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Hungarian Mushroom Soup with Fresh Dill

January 29, 2019 by Edyta 19 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
  • Borscht (Barszcz Czerwony) – Authentic Polish Recipe - December 19, 2022
  • Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) - December 8, 2022
  • Mushroom Pierogi “Uszka” for Borscht - December 3, 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.

Hungarian Mushroom Soup with fresh dill in bowls and bread on a side

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.

Hungarian mushroom soup in a blue bowl with dill and sour cream dollop

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.

Mushroom soup with dill and cream in a blue bowl

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!

Process shots of making the Hungarian mushroom soup

Process photos of making Hungarian mushroom soup

Process shots of making Hungarian soup

Process photos making mushroom soup

Process photos of cooking mushroom soup

Hungarian Soup with mushrooms and dill in a bowl

 

Equipment Needed to Make this Hungarian Soup

  • Cutting board
  • Set of knives
  • Dutch Oven
  • Measuring cup

Picking up mushroom soup with a spoon from a bowl

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 Soup with mushrooms and dill in a bowl

Hungarian Mushroom Soup with Fresh Dill

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.
5 from 7 votes
Print Pin Rate
Course: Lunch, Soup
Cuisine: Hungarian
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6
Calories: 166kcal
Author: Edyta

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

If you want to make this soup a little spicier, add a pinch of Hot Hungarian Paprika when serving in the bowls.

Nutrition

Calories: 166kcal | Carbohydrates: 13g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 1065mg | Potassium: 541mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1745IU | Vitamin C: 3.9mg | Calcium: 85mg | Iron: 1.5mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

 

Read about the author Edyta here or follow Eating European on social media: Facebook, Instagram, Pinterest, and Twitter.

Related posts:

Italian Rice Salad with Tuna (Insalata di Riso)
Leftover Turkey Soup
Chicken Tomato Basil Rigatoni Recipe
Nokedli (Hungarian Egg Noodles)

Filed Under: Ethnic Recipes, European Recipes, Hungarian, Lunch, Soup, Vegetarian

Previous Post: « French Salad with Brie and Pears
Next Post: Hungarian Goulash (Instant Pot & Stove Top Instructions) »

Reader Interactions

Comments

  1. Denni

    January 29, 2019 at 11:27 am

    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?

    Reply
    • Edyta

      January 29, 2019 at 11:31 am

      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 🙂

      Reply
  2. Kate Hackworthy

    January 30, 2019 at 1:03 pm

    5 stars
    Dill, paprika and mushrooms? This sounds like heaven in a bowl!

    Reply
    • Edyta

      January 31, 2019 at 12:39 pm

      It really is Kate 🙂

      Reply
  3. Mary Bostow

    January 30, 2019 at 1:05 pm

    5 stars
    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!

    Reply
    • Edyta

      January 31, 2019 at 12:39 pm

      Thanks so much Mary!

      Reply
  4. kim

    January 30, 2019 at 1:50 pm

    5 stars
    Love this warm and comforting recipe! Such great flavor and so easy too!

    Reply
    • Edyta

      January 31, 2019 at 12:40 pm

      It is easy and delicious!

      Reply
  5. Sonal

    January 30, 2019 at 2:59 pm

    5 stars
    Amazing! This soup looks so good. Never would have imagined a vegetarian recipe from that part of the world. Thanks for sharing.

    Reply
    • Edyta

      January 31, 2019 at 12:40 pm

      Yep, it’s a vegetarian recipe from Eastern Europe 🙂

      Reply
  6. Natalie

    January 30, 2019 at 3:18 pm

    5 stars
    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.

    Reply
    • Edyta

      January 31, 2019 at 12:40 pm

      Let me know how you liked it Natalie 🙂

      Reply
  7. Beverly Sundquist

    January 31, 2019 at 2:26 pm

    How many mushroom cubes will make 3 cups mushroom broth, I’m thinking of buying the cubes on Amazon.

    Reply
    • Edyta

      January 31, 2019 at 3:44 pm

      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.

      Reply
  8. Marcy

    October 17, 2019 at 5:16 pm

    5 stars
    This soup is the absolute best.Would like to know if it can be frozen. Thanks.

    Reply
    • Edyta

      October 21, 2019 at 12:46 pm

      Yes, you can freeze it for up to 3 months!

      Reply
  9. Tanya dye

    October 18, 2019 at 1:45 am

    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!

    Reply
  10. Larry Manishin

    October 18, 2019 at 6:29 pm

    5 stars
    This soup is the very best. Can this soup be frozen. Thanks

    Reply
  11. Carol Slosberg

    October 6, 2021 at 7:40 pm

    Would substituting smoked paprika be too overpowering for this dish?

    Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
I’m also a reformed New York State attorney, who practiced for several years only to thereafter decide that this was my real passion. Maybe one day I decided to step back to the courtroom, but in the meantime I’m enjoying spending my time with my kids, my husband, my kitchen and YOU! Read More…

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