Step into the rich tapestry of Hungarian flavors with Hungarian Mushroom Soup, a luscious and velvety creation that pays homage to the earthy essence of mushrooms. In a symphony of buttery sautéed onions, a variety of sliced mushrooms dance together, releasing their savory aroma and setting the stage for a culinary journey.

The addition of minced garlic and sweet Hungarian paprika adds depth and complexity to the pot, infusing the soup with a warm and aromatic profile. A roux of flour thickens the mixture, creating a foundation that promises indulgence with every spoonful.

As the broth, whether vegetable or chicken, joins the ensemble, a medley of flavors begins to meld, creating a hearty and comforting elixir. The introduction of milk and soy sauce adds layers of richness, bringing the soup to a gentle simmer where magic happens.

Seasoned to perfection with salt and pepper, the Hungarian Mushroom Soup simmers patiently, allowing the flavors to intertwine and transform into a harmonious composition. Just before reaching perfection, a luxurious touch is added—whisking in sour cream, a key ingredient that imparts a creamy texture and a delightful tang.

Served hot and garnished with fresh dill if desired, each bowl of Hungarian Mushroom Soup is a celebration of warmth and comfort. The marriage of mushrooms, paprika, and sour cream creates a distinctive blend that mirrors the soulful essence of Hungarian cuisine, offering a taste of tradition and culinary finesse in every spoonful. Whether enjoyed as a starter or a comforting meal on its own, this soup stands as a testament to the artistry of blending simple ingredients into a symphony of flavors that captivate and satisfy the senses.

Hungarian Mushroom Soup:


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb (about 450g) mushrooms, sliced
  • 2 tablespoons Hungarian sweet paprika
  • 4 cups vegetable or chicken broth (low-sodium)
  • 2 tablespoons all-purpose flour (or a gluten-free alternative)
  • 1 cup milk (dairy or plant-based)
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • Fresh parsley for garnish


  1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until softened.
  2. Add minced garlic and sliced mushrooms to the pot. Cook until the mushrooms release their moisture and become golden brown.
  3. Sprinkle Hungarian sweet paprika over the mushrooms and stir to coat evenly.
  4. In a separate bowl, whisk together flour and milk until smooth to create a slurry.
  5. Pour the broth into the pot, followed by the milk and flour mixture. Stir well to combine.
  6. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
  7. Reduce the heat, and whisk in the sour cream. Ensure the soup doesn’t boil after adding the sour cream to prevent curdling.
  8. Season the soup with salt and black pepper to taste.
  9. Serve the soup hot, garnished with fresh parsley.

Approximate Nutritional Information (per serving, assuming 6 servings):

Please note that these values are estimates and can vary based on specific product choices and portion sizes:

  • Calories: 150-200
  • Protein: 5-8g
  • Fat: 10-12g
    • Saturated Fat: 3-4g
    • Monounsaturated Fat: 5-6g
    • Polyunsaturated Fat: 1g
  • Carbohydrates: 15-20g
    • Dietary Fiber: 3-4g
    • Sugars: 6-8g
  • Net Carbs: 12-16g
  • Sodium: 600-800mg (may vary based on the salt content of ingredients)