This post may contain affiliate links which won’t change your price but will share some commission.
- Spring Green Asparagus Soup - May 7, 2023
- Borscht (Barszcz Czerwony) – Authentic Polish Recipe - December 19, 2022
- Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) - December 8, 2022
What makes this Hungarian Mushroom Soup so unique? Chunks of mushrooms, with authentic Hungarian paprika, it’s creamy texture and a lot of fresh dills. You can make it mild with just sweet Hungarian paprika or spice it up a notch with some hot Hungarian paprika. Whichever road you choose, I can guarantee that you’ll LOVE this Hungarian soup.
This post may contain affiliate links. You can read my disclosure policy HERE.
Mushroom Soup is a staple in Eastern European countries
If you follow this blog then you probably already know that I was born and raised in Poland. When I was a child I would also vacation a lot in both Hungary and Bulgaria, for my summers. During those trips, I came to learn that there are a lot of similarities between the cuisines in Eastern Europe.
I think that most of these countries have their own variations of mushroom soup. Eatable mushrooms were plentiful in our forests, which essentially spelled an easy and inexpensive meal. I wrote about mushroom picking in this post for Creamy Mushroom Sauce with Wild and Fresh Mushrooms, if you’re interested in reading about this tradition.
Anyhow, in Poland, we would make a similar soup to this Hungarian Soup. Basically, the Polish version wouldn’t have paprika and we would either add potatoes or serve it with big noodles. Other than that it was a very similar soup, chunky, creamy and with dill. Truth be told though (& don’t tell my Mom), but I actually prefer the addition of the paprika.
What Ingredients are needed to make this Hungarian Mushroom Soup
Here’s a list of items you’ll need to put on your grocery list before making this Hungarian Mushroom Soup (check your pantry, you may already have some of them):
- Unsalted butter;
- Onions;
- Baby Bella and/or White Button Mushrooms ;
- All-purpose flour;
- Mushroom Broth or Vegetable Broth or Chicken Broth (I happened to have Porcini Broth Cubes that you can find on Amazon, as they really add a ton of flavor, but any broth you like will do);
- Sweet Hungarian Paprika (you really need to have a good quality Hungarian paprika in order to have all the flavor benefits of this soup. I highly recommend that one this Sweet Hungarian Paprika. You may also want to buy the Hot Hungarian Paprika if you want to make this soup a little spicier);
- Milk;
- Soy Sauce – I know, this comes as a surprise, but we usually use a seasoning that is called ‘Maggie’ and it is difficult to find in the U.S. It has a similar flavor profile to soy sauce so don’t stress about it. Just use your favorite soy sauce.
- Sour Cream;
- Salt & Black Pepper;
- Lemon Juice;
- Fresh Dill.
Easy Steps to Make Hungarian Mushroom Soup
To make this awesome Hungarian Mushroom Soup with Fresh Dill follow these easy steps (for a full printable recipe, with exact measurements, instructions, and nutritional information, scroll to the bottom of this post)
Step 1: Chop your onions. Heat up butter in a dutch oven or other heavy pot, add onions and sweat for 5 minutes.
Step 2: Wash and then slice your mushrooms. Add mushrooms to the onions, season with some salt and pepper and cook for about 10-15 minutes, until they’re soft.
Step 3: Add sweet paprika and flour to the mushrooms, cover well and cook for about 2-3 minutes.
Step 4: Add milk, broth and soy sauce. Cover and cook for about 15 minutes.
Step 5: If your soup is not thick enough you may create a roux by combining flour with sour cream and touch of water. If your soup is the right consistency, you’ll just add a dollop of sour cream to a measuring cup. In order to add sour cream to the soup and make it super creamy, you need to temper it. In order to do this, you will need to add a little bit of hot soup to your measuring cup with sour cream OR sour cream/flour roux and then mix it well. Keep adding the hot liquid and stir well until you have a full cup. Then you’re ready to add it to your pot. Your soup will be creamy and smooth.
