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; Black pepper, to taste; Ground chili pepper, to taste

There’s something truly soul-warming about a rich, velvety mushroom soup, and the Creamy Hungarian Mushroom Soup Recipe takes this to a whole new level. It’s loaded with deep, earthy flavors, a touch of tang from sour cream, and the magic of Hungarian paprika that makes it utterly unforgettable.

Two white bowls filled with creamy orange mushroom soup are placed on a white marbled surface. Each bowl has a smooth soup base with visible mushroom slices and chopped green herbs scattered on top. The center of each soup is garnished with a small pile of sautéed mushroom slices and fresh dill sprigs. Surrounding the bowls, there are grilled white bread slices leaning beside them, whole fresh mushrooms, and bunches of green herbs such as parsley and dill. Small white bowls hold coarse salt, cracked black pepper, and red chili flakes. Two silver spoons with wooden handles rest on the surface nearby. The 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

This soup has been a staple in my kitchen ever since I stumbled upon it during a chilly fall weekend. It’s cozy comfort in a bowl but also elegantly simple. You really don’t need to be a seasoned cook to nail this one — it’s forgiving, packed with flavor, and perfect for any day you want to feel a little pampered.

Bold, authentic flavor: The Hungarian paprika and fresh herbs bring a warm, unique character that stands out from ordinary mushroom soups.
One-pot ease: Minimal cleanup with maximum taste — this soup comes together quickly and doesn’t demand tons of fuss.
Versatile for every season: Whether it’s fall, winter, or just a cozy night in, this soup hits the spot perfectly.
Customizable to your palate: You can easily tweak the herbs and spices to suit what’s in your pantry or your taste preferences.

Ingredients & Why They Work

Each ingredient in this Creamy Hungarian Mushroom Soup Recipe plays an important role in creating its mellow, comforting texture and complex flavor. Here’s a quick look at what makes our ingredient list so effective and what to keep an eye out for when you shop.

Flat lay of a medium finely chopped yellow onion, a pile of fresh sliced brown cremini mushrooms, a small white ceramic bowl of golden butter cubes, a small white ceramic bowl of pale beige flour, a small white ceramic bowl filled with vibrant red Hungarian paprika powder, a small white ceramic bowl containing clear chicken broth, a small white ceramic bowl of creamy white milk, a small white ceramic bowl with dark brown Tamari sauce, a small white ceramic bowl of thick sour cream, a small white ceramic bowl of bright yellow lemon juice, a small pile of chopped fresh green parsley, a small pile of chopped fresh green dill, a small pile of chopped fresh green thyme, three whole brown eggs with clean shells, scattered coarse salt crystals, black peppercorns, and ground chili pepper powder, all arranged with perfect symmetry on a simple white ceramic surface, 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: This is your soup’s flavor base and gives that silky richness from the very start.
Onion: Finely chopped so it melts into the broth and adds subtle sweetness and depth.
Cremini mushrooms: I recommend these for their meaty texture, but bella or portobello mushrooms work great too.
Flour: Helps thicken the soup gently without any heaviness.
Hungarian paprika: The star spice! It adds warmth and a subtle smoky sweetness that defines the dish.
Chicken broth: For that savory base—vegetable broth can be swapped for a vegetarian twist.
Milk: Lightens the soup and makes it creamy without overwhelming the mushroom flavor.
Tamari sauce: Adds a subtle umami kick and depth of flavor.
Sour cream: The secret tang that makes this soup irresistibly creamy and bright.
Lemon juice: Just a splash to balance richness with a fresh zing.
Fresh parsley, dill, thyme: These herbs add vibrant, herby notes that lift the whole dish.
Salt, pepper, ground chili pepper: To taste, giving the soup its final personality — I love a touch of chili for warmth!

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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 using this recipe as a foundation and making subtle changes depending on what I have around or what I’m in the mood for. You can tune the herbs and the paprika intensity, swap out the milk for creamier coconut milk if you want a dairy-free alternative, or add a touch of smoked paprika to amp up the smokiness.

Mushroom Mix Variation: Once, I tried blending shiitake mushrooms with cremini, and the earthiness deepened wonderfully.
Dairy-Free Twist: Using coconut milk instead of dairy milk worked well when I had guests with lactose intolerance.
Heat It Up: A pinch more ground chili pepper or a few dashes of hot sauce give the soup a lively kick if you enjoy heat.
Herb Swap: If fresh herbs are scarce, dried versions work—just reduce quantity as they’re more concentrated.

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

A white bowl filled with creamy mushroom soup showing two clear layers: a light brown creamy base with a smooth texture and floating golden-brown sautéed mushroom slices on top. The surface has green herb pieces scattered throughout and a small bunch of fresh dill placed centrally for garnish. A wooden-handled spoon is partially dipped into the soup on the right side of the bowl. Behind the bowl, two toasted slices of bread with a golden crust lean against the bowl's edge. The whole setup sits on a white marbled surface with sprigs of fresh herbs scattered nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the onion and mushrooms to build flavor

Heat the butter over medium heat until it melts and starts to shimmer. Add the finely chopped onions and cook gently until they are soft and translucent – usually around 3 to 4 minutes. The key here is patience; rushing the onions won’t develop their natural sweetness. Then toss in the sliced mushrooms. Stir occasionally as they release their moisture and begin to brown, about 7 to 8 minutes. This caramelization is where the soup’s deepest flavors come from.

