Soul-Warming Creamy Hungarian Mushroom Soup
A hearty and comforting Hungarian Mushroom soup that’s sure to fill you right up. A dollop of sour cream makes this soup over the top — loaded with all the warm and cozy vibes!
Texas weather is a little all over the place.
We were high in the 80s with our crisp spring salads, Birkenstock’s, and mom jeans. Then, all of a sudden, we’re back down in the 30s with boots, scarves, and comfort food. What in the what is even going on?
If you’re anything like me, comfort food is about the only thing that makes the 30-degree weather bearable. Well, that and fuzzy socks. But mostly just soup recipes. That’s where this Hungarian mushroom soup comes in. And guaranteed it’ll warm you right up. This isn’t your average mushroom soup recipe. It’s not the kind of gloopy, gloppy stuff that comes in a Campbell’s can. It’s hearty and filling because, shockingly, mushrooms are high in protein and fiber. Seared mushrooms, aromatic herbs, and spices are the beginnings of this pot of soup. Humble ingredients blend beautifully together and elevate it to something brand new. It’s exciting for the palate! A rush of umami from the mushrooms and a hint of sour cream for creaminess.
The recipe is as simple as sautéing a few ingredients and allowing it to simmer. The flavors develop as it simmers. In a total time of 40 minutes, you’ve got the creamiest, most velvety smooth soup loaded with hearty mushrooms. And it will fill and warm you right up.
Every year, I share a handful of soup recipes. I mean, not going to lie; I’m recipe-testing soups in midsummer because I’m so excited about sharing them for fall and winter. And oddly, the ones that I love the most are the ones made with veggies, like today’s Hungarian Mushroom soup, my secret ingredient tomato soup, or the roasted veggie soup with tortellini, fire-roasted minestrone, and my autumn squash and leek soup.
This recipe requires a handful of ingredients, most of which are pretty straightforward and easy to find. The one ingredient I feel like you may have trouble finding is optional. And I found that it is available online. Trust me; it does make the soup a whole lot tastier! More on that in a bit.
Hungarian Mushroom Soup Video:
Ingredients for Hungarian mushroom soup recipe:
- Butter: to saute the mushroom mixture and create flavor in the soup.
- Mushrooms: because they’re the heart and soul of this recipe. The key is to use a variation of cremini mushrooms (aka baby Bella), white button mushrooms, shiitake, or any other variety you typically enjoy.
- Onions: both the onions and garlic are aromatics. They add flavor and body to the soup.
- Seasonings: You’ll need a sprinkling of dried or fresh dill, dried thyme, dried mushroom powder, Hungarian sweet paprika, and salt and black pepper. The heaping tablespoon paprika adds a delicious flavor to the soup with the other spices and seasonings. If you’re unfamiliar with mushroom powder, sometimes it is called umami seasoning. Essentially, it’s a powder made out of dried mushrooms and other dehydrated ingredients that really adds a depth of flavor to this soup recipe.
- Garlic: What would a recipe even be if I didn’t use garlic?
- Chicken or vegetable broth: You can use either for this recipe. I prefer to use chicken broth, but for my vegetarian friends, vegetable broth works beautifully.
- Soy sauce: brings more umami flavor to the recipe along with the mushroom powder.
- All Purpose Flour: aids in thickening the soup.
- Half and half: you can also use milk if you prefer. It adds a bit of richness to creamy soups.
- Creme fraiche (or sour cream): gives the soup a signature tangy flavor and creamy texture. I love using a little bit of sour cream to give the soup more depth.
- Fresh Parsley: Is added at the end for some freshness and as a garnish.
Making the best Hungarian mushroom soup:
- Sauté the ingredients. Start by melting the butter in a soup pot or Dutch oven over medium heat and sauté the onions and mushrooms for 5 minutes. Then season with the dried thyme, dried dill weed, and Hungarian paprika, and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes. Stir the mixture often, so it doesn’t brown too much or burn. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.
- Whisk it together. Then slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen all that stuck-on flavor. Allow the soup to gain a simmer, and then let it reduce for 5 minutes. This step will help concentrate the mushroom flavor. While the soup is reducing, place the milk and flour in a mason jar (with a tight-fitting lid) and give it a shake until combined. Alternatively, you can whisk the ingredients in a small bowl until they are smooth. Pour this mixture into the soup and continue to cook the soup for another 8-10 minutes or until the flour mixture thickens it.
