To-Die-For Rustic Hungarian Mushroom Soup

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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.

Rustic Hungarian Mushroom Soup

  • Servings: 4-6
  • Print
Credit: (This recipe is adapted from the Moosewood cookbook)


  • 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 chicken or veggie 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


  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.


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.

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

Thanks for stopping by!

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Rustic Hungarian Mushroom Soup











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…..

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.


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


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

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.


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


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

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!

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.


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.

Casie Johnson-Taylor

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


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!


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


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!!


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!


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.


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!


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.


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?


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.


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

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.

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


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.

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.


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


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.


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!!!!


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”.


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