Best Hungarian Mushroom Soup with Dill and Paprika

This Creamy Hungarian Mushroom Soup is the kind of soul-warming dish that feels like a cozy hug. With rich mushrooms, tangy sour cream, and aromatic dill, every spoonful captures the comforting essence of Eastern European cooking—simple, hearty, and full of flavor.

WHY YOU’LL LOVE THIS HUNGARIAN MUSHROOM SOUP

It’s rustic, aromatic, and loaded with comfort.

• Deep earthy flavor from mushrooms and paprika
• Creamy yet light from sour cream and milk
• Perfect balance of tangy, savory, and slightly smoky
• Ready in under an hour
• Great for meal prep or cozy dinner nights

It reminds me of cold evenings growing up—something simple simmering on the stove that made the whole house smell like comfort.

INGREDIENTS YOU’LL NEED

Main Ingredients

• 4 tbsp unsalted butter
  
• 2 cups chopped onions
  
• 1 lb fresh mushrooms (white button or cremini), sliced
  
• 2 tsp dried dill
  
• 1 tbsp sweet Hungarian paprika
  
• 1 tbsp soy sauce
  
• 2 cups chicken or vegetable broth
  
• 1 cup whole milk
  
• 3 tbsp all-purpose flour
  
• ½ cup sour cream
  
• 2 tbsp lemon juice (fresh preferred)
  
• 2 tbsp chopped parsley (optional for garnish)
  
• Salt and pepper, to taste

Optional Add-Ons or Substitutes

• Add cooked chicken for extra protein
• Substitute oat milk for a dairy-free version
• Use Garlic Parmesan Dinner Rolls to soak up every drop
• Pair with Creamy Truffle Mushroom Pasta for a gourmet mushroom lover’s dinner
• Sprinkle with smoked paprika for extra depth

STEP-BY-STEP INSTRUCTIONS

1. Sauté the Base: In a large pot, melt butter over medium heat. Add onions and cook until translucent.
   
2. Add Mushrooms: Stir in mushrooms and cook for about 10 minutes, allowing them to release their juices.
   
3. Add Flavor: Mix in dill, paprika, soy sauce, salt, and pepper. Stir to coat the mushrooms evenly.
   
4. Make the Broth: Pour in chicken or vegetable broth and bring to a simmer.
   
5. Thicken the Soup: In a separate bowl, whisk flour into milk until smooth. Add to the pot while stirring constantly. Simmer until slightly thickened.
   
6. Finish Creamy: Lower heat and stir in sour cream and lemon juice. Heat gently (do not boil).
   
7. Serve: Garnish with fresh parsley and extra paprika if desired.

EXPERT TIPS FOR SUCCESS

• Cook mushrooms until browned to deepen flavor.
• Add lemon juice last for brightness.
• Pair with Hearty Cabbage and Dumplings for a comforting Eastern European combo.
• Use full-fat sour cream for a silky texture.
• Let the soup rest 10 minutes before serving to meld flavors.

SERVING SUGGESTIONS

• Serve with rustic bread or garlic toast.
• Top with a dollop of sour cream and fresh herbs.
• Enjoy with a crisp salad or roasted potatoes.
• Perfect side dish for Garlic Steak Tortellini on date night.

STORING AND REHEATING

How to Store It

• Store in airtight containers for up to 4 days.
• Freeze (without sour cream) up to 2 months.

How to Reheat It

• Reheat gently on the stove over low heat.
• Add broth or milk if it thickens.
• Stir often to maintain the creamy consistency.

NUTRITION (PER SERVING)

Calories: 290 kcal | Protein: 9g | Carbohydrates: 18g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 600mg | Fiber: 1g | Sugar: 3g | Vitamin D: 20% DV | Calcium: 10% DV | Iron: 8% DV

FREQUENTLY ASKED QUESTIONS

FINAL THOUGHTS

This Hungarian Mushroom Soup is everything a cozy bowl should be—warm, creamy, and full of earthy goodness. It’s a true comfort classic that never disappoints.

• Use quality paprika for authentic flavor
• Add sour cream off the heat for silkiness
• Serve with bread for dipping and enjoy every bite

Old-world comfort, modern simplicity—this soup is pure homemade bliss.

Jake

Creamy Hungarian Mushroom Soup

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This Creamy Hungarian Mushroom Soup blends earthy mushrooms, rich sour cream, and aromatic dill and paprika into a smooth, comforting bowl — rustic Eastern‑European comfort food at its finest.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 4 tbsp unsalted butter
• 2 cup chopped onion
• 1 lb fresh mushrooms (white or cremini), sliced
• 2 tsp dried dill weed
• 1 tbsp sweet Hungarian paprika
• 1 tbsp soy sauce
• 2 cup chicken or vegetable broth
• 1 cup whole milk
• 3 tbsp all‑purpose flour
• 0.5 cup sour cream
• 2 tbsp fresh lemon juice
• 2 tbsp chopped parsley (optional, for garnish)
• salt and pepper, to taste

Equipment

• large pot
• whisk for milk‑flour mixture

Method

 

1. Melt butter over medium heat in a large pot. Add chopped onion and cook until translucent.
2. Add sliced mushrooms. Cook about 10 minutes, stirring occasionally, until mushrooms release their juices and begin to brown.
3. Stir in dried dill, paprika, soy sauce, salt, and pepper — coat mushrooms evenly.
4. Pour in the broth and bring to a gentle simmer.
5. In a separate bowl, whisk milk and flour until smooth. Slowly stir into the pot. Simmer until the soup thickens slightly.
6. Lower heat, stir in sour cream and lemon juice gently (do not boil after adding dairy). Warm through until creamy.
7. Ladle into bowls. Garnish with fresh parsley and a sprinkle of paprika if desired. Serve warm with rustic bread or toast.

Nutrition

Calories: 290kcalCarbohydrates: 18gProtein: 9gFat: 20gSaturated Fat: 10gCholesterol: 40mgSodium: 600mgFiber: 1gSugar: 3gCalcium: 10mgIron: 8mg

Notes

• Best if mushrooms are sautéed until well browned for depth of flavor.
• If freezing, omit sour cream and add fresh when reheating to preserve texture.
• Use whole‑fat sour cream (or a dairy‑free substitute) for the creamiest result.

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