TO-DIE-FOR Hungarian Mushroom Soup Recipe

Rustic Hungarian Mushroom Soup is one of those seriously delicious recipes that will become a favorite family dish. This recipe is made with a mixture of fresh mushrooms, milk, butter, yellow onions, dill, Hungarian paprika, soy sauce, chicken broth, flour, lemon juice, sour cream, pepper, and fresh parsley will make your taste buds dance.

If you’re looking for more soup recipes, you should try my White Chicken Chili Recipe. It’s a keeper too. For another tasty mushroom recipe, Best Sautéed Mushrooms is a great side dish.

The Best Hungarian Mushroom Soup Recipe Topped with Sautéed Mushrooms, Sour Cream, and Fresh Parsley
The Best Hungarian Mushroom Soup Recipe Topped with Sautéed Mushrooms, Sour Cream, and Fresh Parsley

“Only the pure in heart can make a good soup.”

Ludwig van Beethoven

Soup. Don’t you just love that word? Nothing can warm you up more than a bowl on a cold winter day.

I’ve always loved creamy mushroom soup, but this Hungarian mushroom soup recipe is out of this world. It can be pretty addicting.

The one thing I know for sure is a creamy soup makes the world feel just a little bit better. If you take the time to make a homemade soup, it should be a good one.

This mushroom soup is a guaranteed winner.

Have you had a bad day? Hungarian Mushroom Soup will take the sting out of it.

Do you need to impress dinner guests? Hungarian Mushroom soup to your rescue.

Think of Hungarian Mushroom Soup as your secret “makes everything better” recipe.

I’m not one of those people that put any old recipe on my blog and call it a day. No one wants to spend money on the ingredients for a recipe and have it turn out just okay.

This creamy Hungarian mushroom soup recipe combines ingredients that turn something as simple as soup into a gourmet meal.

You’ve come to the right place if you’re looking for a recipe to hand down to your kids. This recipe is it!

This is a Moosewood cookbook recipe. I made a couple tweaks, but otherwise this recipe was served in their restaurant. The original recipe had extra dill that I reduced because I felt it overpowered the soup.

Moosewood Hungarian Mushroom Soup Recipe - Fresh Mushrooms in a Basket
Moosewood Hungarian Mushroom Soup – Fresh Mushrooms

Best way to store mushrooms: 

If you buy your mushrooms in a container, that’s the best way to continue storing them.  The containers they put them in are designed to breathe, so mushrooms can release the ethylene gas they give off.

The plastic wrap on top of the containers helps keep the mushrooms fresh until you break the seal.  Once you do, store the remaining mushrooms in the same container and add more plastic wrap to the top.

Mushrooms will last 4-7 days in the refrigerator.

If you don’t buy your mushrooms in a container, the next best method of storing mushrooms, according to Cook’s Illustrated, is to place your mushrooms in a plastic bag with the top slightly open, so the mushrooms can breathe.

Best way to clean mushrooms:  

You don’t want to wash or soak your mushrooms because they are porous and will absorb the water.  It will make them taste watery.

Try cleaning your mushrooms with a damp cloth or paper towel first. You can also use a soft mushroom brush. If the mushrooms still have a lot of dirt, rinse with water and immediately dry them thoroughly.

If you don’t cook mushrooms right away, the water will cause them to get slimy.

Creating a Cozy Life Group

Since you found this recipe for the Best Hungarian Mushroom Soup, I’m guessing you like all things cozy living. I created a Facebook group Creating a Cozy Life with over 123,000 like-minded souls.

It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on making your life just a little bit more snug.  Join here to be part of the virtual cozy cabin.

Creamy Hungarian Mushroom Soup Recipe with Greek Yogurt and Parsley
Hungarian Mushroom Soup Recipe with Greek Yogurt will become a cool-weather staple

Here’s the recipe for Hungarian Mushroom Soup:

Ingredients for Rustic Hungarian Mushroom Soup

3 tablespoons butter

2 cups chopped onions

1 pound fresh mushrooms, sliced (any kind – a mix is the best)

2 teaspoons dried dill weed

1 tablespoon Hungarian paprika

1 tablespoon soy sauce or liquid aminos

2 cups of chicken or veggie broth

1 cup milk

3 tablespoons all-purpose flour

Fresh ground pepper to taste

2 teaspoons fresh lemon juice (I add more because I love lemon!)

1/2 cup sour cream or Greek yogurt

2 tablespoons chopped fresh parsley

How to Make Rustic Hungarian Mushroom Soup:

1) Melt butter over medium heat in a Dutch oven or large soup pot. Add the chopped yellow onion and sauté for 5 minutes. Put in the mushrooms and saute for 5 more minutes.

