Creamy Hungarian Mushroom Soup

Creamy Hungarian Mushroom Soup is the ultimate cozy comfort food — hearty, flavorful, and packed with rich umami depth. With golden browned mushrooms, sweet caramelized onions, and a creamy, herbed broth infused with Hungarian paprika, this one-pot soup is as satisfying as it is elegant. It’s the perfect dish for cold nights, special dinners, or a comforting starter for the holidays.

Why You’ll Love This Recipe

This soup is creamy, earthy, and layered with complex flavors thanks to browned mushrooms, toasted paprika, fresh herbs, and a splash of lemon juice. The addition of sour cream makes it velvety, while Tamari gives it an extra umami boost. It’s simple enough for a weeknight dinner but refined enough to serve as a holiday appetizer. Best of all, it’s easy to adapt to vegetarian or vegan diets with just a few swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons butter

• 1 medium onion, finely chopped

• 1 pound cremini mushrooms, sliced (or substitute portobello or bella)

• 2 tablespoons flour

• 1 tablespoon Hungarian paprika (or regular sweet 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, black pepper, and ground chili pepper, to taste

Directions

1. In a large pot over medium heat, melt the butter.

2. Add chopped onion and sauté until translucent, about 3–4 minutes.

3. Stir in the sliced mushrooms and sauté for 7–8 minutes until golden brown and caramelized, stirring occasionally.

4. Sprinkle in the flour and paprika, and stir to coat the mushrooms. Cook for 1–2 more minutes to remove the raw flour taste.

5. Gradually pour in the chicken broth while stirring to avoid lumps.

6. Add the milk and Tamari sauce, stir to combine, and bring the soup to a gentle simmer.

7. Let it simmer for 10 minutes, stirring occasionally.

8. Remove from heat. In a small bowl, whisk a ladle of hot soup into the sour cream to temper it.

9. Stir the tempered sour cream into the soup, followed by the lemon juice, parsley, dill, thyme, and seasoning to taste.

10. Let the soup rest for a couple of minutes, then serve warm with crusty bread or a light salad. Garnish with extra fresh herbs if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 30 minutes

Variations

• Vegetarian Option: Use vegetable or mushroom broth instead of chicken broth.

• Vegan Adaptation: Use olive oil instead of butter, oat milk in place of dairy milk, and dairy-free sour cream or oat cream.

• Add Protein: Stir in cooked shredded chicken or white beans for added substance.

• Spice It Up: Add a pinch of smoked paprika or red pepper flakes for a smoky kick.

• More Mushrooms: Blend cremini with portobello or shiitake mushrooms for deeper flavor.

Storage/Reheating

Storage: Let the soup cool completely and store in an airtight container in the refrigerator for 3–4 days.
Reheating: Reheat gently over low heat, stirring often. Avoid boiling to prevent the dairy from curdling. If too thick, add a splash of milk or broth to loosen.
Freezing: For best results, freeze the soup before adding the milk, sour cream, and herbs. Reheat the base, then finish with the dairy and herbs before serving.
Make-Ahead: Prepare the soup through the simmer stage, refrigerate overnight, and finish with the sour cream, lemon juice, and herbs just before serving.

FAQs

What is Hungarian paprika and can I substitute it?

Hungarian paprika is sweeter and milder than smoked varieties. You can use regular sweet paprika as a substitute, but avoid smoked unless you want a stronger flavor shift.

How do I keep the sour cream from curdling?

Temper the sour cream by whisking in some hot soup before adding it to the pot, and stir it in off heat. Never boil after adding dairy.

Can I use dried herbs instead of fresh?

Yes, but use about 1/3 the amount. Fresh herbs give the best flavor, but dried work in a pinch.

Is this soup gluten-free?

As written, it’s not. To make it gluten-free, substitute the flour with a gluten-free thickener like cornstarch or a 1:1 GF flour blend.

Can I make this soup in advance?

Yes. Cook through the simmer stage, refrigerate overnight, and finish with the sour cream and herbs before serving.

Can I use other types of mushrooms?

Absolutely. Portobello, baby bella, or a mix of wild mushrooms will all enhance the depth of flavor.

Is this soup thick or brothy?

It’s a creamy, moderately thick soup. You can adjust thickness by simmering longer or thinning with broth or milk.

Can I use sour cream substitutes?

Yes, plain Greek yogurt or dairy-free alternatives like cashew cream or oat-based sour cream work well.

Why add lemon juice?

Lemon brightens the rich, earthy flavors and balances the creaminess.

What can I serve with this soup?

Crusty bread, garlic toast, or a light green salad all pair beautifully.

Conclusion

Creamy Hungarian Mushroom Soup is a rich, savory, and comforting dish that’s perfect for fall and winter. Packed with mushrooms, herbs, and a touch of tangy sour cream, it’s a one-pot meal that’s simple yet deeply satisfying. Whether served as a starter or a main course, this soup delivers warm, rustic flavors with every spoonful. Make it once, and it’s sure to become a cold-weather favorite.