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 is what makes this soup over the top — loaded with all the warm and cozy vibes!
The weather in Texas is a little all over the place right now.
We were high up in the 80s with our crisp spring salads, Birkenstock’s, and mom jeans during the beginning of the week, y’all. And now 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 can. It’s hearty and filling. Seared mushrooms, aromatic herbs, and spices are the beginnings of this pot of soup. It’s humble ingredients that 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 just simmer. The flavors really develop as it simmers. In around 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.
- 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, sweet Hungarian paprika, and salt and black pepper.
- 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: helps thicken 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 signiture tangy flavor and creamy texture. I love using a little bit of sour cream to give the soup more depth.
- Chopped parsley: Is added at the end for some freshness and as a garnish.
What kind of mushrooms do I need to make Hungarian mushroom soup?
I suggest using a variety if you can find them. Button and crimini mushrooms are a great starting point, but if you’d like to make the soup even more flavorful, you can add a few shiitakes or any other variety that you like.
What is mushroom powder and where can I find it?
Whenever I share a recipe that calls for mushroom powder, I 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, powder 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!
How to clean mushrooms for this soup recipe:
I like to use a damp paper towel to clean and brush off the dirt on mushrooms individually. I know this can be a bit time-consuming. But unfortunately, if you rinse mushrooms under running water, they tend to soak a lot of it up like a sponge. Mushrooms that are water-logged won’t develop that beautiful golden color on them when you saute them in butter. They also won’t pack that earthy punch in this mushroom soup. The water will dilute the mushroom flavor rather than enhance it the way those nicely seared mushrooms would.
How to make the best Hungarian mushroom soup:
- Melt 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 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.
- 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. Alternately, 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.
- Remove the soup from the heat and stir in the soup while you add in the sour cream. Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!
What if I didn’t have time to let my creme fraiche/sour cream come to room temperature. How can I prevent it 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 absolutely 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 the sour cream. Do this about 3-4 times and then add the sour cream to the soup. It should keep the soup from curdling!
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 just 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. And 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!
- 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
- 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!
- 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.
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.
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
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.