mushroom Soup is for you! Give this recipe a try, and please come back to let us know how it turns out for you in the comments below.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Yummy! Thanks for sharing so delicious recipe!

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