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.
Easy Mushroom Soup Recipe
A bowl of this Hungarian Mushroom soup is perfect for cold or damp days when you need something cozy and soul-warming.
This mushroom soup is actually one of my favorite meatless recipes and a go-to for visiting vegetarian friends. The mushrooms make it filling and it’s great when served with a slice or two of crusty bread. The creamy base is rich and smooth, with a slight tang from sour cream and an umami twist from soy sauce, and the Hungarian paprika definitely gives it a unique flavor.
What Is Hungarian Mushroom Soup?
Hungarian Mushroom Soup is a creamy mushroom soup that’s loaded with flavor, most of which comes from the Hungarian paprika that is used. In addition to the paprika, it’s seasoned with lots of onions, some sour cream and milk for the creamy texture, and a few unexpected ingredients. It has a rich, slightly umami taste with layers of flavor and a vegetable broth base.
The main difference between this soup and other mushroom soup recipes is the addition of Hungarian paprika. A full tablespoon is used in the soup, making it a dominating flavor…in a good way!
This vegetarian soup is made with several seasonings and a vegetable broth and dairy base.
(Scroll below to the printable recipe card for details and measurements.)
- Mushrooms – Choose fresh mushrooms that are not too soft. (See note below.)
- Chopped onions – For aromatics and flavor.
- Unsalted butter – Used to sauté the vegetables.
- Herbs & seasonings – Dried dill weed, Hungarian sweet paprika, chopped parsley, salt & pepper, and a pinch of cayenne give this mushroom soup layers of flavor.
- Soy sauce – Gives a hint of unexpected umami flavor. I recommend using low sodium.
- Vegetable broth – This is the base of the soup, which gives it a rich flavor and keeps the dish meatless.
- Sour cream – Helps make this soup extra creamy with a slight tangy taste.
- Milk – Adds to the luscious texture.
- Lemon juice – Adds a little zing and brightness to the soup.
- Cornstarch – Thickens the broth to a creamy consistency.
- Garnishes – Sautéed mushrooms, fresh parsley, and a dollop of sour cream are wonderful added to the soup just before serving.
Do I Have To Use Hungarian Paprika?
Yes, 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. Avoid Spanish paprika because while it’s great in paella, it’s not so great in this soup.
What Mushrooms Go in Mushroom Soup?
For this Hungarian mushroom soup, I chose 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.
How to Make Hungarian Mushroom Soup
This is an easy vegetarian dinner recipe to prep, it just needs time to simmer. Here’s a brief summary:
(Scroll below to the printable recipe card for details and measurements.)
- Cook the mushrooms. Sauté the onions in melted butter. Add the mushrooms. Cook for 5 minutes.
- Add the broth and other ingredients. Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat and simmer for 15 minutes.
- Thicken the soup. Whisk together the cornstarch and milk until blended. Stir into the soup. Simmer for another 10 to 15 minutes.
- Add the remaining ingredients. Stir in the sour cream, lemon juice, parsley, salt & pepper, and cayenne. Cook until warmed through but do not allow it to boil.
- Serve. Top with sliced sautéed mushrooms, parsley, and a dollop of sour cream. Serve with crusty bread, if desired.
Tips for Success
For the best version of this vegetarian dinner, keep the following things in mind.
- Use quality mushrooms. When choosing the mushrooms for this recipe, look for ones that appear firm with no mushy spots and relatively clean. You want the best mushrooms you can find as they are one of the main flavors in the soup.
- Do not use low fat ingredients. For the best results and creamiest texture, use full fat sour cream and milk to make this soup.
- 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.
What to Serve with Mushroom Soup
When serving Hungarian mushroom soup, I like to add a garnish of additional sauteed mushrooms, a dollop of sour cream, and some chopped parsley. Not only does it make the presentation of the soup look nice, it also adds some extra flavor.
Crusty dutch oven bread or popovers are the perfect accompaniment to this rich, luscious soup. It’s the best way to ensure you get every single drop. You could also serve this soup in a bread bowl instead of a regular bowl.
If you want to make it a soup and salad combo, try pairing this creamy soup with a bright green caesar salad or even a cucumber salad, which has a cool and refreshing flavor to complement the richness of the soup. For an even heartier dish, put a scoopful over some cooked egg noodles.
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:
Hungarian Mushroom Soup
- 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
- 1 tablespoon low-sodium soy sauce
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1/2 cup sour cream
- 2 teaspoons lemon juice
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1/4 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
- 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 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.