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This cozy Hungarian Mushroom Soup is a one-pot, weeknight-friendly comfort food made with caramelized onions, browned mushrooms, toasted Hungarian paprika, sour cream, lemon, and fresh herbs (dill, parsley, thyme).
Hungarian Mushroom Soup with Sour Cream
Mushrooms peak in fall-winter, but this soup works year-round: weeknight dinner, lunch thermos, first course for entertaining, or a cozy holiday starter (Thanksgiving, Christmas Eve) like my butternut squash orzo soup or sausage potato soup. It's the best mushroom soup you'll ever taste, and here's why:
- Paprika + Mushrooms: I gently toast Hungarian sweet paprika with the buttered mushrooms and flour so it dissolves into the fat, creating deeper color and a warm paprika flavor in every spoonful.
- Creamy but not heavy: I use milk + sour cream instead of all cream for a silky, lighter body that still feels indulgent-perfect as a main or a side dish.
- Fresh herbs: Dill (classic Hungarian), parsley, and thyme go in off heat so they stay bright in color of full of flavor-your kitchen smells like a tiny bistro.
Why is it called "Hungarian Mushroom Soup"?
The name comes from classic Hungarian flavors and techniques: sweet Hungarian paprika cooked in fat to release flavor, lots of mushrooms and onions, and a creamy sour-cream finish that adds gentle tang. You'll often see dill (and sometimes caraway) plus a bright splash of lemon or vinegar-all hallmarks of Hungarian-style comfort food. There isn't one "official" recipe; it's a family-by-family dish known as gombaleves in Hungary. My soup version sticks to those authentic cues-paprika, sour cream, fresh herbs-while keeping it weeknight-easy and restaurant-quality.
Best Paprika To Use
- Sweet Hungarian paprika (édesnemes) is the best choice. It provides mild heat, deep brick-red color, and clean pepper sweetness to the mushroom soup-the classic Hungarian profile this comfort food needs. Use the full 1 tablespoon as written.
- Hot Hungarian paprika is another option. Add ¼-½ teaspoon alongside the sweet; it brings warmth without changing the flavor profile.
- Spanish sweet smoked paprika (pimentón dulce) is not a traditional choice, but can be a tasty variation. It's great if you like a smokier flavor.
You'll Need These Ingredients:
The complete list of ingredients and the amounts are in the recipe card below.
How to Make Hungarian Mushroom Soup
Note: This is a recipe overview with step-by-step photos. For a complete recipe with quantities of the ingredients, scroll down to the recipe card.
- Melt butter in a large pot. Sauté onion 3-4 min until translucent.
- Add mushrooms; cook 7-8 min until they release liquid and turn golden.
- Stir in flour and Hungarian paprika; cook 1-2 min.
- Gradually whisk in broth, then add milk and Tamari; simmer gently 10 min, stirring.
- Off heat, stir in sour cream, lemon juice, parsley, dill, and thyme; season with salt, pepper, and chili.
- Rest 2 min, garnish with herbs, and serve with crusty bread or a light salad.
Serving Ideas
- Salads: Hungarian Mushroom Soup is hearty enough to be a meal on its own, but I love pairing it with a simple green salad to add freshness and stretch it over multiple days. A light arugula salad or a spinach salad works perfectly-I especially love it with my tomato cucumber lettuce salad, sweet-savory apple spinach salad, or sweet potato kale salad.
- Bread: And of course, no soup is complete without bread! Serve it with a crusty rustic loaf, garlic bread, or even homemade bread from a bread machine for the ultimate cozy meal. I also love serving any soup with my savory bacon and cheese scones or my fool-proof garlic butter dinner rolls.
- Fun additions: You can also ladle Hungarian mushroom soup over buttered egg noodles, rice, or barley for a heartier main. Or serve it as a bread bowl with hollow small sourdough bread rounds for a fun, restaurant presentation.