- Finish and serve. Remove the soup from the heat and stir in the soup while you add in the sour cream. Sprinkle with parsley to finish. Dish the soup out in your favorite soup mug or bowl, and finally serve warm with grilled bread rubbed with a clove of cut garlic!
FAQs about this recipe:
Whenever I share a recipe for mushroom powder, I often get this question. The mushroom powder is a little chef secret used to really amp up the mushroom flavor in a stew or gravy. It’s the secret ingredient in my homemade beef tips, and it adds a power-packed flavor punch – aka umami. The mushroom powder adds a subtle complexity to the soup, making it taste as if you simmered it all day long.
For this recipe, I highly suggest using mushroom powder (such as the one from Trader Joe’s, powdered porcini or shiitake mushrooms, or even a bit of the Better Than Bouillon mushroom base. I’ve tried the recipe both with and without the mushroom powder, and though it works perfectly fine without the powder, the flavors are a lot more pronounced when you use that little bit of mushroom powder/base to amp up the soup base!
Pop them into an airtight container and keep it in the fridge. I do suggest consuming the soup within 4 days.
I haven’t tried swapping it out myself, but I did have a reader mention that it works as a decent substitute.
Preventing the sour cream from curdling:
Sour cream is notorious for being difficult to work with. When I first started cooking, any recipe that called for sour cream would almost always curdle on me. But as I started reading up on it, I picked up a trick that works like a charm for stroganoff or Swedish meatballs. If you allow the sour cream to come to room temperature for at least 45 minutes before adding it to the recipe, it won’t curdle. It also helps if you remove the hot soup or sauce from the stove and stir it a few times to cool it down a bit before adding the sour cream.
TIP: If you do not have the time to do this, whisk the sour cream in a bowl using a fork and add a tablespoon of the soup mixture to the sour cream as you continue to whisk. Do this 3-4 times, and then add the sour cream to the soup!
I hope you’ll make a pot full of this soul-warming Hungarian mushroom soup to serve up at your next party or for boxed lunches throughout the week. And can we all agree that homemade soup is 1000x better than mushroom soup in a can? All that’s missing is fresh crusty bread, and you’ve got a full-on comforting meal. Bonus points if you serve it with homemade focaccia.
Soul-Warming Hungarian Mushroom Soup
A hearty and comforting Hungarian Mushroom soup that’s sure to fill you right up. A dollop of sour cream is what takes this soup over the top. Loaded with all the warm and cozy vibes!
Ingredients
- 4 tablespoons of salted butter
- 1 ½ cups white onions, chopped
- 1 lb. mushrooms, sliced (use crimini, button, etc.)
- 2 teaspoons dried dill weed
- 1 teaspoon EACH: dried thyme AND dried mushroom powder (optional)
- 1 tablespoon EACH: sweet paprika AND lemon juice
- 2 cloves garlic, grated
- 2 ½ cups low sodium chicken stock (or vegetable)
- 2 tablespoons low sodium soy sauce
- 3 tablespoons all-purpose flour
- 1 cup half and half (or whole milk)
- ⅓ cup room-temperature creme fraiche (or sour cream)
- 3 tablespoons chopped parsley
Instructions
- SAUTE: In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes. Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.
- WHISK: Then, slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on. Allow the soup to gain a simmer and then let cook and reduce for 5 minutes. While the soup is reducing, whisk together the milk and flour in a small bowl until smooth (you can also just shake it all in a mason jar.) Then pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.
- FINISH: Remove the soup from heat. Stir the soup while you add in the sour cream slowly and allow for it to mix. Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!
Notes
- Mushroom powder adds a ton of umami to this soup recipe. It really amps up the mushroom flavor so I prefer to use it. However, I know it can be difficult to find so it is an optional ingredient. But I urge you to try and find it if you can, it really kicks this soup into high gear. I found one at Trader Joes that works well, powder porcini or shiitake mushroom is also easily available on Amazon and if all else fails, use Better Than Bouillon mushroom base.
- See post for added instructions on how to keep the sour cream from curdling if you're worried about that.
This sounds very good. But to me, this resembles a thinned out gravy. I would have put some browned cut up chuck roast in it.
Sounds delicious!