Stir in the dill, paprika, liquid aminos (or soy sauce), and chicken broth. Reduce heat to low. Cover and simmer for 15 minutes.

2) Whisk the milk and flour together in a separate small bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stirring occasionally.

3) Finally, stir in the ground black pepper, lemon juice, and sour cream or Greek yogurt. Mix and cook over low heat, about 5 more minutes. Do not boil.

4) Add a dollop of sour cream, fresh parsley or fresh dill, and cooked mushrooms to the top for garnish and serve with warm crusty bread.

Photo of Hungarian Mushroom Soup Recipe
Close-up of Hungarian Mushroom Soup Recipe

Tips for making Recipe of Mushroom Soup:

  • Use real lemon juice instead of bottled lemon juice.
  • You can substitute fresh parsley with dried but only use two teaspoons.
  • White button mushrooms, cremini mushrooms (baby bella mushrooms), or wild mushrooms can be used in place of the mushroom mixture. You can vary the kind of mushrooms you use for different flavor.
  • Vegetable broth or beef broth can substitute for chicken stock.
  • Kosher salt can replace soy sauce or liquid aminos.
  • Hungarian sweet paprika or smoked paprika can replace regular Hungarian paprika in this delicious soup.
  • To make a thicker robust soup, you can add cream cheese.
  • The addition of dry white wine will give this soup a unique flavor.
  • You can substitute a plant-based butter and yogurt to make this recipe vegan.
  • Add a little olive oil to the butter to prevent burning the onions.
  • You can substitute coconut aminos for soy sauce.
  • Plant-based milk can replace whole milk.
  • Minced garlic can be added for more flavor.

What should you serve with Rustic Hungarian Mushroom Soup? 

A side salad

Best Side Dish for Hungarian Mushroom Soup - Side Salad
Best Side Dishes for Hungarian Mushroom Soup – Side Salad

Soup and salad are the perfect combination on a cozy evening at home.

A loaf of crusty bread

Best Side Dish for Hungarian Mushroom Soup
Best Side Dish for Hungarian Mushroom Soup – Rustic Bread

You’ll want to soak up every last drop of this easy soup recipe, so a rustic loaf of bread is the perfect way to serve this dish.

How long does Hungarian Mushroom Soup last in the fridge?  

You can store leftovers 3-4 days in the refrigerator. Make sure you store your soup in a covered airtight container or a heavy-duty freezer bag.

Hungarian Mushroom Soup should be refrigerated within two hours of cooking and bring to room temperature before storing.

Can you freeze Hungarian Mushroom Soup? 

It’s best not to freeze any soups with dairy in them. They taste a little gritty, and the milk fats separate after freezing.

The Best Hungarian Mushroom Soup Recipe Garnish with a Fresh Herb

This recipe makes the perfect bowl of soup filled with earthy mushrooms and a creamy texture. If you’re a mushroom lover, this savory soup will become one of your favorite soups.

Let us know if you made this hearty soup in the comments below and if you thought it was the best Hungarian mushroom soup recipe.  

Be sure to join the Creating a Cozy Life Group. You’re not going to believe how amazing it is!

I created a pin for you below to add this recipe to your soup Pinterest board to refer back to it.

You can follow me here on PINTEREST. If you make this recipe and take a photo, be sure to tag me here on INSTAGRAM.

Thanks for stopping by. I’m so happy you found us!

More Amazing Soup Recipes

Delicious Mushroom Recipes You’ll Love

More Information about Mushrooms: 

Printable recipe card for Hungarian Mushroom Soup with Nutrition Facts

The Best Hungarian Mushroom Soup Recipe Topped with Sautéed Mushrooms, Sour Cream, and Fresh Parsley
Yield: 4-6

To-Die-For Rustic Hungarian Mushroom Soup

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Rustic Hungarian Mushroom Soup is one of those seriously delicious recipes that will become a family favorite dish. This is the best recipe for a creamy mushroom soup and I think you'll agree.

Ingredients

  • 3 tablespoons butter
  • 2 cups chopped onions
  • 1 pound fresh mushrooms, sliced (any kind - a mix is best)
  • 2 teaspoons dried dill weed
  • 1 tablespoon Hungarian paprika
  • 1 tablespoon soy sauce or liquid aminos
  • 2 cups chicken or vegetable broth
  • 1 cup milk or plain almond milk
  • 3 tablespoons all-purpose flour
  • ground black pepper to taste
  • 2 teaspoons lemon juice (I add more because I love lemon!)
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce (or liquid aminos) and broth. Reduce heat to low. Cover and simmer for 15 minutes.
  2. Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
  3. Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yogurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish and serve with crusty warm bread.

