Name: Hungarian Mushroom Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hungarian
Ingredients: 4 tablespoons butter; 1 cup chopped onions (about 1/2 of a medium onion); 1 pound cremini or button mushrooms, sliced thinly; 1/4 cup sherry wine; 1 teaspoon dried dill weed; 1 teaspoon salt; 1 tablespoon Hungarian paprika; 2 cups chicken broth; 1 tablespoon Worcestershire sauce; 2 tablespoons cornstarch; 1 cup half and half; 1/2 cup sour cream, plus extra for serving; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon minced flat-leaf Italian parsley

Jump to Recipe· 4.1 from 50 reviews

If you have ever wanted to dive into a bowl of comfort that feels both indulgent and wonderfully fresh, then this Hungarian Mushroom Soup Recipe is just the thing to warm your soul. This soup brings together the earthiness of mushrooms, the rich creaminess of sour cream and half and half, and the subtle smoky sweetness of Hungarian paprika into one silky, beautiful dish. It’s a perfect balance of flavors and textures that make it a beloved classic in hearty Hungarian cuisine, and once you try it, you’ll understand why it stays in people’s hearts for years.

Ingredients You’ll Need

The image shows a white pot filled with many thin slices of cooked brown mushrooms mixed with small pieces of translucent cooked onions, covering the whole bottom layer. The mushrooms have a shiny wet texture and light brown to dark brown colors with white edges, while the onions are soft and slightly yellowish. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a crucial role, creating layers of flavor and a luscious texture. The combination is simple yet essential, ensuring that every spoonful is hearty, creamy, and just bursting with character.

4 tablespoons butter: Adds richness and helps soften the onions and mushrooms beautifully.
1 cup chopped onions: Provides sweetness and depth as the soup base.
1 pound cremini or button mushrooms: Thinly sliced for that earthy, umami powerhouse in every bite.
1/4 cup sherry wine: Brings a hint of subtle sweetness and complexity while cooking off the alcohol.
1 teaspoon dried dill weed: Offers a delicate herbal note that enhances without overpowering.
1 teaspoon salt: Balances all the flavors and elevates the dish.
1 tablespoon Hungarian paprika: The star spice giving this soup its iconic smoky warmth and vibrant color.
2 cups chicken broth: A savory, flavorful liquid base that ties everything together.
1 tablespoon Worcestershire sauce: Adds subtle tang and umami depth.
2 tablespoons cornstarch: Thickens the soup for that perfect creamy consistency.
1 cup half and half: Brings creaminess without heaviness.
1/2 cup sour cream: Gives that signature tang and velvety finish.
1 tablespoon freshly squeezed lemon juice: Adds brightness and balances richness.
1 tablespoon minced flat-leaf Italian parsley: For a fresh, herby touch and lovely color contrast.

How to Make Hungarian Mushroom Soup Recipe

Step 1: Sauté the onions and mushrooms

Start by melting the butter in a large soup pot over medium heat. Once the butter is shimmering, add the chopped onions and cook until they become soft and translucent. This step builds the sweet and savory foundation for the soup. Next, toss in the thinly sliced mushrooms and stir them well to coat with butter and the softened onions. Covering the pot with a lid helps the mushrooms cook down faster and release their lovely earthy juices, intensifying the flavor.

Step 2: Deglaze with sherry

Once the mushrooms have softened and turned just golden, pour in the sherry wine. This splash of sherry is a game-changer, adding a nuanced sweetness and a touch of sophistication. Allow it to simmer for several minutes so the alcohol evaporates, leaving behind a subtle richness that melds perfectly into the soup.

Step 3: Add spices and broth

Sprinkle in the dried dill weed, salt, and the all-important Hungarian paprika, stirring well so that the spices release their aroma and meld with the mushrooms. Then turn the heat up to medium-high and pour in the chicken broth along with the Worcestershire sauce. Let the whole pot come up to a gentle simmer – this is where the soup’s flavor really begins to develop and deepen.

Step 4: Thicken the soup

To achieve that quintessential velvety texture, mix the cornstarch into a bowl and gradually whisk in several ladles of the hot soup until smooth. Adding this slurry back into the pot and maintaining a gentle simmer for about 15 minutes will let the soup thicken beautifully. Be sure to stir frequently to prevent sticking and ensure even cooking. You’ll notice the soup developing a lovely, slightly thickened gravy coat.

