Creamy Hungarian Mushroom Soup (2024)

A rich and creamy Hungarian Mushroom Soup featuring fresh herbs and earthy mushrooms. This soup is easy to make and so, so satisfyingly delicious!

Creamy Hungarian Mushroom Soup (1)

Wondering what makes this a Hungarian mushroom soup rather than a classic cream of mushroom soup? It’s all about the seasonings!

Hungarian style mushroom soup is flavored with dill, thyme, and paprika, which is what gives it its unique flavor and rich brown color.

A bit of sour cream makes this soup extra creamy, plus adds a savory, tangy flavor that might remind you of beef stroganoff.

We have so many easy and tasty soup recipes here, so be sure to check out all of them! I think you’ll especially love my other creamy soups, like Creamy Chicken Florentine Soup, Cream of Broccoli Soup, and Cream of Onion Soup.

Creamy Hungarian Mushroom Soup (2)

Rich and Creamy Mushroom Soup Recipe

  • Amazing Flavors –This soup will hit every one of your tastebuds with savory, salty, sweet, and umami flavors.
  • Wonderfully Creamy –Flavor is key, but the texture of this creamy soup is almost just as important. We’ll thicken the broth with a bit of flour and milk to make it perfectly smooth and silky.
  • Quick and Easy Once you’ve prepped your soup ingredients, you can have this recipe ready to serve in just about 30 minutes!

Ingredients for Hungarian Mushroom Soup

Here’s what you need to make this delicious vegetarian soup:

Creamy Hungarian Mushroom Soup (3)

Complete list of ingredients and amounts can be found in the recipe card below.

  • Mushrooms: Cremini mushrooms have a richer flavor than white button mushrooms, so they’re perfect for this savory mushroom soup. Slice them fairly thinly after washing them briefly under cold running water.
  • Milk and Flour: We’ll stir these two ingredients together to make a slurry that will thicken the soup and make it wonderfully creamy.
  • Vegetable Stock: I always have homemade veggie stock in the freezer, and using it here makes this recipe vegetarian. You can also use beef broth if you’d like to make a mushroom soup with a meatier flavor.
  • Paprika: If you have Hungarian paprika, this is the perfect recipe for it! Regular common paprika works well too though.
  • Dill and Thyme: Fresh herbs make all the difference in this soup. Chop them finely before adding them to the soup. If you can’t find fresh dill, you can use double the amount of dried dill weed instead.
  • Sour Cream and Lemon Juice: Added after the soup is cooked to add more creaminess and tang.

How To Make Hungarian Mushroom Soup

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Creamy Hungarian Mushroom Soup (5)
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  1. Saute Onions: In a large Dutch oven or soup pot, melt butter over medium heat. Add the diced onions and sauté for about 3 minutes or until they become translucent.
  2. Cook Mushrooms: Add the sliced mushrooms to the same pot and cook, stirring occasionally, until they are soft. This took me about 8 minutes.
  3. Fill the Pot: Pour in the vegetable stock and soy sauce. Add the paprika, dill, and thyme, and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer for 10 minutes, allowing the soup to reduce slightly.
  4. Mix the Thickener: Meanwhile, mix the flour and milk together in a bowl until smooth. I like to add the flour in two stages to avoid any lumps.
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  1. Thicken the Soup: Gradually add the flour mixture to the soup, stirring continuously. Continue to cook the soup for 10 minutes or until it thickens.
  2. Finish and Serve: Reduce the heat to low. Stir in the sour cream and lemon juice, then remove from the heat immediately. Serve hot with a dollop of sour cream and fresh chopped parsley.

Tip!

Creamy soups like this one are yummy topped with french fried onions or homemade crunchy croutons!

Recipe Tips

  • Washing Mushrooms: Clean the mushrooms under running water and then pat them dry with paper towels. You don’t want to soak them in water because mushrooms are very absorbent.
  • Make this recipe gluten-free by thickening it using gluten-free 1:1 style flour. I tested it, and it works perfectly!
  • Hungarian Paprika comes in hot and sweet varieties. Use sweet hungarian paprika in this recipe unless you want it to be spicy!
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Storing Tips

To Store Leftovers: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium-high heat, stirring frequently until warmed through.