Notes

Use real lemon juice instead of bottled lemon juice.

You can substitute dry parsley for fresh parsley, but only use two teaspoons.

White button mushrooms, cremini mushrooms (baby bella mushrooms), or wild mushrooms can be used in place of the mushroom mixture. You can vary the kind of mushrooms you use for different flavor.

Vegetable stock or beef stock can be used instead of chicken stock.

Kosher salt can replace soy sauce, coconut aminos, orliquid aminos.

Hungarian sweet paprikia or smoked paprika can replace regular Hungarian paprika in this delicious soup.

To make a thicker, robust soup, you can add cream cheese.

The addition of white wine will give this soup unique flavor.

You can substitute plant-based butter, plant-based yogurt, and plant-based milk to make this soup vegan.

Add a little olive oil to the butter to prevent the onions from burning.

Minced garlic added with the onions will give this soup more flavor.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 312Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 74mgSodium 431mgCarbohydrates 22gFiber 4gSugar 11gProtein 19g

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407 Comments

    1. Love this recipe, I wasn’t too sure about adding 2 tsp of Dill Weed and the Lemon Juice but the flavor was wonderful. The most unusual Mushroom Soup I’ve ever tasted.. I’ll be sharing this recipe with friends. Thank you.
      P.S. I used Fat Free Half & Half instead of milk, made the soup rich and very creamy…..

      1. I use the said amount of milk; add the same amount of heavy whipping cream; macaroni noodles; sherry; and ground beef or steak that has been marinated with soy sauce, sherry and spices; and it makes it into a really good beef stroganoff.

        1. Catherine, your recipe alteration sound interesting but it is no longer a mushroom soup. Try the original version. I think you’ll love it.

    2. Made this for dinner tonight. Flavor was amazing! Next time I will add some cooked rice to stretch it even farther. Yum!

  1. Always on the lookout for a healthy soup and this sounds wonderful, will give it a try!
    Leslie (Cook-book-looker on Camano)

  2. I just made this. I substituted liquid smoke for the soy sauce. This was such a fantastic substitution that I had to share it.

    1. Hi Debra, just wondering when you used the liquid smoke did you use the same amount or different? I would like to try it. Thank you.

    1. I am going to make this but substitute Hungarian paprika with a smoked paprika! Can’t wait. Thanks for the recipe!

    2. I just ate at my favorite dining place. Hungarian mushroom soup was on special. I loved it so much I went to pinterest to look for a recipe. I will try to make it soon. Sounds YUMMY!

    3. I lived in Hungary for a few years. There is a huge difference in regular and Hungarian paprika. I HATE the regular stuff and LOVE the Hungarian!! Nice sweet depth of flavor with no bitterness. Definitely recommend trying to find it.

    4. I’ve made an extremely similar soup but my recipe came from my Russian/Polish Grandmother and my original recipe was for wild foraged mushrooms and is well over 200 years old! The soy sauce comes from the Mongolian influence. No lemon was in original recipe but a touch of vinegar was used to brighten flavor. Funny how recipes get cycled through the years! I’ve also seen a similar recipe from a Sarah Leah Chase cookbook.

  3. Just made your soup and it is delicious ??
    Asked my hubby to taste it and his comment “you better hurry and invite someone over and serve this soup”. He then sat down and ate a big bowl ful and it wasn’t even tine for lunch. I have a feeling if I want any for myself I had better hurry and get my bowl. Thanks for sharing.
    Diane

    1. Deeeeelicious!!!
      I too wasn’t sure about the dill but this recipe is totally awesome!! Thank you for sharing it!!

  4. Just made this soup for dinner and OMG, it’s delicious!!! Definitely will make this soup again.

  5. I made this for my lunches this week and it is great! I used smoked paprika and I subbed in evaporated milk instead of regular or almond milk. I added some chopped cooked sausage at the end just because I wanted a little meat to go with it. Very easy to adapt to what you have on hand!

  6. Hi there Kelly just made your soup mate it was to die for great recipe i added garlic and spud to it awesome and thank you

  7. Hi there! Jessica here coming to you from Frankfrut, Germany. I’m always looking for new soups and I found this on Pinterest and decided to give it a try. Let me tell you there were no leftovers. A big winner with the kids. I added one cup of chopped celery and 3 cloves of minced garlic to it, and I used normal paprika. I served it with Turkish bread. This is a keeper. Thanks so much!!

  8. Hi! I’m looking to make this soup next weekend, and I’ve never used Hungarian paprika before… question- I have found both SWEET Hungarian paprika, and HOT Hungarian paprika. Which one is best for this recipe? I can handle a little heat, but don’t like it to be overpowering. Thanks!

