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Different from cream of mushroom soup, this homemade Hungarian Inspired Mushroom Soup combines fresh mushrooms with a flavorful, light, creamy, rich broth. This easy stovetop recipe is a fantastic choice for dinner when served with hot crusty bread.
Reasons why this soup recipe is so good:
This hearty homemade soup recipe is a great choice to serve as a main dish or on the side.
- You can use standard button mushrooms, your favorite kind of wild mushrooms, or a combination of both
- This is a creamy broth based soup and is not thick like a cream of mushroom soup
- There are a few ingredients that really bring out and highlight the mushroom taste
- The final soup is partially blended which really infuses the mushroom flavor into every bite and also creates a creamy base while maintaining a lot of the texture
Basic ingredients needed to make this recipe:
There are quite a few ingredients that go into this recipe, but a lot of them can be found in your pantry or refrigerator. Each of them plays a role in creating the amazing flavor in this wonderful Hungarian Mushroom Soup.
- Fresh mushrooms – I used golden Chanterelles that are locally harvested here in the PNW in the fall. You can use any kind of fresh mushroom and each will create a different flavor and texture.
- Onions and garlic are cooked in butter. All-purpose flour is added to thicken the broth.
- The broth consists of chicken broth, milk, and sour cream is added for creaminess.
- The flavor of this Hungarian Mushroom soup is really enhanced by the dry sherry, dill, paprika, soy sauce, lemon juice, parsley, salt, and pepper.
How to make this Hungarian Mushroom Soup:
- First step is to dry saute the mushrooms. This is where you cook the mushrooms in a pan without any kind of fat. They release their own liquid and once that liquid is gone, they’re done. I then deglaze the pan with some dry sherry.
- The mushrooms are set aside and the same pan is used to brown the onions and garlic in butter.
- Flour is then added to the onions and slightly cooked. This forms a roux that will help thicken the soup.
- The mushrooms are added back to the pot along with dill, paprika, soy sauce, chicken broth, and milk. This mixture needs to simmer for a bit to heat through and develop the flavor.
- When the soup is just about done, you’ll stir in some lemon juice, parsley, sour cream, salt and pepper.
dry sautéed mushrooms sautéed onions and garlic
flour added and browned let the soup simmer
Tips for success:
- Be sure to brush or wash away dirt from the mushrooms and trim any parts you don’t want to eat.
- Fresh or dried herbs can be used in this recipe. If available, I highly recommend using fresh herbs and, if doing so, you can increase the amount as they are not as strong as the dried varieties.
- Use an immersion blender or transfer the soup to a counter top blender and blend to your preference. Meaning, if you like chunks, only pulse a few times.
- If you have picky eaters who refuse to eat mushroom soup, you can strain out any chunks through a fine mesh sieve. I did this for my kids and they said it tasted like sour cream and onion potato chips. Basically, they loved it.
Best mushroom variations:
You can use any kind of fresh mushroom that you prefer.
The most common variety would be White Button or Baby Bellas (Crimini) mushrooms which are easily found at any grocery store.
If you want the soup to take on a more fragrant, earthy flavor with a different, often more chewy, texture, you should try using wild mushrooms.
I used Chanterelles in this Hungarian Mushroom Soup recipe, but depending on where you live and the season, you could also use Portabellos, Shiitake, Maitake, Oyster, or Trumpet Mushrooms.
Recipes that feature fresh mushrooms:
If you love cooking with mushrooms like I do, you’ll love these fantastic recipes!
- Mushroom Risotto
- Creamy Sausage Mushroom Rigatoni
- Country Mushroom Gravy
- Balsamic Roasted Mushrooms
- Creamy Mushroom Chicken Florentine
- Taco Meat – my secret ingredient is blended mushrooms!
- Mushroom Marsala Baked Brie
- Meaty Mushroom Chili
- Grilled Portobello Mushrooms
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
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Hungarian Mushroom Soup
Equipment
Ingredients
- 1 pound fresh mushrooms sliced (wild mushrooms or a variety recommended)
- 1 tsp sherry cooking wine
- 4 tablespoons unsalted butter
- 2 cups onions chopped
- 1 clove garlic
- 3 tablespoons all-purpose flour
- 1 teaspoon dill fresh if available, otherwise use dried
- 1 teaspoon paprika sweet Hungarian paprika if available
- 1 tablespoon soy sauce
- 4 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- ground black pepper to taste
- 2 teaspoons lemon juice
- 2 tbsp dried parsley use fresh parsley, if available
- ½ cup sour cream with additional for serving
Instructions
- Using large stockpot over medium high heat, dry sauté the mushrooms by adding them to the empty hot pan. As the mushrooms cook, they will release liquid. Stir occasionally to prevent burning. When no liquid is present and they begin to stick to the bottom of the pan, add dry sherry and use a flat bottom spoon to scrape the bottom of the pan to release anything that has stuck. Once the sherry is no longer liquid, transfer the mushrooms to a bowl and set aside.
- Using the same pot, melt the butter medium high heat. Sauté the onions in the butter for 5-15 minutes, stirring only occasionally to prevent burning. When onions are nearly done, add the garlic, stir, and allow to cook for a couple of minutes.
- Once golden brown, sprinkle with flour, stir, and allow to cook for several minutes until fragrant.
- Stir in the dill, paprika, soy sauce, broth, and milk. Add sautéed mushrooms back to the soup as well. Scrape bottom of pan to release anything that may have stuck. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together, reduce heat to low, and allow to heat through. Using an immersion blender, partially blend the soup. Try to create a creamy blend while preserving some of the chunks for texture. Taste and add additional salt and pepper, if desired.
- Serve immediately with a small spoonful of sour cream.
Notes
- Be sure to brush or wash away dirt from the mushrooms and trim any parts you don’t want to eat.
- Fresh or dried herbs can be used in this recipe. If available, I highly recommend using fresh herbs and, if doing so, you can increase the amount as they are not as strong as the dried varieties.
- Use an immersion blender or transfer the soup to a counter top blender and blend to your preference. Meaning, if you like chunks, only pulse a few times.
- If you have picky eaters who refuse to eat mushroom soup, you can strain out any chunks through a fine mesh sieve. I did this for my kids and they said it tasted like sour cream and onion potato chips. Basically, they loved it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m hungry right now! <3 This is yummy! Another comfort food and perfect for the weather. Yay!
I love mushrooms and this creamy soup is perfect for the chilly weather that we’re having!
We love hunting for our own mushrooms every year. I will definitely be saving this recipe.
I so loved this mushroom soup!! Quickly became a favorite at my house!
I love a good creamy mushroom soup, and this one has some neat flavors in it that I can’t wait to try! Dill and sour cream? Yes please!
This sounds delicious! Can this soup be frozen?
Yes! With any cream based soup, just be careful to reheat on the stove slowly over low heat. You don’t want to get it too hot too fast.