To Freeze: Allow the mushroom soup to cool completely, then transfer it to a freezer container and freeze for up to 1 month. To reheat, thaw in the refrigerator overnight, then transfer to a soup pot. Cook over medium heat, stirring constantly until warmed through and smooth.

What To Serve With Hungarian Mushroom Soup

I love this soup with a side of crusty bread or some soft homemade dinner rolls.

To make this soup into a hearty meal, serve it as an appetizer before any of your favorite meals. Try it with Instant Pot Drumsticks, Crockpot Chicken Thighs, or Ritz Cracker Baked Pork Chops. Yum!

You might also like to pair mushroom soup with a tasty salad, like my Beet Salad, Roasted Sweet Potato Salad, or a classic Chef Salad with cheese and deli meat.

Recipe FAQs

What type of mushrooms are best for soup?

I’m making hungarian mushroom soup with cremini mushrooms, and I think they’re perfect! This recipe will also work with white button mushrooms or a mix of more unique mushrooms such as chanterelles or porcini.

Can Cream of Mushroom Soup Be Frozen?

Yes, this soup can be frozen for up to 1 month. After that time they texture of the creamy soup isn’t quite as good. Note that the soup may appear to separate after it’s thawed. This is normal, and it should resolve itself if you stir it well.

Is Cream of Mushroom Soup Vegan?

This recipe is vegetarian, but not vegan due to the milk and sour cream in the recipe. I have not tested this recipe with vegan dairy substitutes.

More Amazing Soup Recipes

Easy Creamy Potato Leek SoupBlack Bean SoupThe Best Minestrone SoupBeef Stroganoff Soup

All Soups →

A savory and creamy mushroom soup with fresh dill and hungarian paprika is so comforting, and easy to make. Save this recipe and keep it on hand for soup season!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Creamy Hungarian Mushroom Soup (17)

5 from 16 votes(Click stars to rate!)

Hungarian Mushroom Soup

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Author: Diana

Print Rate Recipe

A rich and creamy Hungarian Mushroom Soup is a satisfying and delicious creamy soup featuring fresh herbs and earthy mushrooms.

4 Servings

A rich and creamy Hungarian Mushroom Soup is a satisfying and delicious creamy soup featuring fresh herbs and earthy mushrooms.

Recipe Video

Ingredients

  • 4 tablespoons (56 g) unsalted butter
  • 1 large yellow onion diced
  • 1 ¼ pounds (570 g) cremini mushrooms sliced
  • 3 cups (720 ml) vegetable stock
  • 2 tablespoons (30 ml) soy sauce
  • 1 cup (240 ml) whole milk
  • 3 tablespoons (22 g) all purpose flour or GF 1:1 flour
  • 1 tablespoon paprika use hungarian paprika if you have it
  • 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
  • 1 teaspoon fresh thyme
  • ½ cup (125 g) sour cream
  • 2 teaspoons (30 ml) lemon juice
  • 2 teaspoons fresh chopped parsley

Instructions

  • In a large Dutch oven, melt the butter over medium heat. Add the onions and sauté for 3 minutes until they become translucent.

  • Add the mushrooms and cook for 8 minutes, stirring occasionally, until they are soft.

  • Pour in the vegetable stock and soy sauce. Add the paprika, dill, and thyme. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, allowing the soup to reduce slightly.

  • In a small bowl, whisk the flour and milk together until smooth (I add it at 2 stages, to avoid any clumps). Gradually add this mixture to the soup, stirring continuously. Cook for another 10 minutes until the soup thickens.

  • Reduce the heat to low. Stir in the sour cream and lemon juice, then remove from heat immediately.

  • Ladle the soup into bowls. Garnish each serving with a dollop of sour cream and a sprinkle of chopped parsley.

Notes:

  • Make this recipe gluten-free by thickening it using gluten-free 1:1 style flour. I tested it, and it works perfectly!
  • Washing mushrooms: Clean the mushrooms under running water and then pat them dry with paper towels. You don’t want to soak them in water because mushrooms are very absorbent.
  • Storage: Keep leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

Nutrition Information

Calories: 283kcal, Carbohydrates: 22g, Protein: 9g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 54mg, Sodium: 548mg, Potassium: 892mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1522IU, Vitamin C: 5mg, Calcium: 151mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

Creamy Hungarian Mushroom Soup (2024)

FAQs

How to thicken creamy mushroom soup? ›

Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you've added the cream or yogurt or it may split.

