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.
“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.
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.
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.
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
Soup and salad are the perfect combination on a cozy evening at home.
A loaf of crusty 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.
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
- Creamy Tomato Soup
- Slow Cooker Chicken Bone Broth
- Low Carb Cabbage Soup
- Creamy Asparagus Soup
- Authentic New England Clam Chowder
- Spicy Chilled Cantaloupe Soup
- Smoked Salmon Chowder
- Creamy Chicken Zucchini Soup
- Slow Cooker Turkey Broth
- Slow Cooker Ham and Bean Soup
- Grandma’s Chicken Noodle Soup
Delicious Mushroom Recipes You’ll Love
More Information about Mushrooms:
- Mushrooms | Types | How to Store and Clean | Nutrition
- Are Mushrooms Good in Soups?
- Are Mushrooms Vegetables?
- Hunting for the world’s most expensive fungus on BBC
- Fascinating facts about mushrooms that’ll blow your mind on Ranker
Printable recipe card for Hungarian Mushroom Soup with Nutrition Facts
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. 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
- 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.
- 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.
- 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
6Serving Size
1Amount Per Serving Calories 312Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 74mgSodium 431mgCarbohydrates 22gFiber 4gSugar 11gProtein 19g
This looks so delicious i can taste it!
Thanks Jackie! It is delicious – it will become a family favorite.
Kelly
This was a very good recipe. It will stay with my favorites.
Thanks
Char
Hello Char! I’m so glad you liked it! Thanks for letting me know. Kelly
Ok this soup is a must try! Soooo while the recipe as is sounded amazing i made a few tweeks a bit more to my taste….. i used beef stock instead of chicken, i used thyme, rosemary, and bay leaf. I doubled the soy sauce, doubled the lemon, and added about 2 tspn of salt. It came out ahhhhmazing. Thank you so much for this recipe. Seriously a keeper.
They thyme, rosemary, and bay were instead of the dill everything else was the same.
I hope you liked it Jessica! Kelly
I just realized you did two comments. I’m so glad you liked it Jessica! Kelly
One of the best soups I’ve ever made. Usually no leftovers.
Hello Toby! I’m so glad you loved it. It’s a keeper for sure. Thanks, Kelly
My son’s loved the soup. I however did make a few subs because I didn’t have some of the ingredients. I didn’t have Hungarian paprika so I used smoked and regular paprika. For dill, I used pickle juice, half low sodium soy sauce and half mushroom soy sauce and I added chopped celery, a quarter of a bell pepper, can coconut milk,coconut yogurt and a lime. It was delish.
You are the type of cook I envy. I follow the recipe to the letter and only make adjustments the second time. You’re one of those fearless cooks. Your changes sound wonderful. I’m so glad you liked it. Many blessings to you, Kelly
Hi Kelly,
I’m going to a potluck and am planning on making your recipe. How many will it serve? Thank you,
Jennifer
Hello Jennifer! The soup serves 4. Thanks for asking. Kelly
Made the soup this evening it’s easy and very good. I did add a little more soy sauce and chicken broth. I put a few table spoons of rice in my bowl it was delicious.
The addition of rice is a good idea! Thanks for letting me know you liked the soup. Kelly
Thank you Kelly. Do you think this recipe will work if I make it for 12?
Yes! Just triple the batch and that will work. Kelly
Thanks Kelly! I can’t wait to try your mouthwatering recipe 😊
Kelly the Hungarian Mushroom Soup was the hit of my potluck! Everyone loved it and they want the recipe.
Thanks for your blog and for sharing your recipe.
Jennifer
I’m so glad it all worked out! Yay. Thanks for letting me know. Kelly
Does the milk in recipe curdle with the lemon juice
Hello Libby! I haven’t had that happen – and I’ve made this recipe a lot! Kelly
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…..
Hello Marilyn! Thank you so much for writing in. I’m so glad you loved it! 🙂 Kelly
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.
Hello Catherine! That does sound yummy. I’m going to have to try it! Kelly
Catherine, your recipe alteration sound interesting but it is no longer a mushroom soup. Try the original version. I think you’ll love it.
Made this for dinner tonight. Flavor was amazing! Next time I will add some cooked rice to stretch it even farther. Yum!
Hello Chelsey! I’m so glad you loved it. Thanks for letting me know. Kelly
Do I use a white onion?
Either a white or yellow. Enjoy! Kelly
Always on the lookout for a healthy soup and this sounds wonderful, will give it a try!
Leslie (Cook-book-looker on Camano)
Hi Leslie!
Yes, you will love it. Thanks for looking!
Kelly
I just made this. I substituted liquid smoke for the soy sauce. This was such a fantastic substitution that I had to share it.
