Hungarian Mushroom Soup Recipe | Yummly
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Hungarian Mushroom Soup

Ryann Doherty: "So good!!! I chopped the mushrooms small and adde…" Read More
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  • 4 tablespoons butter
  • 1 onion (large, diced)
  • 1 pound mushrooms (sliced white, crimini and/or a mix of wild mushrooms like chanterelles)
  • 3 tablespoons flour
  • 1 tablespoon paprika
  • 3 cups chicken stock (vegetable stock, or bone broth)
  • 3 tablespoons soy sauce
  • 1 cup 2% milk
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill (chopped, or 2 tsp. dried dill)
  • 1/4 cup fresh parsley (chopped)
  • salt
  • pepper
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    NutritionView More

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    Calories330Calories from Fat190
    Total Fat21g32%
    Saturated Fat11g55%
    Trans Fat
    Calories from Fat190
    Total Carbohydrate26g9%
    Dietary Fiber3g12%
    Vitamin A35%
    Vitamin C25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Ryann Doherty a month ago
    So good!!! I chopped the mushrooms small and added more flour to get it thicker and it was like a cream of mushroom soup but so much better! Loooove it thank you!!! Family will be happy tonight!
    Ann 2 months ago
    Very good! Used almond milk instead of regular milk and it came out great. Would definitely make again.
    J Berg 3 months ago
    Very rich and flavorful. Would 100% make this again. Didn’t stray far from the recipe and was terrific. I had planned on adding porcini mushrooms but forgot to buy them but the mushroom flavor was rich without it.
    Leah 3 months ago
    I made this with a slight adjustment. I added a bit of ginger to it and skipped the soy sauce but instead added a bit of Worcestershire sauce. Absolutely lovely
    Anita Cardona 3 months ago
    Delicious!! My husband and son loved it. I followed the directions exactly. I thought about adding more mushrooms but I’m glad I didn’t. It definitely has enough.
    Babashak 5 months ago
    Delicious!! Making again already!
    Leslie 5 months ago
    I made the recipe as is. So good.
    Allison M. 5 months ago
    DELICIOUS!! Will make over and over again. Thank you for sharing this recipe!
    Jeanette Devlin 5 months ago
    I love this soup making it for the second time tonight!
    Aaron Antolik 5 months ago
    Thank you so much for this recipe. We absolutely loved it! My father and I almost ate the entire pot in one sitting! I doubled the mushrooms and added some beef stew, thinking I would need to add some extra substance. But 2 lbs of mushrooms alone would’ve been just fine, if not better. I rarely follow a recipes seasoning. But I am so glad I did with this one. My ONLY change with it was I used 1 tsp of dry dill instead of the 2. Amazing recipe. 10/10
    R3v3ng3 6 months ago
    added stew meat and paired it with fresh sourdough and turned out fantastic!
    Parker Abbey 6 months ago
    Great! Added 8 grams dried porcini for earthiness.
    Leah Schachter 7 months ago
    This soup was delicious! I used oat milk to keep it non-dairy and it tasted amazing, even the next day reheated.
    missLee 7 months ago
    Fantastic! these were satisfying flavours and textures. easily a repeat at my table!
    ChampionCulinaire 7 months ago
    This is an easy and delicious soup. I served it over wilted Dino kale which complimented it nicely
    Joran de Haan 7 months ago
    very nice. made it with naan, tomato sauce and feta on the side
    Laura H. 7 months ago
    Delicious! I used beef broth instead of the chicken or veggie suggested. i also used a combination if porcini, oyster and shiitake mushrooms.
    Ada 7 months ago
    Taste like mushroom soup and onion soup. Very good
    Denise 8 months ago
    I love this delicious mushroom soup as it’s perfect for a cold winter’s day. When stirring in the sour cream, I found if you mix a little warm soup into the cold sour cream and blend it, it won’t curdle when you add the 1/2 cup of sour cream into the bigger pot. Just an amateur’s suggestion.
    Robert Clark 8 months ago
    was very good. i used shiitake, button and portabello
    Chris Wolfe 8 months ago
    Turned out great will make again
    Anastasiya R. 8 months ago
    Love this soup! Delicious and oh so full of flavor. I added 4 gloves of garlic and blended the soup once cooked, topping with some croutons. Thank you so much for this recipe. 💛
    Jackie Kreiselmeier 9 months ago
    It turned out absolutely amazing this is probably my favorite thing I have ever cooked, I slightly alternated the recipe, I added half cup of both cream cheese and sour cream (on accident at first but it turned out marvelous)
    Carmel Crock 9 months ago
    This has become my go-to mushroom soup recipe- I use black oyster, beech, lion’s mane, shiitake -all locally grown. What a tasty treat. The lemon make this soup’s flavor really shine!
    Ryan 9 months ago
    Would make again. Wife loved it.
    j 9 months ago
    I was unsure about the combination of ingredients but they came together really well. I used shitake mushrooms and beef broth .. really flavorful and hearty soup for winter .
    Nasser S. 9 months ago
    Rich, and Creamy, used 4 different mushrooms, one wiled, kids love it will make again deffintly. ok
    Alec 9 months ago
    Came out very good. I later used the broth as a marinade for a pork loin which also came out great
    Amy 9 months ago
    Absolutely. Amazing. This was so delicious! Hands down one of my favourite, most satisfying mushroom soups I’ve made. We did substitute milk for coconut milk, and used a blend of baby bellas, shiitake and white mush’s. The sour cream at the end gave it the real *chefs kiss* flavour. Excellent! 10/10 would recommend and will make over and over.
    Love it! Substituted cream cheese for the sour cream (hubby hates sour cream) and added a dash of cayenne for extra spice. 👍