What's the difference between mushroom soup and cream of mushroom soup? ›

The difference is the cream. Mushroom soup has a thin clear broth.

Can you eat just cream of mushroom soup? ›

A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

What if cream of mushroom soup is too thick? ›

(If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.) Stir in cream and reserved mushrooms: Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste.

Is there a golden cream of mushroom soup? ›

Campbell's® Condensed Golden Mushroom Soup is a flavorful combination of beef stock, tender mushrooms and savory tomato puree. Versatile and easy to use, keep it stocked in pantry to use as an ingredient for your next-best recipes.

Is mushroom soup good or bad for you? ›

Mushrooms are good source of B vitamins, including vitamin B12 (normally only found in animal products). They also contain minerals, including selenium, copper, potassium, phosphorus, zinc and manganese. Mushrooms can be a great source of vitamin D — but only if you let your mushrooms sunbathe!

Can I use heavy cream instead of cream of mushroom soup? ›

Cream of chicken, celery, broccoli, or potato soup all work well as side dishes for any meal. On the other hand, you can use heavy cream, sour cream, or cream cheese combinations to substitute cream of mushroom soup as an ingredient in a recipe.

How much is one serving of mushroom soup? ›

Cream of Mushroom Soup
Nutrition Facts
About 2.5 Servings Per Container
Serving size1/2 Cup (120mL) Condensed Soup
Amount per serving
Calories100
18 more rows

How much hunger does mushroom soup give? ›

Mushroom stew is a food item that is made by crafting a bowl with brown and red mushrooms. Eating it recovers 3 hunger points. A player can also right-click a mooshroom with a bowl in their hand, and the bowl will be filled with stew in the same manner as obtaining milk from a cow with a bucket.

How many calories are in a cup of homemade mushroom soup? ›

Nutrition summary:

There are 129 calories in 1 cup of Mushroom Soup. Calorie breakdown: 63% fat, 29% carbs, 7% protein.

Why am I craving cream of mushroom soup? ›

Nutrient Deficiencies and Cravings

A craving for mushrooms could be a signal that your body is lacking in certain nutrients found in mushrooms. For example, if you are deficient in B vitamins, your body might be urging you to consume mushrooms to fulfill this nutritional need.

Is it okay to use expired cream of mushroom soup? ›

Manufactured canned goods are still safe to eat after that time. There is a catch, however. Baker says, "The further you get from the expiration date, the more the quality of the product may be lost." So although you can still eat that can of soup, the color, taste, and texture might be affected.

What pairs with cream of mushroom soup? ›

Bread – Dinner rolls, crusty bread, Parmesan cheese bread or bread sticks will act as perfect sides. Or serve the soup in a bread bowl! Meats – This creamy dish pairs well with just about every type of cooked meat. Chicken, roast beef, steak, pork chops, ground beef, ham or ribs are all delicious pairings.

Why is my mushroom soup so watery? ›

Not Cooking Long Enough

"Mushrooms have a ton of liquid in them, and the real flavor comes out when that liquid is cooked out. Be careful not to over-cook, but give them enough time to bleed out all of their juice in the cooking process," he says. It will be very obvious when they are no longer giving off liquid.

How do you thicken mushroom soup without cornstarch? ›

There are a few ways to incorporate flour into soup, which work to avoid clumping and the raw taste of flour. First, you can create a slurry by whisking 2 tablespoons of flour with cold water and adding it gradually to the soup. Another method of using flour to thicken soup is by making a roux on the stovetop.

Why is my mushroom sauce not thickening? ›

2 Answers. One of the simplest and most straight forward: dissolve some starch (cornstarch is common in the US; alternates include potato starch, arrowroot, or tapioca) in some water, into a smooth slurry. Add the slurry to your simmering sauce base, stirring, and let it cook for a minute or so.

How to thicken soup with heavy cream? ›

Cream is used to add richness to soup, as the extra fat makes it delicious. Be sure not to bring it to a boil, but rather, add it in at the last minute before serving. The best item to thicken a soup is some sort of starch, whether from flour, cornstarch, arrowroot, or even a lot of potatoes.

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