Hungarian mushroom soup starts with a pound of sliced mushrooms and a chopped onion cooked in butter, then a little flour thickens the broth while it simmers with Hungarian paprika, dried dill, and thyme. Sour cream and whole milk go in at the end for a creamy, tangy bowl. I keep the heat at medium-low once the dairy is in so the soup stays smooth. It all happens in one pot in about 45 minutes and makes 8 servings.
If you like this one, my Wild Rice Mushroom Soup and Creamy Italian Sausage Soup are two more one-pot soups to keep on rotation. In this one, Hungarian paprika and dried dill carry the flavor. The sour cream gives the broth a little tang.
You need one pot and a pound of fresh mushrooms. The rest is butter, an onion, flour, broth, sour cream, milk, and a few spices. The recipe makes 8 servings, keeps in the refrigerator for up to 3 days, and freezes for up to 2 months. Full storage and reheating details are in the FAQ section below.
Every recipe on Real Balanced is tested before it’s published. Read about how we develop and test our recipes.
Reader Love
I made this about a year ago and love it. I lost recipe so was so happy to find again. Very nice and creamy. I originally used frozen mushrooms and still exellent.
As an Amazon Associate, I earn from qualifying purchases.
💛 Why you’ll love this recipe
- Everything cooks in one pot. From the butter-softened onions to the paprika-and-dill finish, the whole soup cooks in a single large pot or Dutch oven, so there is less to manage and less to clean.
- The flavor stands out. Hungarian paprika and dried dill together create a broth that is earthy and warm in a way that sweet paprika alone cannot match.
- Ready in 45 minutes. The steps move quickly. For 10 of those minutes the broth simmers on low while you whisk the sour cream and milk together.
- Silky texture from full-fat dairy. Whole milk and full-fat sour cream combine to make a broth that coats the mushrooms without becoming too thick or heavy.
- Stores and reheats well. Leftovers keep in the refrigerator for up to 3 days, and the soup can be frozen for up to 2 months. Reheat it gently on low to protect the texture.
- Flexible enough to work with what you have. The broth type, the mushroom variety, and the dairy can all be swapped without losing the character of the dish.
➡️ Ingredients
⏲ How to make this recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Melt Butter and Sauté Onions: In a large pot or Dutch oven on the stovetop over medium heat, melt the butter. Add chopped onions and sauté until they become translucent, about 3 to 4 minutes.
- Cook Mushrooms: Stir in the sliced mushrooms and cook until they have softened and released their moisture, about 5 to 6 minutes, stirring occasionally.
- Add Flour: Sprinkle flour over the mushrooms and onions, stirring well to coat everything evenly. Cook for an additional 1 minute.
- Pour and Simmer Broth: Pour in the broth, stir to combine, and bring it to a gentle simmer. Reduce the stovetop heat to low and simmer for 10 minutes, stirring occasionally.
- Prepare Dairy Mixture: While soup simmers, in a separate bowl, whisk together the sour cream and milk until smooth.
Recipe Tip: Use full-fat sour cream and whole milk. Low-fat dairy makes a thinner broth and is more likely to curdle in the hot soup.
- Add Spices and Dairy: After simmering for 10 minutes, stir in the paprika, dill, salt, thyme, and pepper. Gradually add the dairy mixture to the soup, stirring continuously to incorporate it well. Increase stovetop heat to medium-low and simmer the soup for an additional 5 to 7 minutes, until it is hot and slightly thickened (avoid boiling to prevent the soup from curdling).
- Garnish and Serve: Ladle the soup into bowls, garnish with chopped parsley and pepper, then serve.
👉 Easy ingredient swaps
- Unsalted butter → Swap for olive oil or avocado oil if that is what you have on hand. The soup will be slightly less rich but still comes together well.
- Yellow onion → White onions or shallots are good substitutes.
- Vegetable or chicken broth → Beef broth or mushroom broth both work. Mushroom broth deepens the mushroom flavor even further.
- Sour cream → Greek yogurt or crème fraîche both work and add a similar tangy note. For the creamiest result, use full-fat versions, since low-fat dairy tends to make a thinner, less silky broth.
- Dried dill → Fresh dill works here; use about three times the amount since fresh is less concentrated than dried.
- Hungarian paprika → Ground sweet paprika or smoked paprika can stand in, though the flavor will be slightly different. For a touch of heat, add a pinch of ground cayenne alongside whichever paprika you use.
- All-purpose flour → Xanthan gum works as a gluten-free thickener. Stir it in right after you add the spices, starting with about ½ teaspoon, then adjust from there to reach your preferred consistency.
✨ Variations
- Stir in a handful of chopped spinach or kale when you add the dairy. It wilts into the soup within a few minutes.