Ohhh….liquid smoke…I’m going to have to try that. Thanks so much for commenting. I’m glad you liked it!
Yum
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.
How much liquid smoke did you use?
Debra said she substituted the soy sauce so I’m guessing 1 tablespoon.
Not that much. Just a few drops, simmer then add more as needed.
This soup sounds delicious! I was wondering does it matter if I use regular paprika instead og hungarian?
Hi Anna! I think using regular paprika would be fine. Let me know how it turns out! 🙂
I am going to make this but substitute Hungarian paprika with a smoked paprika! Can’t wait. Thanks for the recipe!
Hi Joelle! Smoked paprika sounds great. Let me know how you like this recipe. Thank you so much for commenting…I appreciate it!
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!
Hello! It’s so surprising how delicious this soup is – isn’t it? Let me know how you like it. Thanks for commenting. Kelly
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.
Hi Pam! Thanks for commenting. I’m glad you clarified the difference! Kelly
I’m hungarian, and first, we don’t use soy sauce, neither the other liquid. And second, Hungarian Paprika has many different types. We use ‘sweet noble’, ‘spicy’ etc. So just simply saying Hungarian Paprika is like saying Mexican Chilli… there are quite a few of them. And third, never ever heard of this recipe, so it’s very sweet of calling it Hungarian but I don’t see how it is Hungarian. No offense of course, and I am sure it is delicious just thought it might worth to mention.
Hello Renata! Thats for writing in. No one really uses liquid aminos – it’s a salt substitute for those people who are watching their salt intake. No offense taken. I think it was referred to as Hungarian because of using Paprika and sour cream. 🙂 You’re right it is delicious! Kelly
Renata, I have to totally agree with you. This soup is Hungarian only by name. I’m Hungarian and make the real Hungarian mushroom soup and love it. BUT, a friend years ago introduced me to this recipe. When I made a word document of the recipe (like I do all my recipes), I called it “Hungarian Mushroom Soup (almost)”. You know whether it’s Hungarian or not, it is positively the best mushroom soup I have ever eaten and have shared it numerous times with friends and family that say they now have a favourite soup. It is THAT good. I use mushroom broth to enhance the flavour even more. I find that at the local supermarket in cartons like chicken broth. Also, I never use soy sauce and never yoghurt. Kelly, this is a winner. It is a favourite for serving guests on a cold day. Or any day.
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.
Hello CarolAnn! Wow! That’s so amazing you have a recipes from your relatives that is 200 years old. Thanks for letting us know a little bit of the history. Kelly
@Pam P,
Harris Teeter sells 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.
Diane
Hi Diane! Wow, I LOVED your story! Yes, that soup is so yummy – everyone will be fighting for it. I’m so glad you enjoyed it. Thank you for commenting and sharing.
Deeeeelicious!!!
I too wasn’t sure about the dill but this recipe is totally awesome!! Thank you for sharing it!!
You are very welcome Pat. I’m glad you liked it. Kelly
I’ve been making this recipe for years. It truly is fabulous.
Hi Carole! It’s one of those recipes that you will keep forever because it’s that good! Thanks for commenting!
Making this recipe can’t wait. I’ll let you know how it turns out.
Hi Susie! Once you make this…you’ll never go back! 🙂 It’s so yummy! Thanks for commenting!
I love fresh dill. Could I sub and add it at the end?
Yes, I think that would work. I love dill too. Yum…
Just made this soup for dinner and OMG, it’s delicious!!! Definitely will make this soup again.
Hi Casie! I’m so glad you loved the soup. It’s surprising how different it is! Thank you so much for commenting!
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 Dawn! I’m so glad you tried it. You’re right, it is a great recipe to adapt to and I like your suggestions. Have a great day! Kelly
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 Alan! I love your ideas. The potato would make it a bit more heartier and the garlic…well who doesn’t love garlic? Thanks for commenting, I’m so glad you enjoyed it! Kelly
Made this soup yesterday and it is awesome! Will be sharing this recipe!
Hi Lois! Thank you so much for commenting. This soup is quite addicting! Thank you for sharing the recipe. Have a wonderful 2017!! Kelly
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 Jessica! Wow! It’s so exciting to see people from so far away on the blog. I don’t think I’ll ever get used to it. I’m so glad you liked it. I love adding celery to everything too – it’s a great way to get extra fiber. Thank you so much for commenting. It really mean a lot. Have a wonderful 2017! Kelly
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!
Hi Hollie!
I think either would work, but for the first time Sweet would probably be best. I hope you enjoy it!
I used hot paprika and 2T was way too much. It totally over powered every other flavor 🙁
Hi Diane! The recipe calls for 1 tablespoon, not 2.
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.
