Creamy Hungarian Mushroom Soup

Creamy Hungarian Mushroom Soup

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). It’s the best mushroom soup for the fall–winter cold-weather season, a perfect first course for entertaining, or a cozy holiday starter (Thanksgiving, Christmas Eve).

Course Soup

Cuisine Hungarian

Keyword Hungarian Mushroom Soup, mushroom soup

Prep Time 15

Cook Time 30

Total Time 30

Servings

Calories 265kcal

Author Julia

Ingredients

4 tablespoons butter
1 medium onion finely chopped
1 pound 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

US Customary - Metric

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