We actually did just that. Chopped up some chuck roast, coated it in kosher salt and ground pepper, seared it in cast iron, and threw it in. Delicious.
Just made this soup and it Is SO delicious!! THank you for the recipe- we will definitely make this again! The flavors are perfect together!
So glad to hear you enjoyed it and that you’ll be making it again! Thank you so much for taking the time to come back and comment 🙂
How many does this serve
It’s about 5-6 servings.
The flavor was terrific. I thought it was perfect in consistency…not too thin, not too thick. The question I have is, how many servings is this intended to make if it’s your entree?
Glad you enjoyed it, Susan! I’d say about 4(ish) as an entree.
This soup was excellent. The flavors were deep and rich and it wasn’t too thick. I am going to make it again and serve it with beef and noodles.
I used leeks in place of onions and it turned out wonderfully. I didn’t have mushroom powder but I think it is definitly needed to elevate this dish.
Great Recipe!! Thanks for sharing.
My tip: I make my own mushroom powder. It is simple if you have a dehydrator, and something to grind them with. I use a magic bullet. Just dehydrate some mushrooms and grind them into a powder.
Sorry I thought this was done as a comment not a reply to a comment and I do not see how to edit or delete it to fix it
Phoebe
Made this delicious soup for dinner tonight and my family loved it! The recipe as written makes 4 servings (about 1 1/4 cups each). Next time I will double the recipe because I’m feeding two teenagers and they would have loved a second serving. Also, I would love to have enough soup left over for my lunch the next day. ? The soup didn’t come close to resembling gravy—it was rich and flavorful, had a lovely, creamy texture, and was a beautiful color thanks to the mushrooms and paprika.
I forgot to add that I used sour cream in the soup. The way to keep the sour cream from separating when you add it to the soup is to stir some of the soup into the sour cream a tablespoon at at time to increase the temperature and thin it to pouring consistency. Then slowly stir it into the soup.
And…my daughter made focaccia to go with the soup—bonus points!
Thank you for sharing this recipe!
I was looking for a Knitting pattern and I came across this recipe on Pinterest, It looked really good, seemed simple enough, and my husband and I love mushrooms. I’m always looking for good hearty vegetarian recipes where I don’t miss the meat. My husband is vegetarian and I’m not. It was amazing! I am not usually one to comment, but we were so impressed that I had to. Thank you so much for sharing this recipe, I will be adding this to my list of special recipes.
So happy to hear you hopped over from Pinterest and that you enjoyed the soup recipe. Thank you so much for taking the time to comment ?
Made this tonight. It was amazing! This recipe is a keeper!
I followed the recipe exactly, (even ordered some unami powder a few days ago and waited for it to arrive before making)
Served it with freshly baked sourdough bread grilled with garlic butter and sprinkled with shaved parmesan.
I will say though, this served two people. No leftovers, and I really wanted some leftovers for tomorrow’s lunch! I’ll double this next time.
Thank you so much for sharing.
Yes I just made this recipe and it was over the top delicious! So flavourful even though I used No Salt Added Chicken Stock, 1% Milk. It still tasted rich! I did used about 7 small cloves of garlic, and added dried shiitaki mushrooms which sat in a bowl with warm chicken stock about 20 minutes. I used 14% fat sour cream. Also used fresh thyme and fresh parsley.
Thank you for this recipe my husband and I love it !!
I made this for lunch today and we both enjoyed it. I had fresh thyme and dill from the garden and since we don’t use regular flour I substituted some garbanzo bean flour to thicken it. This is a keeper! Thank you for a delicious recipe.
Glad to hear it was enjoyed! Thanks for sharing your GF substitute, that’s so helpful!
My daughter has a metabolic condition called PKU and has to follow a very restrictive, low protein diet. I’ve made this soup a few different times now and we all love it. Always a big win when I can find recipes that the whole family can enjoy! Thank you!
My sister also has PKU I will send her this recipe as well!
So so yummy!! I had Lions Mane powder so that’s what I used. Mmmm and that dill
So happy to hear you enjoyed it, Erin! Appreciate you taking the time to leave a review!
Hey can I freeze this soup?
I made this tonight, I will go so far as saying this is probably my new favorite soup!! I made a few adjustments. My daughter and I have been under the weather and really wanted soup. I used 1 large can of mushrooms and 1 package of baby Bella mushrooms. I subbed the soy for liquid aminos and used Greek yogurt instead of sour cream. My daughter loved it just as much as me. Thank you!!!