Hi Michele! I’m so glad you like it! I love using almond milk too in most of my recipes. Thank you for commenting. Kelly https://montanahappy.com/wp-admin/edit-comments.php#comments-form
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!
Hi Milica! I’m so happy you liked it. I love it as much as you do…it’s amazing something so simple can taste so good. Thank you for commenting – you made me smile! Kelly
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.
Hi Diane! Thanks for commenting. I’m so glad you tried it. Now it will be an obsession like it is for me! Make sure you try my Most Delicious Meatloaf Ever too – it’s amazing! Kelly
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?
Hello Jorien! I would use a different kind of milk like almond milk or soy. That should work. Kelly
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.
Hi Julie! I’m so glad your family loved it. It’s addicting that’s for sure. Check out my meatloaf recipe too – everyone goes crazy for that one. Kelly
Has anyone tried freezing this soup?
Judi I never have. I don’t think you won’t have to – everyone will gobble it up! 🙂
Made this tonight it is delicious!
Hello Marianne! I’m so happy you liked it! Thanks for writing in!! Kelly
This is a definite keeper. Best soup I have made in a while. We absolutely loved it!
Hello Leslie! Thank you for letting me know. I’m so glad you loved it! I make it all the time! Kelly
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
Hello Ann! Thanks for writing in. I’m so glad you loved it! Kelly
We love mushrooms, can’t wait to try your recipe. Great blog!
Thank you Christoph for writing in. You’ll love it! Kelly
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.
Hello Judy! I’ll have to try it with dry sherry. Sounds yummy! Kelly
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
Hello Dave! I’m so glad you loved it. It is amazing. Thanks for writing in! Kelly
Just finished making this recipe I added wild rice to it and used regular paprika Amazing! Thank you for sharing your Soup !!
You’re very welcome Rita! I’m glad you liked it! Kelly
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.
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.
Hello Donna! It’s one of those recipes where you want to lick the bowl, it’s so good. I’m so glad you liked it. My other top recipes are my ham steak and my meatloaf. Both are winners! Kelly
Made this last night and might make it again tonight. It is AMAZING!
Hello Karen! I’m so glad you loved it! I make it all the time too. It’s one of my favorite recipes. Kelly
Has anyone tried it without onions? Will it still taste good? I am allergic to onions but this soup looks so good.
Hello Melanie! I’ve made the soup without onions and it was really good! Thanks Kelly
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.
Hello Loretta! Thanks for writing in. I’m so glad you enjoyed it! Kelly
Hello the recipe doesn’t say if it’s sweet Hungarian paprika or spicy Hungarian paprika, could someone please let me know which it’s supposed to be??
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!!!!
Hello Bethel! I love this! Thank you for writing. This recipe is so yummy and it’s the perfect time of year to make it. I’m glad everyone loved it. Kelly
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”.
Hello Patrick! Thanks for letting us know. I love dill too! Kelly
Oh my Goodness! This soup is absolutely amazing! Best mushroom soup EVER….Will certainly make it again and again.
Hello Peter! I’m so glad you loved it. It’s a keeper for sure! Thanks for letting me know! Kelly
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!
Hello GT! I’m so glad you like it. Kelly
This soup was so good. Thanks for sharing the recipe.
You are very welcome Linda! I’m glad you loved it! Kelly
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!
Hello Carole!~ Right now, I’m also obsessed with smoked sea salt. I think your ideas are good ones. Let me know how you like it! Kelly
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!
Hello Rebecca! I’m so glad you like it. I’m going to have to try it with egg noodles and peas. Two of my favorites. Sounds yummy! Kelly
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.
Hello April! I’ve never tried it with beef broth. I’m sure it would taste similar. Beef broth has a bit more salty taste to me – so that might make a difference. Kelly
This is the absolute best soup ever. I have
been making it for a few years now. My recipe is very close to yours. Happy Souping!!! Josie Kierstead. jozzk10@gmail.com
.
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.
Thank you Kim for writing in. I’m so glad you liked it. I love Better than Bouillon too! Kelly
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!
You are very welcome Zina! I’m so glad you like it. Kelly
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.
Hello Mary Jo! I’m so glad you like it. Thank you so much. Kelly
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.
Wow! What a compliment. I’m so excited you loved it as much as I do. I try lots of soup recipes. 99.9% don’t make the cut. Kelly
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.
Thank you Kim! You’re right…this Hungarian Mushroom soup is so darn good. I have it all the time too! Thanks for letting me know. Kelly
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.
Thank you so much Janet! I really appreciate the kind words!
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.
Hello Haley! I’m so glad you loved the recipe. Thanks for letting me know. Kelly
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.
I’m so glad you liked it – check out my asparagus soup and also my beefy cabbage soup – both are really good too! Kelly
Hi there can this soup be made in the instant pot?
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.
