Hungarian Mushroom Soup

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The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty bread!

Hello winter/spring/summer/fall comfort food.

WHAT IS HUNGARIAN MUSHROOM SOUP?

Hungarian mushroom soup is a cream soup typically made with sautéed mushrooms and seasoned generously with paprika, fresh dill + thyme, and lemon juice.

This soup is made all year long here. It’s a soul-warming, hug-in-a-bowl type of soup, and we load it up with cremini and shiitake mushrooms. Shiitake is generally not in Hungarian soup but they add so much umami goodness and definitely kicks it up a notch.

The effort here is minimal as everything comes together in one pot in a dump-and-cook type situation, letting it simmer and simmer until all the flavors come together. The consistency is just right with a milk and flour slurry, just creamy enough to pile on spoonfuls on top of crusty bread or toasted crostini slices.

Not to mention a dollop of sour cream that goes a very very long way.

TOOLS FOR THIS RECIPE

Dutch oven

HOW DO I SERVE HUNGARIAN MUSHROOM SOUP?

Some crusty bread, a dollop of sour cream, fresh herbs and freshly cracked black pepper are great toppings!

DO I HAVE TO USE WHITE WINE?

Additional vegetable stock can be used for white wine as a non-alcoholic substitute.

CAN I USE DRIED HERBS INSTEAD?

Absolutely! But because driedherbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour 5 minutes minutes

Ingredients

3 tablespoons unsalted butter
1 sweet onion, diced
1 ½ pounds cremini mushrooms, sliced
4 ounces shiitake mushrooms, stemmed and diced
½ cup dry white wine
4 cups vegetable stock
2 tablespoons reduced sodium soy sauce
2 teaspoons Hungarian or sweet paprika
1 ½ teaspoons dried dill
5 sprigs fresh thyme
1 bay leaf
3 tablespoons all-purpose flour
1 ½ cups whole milk
¼ cup sour cream
2 teaspoons lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste

Instructions

Melt butter in a large stockpot orDutch ovenover medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.
Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.
Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.
In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.
Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.

Did you make this recipe?

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posted on February 9, 2024under entree, soup, vegetarian
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11 comments

Shari — April 10, 2024 @ 8:07 PM Reply

Damn Good!!! Your friends will go MMMMMMM , I did add more mushrooms…. What a Treat

Kathleen — April 4, 2024 @ 11:47 AM Reply

Can yu add wild rice to this soup

Deborah — March 24, 2024 @ 3:55 AM Reply

This was great! It was even more delicious than I hoped.

Mary Rose — March 6, 2024 @ 9:26 AM Reply

I made this soup for our mushroom loving daughter. She just called me and said this was the best soup I had ever made in my life. She was hard to understand and I asked her why I couldn’t hear her and she said “Oh sorry, I was slurping up the last bits of the soup because I didn’t want to waste a drop.” You can’t get a better ‘critique’ of this soup than that.

Leighanne — March 5, 2024 @ 6:37 PM Reply

Made it exactly as described. Make sure you cook the mushrooms and onions till they start to brown! Perfect- earthy but with the lemon zest it’s very fragrant and not super heavy. I totally agree with the crusty bread serving suggestion!

TAMI ELLIS — February 24, 2024 @ 7:05 AM Reply

My husband and I made this, following the recipe exactly, and it was exquisite. We will definitely make it again.

jh — February 19, 2024 @ 1:09 PM Reply

Can I use plant milk? If not, what’s the best alternative to whole cow’s milk?

Jen Greenlee — February 18, 2024 @ 7:08 PM Reply

i made this for the fam (4 adults) and it was a huge hit! i used baby bella instead if cremini and did 7 oz of shiitake but otherwise followed the recipe. It was amazing! The family loved it and. could not stop raving! Will def make again!

Paula Schroeder Sterner — February 11, 2024 @ 10:32 AM Reply

Delicious thank you

Susan Fellin — February 10, 2024 @ 4:35 PM Reply

Can this be frozen with the dairy products? Or can I add coconut milk after defrosting?

Pat Donnelly — February 10, 2024 @ 8:27 AM Reply

Can you please provide the nutritional info?
Thank you

Hungarian Mushroom Soup - Damn Delicious (2024)

WHAT IS HUNGARIAN MUSHROOM SOUP?

TOOLS FOR THIS RECIPE

HOW DO I SERVE HUNGARIAN MUSHROOM SOUP?

DO I HAVE TO USE WHITE WINE?

CAN I USE DRIED HERBS INSTEAD?