  9. This is the best mushroom soup ever!!!! I use thyme instead of dill and plain almond milk and it is just delicious. Thanks for a great recipe.

  10. This soup really is to die for! It is actually the best soup I have ever eaten and I have ever made. It is so simple yet incredibly delicious. I am gluten free and substituted GF soy sauce and flour and it still tastes amazing. I keep shoving this recipe at anyone who mentions making soup. My husband hates mushrooms with a passion yet liked this soup and asked me when I was going to make it again!

  11. I love mushroom soup and this is the best I have ever had. I used shiitake, baby bell and white mushroom mixed. Delicious! I doubled the recipe and so glad I did! Thank you for sharing.

  12. I’ll be receiving my new Dutch Oven tomorrow and cant wait to make this!
    I’m lactose-intolerant however so do you think I could leave out the cream/yogurt or would there be a substitute?

  13. This was a real hit for supper tonight. I served it over a little left-over millet just to avoid wasting it. At first my husband said he wasn’t in the mood for soup but I handed him my own bowl for a taste and he never gave it back! Will definitely be making this again. Thank you.

  14. This soup is amazing. Definitely one I will make again. Used smoked paprika, almond milk,baby bella and white mushrooms ,plus extra lemon juice. Rich complex flavors

  15. It was just fine with skim milk. I also added a Tbsp of dry sherry…really gave it depth.

    Serving sour cream and lemon on the side and freezing the rest. Should be ok.

  16. Wow I made your soup was so good soaked mushrooms and onions in soma sauce and did them in frying pan. Then smoked them on BBQ wow was it ever good thx you so much it was a hit

  17. Just finished making this recipe I added wild rice to it and used regular paprika Amazing! Thank you for sharing your Soup !!

  18. Just made the soup for lunch and we liked it. Didn’t love it, but it was good. I wish I had cut my mushrooms smaller, but I just used my immersion blender for a minute to chop up some of the larger pieces right before I added the sour cream. That gave it a nice mix of creamier more pulverized mushrooms and larger slices. Also, the recipe needed salt, which I added to the leftovers which we’ll eat later this week. My husband thinks this might be one of those dishes that tastes better after it sits. Probably wouldn’t make it again, but not disappointed that we tried it once.

  19. Wow! This soup has instantly become one of our favourites after trying it tonight! My partner asked if I can keep this recipe as one of the best. And I definitely will! I used sweet Spanish paprika. I will try it with smoked paprika next time. Thank you so much for sharing this lovely and unusual recipe, Kelly.

  20. Has anyone tried it without onions? Will it still taste good? I am allergic to onions but this soup looks so good.

  21. Pingback: hungarian mushroom soup – lotsa veggies
  22. This soup is delicious. For the most part I followed it perfectly. The only change I made was that I used tapioca starch instead of flour to keep it truly gluten-free. I also used the amino acids. The Hungarian Paprika I had was hot and boy did it give it a good kick. Next time I will add a little bit more lemon. It is just delicious.

  23. I live in Charlotte, NC and today drove to my Brother and Sister-in-Love’s home for lunch. They live close to Charleston so was quite a hike. I love visiting with them and when we sat down to lunch, we had prepared your TO-DIE-FOR RUSTIC HUNGARIAN MUSHROOM SOUP. Oh my gosh, I could have eaten the whole pot. Truly was incredible and will be making this week for dinner. Wow! It is amazing. Reading the menu instructions, it looks pretty darn easy to make too, which makes it even better. Will be making it often this winter. Cold day winner!!!! Oh heck! Any day winner!!!!

  24. I tried this once with dried dill and again with fresh dill. I actually thought the dried dill tasted better. If you use fresh dill, you’ll need a lot more than 2 tsp to get the same dill “punch”.

  25. This was a very tasty soup recipe. I actually tripled the seasonings and added a little sumac, garlic powder and additional smoked paprika. I used almond milk and Tofutti sour cream. Very creamy!

  26. I am currently in the process of making this soup with cremini mushrooms tonight
    New Year’s Eve, on the cusp of 2019, for tomorrow’s lunch. Using smoked paprika for a more robust smokey flavour. Leaving it to mature overnight… thus far, looking promising on the stove. The addition of smoked sea salt is innovative for intensity. A few leaves of sage growing in a pot outside my Mexican garden should also add a wild mountain flavour. As an accomplished cook of Czech descent where mushrooms grow abundantly, I have entertained this recipe above all others. Should go down well and thank-you!

  27. This is delicious! I followed one of the suggestions and used half and half instead of milk, added a can of peas at the end, and made egg noodles to mix in. This is so comforting- thank you for posting!