Hello Don! I’m glad you liked it. Thanks so much for letting me know. Kelly
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.
Hello Joann! I’m so glad you loved it. That’s so cute that your husband wants again already. Thanks for letting me know. Kelly
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
I’m glad you liked it Ross! Peasant bread would go perfectly with this one. Kelly
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.
I’m so glad you liked it Patti. You’re an amazingly thoughtful daughter! Kelly
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.
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!
Hello Debbie! I’m so glad you loved it. Goat cheese sounds good! Kelly
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.
I’m so glad you loved it Lydia! Thanks for letting me know. Kelly
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!!
Hello Julie! I’m so glad you liked it. Grilled cheese sounds like a perfect addition! Kelly
Can you make this with dried mushrooms that toy have soaked in water?
Hello Missy! Good question – I have no idea. It will work, I’m just not sure it will be as tasty. Kelly
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
Hello Phyllis! I’m so glad you liked it. Thank you so much for letting me know. Kelly
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!!! 💜
I can’t wait to hear how it tasted! Kelly
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.
Hello Nicki! I’m so glad you liked the recipe. It does make the perfect soup for company. Kelly
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.
Hello Dianne! I’m so glad you liked the soup. Thank you for taking the time to write your recommendations. Kelly
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.
Thank you so much for letting me know. It warms my heart knowing this. Enjoy! Kelly
A family favorite, very easy to make. I use regular paprika. The Hungarian paprika was a kick to my palate.
Hello Angela! I’m so glad your entire family liked it! Thank you so much for letting me know.
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. 🙂
Wow! You made my day. Thank you so much for letting me know. I’m so glad you love it so much. Kelly
This was a great recipe I made mine vegan and used Earth balance butter ripple Pea milk and kite Hill sour cream.
Hello Nikita! I’m so glad you loved the recipe. I’ll have to try it vegan. Kelly
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.
Hello Rustie! Thank you for letting me know. Yes, this is my favorite soup recipe. Try my Creamy White Chicken Chili recipe too. It’s also a 10! Kelly
Omg, so good. Wish my 2nd grader liked it. Me, I just wanted a straw.
Hello Jenny! I’m so glad you liked it! Thanks for letting me know. Kelly
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.
That’s a great idea! I love it. So glad you told me. Kelly
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!!!!!!!
Hello Ruthie! Thank you for letting me know. Try my meatloaf, banana bread, white chicken chili, and quick pickled red onions. Those are popular recipes! Kelly
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.
Hello Donna! Thank you for letting me know. Try my meatloaf, creamy white chicken chili, and quick pickled red onions. Kelly
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!
Hello Cindy! I’m so happy you liked it! Kelly
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.
Great idea Nancy! Thank you for sharing. Kelly
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?
Hello Gail! Yes, frozen mushrooms would work. Kelly
This recipe is fantastic! A definite keeper! Thank you for sharing!
You’re very welcome Lucy! I’m so glad you liked it! Kelly
How many does this feed
Hello Terry! It works out to four full bowls or six small bowls. Add a salad and bread for a complete meal. Thanks, Kelly
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
Let me know how you like it Joanne! Kelly
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.
Hello Susan! Thank you so much. I’m so happy you loved it. Soup is my favorite meal. Kelly
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.
Thank you Denise! I appreciate you letting me know. I’m so glad you liked it. Kelly
How many carbs per serving of this seriously delicious soup?
Hi Mavis! I just added the nutrition breakdown. It’s 22 carbs if you have six servings. Kelly
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.
I’m so glad you loved the recipe Arlene. I’ve never found it spicy either. Thanks for letting me know. Kelly
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.
Hi Sandy! Great substitute idea. I’m so glad you enjoyed the recipe. Kelly
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!
Hello Shirley! So happy you liked the recipe. Thank you so much for letting me know. Try my White Chicken Chili recipe too! Kelly
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!
Hello Erin! So happy you love it! Thanks for letting me know. Kelly
Would half beef broth and half vegetable broth work in this soup, instead of the chicken?
Hello Kathy! It would work. It would just taste a little bit different.
I made this in the slow cooker. I used the same ingrediamts and yes its to dIe for
Hello! I’m so glad you loved the recipe! Thank you for letting me know. Kelly
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.
Hello Marianna! I’m so glad you loved the recipe. Thank you for letting me know. Kelly
This soup is delicious and so easy to make. Absolutely will be making this a staple soup in my recipes.
Hello Karen! So glad you loved it! Thank you for letting me know. Kelly
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!
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?
I don’t think it will work. Try my caramelized onion soup recipe. That might work better. This recipe tastes different from traditional onion soup. Kelly
I made it and it was heaven ty so much
I’m so glad you loved the recipe Linda! Kelly
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.
