Name: Creamy Hungarian Mushroom Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hungarian
Ingredients: 4 tablespoons butter; 1 medium onion (finely chopped); 1.5 pounds cremini mushrooms (sliced); 2 tablespoons flour; 1 tablespoon Hungarian paprika; 3 cups chicken broth; 1 cup milk; 1 tablespoon Tamari sauce; ½ cup sour cream; 1 tablespoon lemon juice; 3 tablespoons fresh parsley (chopped); 2 tablespoons fresh dill (chopped); 1 tablespoon fresh thyme (chopped); Salt (to taste); Pepper (to taste); Ground chili pepper (to taste)

There’s something irresistibly comforting about a bowl of mushroom soup that’s both rich and velvety. This Creamy Hungarian Mushroom Soup Recipe hits all the cozy notes with its caramelized onions, fragrant paprika, and fresh herbs—perfect whenever you want to warm up with something special and soulful.

Two white bowls filled with creamy, yellow-orange soup with visible herbs and pieces of mushroom mixed in, topped with sautéed sliced mushrooms and fresh green herbs like parsley and dill. The bowls are placed on a white marbled surface with grilled slices of bread leaning against the bowls on left side. Surrounding the soup are small bowls containing coarse salt, ground black pepper, and red chili flakes. Fresh whole mushrooms, sprigs of fresh dill, and parsley bunch are scattered around the setting. Two metal spoons with wooden handles are placed side by side near the bowls. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Hungarian Mushroom Soup Recipe
Top Tip
How to Serve Creamy Hungarian Mushroom Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Hungarian Mushroom Soup Recipe

Why You'll Love This Recipe

I remember the first time I made this Creamy Hungarian Mushroom Soup Recipe—it felt like tasting a little piece of Hungary’s heart. The blend of smoky paprika and earthy mushrooms with a creamy touch is truly a game changer, and it’s surprisingly easy to pull together on a weeknight.

Deep flavor harmony: The rich paprika melds beautifully with caramelized onions and mushrooms, creating layers of taste you’ll savor in every spoonful.
Simple, comforting ingredients: You don’t need fancy pantry staples to make this hearty soup stand out.
Velvety texture: The sour cream and lemon juice finish brightens the soup while adding that luscious creaminess that feels indulgent yet light.
Versatile for any occasion: It’s elegant enough for holiday dinners but cozy and quick for casual nights in.

Ingredients & Why They Work

Every ingredient in this Creamy Hungarian Mushroom Soup Recipe plays a crucial role in building the flavor profile and texture. Here’s why I adore each one and a few tips to help you select the best.

Flat lay of a small white ceramic bowl of golden butter, a medium finely chopped onion on a white ceramic plate, a white ceramic bowl filled with sliced fresh cremini mushrooms, a small white ceramic bowl of pale beige flour, a small white ceramic bowl containing vibrant red Hungarian paprika powder, a white ceramic bowl of light golden chicken broth, a small white ceramic bowl with creamy white milk, a small white ceramic bowl holding dark amber Tamari sauce, a small white ceramic bowl of thick white sour cream, a small white ceramic bowl of fresh lemon juice, a few sprigs each of fresh green parsley, dill, and thyme neatly arranged, and two whole uncracked brown eggs placed symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: The base for sautéing, butter adds richness and helps caramelize onions and mushrooms beautifully.
Onion: Finely chopped and cooked until translucent to add sweetness and depth.
Cremini mushrooms: These bring an earthy, meaty flavor—feel free to swap with bella or portobello for variation.
Flour: Helps thicken the soup, creating that velvety finish without heaviness.
Hungarian paprika: The star of the show! Smoky, sweet, or hot paprika adds that unmistakable Hungarian flair. Using authentic Hungarian paprika will elevate this soup.
Chicken broth: Provides a savory liquid base packed with flavor; you can substitute vegetable broth for a vegetarian option.
Milk: Adds creaminess and balances the spices.
Tamari sauce: A savory umami booster that replaces soy sauce without the gluten, enriching the mushroom flavor.
Sour cream: Stirred in at the end to add creaminess and a gentle tang that brightens the soup.
Lemon juice: The secret ingredient that cuts through richness and awakens the flavors.
Fresh parsley, dill, thyme: These herbs add fresh, aromatic notes that make the soup feel truly homey and wholesome.
Salt, pepper & ground chili pepper: Perfect seasoning to enhance and balance the taste.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing up this Creamy Hungarian Mushroom Soup Recipe depending on the season or what I have on hand. The base stays the same, but there’s plenty of room to make it your own.

Variation: When I want a dairy-free version, I swap the sour cream and milk for coconut cream and a splash of cashew milk — the soup still turns out creamy and flavorful, just with a subtle twist.
Spice level: Adjust the chili powder to match your heat preference. I like a touch of warmth but keep it gentle enough for everyone.
Mushroom mix: Try adding wild mushrooms like chanterelles or shiitake for earthier depth when in season.
Herbs: Fresh herbs make all the difference. If you don’t have fresh dill or thyme, dried works too—just use less to avoid overpowering the soup.

Step-by-Step: How I Make Creamy Hungarian Mushroom Soup Recipe

A white bowl filled with a creamy mushroom soup with a light brown, slightly orange broth that has small chunks of mushrooms and herbs floating in it. On top, several thick slices of cooked mushrooms rest, brown and shiny with a moist texture, sprinkled with fresh green parsley and a small sprig of dill in the center. A wooden-handled spoon rests inside the bowl’s right side, partially submerged. To the left of the bowl, two pieces of toasted bread with a golden, crunchy surface lean against the bowl. The scene is set against a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften the onions and butter

Start by melting butter in a large pot over medium heat — it’s the base of your flavor. Toss in the finely chopped onion and let it cook gently until soft and translucent (about 3–4 minutes). Don’t rush this step; you want the natural sweetness to develop without browning the onions.

