Traditional Hungarian mushroom soup is a creamy, paprika-seasoned soup made with mushrooms, onion, broth, dill, and sour cream. Versions vary by household, but this approachable stovetop recipe balances earthy mushrooms with sweet Hungarian paprika and a little lemon, then serves the soup hot with bread or noodles.
Ingredients
- 4 tablespoons (56 g) unsalted butter
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 pound (450 g) cremini or white button mushrooms, cleaned and sliced about ¼ inch (6 mm) thick
- 2 cloves garlic, minced, about 2 teaspoons (6 g)
- 2 tablespoons (14 g) sweet Hungarian paprika
- 2 tablespoons (16 g) all-purpose flour
- 4 cups (960 ml) low-sodium vegetable broth or chicken broth
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 g) kosher salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- ½ cup (120 ml) whole milk
- ¾ cup (180 g) sour cream, divided
- 2 tablespoons (8 g) chopped fresh dill, plus extra for serving
- 1 tablespoon (15 ml) fresh lemon juice, or to taste
Instructions
- Prepare the ingredients. Chop the onion and garlic, slice the mushrooms, and chop the dill. Measure the paprika, flour, broth, and remaining ingredients before you start cooking. Wiping mushrooms with a damp cloth or paper towel is usually enough; if they are visibly dirty, rinse them briefly and dry them well so excess water does not slow browning.
- Soften the onion. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and translucent but not browned. If the butter begins to brown quickly, lower the heat slightly.
- Cook the mushrooms. Add the sliced mushrooms and stir to coat them in the butter. Cook for 10 minutes, stirring every couple of minutes. They will release liquid, shrink, and then begin to look glossy and lightly golden. Let the liquid mostly evaporate before moving on; this concentrates the mushroom flavor rather than leaving the soup watery.
- Add the seasonings and flour. Stir in the garlic and cook for 30 seconds, just until fragrant. Take the pot off the heat for a moment, add the paprika, and stir it through the mushrooms. Returning the pot to medium-low heat, sprinkle in the flour and cook for 1 minute, stirring constantly. Paprika can turn bitter if scorched, so avoid adding it to a very hot, dry pot.
- Make the broth base. Pour in the broth gradually, stirring and scraping the bottom of the pot to loosen any browned bits. Add the soy sauce, salt, and black pepper. Bring the soup to a gentle simmer over medium heat, then lower the heat and simmer uncovered for 15 minutes, stirring occasionally. Keep it at a quiet simmer rather than a hard boil.
- Temper the dairy. In a small bowl, whisk the milk with ½ cup (120 g) of the sour cream until smooth. Slowly whisk about ½ cup (120 ml) of hot soup into the dairy mixture, a spoonful or small splash at a time. This warms it gradually and reduces the chance of the sour cream separating when it meets the pot.
- Finish the soup gently. Stir the tempered dairy mixture into the pot over low heat. Add the dill and cook for 4 minutes, stirring, until the soup is hot and lightly thickened. Do not let it boil after adding the sour cream. Stir in the lemon juice, taste, and adjust the salt, pepper, or lemon as needed. Serve with the remaining sour cream and extra dill.
Tips
- Choose paprika with care. Sweet Hungarian paprika gives the soup its characteristic warm, rounded pepper flavor without much heat. If you cannot find it, ordinary sweet paprika is the closest substitute. Smoked paprika is not a direct match: it adds a pronounced smoky note, so use only half the amount at first and add more to taste.
- Give the mushrooms room. Use a wide pot and avoid packing the slices into a small pan. If your pot is narrow, cook the mushrooms in two batches. Crowding makes them steam in their own liquid instead of developing the deeper savory flavor that helps the soup taste full.
- Keep the dairy smooth. Temper the milk and sour cream with hot broth before adding them, and keep the pot over low heat afterward. A vigorous boil can make sour cream look grainy or separated. Full-fat sour cream is generally more forgiving than a reduced-fat version.
- Adjust thickness at the end. The flour makes a softly thickened soup, not a dense gravy. If it seems too thick after standing, stir in a splash of broth or milk. If it is thinner than you like, simmer the broth base a few minutes longer before adding the dairy; avoid boiling it to reduce once the sour cream is in.
Serving Suggestions
Serve the soup in warmed bowls while it is hot, with a small spoonful of sour cream and chopped dill on top. A slice of crusty bread, rye bread, or a soft dinner roll is useful for catching the creamy broth. For a more filling meal, serve it alongside buttered egg noodles or boiled potatoes; keep those accompaniments separate so they do not absorb all the soup during storage.