- Add shredded cooked chicken for a more substantial bowl. Rotisserie chicken is easy to pull apart and stir in right at the end.
- Stir a spoonful of crème fraîche into each bowl just before serving for an extra layer of creaminess.
- Add red pepper flakes or a dash of hot sauce to the pot with the spices for a spicier version.
- Grate Gruyère or Parmesan over each bowl just before serving for a richer, cheesier finish.
- Frozen mushrooms work well as a substitute for fresh. There is no need to thaw them first; cook them until they’ve softened and released their moisture, following the same steps as with fresh.
〰️ How to serve
- Rye Dinner Rolls are a natural match. Their sturdy crumb and rye flavor go well with the creamy paprika broth.
- Creamy Dill Cucumber Onion Salad echoes the dill note in the soup and adds a cool, crisp contrast on the side.
- A side of baked sliced zucchini, roasted cauliflower, or lemon garlic spinach rounds out the meal if you want something alongside the soup.
💬 FAQs
Is Hungarian paprika different from regular sweet paprika?
Yes. Sweet paprika is mild with a straightforward red pepper flavor. Hungarian paprika has a deeper, more complex character that can range from sweet to hot depending on the variety. Sweet Hungarian paprika is the one to use here. That depth is what gives this soup its flavor. If you don’t have Hungarian paprika, sweet paprika or smoked paprika both work as substitutes. The flavor will be slightly different, but the recipe still works.
Can I use frozen mushrooms instead of fresh?
Yes, frozen mushrooms work well in this recipe. Add them directly without thawing and cook until they’ve softened and released their moisture, following the same steps as you would with fresh mushrooms.
How do I store and reheat this soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, transfer to a freezer-safe container for up to 2 months. Freezing may change the texture of the soup. To reheat from frozen, thaw overnight in the refrigerator or use the defrost setting on your microwave, then warm on the stovetop over low heat, stirring occasionally. If the soup looks separated after thawing, whisk it as it heats to help bring it back together.
Why does the recipe say not to let the soup boil after adding the dairy?
High heat causes sour cream and milk to curdle. The proteins seize up and the broth turns grainy instead of smooth. Once the dairy goes in, keep the heat at medium-low and stop short of a full boil. This is also why reheating leftovers works best over low heat rather than cranking up the burner.
📚 More recipes to try
🍽 Recipe
🍴 Make This Next
- Chicken with Creamy Mushroom Sauce – Silky cream sauce loaded with mushrooms.
- Wisconsin Beer Cheese Soup – Melted cheese and beer in every bowl.
- Instant Pot Beef Stew – Fork-tender beef in thick, savory broth.
Email Recipe
Enter your email below and we’ll send you this recipe!
Hungarian Mushroom Soup
Ingredients
- ¼ cup unsalted butter (half a stick)
- 1 large yellow onion, finely chopped
- 1 pound fresh mushrooms, thinly sliced (you can use a combination of white button mushrooms, baby bella, cremini mushrooms, or wild mushrooms)
- 3 tablespoons all-purpose flour
- 2 cups low-sodium vegetable broth or chicken broth
- 1 cup sour cream, 240 grams
- 1 cup whole milk, 8 ounces
- 2 teaspoons Hungarian paprika or ground paprika
- 1 teaspoon dried dill weed
- ¾ teaspoon salt
- ½ teaspoon ground thyme
- ¼ teaspoon black pepper
Optional Garnishes:
- Chopped fresh parsley
- Freshly cracked black pepper
Instructions
- Melt Butter and Sauté Onions: In a large pot or Dutch oven on the stovetop over medium heat, melt butter. Add chopped onions and sauté until they become translucent, about 3 to 4 minutes.
- Cook Mushrooms: Stir in sliced mushrooms and cook until they have softened and released their moisture, about 5 to 6 minutes, stirring occasionally.
- Add Flour: Sprinkle flour over mushrooms and onions, stirring well to coat everything evenly. Cook for an additional 1 minute.
- Pour and Simmer Broth: Pour in broth, stir to combine, and bring to a gentle simmer. Reduce stovetop heat to low and simmer for 10 minutes, stirring occasionally.
- Prepare Dairy Mixture: While soup simmers, in a separate bowl, whisk together sour cream and milk until smooth.
- Add Spices and Dairy: After simmering for 10 minutes, stir in paprika, dill, salt, thyme, and pepper. Gradually add dairy mixture to the soup, stirring continuously to incorporate it well. Increase stovetop heat to medium-low and simmer soup for an additional 5 to 7 minutes, until hot and slightly thickened (avoid boiling to prevent curdling).
- Check Seasoning: Taste and add more salt and pepper, if desired.
- Garnish and Serve: Ladle soup into bowls, garnish with chopped parsley and pepper, then serve.
Leave a Reply