Hello Janine! I’m so glad you liked the recipe. I agree – I always double the recipe. Kelly
made this tonight– holy crap,amazing. I added fresh spinach also and some truffle seasoning … so so good!!!!
Hello Shannon! I’m so glad you loved it. Great idea on the spinach! Kelly
I LOVE this soup so much, I’ve made it at least 5 times already!
Hello Gale! I’m so glad you love it that much. I make it often too. Try my Cream of Onion Soup too. It’s amazing! Kelly
Really really good soup. Only thing I added was a few cloves of minced garlic.
I agree with you Nicole, garlic makes everything better! Kelly
This one sounds quite yummy, too!
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.
Hi Bryan! I’m so glad you loved the recipe! Thank you for letting me know. – Kelly
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.
I will have to try those suggestions Lisa! Thanks for letting me know. – Kelly
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!
Hello Julie! Adding white wine to this sounds divine. I’m so glad your family loves the recipe. Kelly
I love mushroom soup but have never made it. It was delicious!!!
Hi Laurie! Welcome to the homemade mushroom soup club! Isn’t it surprising how easy this recipe is and so delicious at the same time? Kelly
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.
Thank you so much for sharing the recipe. I really appreciate it! Kelly
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
Hello Granni! I agree. Eating a salad on a cold night can be difficult when you’re not used to it. I’ve got into the habit of eating a salad before lunch and dinner now. After doing this for years, I can’t imagine doing it any other way. Kelly
Yummy! I added beef pieces. Otherwise stayed true to recipe. Loved it.
Hello Mary! I’m so glad you loved it. Thank you for letting me know. – Kelly
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 .
Hello Mel! I LOVE your comment. Thank you so much for letting me know you loved the recipe. I’m glad you made your wife happy too! – Kelly
The flavor is very good. But next time I’ll decrease the smoked paprika by half, then add more if needed.
I’m happy you loved the flavor Marlene! Thanks for letting me know. Kelly
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!!
Hello Diane! Thank you for letting me know. The original recipe had way too much dill. I’m so happy you think the ratio is perfect! I had to “taste test” different batches to get it right. Or…maybe I just wanted to make the soup over and over again! 🙂 Kelly
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!
Hello Diane – I’m so glad you loved the recipe! Cumin and garlic sound like great additions. Kelly
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 !
Hello Ann! Thank you so much for doing that! I appreciate it. – Kelly
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.
Hello Carol! I think that would work. I’ve never switched it for that – but I think it’s a great idea!- Kelly
I was given this recipe years ago. My favorite mushroom soup recipe! YUM!
It’s a keeper for sure! Thanks for writing in. – Kelly
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!
Hello Melissa! I’m so glad the recipe worked for you. Thank you so much for letting me know. – Kelly
I absolutely love this soup. I happen to be Hungarian. One of the best soups I ever made!!
Hello Maria! I’m so glad you loved the recipe. Try my caramelized onion soup too – you’ll love that one. – Kelly
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.
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.
Hello Lora! I’m so glad to hear you loved the recipe. I crave this soup all the time. Check out my Cream of Onion soup too. It’s as good as this one! – Kelly
Love this recipe, goes down very well with everyone. Lush!
Hello Alyson! Thank you so much for letting me know. I”m so glad you loved it! – Kelly
I’m half Hungarian (Mom’s side) and love mushrooms! Looking forward to gathering the ingredients to prepare this delicious sounding masterpiece!!!
Let me know when you make the recipe and how you liked it! – Kelly
This is a Moosewood recipe. Why didn’t you credit it?
Hello Jennifer! You are right – it is a Moosewood recipe. I’ve had this recipe up for years and I know I credited it (I hate that bloggers don’t). I don’t know what happened to the blurb – I have to go in on a regular basis and update the post and somehow I must have deleted it? I have no idea. I have to update the post now – so I will definitely add it. You can check out all of my recipes. I ALWAYS credit it if I know the origin. Thanks for pointing that out. – Kelly
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.
Hello Karl! You’re very welcome. I’m so glad you loved the recipe. – Kelly
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!
Hello Ronda! I’m so glad you loved it. That makes me so happy. – Kelly
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
You’re very welcome Phoebe! – Kelly
Terrific soup! I used 2 227g containers of white mushrooms & smoked sweet paprika. Super delicious!!
Hello Adelaide! I’m so glad you loved the soup. Thank you for letting me know. – Kelly
Hi! This soup is simply amazing! I thought I would give a try and it was a hit,my son & I love it. Thank you!
I’m so glad you loved the soup Connie! Thank you for letting me know. – Kelly
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.
Great idea Charlie! Thanks for the suggestion.
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!
Let me know how the alterations taste Mara! – Kelly
Can you use a dried gourmet mushroom mix?