Step 5: Finish with cream and lemon

Lower the heat to prevent boiling, then whisk together the half and half with the sour cream in a small bowl. Temper this mixture slowly by whisking in a couple of ladles of hot soup before stirring it into the pot. This crucial step prevents curdling and gives the soup its signature smooth, rich texture. Next, add about half of the lemon juice and a pinch of salt. Taste the soup, then add the remaining lemon juice and salt as needed to find that perfect balance between richness and brightness.

Step 6: Garnish and serve immediately

Finally, sprinkle the minced parsley over the soup for a fresh pop of color and herbaceous flavor. Serve right away, with extra sour cream on the side for those who want an even creamier bite. This Hungarian Mushroom Soup Recipe is now ready to delight everyone lucky enough to enjoy a bowl!

How to Serve Hungarian Mushroom Soup Recipe

A white bowl filled with creamy mushroom soup showing many light brown mushroom slices floating in a thick orange-tan broth. The soup has a dollop of white cream in the center topped with small chopped green herbs, scattered more around on top. The bowl sits on a dark wooden board with some coarse salt sprinkled beside. To the side, there are three slices of light toasted bread and a light soft cloth. Two tarnished silver spoons rest on a wooden surface with a white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is the classic choice to bring a lively, green brightness against the warm, paprika-tinged broth. A dollop of sour cream on top adds a creamy coolness that contrasts perfectly with the smoky notes. If you’re feeling adventurous, a sprinkle of crispy fried onions or a dash of smoked paprika makes for a delightful textural twist and a smoky kick.

Side Dishes

This soup pairs beautifully with rustic bread, whether it’s crusty sourdough for dipping or warm garlic bread to soak up every last drop. A simple green salad with a light vinaigrette offers a refreshing counterpoint to the richness, making for a wonderfully balanced meal. Roasted potatoes or a light Hungarian cucumber salad also complement the earthy tones in the soup.

Creative Ways to Present

For a party or special occasion, consider serving the soup in individual hollowed-out mini bread bowls for a charming, rustic look. Garnish each bowl with a tiny sprig of parsley and a swirl of sour cream for an elegant touch. Another idea is to ladle the soup into pretty bowls and serve alongside a small plate of assorted pickles — offering a vinegary bite that cuts through the creaminess.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Hungarian Mushroom Soup stored in an airtight container in the refrigerator for up to 3 days. Since the soup contains dairy, it’s best to reheat it gently and avoid long storage to maintain that fresh flavor and creamy texture.

Freezing

Freezing this soup is possible, but the cream and sour cream can sometimes separate or change texture after thawing. If you want to freeze, it’s best to freeze the soup before adding the cream mixture, then stir in the cream fresh when reheating. Freeze in airtight containers or heavy-duty freezer bags for up to 3 months.

Reheating

Reheat gently over low heat, stirring often to prevent scorching and to help reincorporate the cream smoothly. Avoid boiling as it can curdle the sour cream. If the soup thickens too much after refrigeration, just add a splash of broth or water to loosen it up.

FAQs

Can I make this Hungarian Mushroom Soup Recipe vegetarian?

Absolutely! Simply substitute the chicken broth with vegetable broth and the Worcestershire sauce with a vegetarian alternative, and you’ll still get that rich, comforting flavor without any meat.

What type of mushrooms work best?

Cremini or button mushrooms are traditional choices here, but you can experiment with a mix of wild mushrooms for earthier flavor. Just be sure to slice them thinly for even cooking.

Is Hungarian paprika spicy?

Most Hungarian paprika is mildly sweet and smoky rather than hot, but you can use hot paprika if you prefer a little heat. The choice depends on your spice tolerance and flavor preference.

Can I make this soup dairy-free?

For a dairy-free version, replace the butter with olive oil, use coconut milk or a plant-based half and half, and swap the sour cream for a non-dairy yogurt or cashew cream. This will change the flavor slightly but still give you a lovely creamy soup.

Why add lemon juice to the soup?

Lemon juice brightens the rich, creamy soup, cutting through the heaviness and enhancing the subtle flavors of mushrooms and paprika. It’s a simple ingredient that elevates the entire dish.

Final Thoughts

There is something undeniably special about a warm bowl of Hungarian Mushroom Soup Recipe that feels like a heartfelt hug on a plate. It’s filled with layered flavors and creamy comfort that make it perfect for a cozy dinner or a crowd-pleasing starter. I truly hope you give this charming recipe a try and discover your own love for this classic taste of Hungary.