Step 2: Add flour and paprika for that classic thick texture and authentic taste

Sprinkle the flour evenly over the mushrooms and stir it in well to coat everything. Right after, add your Hungarian paprika and continue stirring. Cooking this mixture for 1 to 2 minutes helps “toast” the flour and paprika’s flavors, taking away any raw taste. This step builds the soup’s beautiful color and characteristic warmth — don’t skip it!

Step 3: Pour in broth, milk, and seasonings, then simmer

Slowly add the chicken broth in a steady stream while stirring to avoid lumps. Then pour in the milk and add the Tamari sauce, which gives a lovely umami boost. Bring everything to a gentle simmer and let it cook uncovered for around 10 minutes, stirring occasionally. This simmering melds the flavors and lets the soup thicken ever so slightly.

Step 4: Finish with sour cream, lemon, and fresh herbs for a luscious finish

Remove the pot from heat before stirring in the sour cream — this keeps it from curdling and maintains that silky, creamy texture we all crave. Add lemon juice and your chopped parsley, dill, and thyme, and season with salt, pepper, and chili pepper to taste. Stir everything until smooth and well combined. Let the soup rest for a couple of minutes before serving to allow the flavors to meld fully.

Top Tip

Over the years of making this soup, I’ve learned a few handy tips that help every batch turn out amazing. These tricks saved me a few times from ending up with bland or curdled soup, so I’m sharing them here so you don’t have to figure them out the hard way!

Sauté Low and Slow: Taking your time with the onions and mushrooms to brown gently builds flavor that you just can’t fake with shortcuts.
Don’t Skip Blooming the Paprika: Toast the paprika with the flour briefly. It unlocks its fragrant aroma and prevents any bitter undertones.
Temper the Sour Cream: Stir the hot soup slowly into the sour cream in a small bowl before mixing it back in to avoid curdling.
Season Gradually: Add salt and chili little by little—it's easier to add more than fix over-salted soup.

How to Serve Creamy Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup - Serving Suggestion

Garnishes

Personally, I love to finish this soup with a scattering of extra fresh parsley and a tiny dollop of sour cream right in the bowl. Sometimes I throw in a pinch of smoked paprika for a visual pop and an extra layer of flavor. A sprinkle of finely chopped chives or a few drops of good olive oil work wonders too!

Side Dishes

Crusty bread is my go-to companion. A baguette or sourdough really soak up the soup beautifully. For something lighter, a crisp green salad with a lemon vinaigrette balances the richness perfectly. If I want to make it a meal, I’ll add a simple roasted vegetable platter or garlic butter toast on the side.

Creative Ways to Present

For special dinners or cozy holiday starters, I like serving this soup in little mini pumpkin bowls or rustic bread bowls. They feel festive and add an extra touch of warmth. You could also garnish with edible flowers or microgreens for a stunning presentation if you’re impressing guests.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps well for up to 3 days. Just give it a good stir before reheating, as the sour cream and herbs may settle or separate a little overnight — but the flavor only deepens!

Freezing

I’ve frozen this soup a few times with good results. To freeze, let it cool completely then portion into freezer-safe containers. Keep in mind the herbs and sour cream might lose some freshness, so I like to add a handful of fresh herbs and a splash of lemon juice after reheating.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling as that can cause the cream to separate. If the soup thickens too much during storage, stir in a little bit of broth or milk to loosen it back up while warming.

Frequently Asked Questions:

Can I make this Creamy Hungarian Mushroom Soup Recipe vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth and swap tamari or soy sauce if you want to keep the umami depth. The sour cream adds richness, but you can use a dairy-free sour cream alternative to make it vegan-friendly.

What type of paprika should I use?

Hungarian sweet paprika is preferred for authentic flavor and its vibrant color. However, if you don't have it handy, you can use regular sweet paprika. Avoid smoked paprika unless you want a smoky twist in the soup.

Can I prepare this soup ahead of time?

Yes, this soup actually tastes even better the next day once the flavors have melded. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Just reheat gently and add a splash of broth if needed to loosen the texture.

How do I prevent the sour cream from curdling?

The key is to remove the soup from heat before adding sour cream and to stir the hot soup slowly into the sour cream to temper it. This helps maintain that smooth, creamy texture without curdling.

Final Thoughts

Making this Creamy Hungarian Mushroom Soup Recipe always feels like a warm hug at the end of a long day. I hope you find it as comforting and delicious as I do. It's a small bit of magic in the kitchen, easy to prepare but full of rich, layered flavors that shine through each spoonful. Trust me, once you try it, you'll want to keep this one in your regular rotation!