A simple and flavorful Hungarian mushroom soup ⁠— an old country favorite

Matt Jenner

Contributing Writer

Bring back a taste of the old country with this creamy and hearty Hungarian mushroom soup! Tender cremini mushrooms are softened with onion, dill and an array of spices that keep your soup delicious from the first bite to the last. This is primarily a mushroom soup, but it gets its rich flavor from the other ingredients as well.

The recipe below is a slightly modernized version of the traditional version, but all the flavors are kept as authentic as possible. The addition of sour cream at the end makes this soup luscious and creamy, just like how grandma used to make it! This is the perfect recipe to make for friends and family on a cold night, or to impress guests with a tasty Eastern European appetizer.

Cooktop Cove

Hungarian Mushroom Soup

4-6

15 minutes

35 minutes

50 minutes

1 pound fresh cremini mushrooms, sliced

2 cups chopped white onion

4 tablespoons unsalted butter

2 cups low sodium chicken broth

1 cup milk

3 tablespoons all-purpose flour

1/2 cup sour cream

2 teaspoons fresh chopped dill

1 tablespoon paprika

1/4 cup fresh chopped parsley

1 tablespoon soy sauce

Kosher salt & fresh ground black pepper

Heat a large pot over medium-high heat. Add the butter and allow to melt down.

Add the onions and sauté until lightly browned and translucent, about 5 minutes.

Add the mushrooms and sauté for another 5 minutes.

Stir in the chicken broth, dill, soy sauce and paprika. Combine all the ingredients together and reduce heat to low. Cover and allow to simmer for 15 minutes.

In a separate small bowl, combine the milk and flour using a whisk, forming a slurry. Pour this slurry into the pot, and stir to fully combine. Re-cover the pot, and continue to simmer for about 15 more minutes. Stir occasionally.

Stir in the sour cream, parsley, salt and pepper (to taste). Stir to combine until the soup is thickened and creamy.

Continue to simmer on low until the soup is heated all the way through, about 3-5 minutes. Do not boil the soup, as this will cause the milk to separate.

Remove pot from the heat and serve hot in individual bowls. Garnish with extra sour cream or chopped parsley.

Pro-tip: Add a splash of lemon juice to the soup at the end to brighten up the soup with a little acid.

Pro-tip: Make this soup a full meal by adding in cubes of cooked steak or chicken!

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