Soup & Stew

Hungarian Mushroom Soup

By Amy Flanigan

Published Feb 21, 2026

Read 162 Reviews

Prep 10 minutes mins

Cook 35 minutes mins

Servings 6 servings

By Amy Flanigan

Published Feb 21, 2026

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Rich and ultra creamy, this authentic Hungarian Mushroom Soup is the real deal and will knock your socks off! It’s a comforting vegetarian soup, loaded with flavors ranging from Hungarian sweet paprika to dill and a splash of lemon.

If you’ve been looking for an authentic Hungarian Mushroom Soup recipe, your search is over. Hungarian mushroom soup hails from traditional Hungarian cuisine, rooted in rustic, hearty peasant cooking where mushrooms were plentiful and affordable. It’s evolved over the years, but this recipe is the real deal made with a savory, creamy base featuring onions and mushrooms sautéed in butter, generous amounts of high-quality Hungarian paprika, tangy sour cream, and fresh dill.

This recipe is actually one of my favorite meatless recipes and a go-to for entertaining vegetarian friends. The rich, creamy base is irresistible, while the mushrooms make it hearty and filling and it’s great when served with a slice or two of crusty bread.

Helpful Tips & Variations

• Use quality mushrooms. For this Hungarian mushroom soup, I choose to use white button mushrooms. Cremini mushrooms (aka baby portobello mushrooms) are in the same family and can be used interchangeably with white button mushrooms, or use a combination of both. These are your best options for mushroom soup as they’re firm with good flavor and just the perfect size for slicing. Look for ones that appear firm with no mushy spots and relatively clean.
• Hungarian Paprika is a must. If you want the full flavor of this soup, Hungarian Paprika is a must. Regular paprika does not compare when it comes to the depth of flavor in paprika imported from Hungary. If you can’t find any at your local store, you can get Hungarian Paprika online. For this recipe, I used Hungarian half-sharp sweet paprika, which has a sweet and mild flavor. If you want a little more kick to your soup, you can use Hungarian Half Sharp Paprika, which is a bit spicier. Avoid Spanish paprika because while it’s great in paella, it’s not so great in this soup.
• Ensure it’s creamy. While you can user lower fat ingredients, for best results and creamiest texture, use full fat sour cream and milk. This soup is meant to be creamy and luscious!
• Do not boil. You want to keep this soup at a gentle simmer throughout the cooking process but especially after adding the sour cream. Bringing it to a boil could cause it to curdle.
• Easily make it gluten-free. If you need the soup gluten free, simply replace the soy sauce with Tamari (which is the closest in flavor and color) or coconut aminos (for a slightly sweeter, milder taste), and Bragg Liquid Aminos.
• Need it to be vegan? Note that results will be different, but if you need this soup to be vegan, use non-dairy milk and non-dairy sour cream.

5 from 162

Hungarian Mushroom Soup

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 6 servings

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Rich and creamy, this Hungarian Mushroom Soup is loaded with flavors ranging from Hungarian sweet paprika to dill weed and even a splash of lemon. It's a comforting vegetarian soup that's perfect for the cooler months.

Step-by-step photos can be seen below the recipe card.

Ingredients 

1x2x3x

• ▢ 4 tablespoons unsalted butter
• ▢ 2 cups diced onions
• ▢ 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
• ▢ 2 teaspoons dried dill weed
• ▢ 1 tablespoon Hungarian sweet paprika, (see note)
• ▢ 1 tablespoon low-sodium soy sauce
• ▢ 2 cups vegetable broth
• ▢ 2 tablespoons cornstarch
• ▢ 1 cup whole milk
• ▢ ½ cup sour cream
• ▢ 2 teaspoons lemon juice
• ▢ ¼ cup chopped parsley
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ pinch of cayenne pepper
• ▢ Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
• ▢ Popovers, or sliced dutch oven bread, for serving, optional

Instructions 

• Melt butter over medium heat in a 5 quart dutch oven or heavy bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent. Add in the mushrooms and cook 5 minutes.
• Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes.
• In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and very gently simmer, stirring occasionally, for another 10 or so minutes.
• Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne.
• Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil.)
• Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.

Video

Notes

Do not boil. You want to keep this soup at a gentle simmer throughout the cooking process but especially after adding the sour cream. Bringing it to a boil could cause it to curdle.

Use Hungarian Paprika. If you want the full flavor of this soup, Hungarian Paprika is a must. Regular paprika does not compare when it comes to the depth of flavor in paprika imported from Hungary. If you can’t find any at your local store, you can get Hungarian Paprika online. For this recipe, I used Hungarian sweet paprika, which has a sweet and mild flavor. If you want a little more kick to your soup, you can use Hungarian Half Sharp Paprika, which is a bit spicier.

Nutrition

Serving: 1.5cups | Calories: 188kcal | Carbohydrates: 15g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 733mg | Potassium: 460mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1392IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How To Make Hungarian Mushroom Soup Step By Step

Gather your ingredients.

Melt 4 tablespoons unsalted butter over medium heat in a 5 quart dutch oven or heavy bottomed pot. Add 2 cups diced onions and sauté for 3 to 4 minutes until softened and translucent. Add in 1 lb. sliced button mushrooms and cook 5 minutes.

Stir in 2 teaspoons dried dill, 1 tablespoon Hungarian sweet paprika, 1 tablespoon low-sodium soy sauce, and 2 cups vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes.

In a small bowl, whisk together 2 tablespoons corn starch and 1 cup whole milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes.

Stir in 1/2 cup sour cream, 2 teaspoons lemon juice, 1/4 cup chopped parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and a pinch of cayenne. Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil.)

Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.

How to Store & Reheat Leftovers

• How to store leftovers. Refrigerate any leftover soup in an airtight container in the fridge. It will last 3 to 4 days. Since this is a soup with a decent amount of dairy, don’t let it sit out for too long.
• How to reheat leftovers. Leftovers can be gently reheated in the microwave or on the stovetop.
• Can you freeze mushroom soup? Since this vegetarian soup recipe is filled with dairy, I do not recommend freezing it. Frozen dairy tends to separate from the rest of the soup and become gritty once thawed. Part of the joy in this soup is the smooth, creamy texture and you will lose most of that by freezing it.

More Vegetarian Soup Recipes:

• Minestrone Soup
• Pasta e Ceci
• Creamy Cauliflower Soup
• Asparagus Soup
• Borscht

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

My Hungarian Mushroom Soup recipe was originally published 2/15/22. It was retested and republished to be better than ever 2/21/26.