Rich and creamy, this Hungarian Mushroom Soup is loaded with flavors ranging from Hungarian sweet paprika to dill weed and even a splash of lemon. It’s a comforting vegetarian soup that’s perfect for the cooler months.
We like to enjoy a bowl of this soup with buttery popovers or slice of crusty dutch oven bread to mop up the broth!
Easy Mushroom Soup Recipe
A bowl of this Hungarian Mushroom soup is perfect for cold or damp days when you need something cozy and soul-warming.
This mushroom soup is actually one of my favorite meatless recipes and a go-to for visiting vegetarian friends. The mushrooms make it filling and it’s great when served with a slice or two of crusty bread. The creamy base is rich and smooth, with a slight tang from sour cream and an umami twist from soy sauce, and the Hungarian paprika definitely gives it a unique flavor.
What Is Hungarian Mushroom Soup?
Hungarian Mushroom Soup is a creamy mushroom soup that’s loaded with flavor, most of which comes from the Hungarian paprika that is used. In addition to the paprika, it’s seasoned with lots of onions, some sour cream and milk for the creamy texture, and a few unexpected ingredients. It has a rich, slightly umami taste with layers of flavor and a vegetable broth base.
The main difference between this soup and other mushroom soup recipes is the addition of Hungarian paprika. A full tablespoon is used in the soup, making it a dominating flavor…in a good way!
Ingredients Needed
This vegetarian soup is made with several seasonings and a vegetable broth and dairy base.
(Scroll below to the printable recipe card for details and measurements.)
Mushrooms – Choose fresh mushrooms that are not too soft. (See note below.)
Chopped onions – For aromatics and flavor.
Unsalted butter – Used to sauté the vegetables.
Herbs & seasonings – Dried dill weed, Hungarian sweet paprika, chopped parsley, salt & pepper, and a pinch of cayenne give this mushroom soup layers of flavor.
Soy sauce – Gives a hint of unexpected umami flavor. I recommend using low sodium.
Vegetable broth – This is the base of the soup, which gives it a rich flavor and keeps the dish meatless.
Sour cream – Helps make this soup extra creamy with a slight tangy taste.
Milk – Adds to the luscious texture.
Lemon juice – Adds a little zing and brightness to the soup.
Cornstarch – Thickens the broth to a creamy consistency.
Garnishes – Sautéed mushrooms, fresh parsley, and a dollop of sour cream are wonderful added to the soup just before serving.
Do I Have To Use Hungarian Paprika?
Yes, if you want the full flavor of this soup, Hungarian Paprika is a must. Regular paprika does not compare when it comes to the depth of flavor in paprika imported from Hungary. If you can’t find any at your local store, you can get Hungarian Paprika online.
Ingredients
4 tablespoons unsalted butter
2 cups diced onions
1 pound fresh button mushrooms , sliced (reserve and sauté 1 cup for garnish)
2 teaspoons dried dill weed
1 tablespoon Hungarian sweet paprika
1 tablespoon low-sodium soy sauce
2 cups vegetable broth
2 tablespoons cornstarch
1 cup whole milk
1/2 cup sour cream
2 teaspoons lemon juice
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
pinch of cayenne pepper
Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
Popovers or sliced dutch oven bread, for serving, optional
Instructions
Melt butter over medium heat in a 5 quart dutch oven or heavy bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent. Add in the mushrooms and cook 5 minutes.
Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes.
In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes.
Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne.
Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil.)
Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.
Notes
Do not boil. You want to keep this soup at a gentle simmer throughout the cooking process but especially after adding the sour cream. Bringing it to a boil could cause it to curdle.
Use Hungarian Paprika. If you want the full flavor of this soup, Hungarian Paprika is a must. Regular paprika does not compare when it comes to the depth of flavor in paprika imported from Hungary. If you can’t find any at your local store, you can get Hungarian Paprika online. For this recipe, I used Hungarian sweet paprika, which has a sweet and mild flavor. If you want a little more kick to your soup, you can use Hungarian Half Sharp Paprika, which is a bit spicier. Avoid Spanish paprika.
Nutrition
Calories: 188kcal | Carbohydrates: 15g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 733mg | Potassium: 460mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1392IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 1mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
