Hungarian Mushroom Soup is a deeply savory, velvety soup built on sweet onions, earthy mushrooms, and the unmistakable warmth of Hungarian paprika. Unlike standard cream of mushroom soup, this version layers flavor through gentle caramelization, broth infusion, and a cultured dairy finish (traditionally sour cream), creating a balanced bowl that’s rich yet bright.
It’s cozy enough for cold evenings but elegant enough for entertaining — and it tastes even better the next day.
Below you’ll get technique details, paprika guidance, thickening control, and storage tips so your soup turns out smooth, aromatic, and never gluey.
What Makes It “Hungarian”?
The defining ingredient is paprika — especially sweet Hungarian paprika, which is deeper, rounder, and less sharp than standard supermarket paprika.
Hungarian cuisine often balances:
- Earthy ingredients (mushrooms)
- Sweet aromatics (onions)
- Paprika warmth
- Sour cream brightness
That contrast between warm spice and cool tang is what makes this soup distinctive.
Ingredients (Serves 4–6)
Base
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large onion, finely diced
- 450 g (1 lb) mushrooms, sliced (cremini or white button)
- 2 cloves garlic, minced
Flavor
- 2 tbsp sweet Hungarian paprika
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 2 cups vegetable or chicken broth
- 1 cup whole milk
Thickening
- 2 tbsp flour
Finish
- ½ cup sour cream (room temperature)
- 1 tbsp lemon juice
- 2 tbsp chopped fresh dill (optional but traditional)
- Salt & black pepper to taste
Step-by-Step Instructions
1. Build the Aromatic Base
In a large pot over medium heat:
Melt butter + oil.
Add onion and cook 5–7 minutes until soft and lightly golden.
Do not rush this step — sweetness develops here.
2. Cook the Mushrooms Properly
Add mushrooms with a pinch of salt.
Cook 8–10 minutes until:
- They release moisture
- Liquid evaporates
- Edges begin to brown
Proper browning = deeper flavor.
3. Bloom the Paprika
Lower heat slightly.
Stir in:
- Paprika
- Garlic
- Thyme
Cook only 30 seconds.
⚠ Paprika burns easily — too much heat turns it bitter.
4. Create the Soup Base
Sprinkle flour over mushrooms and stir 1 minute.
Add broth gradually while stirring to prevent lumps.
Simmer gently 10 minutes to thicken.
5. Add Milk & Simmer
Stir in milk.
Simmer 5 more minutes until velvety.
Texture should lightly coat the spoon — not overly thick.
6. Finish with Sour Cream (Important Technique)
Temper the sour cream first:
- Mix 2–3 spoonfuls hot soup into sour cream
- Stir smooth
- Add back to pot off heat
This prevents curdling.
Finish with lemon juice and dill.
Adjust salt & pepper.
Texture Control Guide
| Issue | Cause | Fix |
|---|---|---|
| Too thick | Excess flour | Add broth |
| Too thin | Not simmered | Cook longer |
| Sour cream curdled | Added too hot | Temper first |
| Bitter taste | Burnt paprika | Lower heat |
Mushroom Choices
| Type | Result |
|---|---|
| Cremini | Earthy, best balance |
| White button | Mild |
| Shiitake (partial mix) | Deeper umami |
| Wild mushrooms | Gourmet variation |
A mix creates complexity.
Make-Ahead & Storage
| Storage | Time |
|---|---|
| Refrigerator | 4 days |
| Freezer | 2 months (before sour cream best) |
Reheat gently — do not boil.
Flavor Variations
Vegetarian Version
Use vegetable broth.
Vegan Option
Replace:
- Butter → olive oil
- Milk → oat milk
- Sour cream → plant-based yogurt
Protein Addition
Add shredded chicken or white beans.
Smoky Version
Use half sweet paprika + half smoked paprika.
Approximate Nutrition (Per Serving)
- Calories: ~290
- Protein: 9g
- Carbs: 20g
- Fat: 20g
FAQ
Is Hungarian Mushroom Soup spicy?
No — sweet paprika adds warmth, not heat.
Can I use smoked paprika instead?
Yes, but flavor becomes less traditional.
Why add lemon?
It brightens and balances creaminess.
Can I blend the soup?
Yes — blend half for thicker texture while keeping some mushroom pieces.
Final Notes
Hungarian Mushroom Soup succeeds when you:
- Brown mushrooms fully
- Bloom paprika gently
- Temper sour cream carefully
Those three steps transform simple ingredients into a deeply comforting, restaurant-quality soup with balanced richness and brightness.
Print
Hungarian Mushroom Soup (Creamy, Paprika-Infused Comfort)
Ingredients
- 2 tbsp unsalted butter or olive oil
- 1½ lbs (680g) mixed mushrooms (cremini, button, or wild), sliced
- 1 large onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 tsp sweet Hungarian paprika (plus extra for garnish)
- ½ tsp caraway seeds, lightly crushed (optional but traditional)
- ½ cup sour cream or heavy cream
- Salt & black pepper to taste
- Optional: splash of dry white wine, 1 tbsp tomato paste
- Fresh dill or parsley
- Extra sour cream
- Crusty bread or dumplings
Instructions
- Sauté mushrooms: In a large pot, melt butter over medium-high heat. Add mushrooms; cook 8–10 minutes until deeply browned and moisture evaporates. Remove half for topping (optional).
- Cook aromatics: Add onion; cook 5–6 minutes until soft. Stir in garlic; cook 30 seconds.
- Make roux: Sprinkle flour over veggies; stir 1 minute. Add paprika and caraway seeds; cook 30 seconds (don’t burn!).
- Deglaze & simmer: Pour in broth (and optional wine or tomato paste). Bring to a boil, then reduce heat. Simmer 15–20 minutes to meld flavors.
- Finish: Stir in sour cream and reserved mushrooms (if using). Warm gently (do not boil). Season with salt and pepper.
- Serve hot, garnished with fresh herbs, a dollop of sour cream, and a dusting of paprika.
💡 Pro Tips:
– For vegetarian version, use veggie broth and ensure sour cream is plant-based if needed.
– Don’t skip browning the mushrooms—it builds deep umami flavor!
– Serve with Hungarian nokedli (spaetzle) or crusty rye bread.
Prep Time & Nutrition (per serving, serves 4):
Servings: 4 | Calories: 220 | Net Carbs: 12g | Fats: 14g | Protein: 8g