  28. Can anyone tell me if they used beef broth instead of chicken broth? I’m going to buy the ingredients at the grocery store tomorrow. However, I have a ton of beef broth in my freezer and honestly it seems like it would go better. But if it’s going to change the “to die for” factor I can just buy chicken broth.

  29. Just made this for dinner. Hubby loved it. I didn’t have any chicken or veggie broth so substituted Better than bouillon roasted garlic base, it was delicious. Thank you for the recipe.

  30. Absolutely fantastic….I couldn’t stop eating it! I used baby bella mushrooms (10 oz.) and added some canned sliced mushrooms to make 1 lb. This definitely is the best mushroom soup! Thank you for sharing this gem!

  31. Pingback: 90 Ultimate Fall Recipes that are Delicious & Easy to Make!
  32. My neighbor came over with a bag of wild mushrooms he had picked so why not make soup. I used a combo of wild and mushrooms from the store. Delicious soup. I love the addition of lemon (used 2 tablespoons of fresh lemon juice). Thank you.

  33. Pingback: 15 Healthy and Delicious Low-Carb Soup Recipes - Be Healthy Now
  34. Pingback: 15 wholesome and scrumptious low-carbohydrate soup recipes | Healthy Living Trend
  35. I never comment on these posts, but this soup is my new obsession! It is so delicious and creamy and warm. Pure comfort. The dill, lemon and paprika work so well together with the earthy mushrooms. Only problem was, I made two soups thinking I would be the only one to eat this one and everyone else loved this just as much as me. So no leftovers for lunch. Can’t wait to make it again.

  36. Pingback: ON THE MENU WEEK OF DEC 2ND - StoneGable
  37. This Hungarian Mushroom Soup Recipe is one of my favorite soups I’ve ever tried. My entire family loves it and we have it in our food rotation every two weeks. Who knew how much Hungarian mushroom soup would taste so different than regular mushroom soup? Thanks for the recipe.

  38. Who knew I have been missing out on so much in my life? This Hungarian Mushroom soup takes mushroom soup to a different level. I totally loved it.

  39. My boyfriend and I made two batches of this today and are in love with this recipe! In one batch we started off by browning a pound of ground turkey, and the other we browned a pound of ground beef. We followed the recipe exact after that by gradually adding everything to the meat in the pot. Both are absolutely delicious and add some heartiness to the soup. We couldn’t decide which batch we liked better, they both make for different flavors that are equally yummy.

  40. I made this soup today amid the coronavirus lockdown! It is absolutely delicious and I keep going back for another spoonful. Fantastic flavour and a really hearty soup. I will definitely make it again and tell all of my friends. Thank you so much for sharing your recipe.

  41. Absolutely loved this soup recipe, the simplistic coming together and blending of flavors was wonderful and I will make it again… sans the fresh lemon juice, it seemed to put a sour tinge to a savory mix of flavors.

  42. This is VERY GOOD soup! I made it last night for dinner and my husband asked when will I make it again. Thanks for the recipe.

  43. This is one of the best soups I have ever made! Delicious!! No leftovers with this one. Going to make it again along with Peasant bread

  44. Made this today as written and it’s SO good. Mom is almost 93 and she was raised around many amazing Hungarian cooks, my grandma included. Unfortunately, mom didn’t have much interest in cooking so all those recipes were lost. I can’t wait to bring her a big container of this soup tomorrow.

  45. Pingback: To-Die-For Hungarian Mushroom Soup Recipe – My Blog
  46. Pingback: To-Die-For Hungarian Mushroom Soup – My Blog
  47. Pingback: To-Die-For Hungarian Mushroom Soup – My Blog
  48. Tried your soup recipe today. When I first tasted it I was disappointed but then I realized it was because I used smoked paprika and not Hungarian. I added a little extra lemon juice and sour cream, thinking that would counteract the taste but it did just a little so I added some Sherry and then cooked the Sherry down. I did not think I had any Hungarian paprika but then remembered my son brought me a tube of Hungarian paprika from a trip to Hungary band it is in the refrigerator so next time I make the soup I will use that. The soup was very good after I doctored the taste a little bit so I can’t wait to try it the way the recipes is written. I know it will be a winner and I will be making it often. I have been on a mushroom soup kick lately so I keep trying different recipes and this will definitely be one I I come back to. Thanks for sharing it.

