To-Die-For Rustic Hungarian Mushroom Soup

This post may contain affiliate links. Please see my full disclosure policy for details.

Hungarian Mushroom Soup Recipe

Rustic Hungarian Mushroom Soup is seriously delicious and it will become a family favorite recipe.

“Only the pure in heart can make a good soup.” – Ludwig van Beethoven

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

To-Die-For Rustic Hungarian Mushroom Soup

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

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 recipe is a combination of ingredients that turns something as simple as soup into a gourmet meal.

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

Mushrooms are often thought of as vegetables, but they are really a fungus.  There are over 38,000 different varieties of mushrooms.  

Best way to store mushrooms: 

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

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

Mushrooms 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 on them, rinse with water and then immediately dry them thoroughly.  

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

Vessels for Serving Soup: 

Bread Bowl – this is one of my favorite ways to serve soup.  Simply cut off the top of your round rustic bread and hallow them out.  

Mugs – for a casual get-together, serve your soup in cozy mugs.

For something fun to do, how about growing your own mushrooms right at home?

Back to the Roots Organic Mushroom Kit on Amazon will help you get started

How long does Hungarian Mushroom Soup last in the fridge?  

I doubt very much you’ll have any leftovers of this amazing soup…but if you do…

You’ll want to refrigerate your Hungarian Mushroom Soup within two hours of cooking.  

Make sure you store your soup in a covered airtight container or a heavy-duty freezer bag.  

Your soup will last 3 to 4 days, when properly stored.  

Creating a Cozy Life Group:  

Since you love to cook, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 5,000 like-minded souls.

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

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 or almond milk 

3 tablespoons all-purpose flour 

ground 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

Directions for Rustic Hungarian Mushroom Soup:

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, liquid aminos (or soy sauce) 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.

Here is the printable Rustic Hungarian Mushroom Soup recipe:  

Yield: 4-6

To-Die-For Rustic Hungarian Mushroom Soup

To-Die-For Rustic Hungarian Mushroom Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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.

Tips:

1) Use real lemon juice instead of the bottled kind.

2) You can substitute fresh parsley with dried but only use two teaspoons.

Here’s what you’ll need to make this recipe: 

A good soup pot.  I use a Le Creuset enamel pot, the Caribbean Blue color makes me happy as I experiment on creating recipes.  You can find one like it on Amazon here:

A sharp knife.  I use ceramic knives.  If you’ve never used them, you won’t believe how amazing they are.  You can find a set of them here for under $30 at Amazon.  

If you’re trying to cut down on your salt intake, you might want to try Liquid Aminos.  I use it in all my cooking.  It is made by the Bragg’s and they make the healthy version of Apple Cider Vinegar.  It’s also gluten-free.  You can find Liquid Amino’s on Amazon here.

This is an amazing recipe that you will love.

Make sure you sign up to receive new posts because you might miss out on something life-changing like The Most Delicious Meatloaf Ever.  If you don’t think a recipe will change your life, then you haven’t tried the right one!

Let us know if you made the recipe in the comments below and how you liked it. Enjoy!

Thanks for stopping by!

Related Posts:

Chicken with Blackberry Thyme Cream Sauce 

Delicious Sour Cream Onion Bacon Tart

Rustic Hungarian Mushroom Soup

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

104 Comments

Marilyn

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…..

Reply
Catherine Vaught

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.

Reply
Suzanna

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

Reply
Leslie

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

Reply
Debra

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

Reply
Jean M. Barkas

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.

Reply
Anna

This soup sounds delicious! I was wondering does it matter if I use regular paprika instead og hungarian?

Reply
Joelle

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

Reply
vicki sawyer

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!

Reply
Pam P

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.

Reply
CarolAnn

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.

Reply
Diane

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

Reply
Casie Johnson-Taylor

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

Reply
Dawn

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!

Reply
Alan

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

Reply
Jessica

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!!

Reply
Hollie

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!

Reply
Michele

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.

Reply
Milica

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!

Reply
Diane

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.

Reply
Jorien

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?

Reply
Julie

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.

Reply
Ann

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

Reply
Judy Milne

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.

Reply
Dave Rimkey

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

Reply
Linda

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.

Reply
Donna B

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.

Reply
Melanie

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

Reply
Loretta

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.

Reply
Bethel

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!!!!

Reply
Patrick

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”.

Reply
Peter

Oh my Goodness! This soup is absolutely amazing! Best mushroom soup EVER….Will certainly make it again and again.

Reply
GT

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!

Reply
Carole Stern

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!

Reply
Rebecca

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!

Reply
April

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.

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.