Hi Michelle! So happy to hear it was enjoyed! Appreciate you sharing your substitutes, glad they worked out well for you 🙂
I made this soup this afternoon. It was so delicious! Even my Husband LOVED it. (He made a face when I told him I was making this).
I have added this recipe to my favorite soups. It’s very filling.
The Hungarian Mushroom Soup is a must keep.
OMG it is so quick and easy plus being super tasty.
I have made it several times and have even added wild rice
to it for a twist. I highly recommend this recipe.
Hi Sandra! Love that you’ve added wild rice to this – what a great idea!
I veganized this recipe by subbing coconut milk for the half and half and the cream on top of the coconut milk for the creme fraiche. I did not taste any coconut flavor at all in the end product. Also did not have the mushroom powder so I threw in a T of sherry. Found the mushroom powder on Amazon and will use it next time. The soup was FANTASTIC!!!! Even my very picky 85 year old mother had two helpings!!!! Thank you!!!!
Hi Erin! Love that you veganized it to fit your dietary needs! Really appreciate you sharing your swaps as I’m sure others may also be wondering how to do that 🙂
OK, I am back to try another soup and boy, was I NOT disappointed on this windy, Autumn afternoon in England. I even had the lads tell me I am a good cook after the smell brought them out of their rooms. The mushroom powder really added the joie de vivre.
This leads me to my next question, where can I purchase some of these recipes?
Hi Jackie! I am so glad to hear that you enjoyed this soup – the mushroom powder really does make this soup! Unfortunately, I’m not sure what you mean on ‘purchasing the recipes’, could you please ellaborate?
Hiya, i guess i am asking if you have a cookbook for sale that has all these recipes.
I make my own mushroom powder all the time. Sometimes I will buy some mushrooms and forget to use them right away. If they start to get a little old but not slimy or moldy, just not super fresh anymore, I unwrap the store container and leave them in the fridge open to the air. After a week I take them out and shuffle the ones on the bottom to the top. By now you will have noticed that they are already dehydrating. When they are fully dry I run them through the coffee grinder and save in a mason jar. Of course you could actually use a dehydrator if you want but Im not usually in a hurry because I already have some mushroom powder on hand from the last time I forgot about the mushrooms in my fridge. I add it to beef gravy, stew and stroganoff all the time.
Thank you for sharing your mushroom powder tip, Candiance!
Turned out fantastic!
So glad to hear that, Anne! Appreciate you taking the time to circle back and leave a comment!
This recipe is MAGIC. Just one of those recipes where simple ingredients add up to more than the sum of their parts. Must be the paprika and soy sauce! I only had 2 cups of chicken broth so I subbed a half cup of red wine to make up the difference and it was HEAVENLY!
So happy to hear you enjoyed it, Ella! Thanks for circling back to leave a review 🙂
How many servings does this make and calories per serving?
Thank you
I just made this last night (see my instagram post), and my family loved it. It gave me a great excuse to grab a few unusual mushrooms from the asian market around the corner. Since my nearest Trader Joe’s is too far for a quick errand, I picked up mushroom base in the form of “Dragonfly brand Mushroom Seasoning” (they did have Knorr mushroom soup base packets, which I may try another time). Bonus, my house smells amazing (paprika and onion are the most lingering scents).
The recipe is all cooked in a single pot, and is an easy series of steps. Since I’m a home cook and not a chef, I don’t trust myself to be quick with my knife and other tasks, so I sliced up my mushrooms and gathered all my seasonings and prepared my little bread rounds before up dropped any butter in the pot.
Thank you!
Ed
This was very rich and very good! I’ll make bread next time to go with it. It would also be good with noodles or rice. You can bake chicken in the leftovers. I really love this soup. I didn’t have mushroom powder and it was plenty umami. Get a good carmelization on the onion and mushrooms and let the spices get nice and fragrant. It’s all very nice!
So, so good! I completely omitted the flour and used 1/2 cup heavy cream and 1/2 cup whole milk. I also substituted rosemary for the thyme, because that’s what I had on hand. It was so good, my whole family loved it. I also think it would be good with chicken or stew meat added in if you’re looking for something more sashiating.
