This creamy Hungarian Mushroom Soup with Fresh Dill is rich, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this season!
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Made for family tonight, what a perfect soup!! Everone loved it and wants the recipe! Thank you!
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I first made this soup at the request of my husband, Rick. I was running low on new recipe ideas, and he suggested I give it a whirl. So, I started perusing the internet for recipes…
They all seemed very similar: mushrooms, paprika and some sour cream for a bit of tang and creaminess. Some used heavy cream, some had dill and some did not, and I found that a couple added in a bit of soy sauce – that intrigued me.
I thought soy sauce must give the soup a really great umami flavor; that earthy, round, slightly indescribable flavor that just gives dishes an extra oomph. So, I added a bit to the soup, and tasted it, and then added some more – about three tablespoons gave just that hint of something extra, it was noticeable, but not overly so.
And, instead of heavy cream, I used milk to lighten things up a bit, but I still kept a hefty dose of sour cream to give the soup a nice creaminess and tang. To add to that hint of tangy acidity, I included a splash of lemon juice too… It was just right. Note,if you don’t have fresh lemon juice on hand, a splash of red wine vinegar would work here as well.
To finish the soup off, I add in some fresh dill and parsley to brighten the dish and complement the earthy mushrooms with lovely herbaceous flavors. The result is a richly, umami backed, creamy soup that just begs you to eat bowl after bowl.
Ingredient notes
- Mushrooms – white, cremini and/or a mix of wild mushrooms like chanterelles
- Butter + Milk
- Onion
- Flour – used to thicken the soup
- Paprika – I like to use smoked paprika or hungarian paprika to add extra flavor
- Vegetable Broth – or you can use chicken broth or instant pot bone broth
- Soy Sauce – adds that yummy umami flavor
- Sour Cream – adds a nice tangy and creaminess. You can also use greek yogurt.
- Lemon Juice
- Fresh Dill & Parsley – or you can use dried dill
- Salt & Pepper
How to make it
- Melt the butter
- Add the onions and mushrooms and cook
- Mix in the flour and paprika
- Add the stock, soy sauce and milk, simmer for 10 minutes
- Remove from heat and mix in the sour cream, lemon juice, dill and parsley
- Season to taste with salt and pepper. Enjoy!
How to store
Store leftovers in an airtight container in the fridge for up to three days. Or, freeze for up to three months.
What to serve with it
- MORE → 30+ EASY sides for soup
Erin’s wine pairings
- Pinot Noir has an earthy, mushroom backed flavor profile with a hint of acidity – It pairs perfectly with this soup.
- A dry Rosé is another great option – Slightly acidic, with a good body that stands up to this hearty soup.
More creamy soup recipes
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Creamy Poblano Soup
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Creamy Zucchini Soup
Did you try this Hungarian mushroom soup recipe?
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Full Recipe
Hungarian Mushroom Soup Recipe
Ingredients
- 4 Tablespoons butter
- 1 large onion (diced )
- 1 pound mushrooms sliced (white, cremini and/or a mix of wild mushrooms like chanterelles)
- 3 Tablespoons flour
- 1 Tablespoon paprika
- 3 cups vegetable stock (chicken stock or bone broth)
- 3 Tablespoons soy sauce
- 1 cup 2% milk
- 1/2 cup sour cream
- 1 Tablespoon lemon juice
- 1 Tablespoon chopped fresh dill (or 2 tsp. dried dill)
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
- Mix in the flour and paprika and let it cook for 2-3 minutes.
- Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
- Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.
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