Hungarian mushroom soup

Hungarian Mushroom Soup is a flavorful and comforting dish that features earthy mushrooms, onions, and a rich paprika-infused broth. Here’s a recipe to make Hungarian Mushroom Soup at home:


  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound mushrooms (such as cremini or button), sliced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 4 cups vegetable or chicken broth
  • 1 cup sour cream
  • 1 tablespoon soy sauce
  • 1 teaspoon dried dill
  • Salt and black pepper, to taste
  • Chopped fresh parsley, for garnish


  1. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
  2. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
  3. Sprinkle the flour and paprika over the mushrooms and stir well to coat them evenly. Cook for an additional 2 minutes to cook off the raw flour taste.
  4. Slowly pour in the vegetable or chicken broth while stirring continuously to prevent lumps from forming. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
  5. Reduce the heat to low. Stir in the sour cream, soy sauce, and dried dill. Season with salt and black pepper to taste. Simmer for another 5 minutes.
  6. Remove the soup from the heat and let it cool slightly. If desired, use an immersion blender to blend a portion of the soup to create a creamier texture while leaving some chunks of mushrooms intact. Alternatively, you can transfer a portion of the soup to a blender, puree it, and then return it to the pot.
  7. Return the pot to the heat and warm the soup over low heat until heated through.
  8. Ladle the Hungarian Mushroom Soup into bowls and garnish with chopped fresh parsley.
  9. Serve the soup hot and enjoy!