Creamy Hungarian Mushroom Soup
Ingredients
- 4 tablespoons butter
- 1 medium onion finely chopped
- 1.5 pounds cremini mushrooms sliced (or bella mushrooms, or portobello)
- 2 tablespoons flour
- 1 tablespoon Hungarian paprika or regular sweet paprika
- 3 cups chicken broth
- 1 cup milk
- 1 tablespoon Tamari sauce
- ½ cup sour cream
- 1 tablespoon lemon juice
- 3 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh thyme chopped
- Salt, pepper, and ground chili pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
- Add the sliced mushrooms and sauté for 7-8 minutes until they release their moisture and become golden brown, stirring occasionally.
- Sprinkle the flour and Hungarian paprika over the mushrooms, stirring well to coat everything evenly. Cook for another 1-2 minutes to remove the raw flour taste.
- Gradually add the chicken broth while stirring to prevent lumps. Pour in the milk and Tamari sauce, then mix everything together. Bring to a gentle simmer and let cook for 10 minutes, stirring occasionally.
- After the soup has simmered for 10 minutes, remove it from heat. Stir in the sour cream, lemon juice, fresh parsley, dill, thyme, salt, black pepper, and ground chili pepper. Mix well until smooth and combined.
- Let the soup rest for a couple of minutes before serving. Garnish with extra fresh herbs if desired and enjoy with crusty bread or a light salad.
Notes
- Brown the mushrooms, don't steam. I let them sit in the hot pan so edges caramelize. You might have to cook in two batches.
- How do I keep the sour cream from curdling? I whisk in a ladle of hot soup to the sour cream, then stir that mixture back in off heat. Avoid boiling after dairy goes in.
- How can I thicken or thin the soup? If you prefer a thicker mushroom soup, simmer 3-5 minutes longer or add 1-2 teaspoons extra flour next time. You can also thicken it by whisking in ½ tablespoon cornstarch + 1 tablespoon water at a low simmer. Thin with warm broth or milk.
- Can I make it vegetarian or vegan? Yes. Use veg or mushroom broth, skip butter for olive oil, and finish with oat cream + lemon or a dairy-free sour cream. Keep Tamari (check label) or use coconut aminos.
- What mushrooms are best? Cremini/baby bella are what I used. For more "meaty" flavor, blend in portobello or a little shiitake.
- Why add Tamari to a Hungarian soup? It's my little umami trick for a restaurant-quality backbone without tons of salt. You won't taste "soy sauce"-just a fuller, savory flavor.
Storage, reheating, freezing, make-ahead tips
- Storage: Cool completely; refrigerate in airtight containers 3-4 days.
- Reheating: Warm gently over low heat, stirring; don't boil or the dairy can split. If too thick, loosen with a splash of broth or milk.
- Freezing: Dairy-based soups don't freeze perfectly. For best results, freeze the mushroom soup base before dairy (after the 10-minute simmer, before sour cream, milk, and herbs) up to 2 months. Reheat, then add milk, sour cream, lemon, and herbs.
- Make-ahead: Cook through the simmer stage, chill, and reheat next day; finish with sour cream/lemon/herbs right before serving for the freshest flavor.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
I made this but changed it up a bit. No milk added, or dill. Used 2 lbs of mushrooms. Poured soup into crocks. Placed mozzarella cheese on top and broiled until browned and bubbly. No sour cream.
Then you didn’t make this recipe. I don’t know why people comment on a recipe when they make so many changes. Minor tweaks, OK, but if you eliminate primary ingredients and flavors, please don’t rate the recipe. You created an entirely different one.
Hi D. Murray! I hope you tried my recipe and liked it! 🙂 Let me know if you did!
Ohhh wow, your version sounds AMAZING, Beth!! Love the cheesy broiled top — almost like French onion soup!! And 2 lbs of mushrooms?! Yesss please!! Thanks for sharing your changes and using my recipe as an inspiration. ❤️❤️
This was also amazing when I made it from the 1977 Moosewood Cookbook. Only difference is the addition of thyme in this version.
