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To-Die-For Rustic Hungarian Mushroom Soup

Rustic Hungarian Mushroom Soup is one of those seriously delicious recipes that will become a family favorite dish. Made with a mixture of fresh mushrooms, milk, butter, onions, dill, Hungarian paprika, soy sauce, chicken broth, flour, lemon juice, sour cream, pepper, and fresh parsley – this recipe 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 the Best Sautéed Mushrooms is great side dish.

Homemade Hungarian Mushroom Soup Recipe in a White bowl with a roll

“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.

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

The one thing I know for sure is a creamy soup makes the world feel just a little bit better.   If you’re going to take the time to make a homemade soup, it should at least 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 a your secret “makes everything better” kind of 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 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!

Interesting trivia about mushrooms:  

There are a couple different species of mushrooms that costs thousands of dollars per pound.

Did you know that mushrooms are often thought of as vegetables, but they are really a fungus?  Some people feel they should be put into their own category of food because they are neither plant nor animal.

There are over 38,000 different varieties of mushrooms.

About 90% of the mushroom is made up of water.

Did you know that there are over 75 different species of mushrooms that actually glow in the dark?  I didn’t know that either.

Mushrooms were once used to dye fabric.

Over 200,000 insects are repelled by mushroom spores.

Mushrooms are high in anti-oxidants.

Did you know that mushrooms contain Vitamin D?

There’s a mushroom called Laetiporus grown in the wild that tastes just like chicken.  It’s nickname is “Chicken in the Woods.”

The largest mushroom in the world is grown in Oregon.  It spans 2,200 acres.  This mushroom is the largest living organism on the planet.

One tiny region of the United States produces 65 percent of the nation’s mushrooms.  They are grown in Chester County, Pennsylvania.  That county produces over 400 million pounds of mushrooms a year.

Are mushrooms good for you?

Yes! Mushrooms are a great source of fiber and protein.

Some of the nutrients they have are potassium, copper, selenium, and B vitamins.

They also are a good source of vitamin D when the mushrooms have had sun exposure.

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.

Hungarian mushroom soup Moosewood

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.

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.

Creating a Cozy Life Group

Since you found this recipe for Hungarian Mushroom Soup, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 52,000 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.

What should you serve with Rustic Hungarian Mushroom Soup? 

A loaf of crusty bread.  

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

Side Dish for Hungarian Mushroom Soup Recipe Best

A side salad.  

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

Side Dish for Hungarian Mushroom Soup Recipe

Why soup is so good for you: 

1) Nutrient dense meal.  

When you normally cook vegetables in water, the water is thrown away – tossing a lot of the nutrients with them.

When you make soup, all the vitamins and minerals stay in the broth and make their way into your very happy stomach.

2) Hydrates you.  

Most soups have a high water content, and we could all use more water – don’t you think?

The water content creates a filling meal, helping to ensure you don’t crave additional unwanted calories.

3) Sneak in vegetables.  

For those members of your family that aren’t big fans of vegetables, soup is an easy way to make sure they get more in their diets.

4) Comforting meal.  

On a cold, winter night nothing beats a bowl of soup to warm you up and bring a bit of coziness to the evening.

The same can be said about cold soups for summer.  I love making cold soups on a hot summer day to avoid the heat of cooking and cool me down.

5) Easy Peasy.   

Soups are one of the easiest meals to make.  Whether you use a slow cooker or stovetop – most soups are just chopping a few ingredients and letting time meld the flavors together.

6) Inexpensive meal.    

Most soups are an inexpensive option for creating a delicious meal.  Depending what type soup you make, using chicken stock you make yourself and being composed of primarily vegetables, soups can be good on the wallet.

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 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

How to Make 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’s the printable Rustic Hungarian Mushroom Soup recipe:  

Yield: 4-6

To-Die-For Rustic Hungarian Mushroom Soup

Homemade Hungarian Mushroom Soup Recipe in a White bowl with a roll

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.

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 for making Hungarian Cream of Mushroom Soup:

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

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

This is an amazing recipe that you will love.  Don’t forget to pin this recipe to save for later, I created a pin below.

Make sure you sign up to receive new posts because you might miss out on something life-changing like Smoked Salmon Chowder.  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 if you thought it was the best Hungarian mushroom soup recipe.  Enjoy!

Thanks for stopping by.

More Amazing Soup Recipes

More Information about Mushrooms: 

Mushrooms | Types | How to Store and Clean | Nutrition

Hunting for the world’s most expensive fungus on BBC

Fascinating facts about mushrooms that’ll blow your mind on Ranker

To-Die-For Hungarian Mushroom Soup Pin for Pinterest.  Top photo raw mushrooms.  Bottom photo easy Hungarian Mushroom soup with a dollop of sour cream in a white bowl.

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Lucy

Tuesday 30th of November 2021

This recipe is fantastic! A definite keeper! Thank you for sharing!

Kelly

Tuesday 30th of November 2021

You're very welcome Lucy! I'm so glad you liked it! Kelly

Gail

Sunday 21st of November 2021

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?

Kelly

Monday 22nd of November 2021

Hello Gail! Yes, frozen mushrooms would work. Kelly

nancy

Friday 12th of November 2021

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.

Kelly

Saturday 13th of November 2021

Great idea Nancy! Thank you for sharing. Kelly

Cindy M

Sunday 31st of October 2021

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!

Kelly

Sunday 31st of October 2021

Hello Cindy! I'm so happy you liked it! Kelly

Donna Garcia

Sunday 24th of October 2021

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.

Kelly

Sunday 24th of October 2021

Hello Donna! Thank you for letting me know. Try my meatloaf, creamy white chicken chili, and quick pickled red onions. Kelly

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