A simple green salad with a sharp vinaigrette makes a fresh contrast to the soup’s buttery texture. Pickled vegetables, such as cucumbers or mild peppers, can also provide a bright, tangy counterpoint. If serving the soup as a first course, use modest portions because the flour and dairy make it satisfying even before the main dish arrives.
Variations
Add dried mushrooms for depth: Soak ½ ounce (14 g) dried porcini in 1 cup (240 ml) hot water for about 20 minutes, then lift them out, chop, and add them with the fresh mushrooms. Strain the soaking liquid through a fine sieve or coffee filter to remove grit, and replace 1 cup of the broth with it. Porcini are a useful specialty ingredient, but they are not essential; the soup will be milder without them.
Make it vegetarian: Use vegetable broth and check that the soy sauce is suitable for your needs. Choose a savory, well-seasoned broth, since it provides much of the soup’s background flavor. To make the recipe dairy-free, use olive oil or a plant-based butter, unsweetened oat milk, and an unsweetened plant-based sour cream. The flavor and texture will be different from the traditional dairy version, so add the lemon gradually and season to taste.
Change the herbs or mushrooms: Fresh dill gives the soup a distinctive, bright finish. If dill is unavailable, use 1 teaspoon (1 g) dried dill in the broth and finish with chopped parsley; the result will be less aromatic and not quite the same. A mix of cremini, button, and shiitake mushrooms works well, though shiitakes bring a stronger flavor and should be sliced with their tough stems removed.
Make it gluten-free: Replace the all-purpose flour with 1 tablespoon (8 g) cornstarch mixed smoothly with 2 tablespoons (30 ml) cold water. Stir this slurry into the simmering broth before adding the dairy, then simmer for 1 to 2 minutes until thickened. Use gluten-free broth and soy sauce or tamari as needed. Cornstarch creates a slightly glossier texture than the flour-and-butter base.
Storage and Reheating
Let the soup stop steaming, then transfer it to a shallow covered container and refrigerate it within 2 hours of cooking. Keep it refrigerated for 3 to 4 days. The soup may thicken as it cools, and the mushrooms will soften further; that is normal. For the best texture, store any extra sour cream and dill separately and add them when serving.
Reheat only the amount you plan to eat in a saucepan over low to medium-low heat, stirring frequently. Do not let it boil, since the sour cream may separate. Add a splash of broth or milk if the soup has become too thick. When reheating leftovers, heat them to 165°F (74°C), the USDA FSIS safe temperature for leftovers; check the center with a food thermometer and then lower the heat if needed to keep the soup from boiling. Refrigerated soup can also be frozen in a freezer-safe container for up to 2 months, though dairy-based soups may separate slightly after thawing. Thaw overnight in the refrigerator and reheat gently, whisking to bring the texture back together.
Frequently Asked Questions
What kind of mushrooms work best?
Cremini mushrooms have a deeper flavor than white button mushrooms and are easy to find, so they are a reliable choice. White buttons also work well and make a milder soup. You can use a mixture, but avoid relying entirely on strongly flavored mushrooms unless you want them to dominate the paprika and dill.
Can I make Hungarian mushroom soup ahead?
Yes. You can prepare it a day ahead and refrigerate it, then reheat it gently before serving. The flavors have time to meld, although the soup may thicken and the mushrooms may soften. Stir in a little broth or milk if needed, and add fresh dill or a spoonful of sour cream at the table for a fresher finish.
Why did my sour cream curdle?
Sour cream is more likely to separate if it is added cold to very hot soup or if the finished soup boils. Whisking it with milk, gradually mixing in hot broth, and adding that mixture over low heat helps prevent curdling. If it looks slightly grainy, take the pot off the heat and whisk gently; it may smooth out, though it may not return completely to its original texture.
Can I use smoked paprika instead of sweet Hungarian paprika?
You can, but the soup will taste noticeably smokier and less like the sweet, rounded version intended here. Start with 1 tablespoon (7 g) smoked paprika rather than the full 2 tablespoons, then taste the broth before adding more. If you have ordinary sweet paprika, a blend of sweet and a small amount of smoked paprika is a closer compromise.
How can I make the soup thicker or thinner?
For a thinner soup, stir in broth or milk a little at a time until it reaches the consistency you prefer. For a thicker result, let the broth base simmer for a few extra minutes before adding the dairy, or use the cornstarch slurry described in the variations. Avoid adding extra flour directly to the finished soup, because it can form lumps and may leave a raw flour taste.
Is this soup spicy?
It is usually mild when made with sweet Hungarian paprika, which brings pepper flavor and color rather than strong heat. Paprika varieties differ, so check the label if you are sensitive to spice. For a little warmth, add a pinch of hot paprika at the table instead of increasing the sweet paprika in the whole pot.
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