Hungarian Mushroom Soup
Hungarian Mushroom Soup is a cozy, earthy blend of mushrooms, seasonings, and creamy broth that delivers comforting flavor in every spoonful. This easy, one-pot recipe is perfect for mushroom lovers like us!
Hungarian Mushroom Soup with Dill
Hungarian mushroom soup is a cozy, creamy spin on Hungary’s traditional gombaleves, a paprika-rich mushroom soup inspired by generations of mushroom foraging. The sour-cream version most of us know today comes from tejfölös gombaleves, a slightly richer and tangier regional style. It caught on in the U.S. in the ’70s and ’80s, mixing authentic Hungarian flavors with classic American comfort.
When my younger brother, Rob, recently told me he was making this type of soup on the regular, I knew I had to try it. We are both seemingly mushroom lovers, and this one hits the spot during colder months of the year.
Why This Recipe Works:
- Balanced flavors – Earthy mushrooms pair perfectly with sweet, smoky paprika.
- Creamy texture – Sour cream and/or a roux gives it a rich, comforting mouthfeel.
- Herb warmth – Dried dill, paprika, and thyme adds subtle, lingering flavor throughout.
- Versatility – Can be served as a starter, main dish, or even over noodles/rice.
- Quick to make – Simple ingredients and straightforward steps make it approachable.
What You’ll Need:
- butter
- veggies – onions, garlic, and mushrooms
- chicken broth
- white wine – we use a dry sauvignon blanc
- seasonings – a combo of dried dill, dried thyme, paprika, salt, and pepper
- soy sauce
- whole milk
- all-purpose flour
- sour cream
How to make Hungarian Mushroom Soup:
Step 1
Cook veggies. Melt the butter in a stock pot over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid, about 8-10 minutes. Then add the garlic and stir for 30 seconds.
Step 2
Add liquids and seasonings. Then add the broth, white wine, soy sauce, and seasonings (dried dill, dried thyme, paprika, salt, and pepper. Increase the heat to high and bring to a boil. Reduce to low and simmer, stirring occasionally, for about 10 minutes.
Step 3
Combine milk and flour. In a small bowl, whisk the milk and flour until completely smooth. Slowly pour the milk mixture into the soup, stirring constantly.
Step 4
Thicken soup. Continue cooking until the soup thickens slightly, stirring occasionally, about 10 more minutes.
Step 5
Add sour cream. Remove pot from the heat and add the sour cream and lemon juice. Stir to combine well.
Step 6
Serve. Ladle mushroom soup into bowls and top with additional sour cream, chopped cilantro, and freshly ground black pepper.
Storing and Freezing:
Store soup in an airtight container in your refrigerator for 3-4 days. You can also meal prep this and add to individual storage containers for lunches on the go.
You can freeze Hungarian mushroom soup, but it’s best to cool it completely first and add any sour cream only when reheating, since freezing can cause it to separate.
Recipe FAQs:
Yes – cremini, button, or a mix of wild mushrooms work well. For a more authentic flavor, try using a combination of fresh and dried mushrooms.
Yes, the soup tastes even better the next day as the flavors meld. Just store in the fridge and reheat gently.
Yes, you can use fresh dill and fresh thyme if desired. However, you’ll need more than the dried measurements listed for equal flavor.
It’s delicious on its own, over noodles or rice, or with crusty bread on the side.
Other Delicious Soup Recipes:
Soup is my cool weather love language, and I’ve got tons of choices for your next cozy night in!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Hungarian Mushroom Soup
Ingredients
- 6 Tablespoons unsalted butter
- 1 large yellow onion – chopped
- 32 oz. baby bella mushrooms – chopped
- 3-4 cloves garlic – minced
- 2 cups lower-sodium chicken broth
- 1/2 cup sauvignon blanc wine
- 2 Tablespoons lower-sodium soy sauce
- 2 teaspoons dried dill
- 1 teaspoon dried thyme
- 2 teaspoons paprika
- kosher salt and freshly ground black pepper – to taste
- 1 cup whole milk
- 2 Tablespoons all-purpose flour
- 1/2 cup sour cream light – plus more for serving
- 1 Tablespoon fresh lemon juice
Instructions
- Cook veggies. Melt the butter in a stock pot over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid, about 8-10 minutes. Then add the garlic and stir for 30 seconds.6 Tablespoons unsalted butter, 1 large yellow onion, 32 oz. baby bella mushrooms, 3-4 cloves garlic
- Add liquids and seasonings. Then add the broth, white wine, soy sauce, and seasonings (dried dill, dried thyme, paprika, salt, and pepper. Increase the heat to high and bring to a boil. Reduce to low and simmer, stirring occasionally, for about 10 minutes.2 cups lower-sodium chicken broth, 1/2 cup sauvignon blanc wine, 2 Tablespoons lower-sodium soy sauce, 2 teaspoons dried dill, 1 teaspoon dried thyme, 2 teaspoons paprika, kosher salt and freshly ground black pepper
- Combine milk and flour. In a small bowl, whisk the milk and flour until completely smooth. Slowly pour the milk mixture into the soup, stirring constantly.1 cup whole milk, 2 Tablespoons all-purpose flour
- Thicken soup. Continue cooking until the soup thickens slightly, stirring occasionally, about 10 more minutes.
- Add sour cream. Remove pot from the heat and add the sour cream and lemon juice. Stir to combine well.1/2 cup sour cream light, 1 Tablespoon fresh lemon juice
- Serve. Ladle mushroom soup into bowls and top with additional sour cream, chopped cilantro, and freshly ground black pepper.
Notes
- Store soup in an airtight container in your refrigerator for 3-4 days. You can also meal prep this and add to individual storage containers for lunches on the go.
- You can freeze Hungarian mushroom soup, but it’s best to cool it completely first and add any sour cream only when reheating, since freezing can cause it to separate.
We loved this soup. Will make it again.
Thank you!
This soup is perfect for mushroom lovers – like me!
Agreed!