  49. Pingback: What to do with a pound of mushrooms… – Anna’s Kitchen
  50. Pingback: Rustic Hungarian Mushroom Soup – My Blog
  51. Pingback: Mushroom Soup Recipe With Truffle Zest: Best Winter Comfort Food » The Hobbit Hold
  52. Thanks for this great recipe! Made this a few months ago and loved it, so when the weather turned chilly today I wanted to make it again. Didn’t have any yogurt or sour cream, so I used some soft goat cheese. I mixed it up with the lemon juice before adding it to the soup. It was a delicious addition. Thanks again!

  53. Absolutely love this recipe! I just made this gluten and dairy free for my daughter who has celiac and is lactose intolerant. I used lactaid milk 1% , lactaid sour cream and , I used gluten free flour. Turned out amazing.

  54. I needed something different for a Sunday dinner. This looked great and I already had all the ingredients! I made two additions: Barley and College Inn Mushroom Broth, which worked out perfectly! I served it up with Grilled Cheese on crusty bread. Next time I will try a variety of mushrooms – just right for a casual company dinner. Absolutely Delicious!!

  55. Pingback: Creamy Tomato Soup | Different Ideas For Different Tastes.
  56. Made it for my hubby tonight. Used chicken bone broth to boost the protein. Thanks for adding greek yogurt- I use that to cream and sneak in more protein. I’ve done it for so long now – hubby is a fan and no sneaking needed. This one is a keeper – we loved it

  57. Omg I’m making this now and my kitchen smells AMAZING. I did however make a small substitute, white wine instead of lemon juice cause I didn’t have any lemons. I’ll let ya know how it turns out!!! 💜

  58. It is “To die for mushroom soup”! I will definitely be making this again. I didn’t have dill so I substituted thyme and substituted sour cream with mexican crema (Lala brand). It was delicious!!!! I can’t wait to make it for company.

  59. Made this soup tonight, and it was lucious, until I added the lemon .
    My recommendation, if it tastes delicious without the lemon, don’t add, or add less and taste.
    I found it didn’t brighten the flavor, but dulled the rich mushroom taste.
    Lemon is my favorite flavor/enhancer, so that wasn’t the issue, I just found it better before I added lemon.
    Overall, an excellent recipe, produced a rich flavorful soup, and will certainly make again.

  60. Pingback: 35 super stove, slow cooker, Instant Pot or soup maker recipes - A Mummy Too
  61. Pingback: 35 super stove, slow cooker, Instant Pot or soup maker recipes – todaynews360.com
  62. I’ve made this soup several times now and I’ve been meaning to drop you a line and let you know how awesome it is. This recipe is now one of my ‘go to’ recipes.

  63. Five Stars!! Hungarian Mushroom soup is a favorite at a high end restaurant in our city. Your recipe is BETTER than theirs, and is loved by all mushroom eating family members! I have to make a double batch, and it’s requested often. (I do use smoked paprika in place of the Hungarian, as we like a little smokiness in our dishes.) Thank you for sharing what has become a very important dish during these pandemic times, when we are not dining out. This recipe has earned a place of honor on my “Favorites” board. 🙂

  64. Pingback: 15 Delicious winter warmer soup recipes - Louise Grace Blogs
  65. This was a great recipe I made mine vegan and used Earth balance butter ripple Pea milk and kite Hill sour cream.

  66. This tasted like real comfort food! I added Greek yogurt and a tablespoon of cream cheese for richness. Served it with French bread and WOW! It was magnificent. Thanks for sharing.

  67. I like to cook the flour until it is golden brown. It gives the soup a better taste instead of uncooked flour. It makes a lot of difference on the taste of the soup, it makes the soup heartier.

  68. Oh. My. Goodness. This was amazing!!!!!! Ive been wanting to make this for ages and finally have it a go. I doubled the recipe for leftovers. But used extra mushroom. I used 1.5 lbs of crimini mushrooms and one pound of plain button mushrooms. Didn’t realize I was out of dill weed so I used a tbsp each of fresh thyme and chopped rosemary. I sautéed that with the onions. Other than that I followed it exactly. I had to make myself not eat another bowl. This is one of the best recipes I have made off of Pinterest. Thankyou!!!! I served it with baguette for dipping in oil and a spinach salad with red onions, blackberries, feta, and a strawberry vinaigrette dressing. Thankyou for sharing this!!!!!!!

  69. First time making this and it turned out great. So easy to make, took your advise on mixing mushrooms added variety to the soup. I will be looking for more recipes.

  70. This was quite good. I did add a little extra liquid smoke and a bit of cayenne for a splash more spice. Would make it again!

  71. I freeze it all the time. I just stop before the milk step. I freeze 2 of 3 batches in individual servings. Then take out the number os servings needed, microwave, and add the cream ( with cream I do not add the flour make it lo carb) and sour cream, and heat again.. I been making this for 6 months now. I make a triple batch. First batch goes right away.