Thanks
Hello Treva! You can used dried mushrooms – I’m not sure if it will alter the taste at all. I would make it both ways and see which one tastes better. – Kelly
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.
Hello Cindy! If you don’t like dill, I would definitely omit it. Sage would work beautifully with this recipe. – Kelly
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.
Hello Ellen! I think almond flour will work fine. – Kelly
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.
Hello Cheri! You made me laugh out loud. I LOVE that title “Soup Goddess!” Try my caramelized onion soup too – you’ll love it! – Kelly
Goes together easily, little prep. Hearty spicy soup. Rich and filling
Hello Sarah! I’m so glad you loved the recipe. Thank you so much for letting me know. – Kelly
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!
Hello ML! I’m so glad you liked the recipe. It depends on if the soup is the main meal. If that’s the case – then it would be four servings. If it’s a side dish – then it would be six servings. – Kelly
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!
Hello Linda! You’re so fortunate to go to Hungary. It’s definitely on my bucket list. I’m so glad you loved the recipe. Thank you for letting me know. – Kelly
Excellent recipe! Loved the extra lemon permission! Just what we needed for this cold October day
Hello Alison! Thank you for letting me know you loved the soup. I appreciate the feedback! – Kelly
This has been the most requested soup I make for our after Sunday service gathering.
Servings of a 100 or more people is quite satisfying when my church members are now gathering and talking after church as opposed to just dashing after service. The pandemic did a lot to disconnect us, but we are healing through our soup ministry and as I mentioned, one of the most requested is your lovely delicious soup.
Thank you.
God bless you.
Hello Barbara! WOW! You made my day with your comment. I think it’s wonderful that your church offers a soup ministry. That sounds amazing. – Kelly
This is very good. I added the garlic from the tip section and some cooking sherry.
Hello Jennifer! I’m so glad you love the recipe. Thank you for letting me know. – Kelly
So delicious!! I didn’t change a thing, except I accidentally put 2 tablespoons of the paprika in it… I was afraid it would be horrible but it was awesome.
Hello Darla! I’m so glad you enjoyed the recipe. Try my caramelized onion soup recipe too…you’ll love it! – Kelly
Made this and is delicious. Was going to ask about freezing but referred back and will just eat faster.
Hello Dawn! I’m so glad you loved the recipe. Hungarian mushroom soup doesn’t freeze well because of the dairy. When dairy is frozen and thawed – it takes on a grainy texture and different taste. I hope this helps! – Kelly
Really easy to throw together. Mix of mushrooms helps. More complex flavor..
Beautiful to look at! And paired with fresh sourdough or rye, is to die for🙏🏽❤️❤️
Hello Boz! I’m so glad you loved the recipe. Thank you for letting me know. – Kelly
Amazing and easy to make. I too added extra lemon and it was a nice touch. I will double the recipe next time.
Hello Meg! I’m so glad the recipe worked for your family. Try my caramelized onion soup too! You’ll love it. – Kelly
Thank you for this recipe. Shortly before Covid I discovered a little cafe that made the best mushroom soup that I just LOVED. Unfortunately, they didn’t survive Covid and closed. This is very close to that. It was delicious but was missing something. I realized that the cafe soup had some bacon in it. I chopped up 3 slices of baked bacon and I think that made it even better! Thanks again because I was seriously grieving the idea of not ever having it again. Also, I like dipping toasted rye bread in it! YUM!!!!
Adding bacon sounds like a delicious choice! I’m so glad you loved the recipe. – Kelly
I made this tonight and it was amazing! I substituted with almond milk and goats milk yogurt. I added the white wine (about 3/4 cup I suggest adding it to the sautéed mushrooms and onions for a few minutes before adding the stock). Upon tasting it I was reminded of my mother’s recipe. It will be a a regular dish this Fall/Winter season.
Hello Cathleen! I’m so glad you loved the recipe. Thank you for letting me know. – Kelly
Unfortunately, Pinterest tells me I have a “Good Eye” – hence I have printed stacks of recipes. This looks really good. I am Diabetic 2, so any changes I would make are with that in mind. The Nutrition surprises me – 27g carb, 11g sugar per serving? I don’t see it. I don’t have AP flour in my house & would use almond flour but 3 Tbsp AP is the only thing I see, but spread over 6 servings? I guess watching the sour cream/yogurt contents could bring those numbers down. I like your ideas of more lemon & minced garlic. I like spicy, so I might add some red chili flakes in Step One. The AP is likely just thickening agent, so maybe 2 Tbsp almond flour as directed and 1 Tbsp arrow root in a slurry at the end. Thanks for doing the grunt work!
