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 soothing about a bowl of velvety, fragrant soup, and this Creamy Hungarian Mushroom Soup Recipe delivers that in spades. Rich with buttery mushrooms, a hint of paprika warmth, and fresh herbs, it’s a cozy hug in a bowl that’s surprisingly easy to whip up anytime you need comfort food magic.

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

I first discovered this creamy Hungarian mushroom soup on a chilly autumn evening, and it instantly became a favorite. What makes it stand out? It’s the way the paprika’s subtle smoky sweetness pairs perfectly with the earthiness of cremini mushrooms and the fresh burst of herbs that really bring this soup to life.

Deep, complex flavor: The Hungarian paprika adds a distinct warmth and color that elevates simple mushrooms into something spectacular.
Comforting & wholesome: With a creamy texture balanced by fresh herbs and a splash of lemon, it feels nourishing without being heavy.
Easy weeknight-friendly: No fancy ingredients or complicated techniques — just straightforward steps that anyone can follow.
Versatile for any occasion: Whether it’s a quiet dinner or a holiday starter, this soup adapts beautifully.

Ingredients & Why They Work

Each ingredient in this Creamy Hungarian Mushroom Soup Recipe has a reason for being there — from the rich butter that starts the base to the fresh herbs that brighten the finish. Here’s why I trust these particular ingredients (and a few tips when shopping for them):

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: It adds that luscious, silky mouthfeel and helps caramelize the onions and mushrooms perfectly.
Onion: Finely chopped onions bring a sweet, fragrant base when sautéed gently until translucent.
Cremini mushrooms: I love these for their robust flavor and meaty texture — you can also use bella or portobello mushrooms for variation.
Flour: Helps thicken the soup without lumps once mixed with the broth.
Hungarian paprika: The star spice here; make sure to get a quality sweet variety for authentic taste.
Chicken broth: Adds a savory depth; vegetable broth works too if you want to keep it vegetarian.
Milk: Balances the richness and keeps the soup light enough to enjoy without feeling too heavy.
Tamari sauce: Brings subtle umami complexity, and I prefer it over soy sauce for its smooth flavor and gluten-free option.
Sour cream: For that signature creamy tang that’s essential in Hungarian soups.
Lemon juice: A touch of acidity brightens the whole dish and balances the creaminess.
Fresh parsley, dill & thyme: Each herb adds freshness and layers of flavor — I always use fresh because the difference is noticeable.
Salt, pepper, chili pepper: Seasoning is key — I like a little heat from the chili for a subtle kick.

📝

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

While I love this recipe as written, I’m all about encouraging you to make it your own. Sometimes I swap in different mushrooms depending on what’s in season or adjust herbs based on what’s fresh in my garden. It’s a pretty forgiving recipe that welcomes a personal touch.

Variation: Once, I added a splash of white wine with the broth — it introduced a subtle acidity and complexity that was wonderful for a dinner party.
Dairy-Free Option: You can use coconut cream instead of sour cream and any plant-based milk to keep it vegan-friendly.
More Heat: If you like spice, add a dash more chili or a pinch of smoked paprika instead of sweet paprika for some smoky depth.

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 aromatics

Start by melting the butter over medium heat in a large pot. Then add the finely chopped onion and gently cook it for about 3–4 minutes until it's soft and translucent. Don't rush this — the sweeter your onion gets, the better flavor foundation you'll build.

Step 2: Brown the mushrooms

Next, toss in the sliced mushrooms and cook stirring occasionally for 7–8 minutes. Be patient — the mushrooms will release their moisture and start to brown, concentrating their flavor. This step really sets the tone for a deep, savory soup.

Step 3: Build the base with flour and paprika

Sprinkle the flour and Hungarian paprika over the mushrooms, stirring well to coat everything evenly. Cook this mixture for another 1–2 minutes to get rid of any raw flour taste and toast the paprika slightly — this gives the soup its vibrant, earthy color and flavor.

