Can I use low-fat milk or yogurt instead of whole milk and sour cream?

You sure can! The soup will still taste great, though it may be slightly less rich. If using yogurt, stir it in off the heat to prevent curdling.

What mushrooms work best?

A mix of cremini, button, and wild mushrooms adds the best depth of flavor. But if you only have one kind, don’t stress—this soup is forgiving

How do I store leftovers?

Let the soup cool completely, then refrigerate it in an airtight container for up to 3 days. Reheat gently on the stove over low heat (avoid boiling).

Yes! Just skip adding the sour cream before freezing. Add it when reheating for the freshest flavor and texture.

Hungarian Mushroom Soup: 5 Magical Weeknight Wins

Description

This creamy and comforting Hungarian Mushroom Soup is packed with earthy mushrooms, sweet Hungarian paprika, fresh dill, and a silky sour cream finish. Perfect for chilly nights or cozy dinners, it’s a hearty soup that feels luxurious yet comes together easily in under an hour.

Ingredients

Scale

4 tablespoons unsalted butter
1 large onion, finely chopped
1 lb (450g) mushrooms, thinly sliced (button, cremini, or wild)
2 cups chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon sweet Hungarian paprika
2 teaspoons dried dill weed
1 cup whole milk
3 tablespoons all-purpose flour
½ cup sour cream
3 tablespoons fresh parsley, chopped (plus extra for garnish)
2 teaspoons lemon juice
Salt and freshly ground black pepper, to taste

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Instructions

Sauté the onion and mushrooms:
Melt butter in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in mushrooms and cook another 5 minutes until tender and lightly browned.
Add broth and spices:
Pour in the chicken or vegetable broth, soy sauce, paprika, and dill. Reduce heat and simmer gently for 15 minutes to allow the flavors to blend.
Thicken the soup:
In a separate bowl, whisk milk and flour until smooth. Slowly pour into the soup while stirring constantly to prevent lumps. Simmer for another 10–15 minutes until slightly thickened.
Finish and season:
Lower heat to low. Stir in sour cream, parsley, and lemon juice. Add salt and pepper to taste. Warm through (do not boil) to prevent curdling.
Serve:
Ladle into bowls, garnish with extra parsley or dill, and serve warm with crusty bread.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
Don’t let the soup boil after adding sour cream—gentle heat keeps it creamy.
Pairs beautifully with a side of rustic bread or a crisp green salad.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Hungarian

Nutrition

Serving Size: 1 bowl (approx. 1½ cups)
Calories: 260 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 17 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 45 mg