You’re welcome Dale! Let me know how it turns out. – Kelly
Absolutely delicious! I didn’t have any dill, thankfully I had read the comments and used the spices suggested and it turned out wonderful!
Hello Heidi! I’m so glad you enjoyed the recipe. Thank you for letting me know. – Kelly
Followed the recipe as written. Keeper, delicious!
Thank you!
Hello Marg! I’m so glad you loved the recipe. Try my caramelized onion soup recipe too! – Kelly
Wow! Just made this with criminis and morels. Absolutely delicious! Thank you so much for the recipe!🥰 I did add wine and roasted garlic as suggested
You’re very welcome Dianne! Be sure and try my caramelized onion soup. I think you’ll like this as well. – Kelly
It really is amazing!
I invested in the Hungarian paprika and it really made a difference. Gives it a Slightly hot bite.
Hello Valerie! I’m so glad you loved the recipe. Try my caramelized onion soup recipe too! You’ll love it. – Kelly
This ranks among some of the best soups I’ve ever tasted! Made a Rustic Italian bread to go with the soup and used it to sop up every last bit!
I’m so happy to hear that Deborah! Thank you so much for letting me know. – Kelly
Can you substitute corn starch for flour and gluten free low sodium soy sauce?
Can you use pickled onions for this soup
Hello Catherine! I’m not sure how much pickled onions would alter the flavor of the soup. That’s an interesting twist though. Kelly
Delicious! Will be making again. Thank you!
Hello April! I’m so glad you loved the recipe. Thank you for letting me know. – Kelly
Made this recipe twice in a row it was so good. I add a half head of minced garlic cuz I’m that kind of Italian lol.
Hello Lesleigh! I’m so glad you loved the recipe. Thank you for letting me know. – Kelly
This is a delicious soup. I used beef broth and plain paprika as I did not have what the recipe called for. I will definitely be making this again.
Hello Peg! I’m so glad you loved the recipe. Thank you for letting me know. – Kelly
This was sooo easy and so yummy!
I’m so happy you let me know Christie! I appreciate it. – Kelly
Omgggggg this is delicious!! Just like a soup we had In Budapest! Thank you a million times for this amazing recipe!!!
Thank you so much Johanne! I really appreciate you letting me know. – Kelly
I tried this recipe a few months ago and I LOVE IT!! However I’ve tried it 4 (today is the 5th) times since and shared with the family. Everyone LOVES it!! Thank you!!
Hello Lisa! I’m so happy to hear your entire family loves it. What a compliment. I appreciate you letting me know. – Kelly
I invited a Connoisseur of mushroom soup to my home for lunch the other day. I made this recipe of course and all he did was rave about it being the best mushroom soup he had ever had and begged me for the recipe. I’d call that a win for you and me! Thank you for this epic recipe!
Wow! What a compliment! You made my day. I’m so glad you love the recipe (and your friend). Try my caramelized onion soup too. It’s just as good. – Kelly
I roast garlic mushrooms (button, cremini, baby Bella’s…whatever looks freshest on grocery day) in bulk and freeze recipe size portions using my sealing machine.
They were perfect for this amazing soup and saved time with cleaning, slicing and cooking. Soup came together in about 20 minutes.
Delicious recipe, I agree about the dill from the original, too much for a not so much a fan cook.
Hello Gaby! I’m so happy you loved the recipe. Thank you for letting me know you enjoyed it! – Kelly
As easy as delicious!
Soups in general make me happy and this is definitely a happy soup! 😊
I made 2 slight modifications. They are:
1. More mushrooms because I had them.
2. A sprig of fresh thyme 🌿 from the garden vs. dill. Also because that’s what I had.
The recommendation of fresh lemon 🍋 juice is right on! I used half of a fresh lemon from the garden + onions 🌰 from the garden. Sadly, I have no cows so the dairy was from the store.
Anyhoo, the soup has a brightness to it like the mushroom 🍄 soups of Hungary, Slovenia, etc. which is what makes this recipe so special and versatile.
Thank you for the excellent recipe. I’ll be making it again soon! 😍
Thank you so much for letting me know you enjoyed the soup. I’m a soup lover too! I’m always experimenting with new soup recipes. – Kelly
It is the best ever Mushroom Soup!
I used creamy Almond Breeze milk and it turned out amazing.
Easy recipe to follow.
Love it!!!
I wouldn’t add anything different to the recipe, my opinion.
Yay! I’m so happy you loved the recipe. I appreciate you letting me know. – Kelly
Loved this soup. No more Campbells. I have made it 3x now and it keeps getting better. We went to Hungary at least 4x and never found this soup. We loved Hungarian food and I thought this would be a winner. I’ll have to try your others.
I’m so happy you loved the recipe Hope! Try my caramelized onion soup and my meatloaf recipe. Those are top recipes! – Kelly
Can you freeze this soup?
