Ingredients
4 tablespoons salted butter Provides richness and helps sauté the vegetables for better flavor development.
1 large yellow onion Adds a sweet, aromatic base that enhances the overall taste when caramelized.
1 pound cremini mushrooms, sliced The main star, offering a meaty texture and earthy flavor essential for the soup’s heartiness; for more on their benefits, see this guide to crimini mushrooms.
2 cups vegetable or chicken stock Forms the liquid base, providing depth and allowing flavors to meld together.
½ cup dry white wine Introduces acidity and complexity, though you can swap for stock if needed.
2 teaspoons dried dill Infuses a fresh, herbal note that brightens the soup’s profile.
2 teaspoons fresh thyme leaves Adds a subtle, earthy aroma that complements the mushrooms and herbs.
2 teaspoons sweet paprika Gives the soup its signature warm, sweet spice; if you’re curious about variations, check out paprika uses for alternatives.
2 tablespoons Worcestershire sauce Contributes umami and a tangy kick to balance the creaminess.
1 teaspoon kosher salt Seasons the soup to enhance all flavors without overpowering them.
3 tablespoons all-purpose flour Acts as a thickener to give the soup its creamy consistency.
1 cup whole milk Adds creaminess and body, making the soup rich and satisfying.
¼ cup sour cream, plus more for serving Provides tanginess and smoothness; also great for topping.
1 tablespoon fresh lemon juice (from 1 lemon) Brightens the flavors with a fresh, citrusy finish.
2 tablespoons chopped Italian parsley Serves as a garnish for added color and a burst of freshness.
Freshly cracked black pepper for serving Enhances the dish with a spicy note right before eating.
Instructions
1-First Step: Sauté the Base Start by melting 4 tablespoons of salted butter in a large pot over medium heat. Add 1 large yellow onion and 1 pound of sliced cremini mushrooms, then cook them until the onion softens and turns translucent, and the mushrooms release their liquid this takes about 8 minutes. This step is crucial for developing the base flavors of your Hungarian Mushroom Soup, so stir occasionally to prevent sticking. For vegan adaptations, swap the butter for a plant-based alternative here.
2-Second Step: Add Liquids and Seasonings Once the vegetables are ready, pour in 2 cups of vegetable or chicken stock, ½ cup of dry white wine, 2 teaspoons of dried dill, 2 teaspoons of fresh thyme leaves, 2 teaspoons of sweet paprika, 2 tablespoons of Worcestershire sauce, and 1 teaspoon of kosher salt. Bring the mixture to a boil over high heat, then reduce to a simmer and let it cook until the liquid reduces by about one third, which should take around 10 minutes. This helps concentrate the flavors in your Hungarian Mushroom Soup, and you can adjust salt for low-sodium diets at this point.
3-Third Step: Thickening the Soup In a separate bowl, whisk 3 tablespoons of all-purpose flour with 1 cup of whole milk until smooth, making sure there are no lumps. Slowly pour this mixture into the simmering pot, stirring constantly to avoid clumps. Continue cooking for another 10 minutes until the soup thickens to a creamy consistency. For gluten-free versions, use gluten-free flour to keep your Hungarian Mushroom Soup inclusive while maintaining its texture.
4-Fourth Step: Finish and Serve Remove the pot from the heat and stir in ¼ cup of sour cream and 1 tablespoon of fresh lemon juice until everything is smoothly combined this adds the final tang and creaminess. Serve the soup hot, topped with extra sour cream, 2 tablespoons of chopped Italian parsley, and freshly cracked black pepper for a flavorful finish. If you’re making this for dietary needs, consider low-calorie swaps like reduced-fat sour cream in this step to customize easily.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍄 Use firm, clean cremini mushrooms for best texture and flavor.
🧅 Take time to caramelize onions and mushrooms for deeper flavor.
🥛 Use whole milk and sour cream for richness; avoid low-fat substitutes.
🌶 Prefer sweet paprika for authentic Hungarian flavor; mild paprika is acceptable.
❄️ Soup freezes well for up to one month; thaw overnight and reheat gently.
🥄 Greek yogurt can substitute sour cream.
🌾 Gluten-free flour can replace all-purpose flour.
🍷 Wine can be replaced with stock but expect slightly different flavor.
🥩 Adding ground beef or chuck roast is optional, cook separately before adding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 363
- Sugar: 10 g
- Sodium: 593 mg
- Fat: 17 g
- Saturated Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 43 mg