This is a delicious soup and was new to me even though I’m Hungarian. Not sure why it’s called Hungarian. But I absolutely loved it! However, the recipe was difficult to follow because the ingredients are not in any particular order. I would like to see them in the order they are used. Put items together that go in at the same time, like dill, thyme and paprika. Then you don’t have to scroll up and down looking for the amounts.
Made it tonight for dinner, and it was delicious. Worth all the steps.
Thanks for the recipe.
This was absolutely amazing! I doubled the mushrooms and added fresh parmesan cheese!!! Lord I wished I made more! My family left no leftovers!!!
Hi! Can tapioca flour be used in place of the all purpose flour?
Thank you for this recipe!!! My family loved it.
I made a few changes because only had 1/2 pound of mushrooms, added one small sweet potato (cubed), didn’t have lemon so added a splash of apple cider vinegar.
Since I didn’t have umami either, I added a cube of bouillon. At the end, I used the immersion blender to make a smooth soup. Oh, my.
Sooooo yummy. My 5-y-old is licking the plate.
Just finished making this. So delicious, I’m definitely going to make this again and again.
Just made this soup, and WOW. So much flavor, so creamy…PERFECT with some fresh, buttered sourdough bread. Right now it’s 45 degrees and raining; I can’t think of a better meal for a day like today.
Simple and delicious! Great for this cold night in western New York.
Just made this soup and Holy Mushrooms it’s amazing! It’s so flavorful and creamy. Umami is my favorite flavor and this soup is full of umami goodness! Do yourself a favor and try it!
This recipe is just amazing! Just made this soup. I was looking for a mushroom soup recipe am glad I found this one. So delicious! Will be my go to mushroom recipe! Thank you!
Very good soup; 5 stars. Good texture and taste.
This was amazing and I’ll make it again for sure. I used sage instead of dill.
Exquisite! Works well and is simple to do. Doubles nicely and was a hit at a 12 person dinner. No tweaks necessary and doesn’t need a thing.
I made this last night and it was so delicious! My whole family loved it. It was the perfect fall dinner. I’m already looking forward to making it again. Thank you so much for this recipe!!!
Do you have the nutritional Info for this by chance?
Astounding!! I’d be so thrilled if I got this soup in a restaurant….and here we’ve made this “wow” soup at home. Thank you!
This soup is wonderful!!! I did not have the mushroom powder or anything like it. Used 1% lactose free milk and 14% free sour cream as this was what I had. Will definitely make this again. Hopefully I will be able to find mushroom powder for my next batch.
I made this last night for friends and it was amazing. The smell while cooking made my mouth water and the taste was so very good. Next time I will double the recipe for leftovers.
I made this yesterday for the first time and it was fabulous!!!
This soup is phenomenal! I’ve made it twice. I don’t have mushroom powder, so the first time I made it, I added a few dashes of Worcestershire sauce. The second time, I added a teaspoon or so of red miso paste. Both were fantastic. This is a new go-to.
Absolutely fabulous! Doubled the recipe to feed 5 last night while we sat outside around the fire pit, but only ended up with one bowl left over because EVERYONE went back for seconds. Only change I made was to add some Worcestershire sauce. Will seek out the mushroom powder for next time, because I plan on making this often.
I made this soup for my sister-in-law and we loved it. I’ve made it for years but the mushroom powder really added to it. Definitely a keeper.
This soup sounds great!! If you were to add potatoes to it, how/when in the process would you do it?
This mushroom soup was amazingly easy and comforting! I love the flavors that this has versus the other creamy mushrooms soups. I felt like I was eating in a fancy restaurant! Thank you 🙂
I am making this incredible flavor bonanza soup for the 2nd time this month! Am going to cook baby potatoes to serve with the soup ( you can pour soup over the top of taters)… almost put potatoes with the soup but decided I didn’t want to dilute the intense flavors by doing that. The first time I made this I served with spaetzle (German noodles) and it was also delicious,
My picky boyfriend loved it and he said I can cook. Lol thank you it’s so yummy working on my 2nd batch now.
Make this tonight on our first large snowfall this winter here in the Hudson Valley. Super easy and very delicious. Quite satisfying. I will definitely make this often.
House smells great! This is really an easy soup to make. I had an “abundance of mushrooms” in the fridge, so this was the easy solution. It’s the second time I’ve made it. The only change I made, was to use my immersion blender to blend some of the mushrooms. It’s still chunky, but had a little of a cream of mushroom texture to it. I’ll definitely keep this on my list as a winter comfort recipe.