Step 6: Add lemon juice. Then adjust seasoning with salt and pepper, as needed, and add fresh dill. Serve with crusty bread!
Equipment Needed to Make this Hungarian Soup
- Cutting board
- Set of knives
- Dutch Oven
- Measuring cup
Other Popular 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
Other Recipes with Mushrooms
- 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 Butter Unsalted
- 1 Yellow Onion Medium, chopped
- 24 oz Mushrooms (Baby Bella or White Button) (3 packages of 8 oz. mushroom
- 2 tbsp Sweet Hungarian Paprika
- 2 tbsp Flour + 1 more for the roux if needed
- 3 cups Mushroom Broth Or Vegetable Broth or Chicken Broth
- 1 cup Milk 2% or whole milk
- 3 tbsp Soy Sauce Preferably Tamari
- 1/2 cup Sour Cream + more for decoration as a dollop on a plate
- 1 tbsp Fresh Lemon Juice
- 2 tbsp Fresh Dill Chopped
- Salt & Black Pepper to taste
Instructions
- Chop your onions. Heat up butter in a dutch oven or other heavy pot, add onions and sweat for 5 minutes.
- Wash and then slice your mushrooms. Add mushrooms to the onions, season with some salt and pepper and cook for about 10-15 minutes, until they're soft.
- Add sweet paprika and flour to the mushrooms, cover well and cook for about 2-3 minutes.
- Add milk, broth and soy sauce. Cover and cook for about 15 minutes.
- If your soup is not thick enough you may create a roux by combining flour with sour cream and touch of water. If your soup is the right consistency, you'll just add a dollop of sour cream to a measuring cup. In order to add sour cream to the soup and make it super creamy, you need to temper it. In order to do this, you will need to add a little bit of hot soup to your measuring cup with sour cream OR sour cream/flour roux and then mix it well. Keep adding the hot liquid and stir well until you have a full cup. Then you're ready to add it to your pot. Your soup will be creamy and smooth.
- Add lemon juice. Then adjust seasoning with salt and pepper, as needed, and add fresh dill. Serve with crusty bread!
Notes
Nutrition
Read about the author Edyta here or follow Eating European on social media: Facebook, Instagram, Pinterest, and Twitter.
My local grocery stores actually carry Maggie! Would I just substitute it directly for the soy sauce or will I need to adjust the amount?
You may need to go lower with Maggie. It depends on the saltiness of your broth, but also I think that Maggie is way more concentrated than soy sauce so start with 1 tablespoon and then adjust as needed 🙂
Dill, paprika and mushrooms? This sounds like heaven in a bowl!
It really is Kate 🙂
This was so delicious! I’m Hungarian so always up for trying recipes from there. So good and so easy to make! Thanks for sharing!
Thanks so much Mary!
Love this warm and comforting recipe! Such great flavor and so easy too!
It is easy and delicious!
Amazing! This soup looks so good. Never would have imagined a vegetarian recipe from that part of the world. Thanks for sharing.
Yep, it’s a vegetarian recipe from Eastern Europe 🙂
I’m all in creamy soups lately. This mushroom soup looks absolutely gorgeous. Super delicious and so tasty. Love the addition of fresh dill. I must give this a try. ASAP.
Let me know how you liked it Natalie 🙂
How many mushroom cubes will make 3 cups mushroom broth, I’m thinking of buying the cubes on Amazon.
It all depends on the size of the cubes. Start with one and see how it taste and after that add 1/2 at the time to make sure that it is not too salty.
This soup is the absolute best.Would like to know if it can be frozen. Thanks.
Yes, you can freeze it for up to 3 months!
I loved this but did tweak it to give it more of a fall taste and added a dash of allspice and some curry. So easy and delicious and I am a vegetarian trying to do low carb and it fits the bill perfectly and I have meals for a couple days. Thank you!
This soup is the very best. Can this soup be frozen. Thanks
Would substituting smoked paprika be too overpowering for this dish?