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; Ground black pepper, to taste; Ground chili pepper, to taste

Few things warm you up quite like a bowl of soup, and this Creamy Hungarian Mushroom Soup Recipe is no exception. Its rich, velvety texture combined with earthy mushrooms and the smoky depth of Hungarian paprika makes it a real crowd-pleaser every time.

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 still remember the first time I tried this soup. The combination of sour cream and fresh herbs with paprika blew me away — it’s the kind of recipe you want on repeat during chilly evenings. It’s luscious but doesn’t feel heavy, and the flavors just sing.

Authentic Hungarian flavor: The recipe uses traditional Hungarian paprika which gives it that unmistakable smoky warmth.
Creamy yet light texture: Made with sour cream and milk, it’s indulgent without being overly rich.
Simple ingredients, big taste: You probably already have most of these pantry staples, so it’s easy to pull together.
Perfect for any occasion: Whether a weeknight dinner or holiday starter, it fits right in and impresses.

Ingredients & Why They Work

This Creamy Hungarian Mushroom Soup Recipe balances earthy mushrooms with the smoky sweetness of paprika and brightened up by fresh herbs and a splash of lemon. Each ingredient plays a clear role in making the soup comforting yet layered.

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: Adds richness and helps soften the onions and mushrooms while developing deep flavor.
Onion: Finely chopped and sautéed until translucent to add subtle sweetness.
Cremini mushrooms: These give a meaty, earthy base; you can also use bella or portobello for a deeper flavor.
Flour: Coats the mushrooms to thicken the soup without lumps after adding the liquids.
Hungarian paprika: The star spice – it lends smoky warmth and vibrant color.
Chicken broth: Forms the savory liquid base; if you want vegetarian, swap for vegetable broth.
Milk: Lightens the soup while keeping it creamy and smooth.
Tamari sauce: Adds a subtle umami kick and depth; soy sauce is an alternative but tamari is gluten-free.
Sour cream: Gives that traditional tang and luscious creaminess typical of Hungarian soups.
Lemon juice: A bright finishing touch that balances richness beautifully.
Fresh parsley, dill & thyme: These herbs bring freshness, color, and complexity.
Salt, pepper, ground chili pepper: For seasoning and a gentle hint of heat that awakens the flavors.

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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 tweaking this Creamy Hungarian Mushroom Soup Recipe depending on the season and what herbs I have on hand. It’s really forgiving, so feel free to make it your own!

Variation: Sometimes I swap chicken broth for a rich mushroom broth to boost that mushroom umami flavor even more—especially great for vegetarians.
Dietary tweak: Use coconut milk instead of dairy milk for a dairy-free spin; it changes the flavor slightly but stays delicious.
Herb swap: If you don’t have fresh dill or thyme, try fresh oregano or basil – it gives a new twist without losing the soul of the soup.
Spicy kick: Boost the chili pepper for a warm heat or top with a dollop of harissa for an exciting flavor punch.

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: Sauté the Onions and Mushrooms

Start by melting the butter in a large pot over medium heat. Add the finely chopped onion and cook it gently until it turns soft and translucent—about 3 to 4 minutes. This step builds the foundational sweetness. Then, add your sliced mushrooms and let them sauté for about 7 to 8 minutes. You want the mushrooms to release their moisture and get nicely golden brown—don’t rush this part because that color is where your flavor deepens.

Step 2: Add Flour and Paprika

Sprinkle in the flour and the Hungarian paprika, then stir really well. This coats the mushrooms evenly and helps thicken the soup later. Cook for an additional 1 to 2 minutes to eliminate any raw flour taste. You’ll notice an inviting aroma from the paprika—this is quintessential Hungarian soul.

Step 3: Simmer with Broth and Milk

Next, gradually pour in the chicken broth while stirring constantly—this stops lumps from forming. Stir in the milk and Tamari sauce, then bring everything to a gentle simmer. Let it cook uncovered for about 10 minutes, stirring occasionally to prevent sticking. This simmering melds all the flavors together beautifully.

Step 4: Finish with Sour Cream and Herbs

Remove the pot from heat and stir in the sour cream, lemon juice, and freshly chopped parsley, dill, and thyme. Season with salt, black pepper, and a touch of ground chili pepper to taste. Mix until everything is smooth and creamy. Let it rest a couple of minutes—it helps the flavors settle and the soup to thicken slightly.

Top Tip

Through many batches, I learned that the key to this soup’s incredible richness isn’t just in the sour cream but in the patience during sautéing and simmering. Don’t rush those steps!

Sauté low and slow: Taking your time browning the mushrooms deepens the flavor without burning.
Gradual liquid addition: Adding broth slowly after flour avoids any clumps and keeps the texture silky.
Sour cream last: Stir it in off heat to prevent curdling and keep the soup beautifully creamy.
Herbs fresh and generous: Don’t skimp on fresh herbs—they brighten the soup and make it taste like it’s straight from a Hungarian kitchen.

How to Serve Creamy Hungarian Mushroom Soup Recipe

Hungarian mushroom soup - Serving Suggestion

Garnishes

I usually top this soup with a sprinkle of extra fresh parsley and a couple of thyme sprigs because it adds a lovely pop of color and fresh aroma. Sometimes, a dollop of sour cream or a few drops of good-quality olive oil make it feel extra special.

Side Dishes

Crusty bread is my go-to for soaking up every last drop. A light green salad with lemon vinaigrette pairs perfectly to balance the creaminess. For a heartier meal, I like serving it alongside roasted potatoes or a simple open-faced sandwich.

Creative Ways to Present

For dinner parties, I’ve served this soup in small shot glasses or mini ceramic pots with herb sprigs on top – it makes a chic and cozy starter. You could also swirl in some smoked paprika oil or add sautéed mushroom slices as a pretty garnish on top.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they stay fresh and tasty for up to 3 days. The flavors actually deepen overnight, so it’s great for meal prep too.

Freezing

This soup freezes wonderfully. Just let it cool completely, store in freezer-safe containers, and freeze for up to 2 months. When thawing, do it slowly in the fridge overnight to keep the texture perfect.

Reheating

Reheat gently in a saucepan over low heat, stirring often to prevent scorching. If it seems too thick after refrigerating or thawing, add a little extra milk or broth to loosen it up.

Frequently Asked Questions:

Can I make this Creamy Hungarian Mushroom Soup vegetarian?

Absolutely! Swap the chicken broth for a rich vegetable broth and omit the Tamari if you want it completely soy-free. Using mushroom broth is a fantastic way to keep that deep umami flavor intact.

What kind of mushrooms work best in this soup?

Cremini mushrooms are my favorite for this recipe because they have a nice meaty texture and mild flavor, but bella mushrooms or portobellos are also great substitutes. Avoid watery mushrooms to prevent a soggy soup.

Can I prepare this soup in advance?

Yes! This soup actually tastes even better the next day after the flavors have had time to meld. Store leftovers in the fridge for up to 3 days or freeze for longer storage. Just remember to add a splash of liquid when reheating if it thickens too much.

Is Hungarian paprika different from regular paprika?

Hungarian paprika tends to have a smokier, deeper flavor compared to regular sweet paprika, and it’s essential to achieving the authentic taste in this recipe. If you can only find regular paprika, it still works, but don’t skip it — it’s the signature flavor here!

Final Thoughts

This Creamy Hungarian Mushroom Soup Recipe holds a special place in my heart because it combines humble ingredients into something that feels truly comforting and elegant. I hope you enjoy making it as much as I do — it’s the kind of recipe you’ll want to share with friends and cozy up to on a cold evening. Trust me, your kitchen will smell amazing, and your bowl will be empty in no time!