Introducing a comforting and flavorful delight that hails from the heart of Hungary: Hungarian mushroom soup. This rich and creamy soup is a beloved staple in Hungarian cuisine, renowned for its depth of flavor and soul-warming qualities. With its hearty combination of earthy mushrooms, fragrant herbs, and velvety broth, Hungarian mushroom soup embodies the essence of comfort food, transporting the palate to a cozy kitchen nestled in the Hungarian countryside.

At its core, Hungarian mushroom soup celebrates the rich culinary heritage and traditional flavors of Hungary. With roots dating back centuries, Hungarian cuisine is characterized by its use of wholesome ingredients and robust flavors, and this soup is no exception. By incorporating a variety of mushrooms, such as cremini, portobello, and shiitake, along with paprika and other aromatic spices, Hungarian mushroom soup pays homage to the bold and vibrant flavors that define Hungarian cooking.

Moreover, Hungarian mushroom soup offers a nourishing and satisfying meal that is both wholesome and indulgent. Mushrooms, the star ingredient of this soup, are not only delicious but also packed with essential nutrients such as vitamins, minerals, and antioxidants. By simmering them in a creamy broth enriched with onions, garlic, and herbs, we create a soup that not only satisfies the appetite but also nourishes the body and soul.

In addition to its culinary merits, Hungarian mushroom soup carries a cultural significance that speaks to the shared traditions and heritage of the Hungarian people. From cozy family dinners to festive celebrations, this soup is a beloved fixture on Hungarian tables throughout the year, bringing people together to share in its warmth and flavor. Whether enjoyed as a comforting bowl on a cold winter’s day or as part of a festive feast, Hungarian mushroom soup embodies the spirit of hospitality and togetherness that is at the heart of Hungarian culture.

Furthermore, the preparation of Hungarian mushroom soup invites a sense of culinary creativity and exploration. While the basic recipe typically includes mushrooms, onions, and paprika, there is ample room for experimentation and customization to suit individual tastes. Whether adding a splash of wine for complexity or incorporating herbs and spices for added depth of flavor, each variation of Hungarian mushroom soup is a reflection of the cook’s personality and preferences.

In a world where comfort and connection are more important than ever, Hungarian mushroom soup stands as a beacon of warmth and hospitality, inviting us to slow down, savor the moment, and nourish ourselves with the simple pleasures of good food and good company. With its rich flavors, wholesome ingredients, and cultural significance, Hungarian mushroom soup is not just a soup—it’s a celebration of tradition, community, and the timeless joys of sharing a meal with loved ones.

Hungarian Mushroom Soup


  • 4 tablespoons unsalted butter
  • 2 cups diced onions
  • 1 pound fresh button mushrooms , sliced (reserve and sauté 1 cup for garnish)
  • 2 teaspoons dried dill weed
  • 1 tablespoon Hungarian sweet paprika
  • 1 tablespoon low-sodium soy sauce
  • 2 cups vegetable broth
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 teaspoons lemon juice
  • 1/4 cup chopped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • pinch of cayenne pepper
  • Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
  • Popovers or sliced dutch oven bread, for serving, optional


  • Melt butter over medium heat in a 5 quart dutch oven or heavy bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent. Add in the mushrooms and cook 5 minutes.
  • Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes.
  • In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes.
  • Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne.
  • Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil.)
  • Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.