Step 4: Add liquids and simmer

Slowly pour in the chicken broth while stirring to prevent lumps. Follow with the milk and Tamari sauce, combining everything thoroughly. Bring the soup to a gentle simmer and let it cook for 10 minutes, stirring occasionally — this lets all the flavors blend beautifully.

Step 5: Finish with cream, herbs, and seasoning

Remove the soup from heat and stir in the sour cream, lemon juice, and fresh parsley, dill, and thyme. Season with salt, pepper, and ground chili pepper to taste. This final step brightens and smooths the soup perfectly — taste as you go to get the balance just right.

Step 6: Rest and serve

Let the soup rest for a couple of minutes before serving. This pause helps the flavors meld even more, and the texture settles to silky perfection. I like to serve it with extra fresh herbs on top and a chunk of crusty bread to mop everything up.

Top Tip

I’ve made this Creamy Hungarian Mushroom Soup Recipe countless times, and the secret to the best flavor is really in the browning — don’t rush the mushrooms or onions. Their caramelization builds the deep, rich base that makes this soup unforgettable.

Don’t overcrowd the pan: Sauté mushrooms in a single layer so they brown instead of steam.
Toast the paprika: Cooking it briefly with flour and mushrooms wakes up its flavor — don’t skip this.
Fresh herbs matter: Always add them at the end for that fresh burst. Dried herbs won’t give you the same bright flavor in this soup.
Mind the sour cream: Stir it in off the heat to prevent curdling and keep your soup luxuriously creamy.

How to Serve Creamy Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup - Serving Suggestion

Garnishes

I usually add a sprinkle of extra fresh parsley and a few thin lemon slices for brightness. A dollop of sour cream on top works wonders too — it adds a pretty finishing touch and boosts creaminess if you want it richer.

Side Dishes

Crusty artisan bread or a warm baguette is my go-to to serve alongside. For something lighter, a simple mixed green salad with a lemon vinaigrette complements the rich soup perfectly.

Creative Ways to Present

For special occasions, I like to serve the soup in small, rustic ceramic bowls garnished with a sprig of dill and accompanied by homemade paprika-infused crackers. It makes the meal feel cozy and elevated at the same time.

Make Ahead and Storage

Storing Leftovers

This soup actually tastes even better the next day once the flavors have had time to deepen. I store leftovers in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before reheating to reincorporate the cream and herbs.

Freezing

I recommend freezing this without the sour cream added in. Freeze the soup base in sealed freezer-safe containers, then stir in the sour cream after thawing and reheating. This keeps the texture creamy and avoids separation.

Reheating

Reheat gently on low-medium heat in a pot, stirring occasionally. Add a splash of milk or broth if it gets too thick. Avoid boiling once the sour cream is added to keep the soup smooth and silky.

Frequently Asked Questions:

Can I use other types of mushrooms for this soup?

Yes! Cremini mushrooms are my favorite for their robust flavor, but you can use button mushrooms, portobello, or even wild mushrooms if you have them on hand. Just clean and slice them well for even cooking.

Is Hungarian paprika essential in the recipe?

Hungarian paprika is key to authentic flavor and the beautiful color of this soup. If you don’t have it, sweet paprika works as a substitute, but try to find a good quality one for best results.

Can I make this soup vegetarian or vegan?

Absolutely! Swap chicken broth for vegetable broth and replace sour cream with a dairy-free alternative like coconut yogurt or vegan sour cream. Use plant-based milk instead of dairy milk, and you’ll have a delicious vegan-friendly soup.

What’s the best way to prevent the soup from curdling when adding sour cream?

The key is to remove the soup from heat before stirring in the sour cream and to mix it in gently. Also, temper the sour cream by whisking in a small amount of hot soup first, then add it back to the pot. This helps keep the texture smooth and creamy.

Final Thoughts

Honestly, this Creamy Hungarian Mushroom Soup Recipe has become one of my top comfort dishes to make when I want something cozy yet elegant. It’s full of flavor, surprisingly quick, and perfect for warming you up after any busy day. I hope you’ll enjoy making it as much as I do — it’s the kind of recipe you’ll return to over and over, especially when the weather cools off or you want to impress without fuss.