Step 2: Brown the mushrooms to perfection

Add the sliced mushrooms to the pot. Sauté them until they start releasing their moisture and turn golden brown; this usually takes around 7–8 minutes. Stir occasionally but give them space to brown properly—crowded mushrooms will steam instead, and we want that caramelized flavor.

Step 3: Build the base with paprika and flour

Sprinkle the flour and Hungarian paprika evenly over the mushrooms, stirring well to coat everything. Cook for another 1–2 minutes to cook out the raw flour taste and toast the paprika—it really brings out its signature smoky aroma.

Step 4: Slowly add liquids and simmer

Gradually pour in the chicken broth while stirring constantly to avoid lumps. Then, add the milk and Tamari sauce, mixing it all together before bringing to a gentle simmer. Let it cook for 10 minutes, stirring now and then, letting the flavors meld and the soup thicken slightly.

Step 5: Finish with sour cream and fresh herbs

Remove the pot from heat and stir in the sour cream, lemon juice, parsley, dill, thyme, along with salt, black pepper, and a pinch of ground chili pepper. This is the moment the soup turns luxuriously creamy and fresh. Give it a good mix to blend everything smoothly.

Step 6: Rest and serve

Let the soup rest for a couple of minutes—it helps the flavors marry even more. Serve it up with a fresh sprinkle of herbs and crusty bread or a light salad for a simple but complete meal.

Top Tip

Over the years of making this Creamy Hungarian Mushroom Soup Recipe, I’ve learned a few tricks that ensure every pot turns out just right. The depth of flavor depends a lot on how you handle your mushrooms and paprika, so here are my go-to tips.

Don’t overcrowd the pan: When sautéing mushrooms, give them enough space; otherwise, they’ll steam and lose that golden-brown deliciousness.
Toast your paprika: Adding paprika to the hot pan for a brief moment before the liquids enriches its smoky flavor, a crucial step that brings the soup to life.
Stir in sour cream off the heat: This avoids curdling and helps maintain that smooth, creamy texture you’re craving.
Use fresh herbs: They brighten the dish at the end and elevate the aroma—dry herbs just can’t replicate that freshness.

How to Serve Creamy Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup - Serving Suggestion

Garnishes

I usually top my soup with a sprinkle of extra fresh parsley and dill for a pop of color and brightness. Sometimes I add a dollop of sour cream on top—it just looks inviting and adds a little extra creaminess. A few turns of fresh cracked black pepper also bring a bit of kick right before serving.

Side Dishes

This Crèamy Hungarian Mushroom Soup pairs wonderfully with crusty artisan bread, warm garlic rolls, or a crisp mixed green salad with a tangy vinaigrette. For a heartier meal, try serving it alongside roasted potatoes or a savory quiche to round out the experience.

Creative Ways to Present

For special occasions, I like to serve this soup in rustic bread bowls—that way, your guests can enjoy the edible vessel after savoring every last spoonful. Another idea is to offer a variety of fresh herb garnishes at the table, letting everyone customize their bowl to their taste. It’s such a warm, inviting presentation that sparks conversation.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, which makes it even better the next day. Just give it a good stir before reheating.

Freezing

This soup freezes pretty well if you want to make a big batch ahead. I recommend freezing it without the sour cream and fresh herbs, then stirring those in fresh after thawing. Freeze in portion-sized containers so you can thaw exactly what you need.

Reheating

Reheat gently on the stove over low heat, stirring often to prevent scorching. If the soup thickens too much, whisk in a splash of broth or milk to loosen it up. Add fresh herbs and sour cream after warming to keep that creamy texture and bright flavor.

Frequently Asked Questions:

Can I make this Creamy Hungarian Mushroom Soup Recipe vegetarian or vegan?

Absolutely! To make it vegetarian, use vegetable broth instead of chicken broth and skip the Tamari or substitute with a vegan soy sauce or coconut aminos. For vegan, swap the butter for olive oil or vegan butter, and use plant-based milk and sour cream alternatives. The soup will still taste delicious!

Is Hungarian paprika very spicy?

Hungarian paprika comes in several varieties ranging from sweet (mild) to hot. The recipe calls for sweet Hungarian paprika, which is smoky and flavorful but not spicy. You can adjust the heat by adding a pinch of ground chili pepper or using hot paprika if you like more spice.

Why do I add lemon juice to the soup?

Lemon juice adds a bright, subtle acidity that balances the creaminess and richness of the soup. It lifts the flavors, preventing the dish from feeling heavy and making each bite more vibrant and fresh.

Can I prepare this Creamy Hungarian Mushroom Soup Recipe in advance?

Yes! You can prepare the soup base ahead of time, but I recommend adding the sour cream and fresh herbs just before serving for the best texture and flavor. Prepare up to 3 days in advance and store in the fridge, or freeze portions without the sour cream for longer storage.

Final Thoughts

This Creamy Hungarian Mushroom Soup Recipe holds a special place in my kitchen because it’s the ultimate hug in a bowl—earthy, creamy, and bursting with bright herbal notes. It’s the kind of recipe you'll want to make again and again, whether it’s a chilly evening or a festive gathering. I can’t wait for you to try it and add your own favorite twist—it’s that kind of soup that feels personal and timeless.