Made this countless time with various additions, rice, pasta, over meat and chicken. Gourmet comfort food at it’s best.
We are Hungarian so I wanted to make this soup for my sisters. I made this soup for the first time and it was delicious. I didn’t have mushroom powder or garlic so I substituted the garlic with garlic powder. I will make it again. #littlespicejar
This was fantastic!
I subbed 2TBS arrowroot for the 3TBS all-purpose flour to make it gluten-free and beef broth for chicken broth because I had a carton already open in my fridge. Everything else was according to the recipe including the mushroom powder (Trader Joe’s).
Thank you for posting it! I highly recommend it to anyone who loves mushrooms.
Absolutely delicious. Easy to make. Find the mushroom powder, it gives the soup a wonderful earthiness without overwhelming. I have made twic already. Plan to make often.
Best Cream of Mushroom Soup I’ve ever had. The flavor and texture were amazing. This recipe is definitely a keeper. Would highly recommend.
Looks great!! How much does it serve?
I can’t find mushroom powder locally. Curious what you think of subbing truffle oil? Or sautéing the mushrooms in truffle oil to get that richness?
Oh my god this soup is amazing, I could live off it. My family agrees!
Loved this! Where can I access the nutritional information?
My roommate and I made this for dinner when our local grocery store ordered too many mushrooms and sold them for half off. Being college students on a small budget with an even smaller kitchen, we were missing dill and mushroom powder. The soup turned out incredible anyway, and I’d imagine that the original version is even better.
This soup was excellent. Thank you for posting the recipe on your website. The instructions were easy to follow, and the result was delicious. This is definitely going into my ‘keeper’ recipe file.
We had this for Sunday dinner tonight and THOROUGHLY enjoyed it! I sautéed the mushrooms and onions separately because I really wanted them to get good color, then I combined them and continued with the recipe. I didn’t even have the mushroom powder and it was still incredible and rich. We ate it with warm buttered sourdough bread and it was so satisfying. I can’t wait to make it again! ❤️
Absolutely loved your recipe. A colleague of mine gave me some ground shitaki mushroom powder which made all the difference. I used smoked paprika as that is what we had on hand.
Amazing recipe!
I’ve made this recipe twice and it’s so wonderful! I leave out the sour cream and the soup is still rich, and it makes the house smell fantastic as I make it.
Absolutely delicious and so quick and easy to make in my opinion.
I am of Hungarian descent and I try to make something if it says Hungarian on the recipe. This is the best recipe ever for mushroom soup. I have served it to family and friends and they are always very complimentary and happy to come to my house for this soup.
This soup is amazing and very filling and satisfying. It is the best mushroom soup I have tried
Heavenly delicious
I’ve honestly never tasted a homemade mushroom soup so delicious, perfect recipe thank you
my favorite recipe to make 🙂 thank you!
This soup looks amazing! I do have a suggestion though, which is to add the flour at then end of the sauté, stir it in for a minute or so then add the broth. Which is what I do when making French Onion Soup.
We loved this soup! It was so yummy and homey tasting.
Incredible! I LOVE mushroom soup and this was one of the tastiest, best, recipes, I have come across. It is now in my permanent rotation!!! The flavours are incredible. I used mushroom stock instead of chicken and I used creme fraiche (it isn’t a tangy as sour cream). So delicious!!!
How many calories per serving and how many servings? Thanks
I just made this last night. OMG it was so flavorful and easy. The consistency of the soup was perfect. My husband loved it too and was hovering over the pot as he was drawn to the wonderful aroma. I had it for breakfast this morning because I couldn’t wait for lunch. I made it exactly as written. The only minor change I might try next time would be to use 1 teaspoon of lemon juice and add 2 teaspoons of sherry. I am going to make more today! Thank you.
Does this freeze well? My husband won’t each it, but I want to make it for my lunch but would like to freeze some for later if it freezes well.
I made this tonight, it was absolutely fantastic. Rich and very filling
This was such a good recipe. I’m glad I let the soup cool and sour cream get to room temperature. It added another layer of flavor and brought the whole soup together. Thanks.