  72. Can you use frozen mushrooms for this recipe. My sister hand picked wild mushrooms in Pennsylvania but was told they had to wash and freeze them. This sounds like a great recipe. Do you think they would work?

  73. Although my mom was Hungarian and she made many foods from her country, mushroom room soup was not one of them. I have all the ingredients at home and will be making this tomorrow. Although the temperature has warmed up to a balmy -22c, as opposed to -45c, this will definitely warm the soul. Thanks

  74. This soup was fantastic! Very well balanced, and the spices absolutely make it. I used vegetable stock instead of chicken stock, because I don’t care for chicken stock, and used fresh dill, because I had it in the fridge. I’ll definitely make this again.

  75. So delicious and such a fresh flavor! Definitely on my must have list. Comfort soup. Reminds me of my childhood. My mom’s parents were from Hungary.

  76. This soup is wonderful! I did add some chopped garlic to this. I am Hungarian and I thought the taste was spot on. Not spicy as I read in some reviews. Maybe they used hot Hungarian Paprika and not the sweet. Makes a big difference. Thank you for sharing this recipe.

  77. This soup was awesome! I could not find the Hungarian paprika so I substituted with 50/50 cayenne pepper and smoked paprika. We also noted no salt so after tasting towards final simmering, we added 1 tsp sea salt which was perfect.

  78. The soup was delicious! The only change I would make when I do it again is to cut the amount of dill. I love dill, but I felt it was a bit too much in this recipe. I love the flavor of the broth and it was overpowering. Otherwise, I can’t wait to make it again!
    Thanks for sharing it!

  79. I love this recipe and I’ve made it many, many times. The only thing I do differently is I temper the sour cream before adding it to the soup. Thanks for the great recipe!

  80. l made this last night. so simple to make, easily doubled and it was beyond DELICIOUS !
    l sautéed the onions and mushrooms in a large frying pan then transferred the lot to my soup pot. the secret ingredient is the lemon juice added at the end. it transforms the flavor. l added and tasted a teaspoon at a time till it seemed right.

  81. This soup is delicious and so easy to make. Absolutely will be making this a staple soup in my recipes.

  82. I’m half Hungarian and even in the middle of summer this soup was perfect. I had to modify a few things because I can’t do dairy anymore but I replaced everything dairy with coconut cream and butter with olive oil….so good. I also added some dehydrated gourmet mixed mushrooms that I blended with a blender before adding to soup.
    Turned fabulous 😍
    Thanks for the recipe and inspiration!

  83. I’m on a search for a truly good homemade green bean casserole recipe. The problem is , I’m never happy with the flavor of the mushroom soup. It always tastes flat. Do you think this recipe would be a good fit for the soup portion of the recipe?

  84. Before I added the parsley at the end, I used my immersion blender to make it a smooth soup. I would definitely make this again but for all the work, at least double the recipe. It’s very good.

  85. Made this for my wife and myself tonight and it was delicious! The only thing that I didn’t have was the Hungarian paprika, whatever that is, and I just used my normal paprika.

  86. Love this recipe! I substituted the milk for heavy cream (or half & half) and the Hungarian Paprika for Smoked Paprika and now prefer it that way.

  87. Getting ready to make this again tonight. I have made it multiple times and the only change I make is to add white wine. My whole family loves this recipe so I always double it. This soup makes this Montana girl very happy!

  88. This is one of our favorite soups! I have shared this with my Facebook mushroom hunters groups. You can use any combination of mushrooms or just store bought mushrooms. My husband likes using oyster crackers on top.
    Pin this recipe! It is excellent.

  89. Thank you for sharing the recipe and all of that amazing information… Much appreciated… No matter how I try I am challenged to get my head around having soup and a salad together.. Silly I know but it is like sharing a cold winter and a hot summer in the same day… I will try and see how that works LOL

  90. Cooked this soup . “To Die for ” ? Hmmm . Understatement ! I’ve tried a few mush soups and they have been a bit on the tasteless side . This one is MMMMMM .
    I live on the Greek island of Corfu , ( brit ex-pat ),we have a veggie shop near us that sells fantastic veg , a majority is local grown . I used white button , Portobello and Oyster in this soup, gently fried in garlic butter , a bit naughty I know, but hey .
    The only thing I used different ,because it’s what I had , was Hungarian smoked paprika .
    The end result was absolutely fantastic . Even wifey liked it and she doesn’t like some soups . But when she said to me , “You can cook that again “, I knew it was a winner .
    Thank you SO much for posting this recipe . Mel .