So glad you enjoyed this recipe! I've never heard of this cookbook - the cookbook is actually older than me! 🙂
I was thinking the exact same thing
Where can I find sweet Hungarian paprika? 30 yrs ago is was readily available at grocery stores in the spice isle. Now all I can find is sweet, smoked or spicy paprika. I’ve scoured the internet, checked World market- nothing.
Hi Colette! Amazon has some - I just checked! Quite a few choices there actually.
If I freeze in individual portions prior to the dairy being added, how much milk and sour cream should I add to each individual portion?
Hi Vanessa! That would depend on the number of portions! Let's say you freeze this in 6 portions, then you'll divide the milk and sour cream by 6 and I would even add some extra in that case.
This dish is absolutely delicious! I used half hot Hungarian paprika with half regular paprika.
I this recipe is definitely a new fan favorite! So good!!
That's brilliant to use both hot and regular Hungarian paprika - thanks for sharing that tip, Joan! 🙂
Sorry, I thought this was a lot of work for a bland soup. It tasted like mushrooms in hot milk.
I added some sherry to enhance the flavor.
Here are some tips to boost flavor:
➡️ Using a good-quality sweet or hot Hungarian paprika makes a huge difference; the flavor should be smoky and rich, not flat.
➡️ Browning the mushrooms well – let them cook down until golden, which concentrates their flavor.
➡️ Acidity helps – a splash of sherry (like you added), white wine, or even a squeeze of lemon brightens everything up.
➡️ Seasoning – don’t be shy with salt, pepper, and fresh herbs like dill or parsley; they really bring the soup to life.
I’m glad you tried sherry—that’s actually a classic addition!
Agreed! Watery and the tanginess stood out. I love mushroom soup so I will keep looking. Should have doubled the amount of mushrooms and then maybe blended some of the soup and return to pot
Sorry to hear you didn't enjoy it, Lynne! If you like your soup less tangy, you could try adding crème fraîche instead of sour cream next time. And if the soup's consistency is too watery for you, reserve a splash of stock and mix it with 2 tablespoons of cornstarch to make a slurry. Then, gradually add the slurry into a simmering soup to thicken it up.
Very tasty soup!
Because i was feeding 3 men, i added a cup of orzo...just to make it a bit more filling.
Everyone enjoyed.
Hi Jen! It's such a great idea to add orzo - it's a perfect pasta for this kind of soup! ❤️ So glad everyone enjoyed it!! 🙂
This is amazing! We had it with some crusty bread as dinner. We added a little chilli flakes and couldn’t find any tamari so added a bit of miso paste instead. One of my favourite recipes!
yesss so happy it was a hit!! The miso swap is super clever! Thank you, Alexis, for taking the time to leave a review and a 5-star rating! ❤️❤️
I made this last night. - very tasty . Quick and easy to make too
So glad this recipe checked all the boxes for you, Jane!! 🙂
Can I switch out the sour cream for Lactose Free Greek yogurt?
Hi Kim! Yes—you can use lactose-free Greek yogurt 1:1. I recommend using full-fat and add it off heat so it won’t curdle; don’t let it boil. It will be a slightly tangier, lighter result than sour cream; if you want richer, add a splash of lactose-free half-and-half.
If lactose is the concern overall, swap the milk in the recipe for lactose-free milk too.
Made this tonight - just delicious!
Thank you so much, Julie, for trying this recipe so fast and leaving a review! ❤️
Can I substitute regularly flour with either almond flour or coconut flour?
Hi Rita! Yes, of course, you can.
This sounds wonderful! And it’s so pretty.
Thank you, Mimi! This recipe is a keeper!
Can I use soy sauce instead of tamari?
Yes, you can!
Fantastic recipe, thank you! Love your page presentation too.
Glad you liked it, Asta! 🙂
Can a nondairy substitute be used for milk?
Yes, you can use unsweetened coconut milk, cashew cream/milk, or almond milk.