Ok, I never do this ever! This soup is amazing. I first saw it on TikTok and it looked good. I searched and your recipe came up. I’ve made this several times and without fail everyone loves it. So good with the Unami powder (Amazon)! I didn’t change a thing except after the first time I always double the recipe so we have leftovers! So good paired with a crusty garlic bread for dipping! Perfect
I love this soup and want to make it again. I wondered if I can freeze it, perhaps before adding the milk and flour and before adding the sour cream?
This was absolutely magnificent. I baked a fresh loaf of bread to accompany the wonderful soup. I’ll definitely be making this recipe again.
Thank you thank you thank you! This is the 2nd time I’ve made this soup. I absolutely love it! My swaps (just cuz its what I had on hand):
Better Than Bullion mushroom base I stead of chicken broth
Liquid aminos instead of soy sauce
Almond flour instead of regular ap flour.
This is absolutely the very best soup I’ve ever made. I’m so excited to make it multiple times throughout the long cold Oklahoma winter
I made this soup a couple of months ago and it was so incredible, I’m making it again today. I did, however, use double cream instead of milk/half and half to make it that bit thicker.
This really is soup for the soul. Thank you for posting your recipe.
Excellent recipe! I just made this, and it is DIVINE. Its single digit cold weather where I’m at, and this delicious soup is really hitting the spot! A really well put together, straight forward recipe that is accompanied by beautiful photography that really motivates you to make the recipe – great job!
So delicious! Simple, elegant, and completely wonderful! Thank you for this fantastic recipe!
Oh. My god. This might be the best soup I’ve ever made. I used the truffle powder from Trader Joe’s, and subbed Worcestershire for soy sauce. Crazy delicious! I recommend doubling the batch.
This is a great recipe. The paprika and other ingredients remind me of paprikash. I have found success in lightening it up a bit with reduced fat half and half and sour cream.
This is the nicest thing I’ve ever tasted. It is utterly delicious. I rarely follow recipes, I usually just wing it but I followed this recipe and used miso in place of mushroom powder. Incredible.
Fantastic recipe! It has a complex flavor profile and is hearty and satisfying without being too rich. This is worth trying if you’re a skeptic, but I can tell you I make it quite frequently. It’s fairly quick and easy to put together and is even better the next day!
I meant to add that I used smoked paprika this last time and it was wonderful!
I’m salivating; I want to make this soup. Are there any alternatives to the flour? Many of us are gluten free due to Celiac. How would almond flour work in this recipe? Any other suggestions would be appreciated.
Absolutely delicious !! Will make this again and again. Thank you
We wanted a mushroom soup with some punch, and this fits the bill. Both of us love it! Only one quibble: the prep time is a good bit longer than as listed.
I NEVER leave a comment but this soup was amazing! I didn’t even use mushroom powder or creme fraiche and it was still delicious. I love a good mushroom soup but I don’t think I can go back to boring ones! Thank you
Excellent recipe. Definitely a keeper. We enjoyed it very much!
I made this to use some of the Hungarian Sweet Paprika that I brought home from Budapest. It was really delicious and one I know I’ll make many more times.
Very delicious. I did make some changes.
After the Onions and mushrooms cooked down, I deglazed with white wine. Simmered for a bit to reduce. Then I added the flour and allowed that to cook to get the flour taste out, then I added the stock. I didn’t have mushroom powder but I did have mushroom boullion so I used that along with chicken boullion. I didn’t use as much cream but added more Sour cream. I used a variety of Mushrooms that I could find. Shiitake, Oyster, king Oyster and creminis. Delicious.
Can this be freeze dried?
To make this veggie-friendly, I used half cup coconut cream and half cup of non-dairy milk as a substitute for the heavy cream and veg broth instead of chicken and it turned out wonderfully!
Wondering if you think this would freeze well?
This is the most flavorful soup! My favorite. Making it for the 3rd time tonight.
I’ve been seeing many version of the Hungarian Mushroom Soup online lately, happy to stumble on this one that included items that I already had on hand or are easy to find (I did buy the mushroom spice from Amazon for a previous recipe though, that one is probably the only difficult ingredient to find!) Followed the recipe with no subs and it was AMAZING. I definitely will be putting this one down on a recipe card for the meals I tend to make more often. Thank you for the recipe!
Delicious. I love it! Had everything on hand except the mushroom powder. Comes together very quickly, too.