  91. The flavor is very good. But next time I’ll decrease the smoked paprika by half, then add more if needed.

  92. Pingback: 15 Healthy and Delicious Low-Carb Soup Recipes
  93. this soup is amazing. I thought there was too much dill from the aroma in the pot but when we tasted it, it was perfect! WOW!!

  94. Loved the soup, so creamy and bright! I added a little cumin and garlic for my taste. The cumin is lemony, so I could have skipped the lemon juice. The lemon made the soup wake up with flavor, and it’s good for you! Excellent recipe!

  95. Hi Kelly – made this last year for Christmas Eve, again this year….we LOVE it. Just made it this weekend for a winter dinner party with friends. I am going to link your blog/recipe on my blog so others can enjoy this amazing soup. Thank you !

  96. I don’t like soy sauce and don’t have liquid aminos can I substitute worcester sauce instead? Thank You I can’t wait to try it.

  97. I made this last night. I followed the recipe to a T. This is an excellent recipe. We devoured it! It also has been added to my favorites. The flavors are amazing 👏 Thanks so much for the recipe!

  98. This is the same recipe I’ve been using for years! But it serves only one…ME! I’m the only mushroom lover in my family. It doesn’t last long. I’ll have it for breakfast and lunch till it’s gone. I usually put 24 ounces of mushrooms in the soup. Sometimes just button or crimini or mix of both. I’m going grocery shopping tomorrow…I’m adding mushrooms to my list right now! (I have the soup with the plain tortilla strips that are sold in the veggie dept. Your bread looks yummy, but a bit heavy on my 74 yo tummy!)
    Glad I found this! Thx.

  99. This is an absolutely delicious recipe just as it is, I can’t imagine changing anything, well, except doubling. It is so delicious, we used a fresh gourmet blend (as recommended) of sliced mushrooms (including oyster, baby bella, shitaki, and white button). The aroma of this quick to make soup is elegant, beautiful, earthy. This recipe is now a permanent meal in our recipe collection.

  100. I’m half Hungarian (Mom’s side) and love mushrooms! Looking forward to gathering the ingredients to prepare this delicious sounding masterpiece!!!

  101. Just tried this tonight to use up some mushrooms in the fridge. Very tasty. Served it with some fresh-baked sourdough. I will definitely make this one again! Thanks for the recipe.

  102. This soup is rich and delicious, I used beef broth, added a couple shakes of Worcestershire and juice of a whole small lemon & also used half hot Hungarian paprika. Delicious!

  103. If you want to freeze this or possibly even can it, stop after the first step. Then when you want to eat it, thaw and bring it almost to a boil and do the rest of the steps.
    Sounds very yummy. I am going to have to try it very soon! Thanks for sharing!

    Phoebe

  104. I love making soups. And really like mushroom soup. I would suggest using ghee or duck fat instead of butter. All the flavour and less chance of burning the butter while you sautee the onions and such.

  105. This was delicious but the ratio of broth to mushrooms/onions was off for our taste. It was like a cross between soup and stew. Next time I will cut the mount of mushrooms & onions in half or double the liquids & spices. I will probably chop the majority of mushrooms instead of slicing them. I added cream cheese extra lemon, as suggested and the broth was delicious!

  106. This recipe really looked good as I viewed it. I did question the dried dill however. I used half the recipe amount and used recently purchased, fresh product. The flavor of dried dill was overwhelming. Three days later I used the leftover soup as a sauce for seared pork chops. Dill forward still a concern. I’d probably make this again, but would omit the dill altogether. Maybe a wee bit of sage instead.

  107. I’m gluten-sensitive so do you think substituting almond flour for regular flower will work? I’m also planning on using almond milk instead of regular milk which should pair well with the almond flour.

  108. Omg. Just made this soup tonight. It was terrific. I followed as written, only added 1 large sliced celery stalk. It was so great. Fed it to a couple of friends and now I’m a soup Goddess. Thank you.

  109. Decided to try this recipe today using dehydrated mushrooms, so I reconstituted them and used that liquid instead of two full cups of vegetable stock. Oh my goodness, it really is the most delicious mushroom soup I’ve ever had. One question however, the recipe in 2023 says it makes six servings, and in the comments there are a couple times you refer to four servings. It makes a difference for those of us who are counting carbohydrate to determine insulin needs for a meal – is it 4 or 6? Thanks!

  110. I just returned from a trip to Hungary where I purchased smoked paprika. When this recipe popped up in my Pinterest feed, I just HAD to made it. And, wow!!! It’s fabulous. The notes were helpful. I added the garlic near the end of the onion sauté, finished with some cream cheese at the end for extra richness, and was sure to use FRESH lemon juice. Just, wow. I love this soup and it will be a staple in my line-up. Thank you for the recipe!