Earthy, Creamy Comfort in a Bowl

Earthy mushrooms are the savory stars of this creamy, pungent, satisfying Hungarian Mushroom Soup. With its rich texture, velvety depth, and paprika-tinged color, this cozy bowl of comfort feels right at home on a chilly Connecticut night. It’s easy, elegant, and perfect for when you need a little warmth from the inside out.

Whether you serve it for lunch or dinner, this soup tastes like fall and winter rolled into one delicious, spoonable moment.

🕐 Cook Time: 45 minutes

🍲 Serves: 6

💪 Difficulty: Easy

🥘 Category: Soup, Dinner, Lunch, Fall, Winter, One-Pot

Nutrition (per serving):
310 calories | 8g protein | 25g carbs | 20g fat | 4g sugar

Hungarian Mushroom Soup For Every Occasion

Paprika-tinged and soothing, there’s something uniquely comforting about this creamy mushroom soup. Meaty, earthy mushrooms are lifted by the brightness of dill, the depth of thyme, and the subtle tang of sour cream. A generous sprinkle of sweet paprika turns the whole fragrant pot a blushing shade of pink.

Hungarian Mushroom Soup is one of my go-to recipes for fall and winter – and I hope it becomes one in your home too. Lou and I love it with some warm bread, and every time I make it, the smell fills the house and draws everyone to the kitchen.

Ingredients

• 4 tablespoons (½ stick) salted butter
• 1 large yellow onion, chopped
• 1 pound cremini mushrooms, sliced
• 2 cups vegetable stock or chicken stock
• ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 2 teaspoons dried dill
• 2 teaspoons fresh thyme leaves
• 2 teaspoons sweet paprika
• 2 tablespoons Worcestershire sauce
• 1 teaspoon kosher salt
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• ¼ cup sour cream (plus more for serving)
• 1 tablespoon fresh lemon juice (from about 1 lemon)
• 2 tablespoons chopped Italian parsley
• Freshly cracked black pepper, for serving

Instructions

1. Sauté the veggies:
   In a large pot, melt the butter over medium heat. Add the onion and mushrooms, and cook until the onions are soft and translucent and the mushrooms release their liquid – about 8 minutes.
2. Add the flavor base:
   Stir in the stock, wine, dill, thyme, paprika, Worcestershire sauce, and salt. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the liquid has reduced by about one-third.
3. Thicken it up:
   In a small bowl, whisk together the flour and milk until smooth. Slowly pour the mixture into the pot while stirring constantly. Let the soup simmer another 10 minutes until it thickens and turns silky.
4. Make it creamy:
   Remove from the heat. Stir in the sour cream and lemon juice until smooth and well-combined.
5. Serve and enjoy:
   Ladle into bowls and top with an extra dollop of sour cream, fresh parsley, and cracked black pepper. Serve with crusty bread for dipping and a side of cozy.

How Do You Make the Best Mushroom Soup?

Soup is one of those magical dishes that somehow tastes like care and comfort combined. To make the best Hungarian Mushroom Soup, follow these simple steps:

1. Use good mushrooms. Choose firm, clean cremini mushrooms (or baby bellas) for that rich, meaty flavor.
2. Take your time sautéing. Let the butter do its work – give those onions and mushrooms time to caramelize a little. That’s where the flavor hides!
3. Don’t skimp on the dairy. Whole milk and sour cream give this soup its signature silky texture. This isn’t the time for low-fat swaps – just enjoy it!

What Makes Hungarian Mushroom Soup “Hungarian”?

Paprika! This beautiful red spice is the heart of Hungarian cuisine – made from dried, ground peppers that originated in Hungary centuries ago.

• Sweet Hungarian Paprika is the classic choice for this recipe. It adds color, warmth, and that subtle peppery sweetness.
• If you like a little kick, try Hungarian Half-Sharp Paprika, which brings gentle heat.
• Save the Spanish smoked paprika for other recipes – it’s delicious but not quite right here.

That bright pinkish-red hue and comforting flavor? That’s the paprika magic.

What to Serve It With

Lusciously creamy, this Hungarian Mushroom Soup stands strong on its own – but a few pairings make it shine even more:

• Crusty bread or warm sourdough rolls for dipping.
• A simple cucumber salad to balance the richness.
• Or enjoy it solo as a cozy lunch on a cold day.

Storage Tips

This soup freezes beautifully for up to one month. Thaw overnight in the fridge and reheat gently over medium heat, stirring often so it stays creamy and smooth.

Lee-Ann’s Final Note

I’m a soup girl through and through, and this one’s up there with my favorites. It’s earthy, elegant, and just plain comforting. When the Connecticut chill sets in and Lou walks in the door to the smell of butter and mushrooms – that’s my kind of evening!