Really delicious and flavorful soup. I didn’t have the mushroom powder but it still tasted really good. I used cremini and shiitake and it came out wonderful on a cold rainy winter evening. Perfect!
Made it tonight and it was amazing. I do love mushroom powder but don’t have any, so I added some extra mushrooms instead. Since I have some people in the house who love the flavor but not the texture I went ahead and did a hand blend on it to break up the big chunks. Will make again.
This is my go to ‘schroom soup recipe. Do you have experience making it in a slowcooker?
best mushroom soup I’ve ever had. Will never make another ! Thank you ☺️
We had Hungarian Mushroom Soup on vacation that was so good that I went looking for a recipe and made this right away. So good! I didn’t have mushroom powder, so I bought a packet of dried maitake mushrooms, simmered them in my chicken stock for 20 minutes, and also minced them up and added them to the soup. Will definitely make again.
This is one of my favorite soups of all time. I can’t find the mushroom powder, but it’s still delicious. I do have to add salt.
My entire family loves this soup! And if you had any idea how many times I have shared your link, I’d be on your Christmas list. 😉
Tip: I was out of sour cream and used French onion dip. Winner!
I forage for mushrooms and this recipe is one of my favorites. I use fresh porcini mushrooms and skip the mushroom powder. It’s really incredible
I just made this soup on a whim and it’s DELICIOUS! Thank you for sharing this yummy recipe!
I made this recipe exactly as presented. My husband ate three bowls!
This is my new favorite Cream of Mushroom Soup! At first, I was a little worried the dill would be too overpowering but it wasn’t.
I added a Tbs of port but next time will do sherry. I added a bit more chicken stock but it was low salt. Next time I’d need to add a tsp or more to taste of chicken soup base.
The step of whisking together the flour and half and half was a great idea. I’ve always don’t it with soup stock but I first made a paste and then Tbs by Tbs tempered the floor misfire until I could add it withoit clumping. With the sour cream, I added a tbs at a time to the sour cream to temper that and there was no curdling despite the lemon juice and sherry.
I also used 10oz portabello mushroom and then did 6 oz white button, but added them in when the soup was reducing to give a different texture.
I did need to add some more salt and next time maybe more mushroom powder.
Thanks so much! Most importantly, my husband who just turned 76 is a picky eater and he loves the soup!!! ♥️
Greate recipe! I cooked it with wild mushrooms (Infundibulicybe geotropa) I picked in the forest. Big success!
this has wonderful flavors. My husband likes more Mushrooms and wild ones also. we have made this a few times and friends love it also. the Mushroom powder is great for that additional flavor also.
So good! The flavor profile is fantastic. I used umami seasoning in place of mushroom powder and took my immersion blender to the soup after adding the milk!
This was the 2nd time I made this soup. I substituted the half and half with cashew creme and the butter with vegan butter to make this recipe vegan. Used vegetable broth. It is delicious and everyone loves it. Will be included in my dinner rotation for sure. Thanks so much for sharing!
This recipe is by far the best Hungarian mushroom soup recipe I’ve made. Happy to have stumbled upon it.
I really liked this soup. I made it already 3 or 4 times.
So much thyme overwhelms the other flavors. I’ll cut it to 1/4 tsp next time. Otherwise, this soup is creamy, rich, and delicious.
Love this recipe!!
I didn’t have the sweet paprika, so I had to use the smoked paprika and it’s FABULOUS!! I plan on making wild rice tomorrow to add, that was a great comment suggestion!!
Cheers
Those soup recipes look so yummy..I’m going to try them…thank you
This is perfect. We had this soup at a restaurant & I couldn’t wait to make my own. I did sub heavy cream for half & half – not sad about it. Thank you!!
I have made this numerous times and the pot goes fast! Never any leftovers and it makes me sad…so I decided to quadruple the batch tonight so I can have some tomorrow. Hands down my absolute favorite soup!
Love, love this recipe. I am able to get gourmet mushrooms at Costco such as chantrell, king oyster hen of the woods etc. I also kicked it up a notch and added a good chorizo sausage (skin removed). One of my family favorite on a fall night.
We absolutely love this recipe! I added more salted butter and mushrooms and used Hungarian sweet paprika along with organic shiitake powder. When the temperature drops, this is the first soup we make.
Can this soup be frozen? I’m the only person who likes mushrooms in my house so if i make full recipe I would have to freeze it