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 soup you’ll never forget.

What’s Special About This Soup?

I adore Hungarian Mushroom Soup. My friend, Jeanne, 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, because it will probably cure whatever ails you. If not, it will definitely help.

Besides all that, it’s addictively delicious. If you’re a mushroom lover, it will be your new favorite soup. There’s just something about those tasty little morsels in a rich, creamy sauce that makes me swoon.

How To Make It

Get out your pretty dutch oven (ad) 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.

At this point, you can put your feet up while the soup simmers.

Take the soup off the heat, then whisk in a mixture of flour, paprika, (ad) 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.

Give it a stir and serve in big bowls alongside a mixed green salad and crusty bread. Lord, have mercy! I’m telling ya…this soup will knock your socks off.

More Soups to Love

hungarian mushroom soup in a blue bowl on a brown placemat

Hungarian Mushroom Soup

Hungarian Mushroom Soup is worth the love and care you put into it, and will probably cure whatever ails you. It's perfect anytime of year, but especially on a cold and rainy day.
5 from 3 votes
Print Pin Rate
Course: Soups
Cuisine: Hungarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 359kcal

*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. carton beef or vegetable broth
  • 3 Tbsp. all purpose flour
  • 1 Tbsp. paprika ad
  • 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, (ad) melt butter and sauté onions and carrots over low heat until tender.
  • Add garlic, soy sauce and mushrooms.
  • Continue to sauté about 10 minutes.
  • Add the beef or vegetable broth and bring to a boil.
  • Reduce heat to simmer, cover and cook for 20 minutes. Stir frequently.
  • In a separate bowl, combine flour, paprika, (ad) dill weed, and pepper.
  • Whisk dry ingredients with half & half until smooth.
  • Take soup off of heat.
  • Whisk milk mixture into soup 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.
  • 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

Calories: 359kcal | Carbohydrates: 25g | Protein: 12g | Fat: 25g | Saturated Fat: 15g | Sodium: 1409mg | Potassium: 950mg | Fiber: 3g | Sugar: 7g | Vitamin C: 19mg | Calcium: 234mg | Iron: 4mg

Nutrition info is an auto generated estimate.

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9 Comments

  1. 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?

    1. 5 stars
      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!

  2. 5 stars
    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.

  3. Can anyone share preference over using vegetable or beef broth. Beef would be a stronger flavor but unsure if better.

    1. 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.

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