Soups with dairy don’t freeze well. They take on a grainy texture after thawing. – Kelly
I am making the soup right now, started it last night. It looks delish.
Let me know how you like it! I appreciate it. – Kelly
Made this precisely as instructed, with the exception of a little extra lemon juice. Absolutely amazing!
I’m so glad you loved the recipe! Thank you so much for letting me know. – Kelly
How far ahead can I safely make this delicious soup?
Hi Judy! You can make it ahead 1-2 days. – Kelly
So delicious. And easy. I used smoked paprika
I’m so glad you loved the recipe Chris! I appreciate you letting me know. – Kelly
This EXCELLENT soup does not need another fantastic review, but I have to say how good it is. I did use beef broth, rosemary, thyme, and bay leaves. I used extra mushrooms and added fresh garlic. It is easy, scrumptious, savory snd soul satisfying. It will be made often. Thank you for an excellent soup recipe
You’re welcome! I’m so glad you tried the recipe. Try my caramelized onion soup too! – Kelly
Soooo good!!!!! Made exactly as written and my family loved it. I cheated by buying pre-sliced white and cremini mushrooms so this was quick and easy. Fast enough for weeknights but elegant enough for a dinner party. This one’s a keeper!!
I’m so glad you loved the recipe Lisa! I appreciate you letting me know. – Kelly
Absolutely delicious!! I used 1/2 and 1/2 instead of milk because it’s what I had. I did add Sherry and extra lemon juice. I also used fresh dill. Will be a staple for sure!!!
I’m so happy you loved the recipe Amy! I appreciate you letting me know. – Kelly
This soup is simply amazing. It is the best mushroom soup I have ever had. Will definitely make this again and again.
Yay! I’m so glad you love the recipe. Thank you so much for letting me know. – Kelly
What do you think about substituting the milk for heavy cream? Would you still add the flour or not? I’m also thinking about adding cream cheese. How much would you recommend?
I actually don’t know, I’ve made that way before. Just add a little bit of cream cheese at a time until you reach your desired thickness. I’m so sorry I couldn’t be more help. – Kelly
This is my go to soup for autumn. I’ve made it several times and tweaked it depending on what I had available and it is delicious every time! I love going to the Asian market and buying a variety of mushrooms for it. The recipe is easy and the substitutions provided are appreciated! Thank you for sharing ☺️
You are very welcome Stacey. I appreciate you letting me know. Try my caramelized onion soup too! If you like onions, you’ll love it. – Kelly
This recipe is wonderful! I used baby bella mushrooms, half & half (didn’t have milk handy), sour cream, and a heaping tablespoon of sweet Hungarian paprika. I didn’t have fresh parsley, so I went with fresh chopped cilantro. I also added a dash of red pepper flakes to my own bowl. We enjoyed this very much with some rustic bread and a glass of Hungarian wine, haha! Thank you for this keeper recipe!
BTW, I read thru some of the reviews…if adding real Hungarian paprika, made in Kalocsa, Hungary, to creamy mushroom soup, can’t one assume we’re making ‘Hungarian Mushroom Soup’ here? Just asking. 😉
You are very welcome Dixie. I’m so happy you enjoyed the recipe. I love red pepper flakes too in this soup. Try my caramelized onion soup too! – Kelly
How many does it serve?
It will serve 4-6, depending how large the bowls are. – Kelly
Made this last night and my husband mentioned a couple times how much he enjoyed this recipe. Made it just as suggested, but caramelized the onions a little bit because I love that flavor. Thank you for the recipe!
You’re very welcome Tammy! You will love my Caramelized Onion Soup recipe if you like caramelized onions! I also have a caramelized onion dip that is amazing. – Kelly
The best mushroom soup I’ve ever tasted !
Yay! I’m so glad you loved the recipe. Thank you for letting me know. I appreciate it! – Kelly
I made this last night and it is fabulous! I included garlic and smoky paprika. I ill be making this again (and again).
I’m so glad you loved the recipe Diane. Thank you so much for letting me know. – Kelly
Cannot tell you how many times I have made this. The first time we had it my daughter and I were camping for thanksgiving. I dazzled my small church dinner group last year with this as our main course. When my local grocery store marks down mushrooms, I get two pounds and make a pot – always a double recipe or it’s gone before you know it. Thank you so much.
Wow! What a compliment. Thank you so much for letting me know. Try my caramelized onion soup recipe too. – Kelly
The third time I’ve made this. I found that cooking the mushrooms down a bit longer deepens the flavor. We love your recipe!
Hello Roger! I’m so happy you loved the recipe. I really appreciate the feedback. Try my Caramelized Onion Soup and White Chicken Chili recipe too! – Kelly