Hungarian Mushroom Soup
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Hungarian Mushroom Soup is made with two types of mushrooms, as well as two types of cream. It's rich, velvety, and a vegetarian soup you'll never forget!
If you love Hungarian recipes, try this delicious Husleves for dinner, which features a clear broth soup made with meat and root vegetables.
What's Special About This Soup?
I adore Hungarian Mushroom Soup. My friend made it for me one day when I was under the weather and I got better right way.
While it may seem like a lengthy recipe, it comes together quickly after collecting the ingredients. Hungarian Mushroom Soup is worth the love and care you put into it, and the flavor is irresistible.
Besides all that, it's addictively delicious. If you're a mushroom lover, this savory soup will be your new favorite meal. There's just something about those tasty little morsels in a rich, creamy sauce that makes everything better.
How To Make It
1 - Get out your dutch oven and melt some butter while you chop the onions and grate the carrot. Sauté them for a few minutes, then add garlic, soy sauce and mushrooms. Sauté a little longer, then add beef or vegetable broth and bring to a boil.
2 - Take the soup off the heat, then whisk in a mixture of flour, paprika, dill weed, pepper, and half & half. Slowly bring soup up to medium heat without allowing it to boil. Take off the heat again and add the final ingredients of sour cream, lemon juice, and parsley.
3 - Give it a stir and serve in big bowls alongside a mixed green salad and crusty bread. I'm telling ya...this Hungarian soup will knock your socks off.
What to Serve with Hungarian Mushroom Soup
Cheese Stuffed Garlic Bread makes a great dipper! Or, serve it with a Roasted Beet with Goat Cheese Salad to round out this delicious meal.
Other great accompaniments are Rainbow Salad with Lemon Vinaigrette, or my popular Strawberry Pecan Salad that will brighten up any dish!
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review!
Recipe Card
Hungarian Mushroom Soup
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 2 Tbsp. butter melted
- 1 large sweet onion diced
- 1 large carrot grated
- 1 tsp. garlic minced
- 2 Tbsp. soy sauce
- 8 oz. button mushrooms sliced
- 8 oz. portobello mushrooms sliced
- 32 oz. vegetable broth (can sub beef broth if not vegetarian)
- 3 Tbsp. all purpose flour
- 1 Tbsp. paprika
- 1 Tbsp. dried dill weed
- ¼ tsp. pepper
- 1 cup half & half
- 1 Tbsp. fresh lemon juice
- 8 oz. sour cream
- ¼ cup fresh parsley chopped
Instructions
- In a dutch oven or large stock pot, melt butter and sauté onions and carrots over low heat until tender.2 Tbsp. butter, 1 large sweet onion, 1 large carrot
- Add garlic, soy sauce and mushrooms.1 tsp. garlic, 2 Tbsp. soy sauce, 8 oz. button mushrooms, 8 oz. portobello mushrooms
- Continue to sauté about 10 minutes.
- Add the beef or vegetable broth and bring to a boil.32 oz. vegetable broth
- Reduce heat to simmer, cover and cook for 20 minutes. Stir frequently.
- In a separate bowl, combine flour, paprika, dill weed, and pepper.3 Tbsp. all purpose flour, 1 Tbsp. paprika, 1 Tbsp. dried dill weed, ¼ tsp. pepper
- Whisk dry ingredients with half & half until smooth.1 cup half & half
- Take soup off of heat.
- Whisk half and half mixture into dutch oven gradually.
- Bring back to medium heat slowly. Do not allow to boil or cream will curdle.
- Take soup off heat and stir in lemon juice, sour cream and parsley.1 Tbsp. fresh lemon juice, 8 oz. sour cream, ¼ cup fresh parsley
- Serve with a mixed green salad and crusty bread.
Notes
- Use vegetable broth instead of beef to make this soup vegetarian.
- Hungarian Mushroom Soup is featured in 40 Healthy Dutch Oven Recipes by the Oregon Dietician.
Nutrition
Nutrition info is an auto generated estimate.
I have only written a handful of reviews in my entire life (and I'm not young). However, I have to tell you all just how easy this amazing recipe is to prep and cook. And the balance of all the ingredients is remarkable. Nothing screams out that it's in it, but you can taste everything if you have a decent pallet. I have to say it again...this is balanced, like it came from a 5 star restaurant. Well done!
Oh my goodness, Lisa! What a compliment! Thank you for taking the time to write such a wonderful review of my Hungarian mushroom soup. It's one of my favorites too! 🙂
So good and really easy! I only had portabello mushrooms on hand, but it still turned out great.
Thank you Jan! That makes me so happy!
Can anyone share preference over using vegetable or beef broth. Beef would be a stronger flavor but unsure if better.
Hi Janice. I use beef broth in this recipe, but if you want it to be vegetarian, you can use the vegetable broth. The beef flavor tastes great with the mushrooms, but the vegetable broth also works well if that's what you prefer.
I can’t believe I found a recipe for this soup! I’ve been looking for it forever. Now I can finally make it for my family. Thanks Debi.
It's definitely one of my favorites. 🙂
That's great Kara! It's one of my all time favorites too. 🙂
That looks delicious!
Thanks Anecia!
Debi, this could easily be adapted for a keto friendly soup. Instead of flour do you know if xanthan gum would work with almond or coconut four?
That's a great question, Tina. I'm not sure about the rules for Keto eating plans, so I'm counting on you to find out if those items would be good substitutions. Please post your findings here because I''m sure others would want to know!