I had Hungarian Mushroom Soup for the first time about two years ago in a small cafe in Missoula, Montana. I saw it on the menu and, since I’m a quarter Hungarian and love mushrooms, decided to try it. It was one of the best decisions I’ve ever made. It was completely amazing and I’ve been perfecting my recipe for Hungarian Mushroom Soup ever since.
It’s warm and comforting and is so hearty that you don’t even realize that it’s vegetarian and sort of good for you. My mother is half Hungarian (my great grandparents immigrated to the US from Budapest back in the 1930’s) and there are a few Hungarian recipes that she made for us growing up, (hello, Hungarian chicken), but sadly this was not one of them. (It’s okay, though, she is an amazing cook and made a ton of other delicious stuff for us kids growing up. Thanks, mom!) I’m so happy to have come across this dish, though, so I can enjoy a little taste of my heritage with each bite. I have the recipe here for you all today, and I hope that you enjoy this creamy and amazing autumnal soup as much as I do!
Hungarian Mushroom Soup
Ingredients
- 1/4 cup olive oil
- 2 medium yellow onions chopped
- 1 pound crimini mushrooms thinly sliced
- 12 Ounces mixed mushrooms, such as shiitake or chantarelles thinly sliced
- 4 Cups vegetable stock
- 2 Tablespoons soy sauce
- 3 Tablespoons Hungarian paprika
- 2 Teaspoons dried dill
- 3/4 Teaspoon black pepper
- 1/2 Teaspoon thyme
- 1/2 Teaspoon marjoram
- 3 Tablespoons unsalted butter
- 1/3 cup flour
- 2 Cups milk
- 1 Cup sour cream
- 1 Tablespoon lemon juice
- 12 Teaspoons fresh dill finely chopped
- 2 Teaspoons flake kosher sea salt
Instructions
Heat the oil in a large frying pan over medium heat Add the onion and sauté until softened and transparent, about 5 minutes, stirring frequently. Add the mushrooms and stir to combine. Continue cooking until the mushrooms have softened and released their moisture, about 8 to 10 minutes, stirring every 2 to 3 minutes.
Add 1 cup of the vegetable stock, paprika, dried dill, black pepper, thyme, marjoram, and soy sauce. Cook over medium low heat for about 15 minutes, stirring every 5 minutes. Remove from heat and set aside.
Melt the butter in a large saucepan over medium low heat, then whisk in the flour, 1 tablespoon at a time, and continue whisking while the mixture cooks for another 3 minutes. Gradually add the milk and continue cooking over medium-low heat for a few minutes until the mixture thickens, stirring once every minute or so.
Empty the mushroom mixture into the milk mixture and stir to combine. Stir in the remaining 3 cups of vegetable stock and the lemon juice. Cover and simmer over low heat for 5 minutes, stirring twice.
Remove from heat and watch the mixture until it stops boiling. When the boiling ceases, stir in the sour cream, salt, and fresh dill. Serve hot.
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Holy Freaking amazing soup! Made this tonight with fresh wild duck. Is this from Cafe Dolce?! I went to UM in Missoula for undergrad. Go GRIZ!
That sounds amazing! It's been far too long since I've had duck. It is from the Catalyst Cafe in downtown Missoula. Such good food! http://www.thecatalystcafe.com/
Oooooooh! I've been there too. Such a cute little cafe. Thanks for posting this recipe! 🙂 Delish!
I've juts tried it with little french mushrooms,named Champignons de Paris, and it's absolutely delicious ! Great receipe!
Thank you Mela! So glad you enjoyed it 🙂
I made this tonite.. OMG my family loved, loved it!! Amazing recipe
So happy to hear that, Saviola! Thank you so much for trying it 🙂
We made this tonight — it was stunning. Reminded me of the Chicken Paprikash of my youth (also a quarter Hungarian)! Thank you.
Thank you so much, Maria! So glad you enjoyed it 🙂
Hi Eva, How many does this serve? And if I want to double the recipe, do I just double everything? It sounds very delicious!
For the life of me doesn’t anybody read , I have counted at least 3 ppl asking how many ppl does it serve .
Saying that my family of SIX thought it was delicious . Thx for posting
I made this tonight. Delish!! Next time I will need to make a double batch though. Must have MORE! Thank you for a delicious recipe. =)
Made this tonight…LOVED. Super delicious & I will make it again…soon!
Many thanks for the super tasty recipe. The whole family loved it !
I am Hungarian too, and I cannot wait to try this soup.I live my mushrooms .Thank you for sharing .
I have made this soup several times and it is always a crowd-pleaser. Delicious.
Can you please tell me how many people this recipie serves?
I made it tonight, it’s super easy and taste fantastic! Thanks for sharing 🙂
Could you please tell me how many people this recipe serves?
Cannot wait to try everything especially the Hungarian mushrooms soup as intoo love mushrooms!! 👍🏻
I had this soup at a local cafe. Just knew I had to try it at home! This was amazing and way better than there’s!! This is award wining! I bought spicy Hungarian paprika and it was perfect. I did add a bit of smoky paprika and used a combo of milk and half and half. My husband and daughter can’t stop raving. We will make this many times again!
Awwww thank you Kim!!! That makes me SO happy to hear! <3
Love the recipe for Hungarian Mushroom Soup. While it is a beautiful and sunny day here in Toronto on May 6 2020, the forecast calls for a dip in temperature this weekend to about 5C (about 40F) so this soup will be just what is needed! Thank you.
Forgot to rate the recipe for Hungarian Mushroom Soup!
Five stars of course!
Awwww thank you so much Diane!!! So SO happy you enjoyed it! It’s such a comforting and cozy dish, perfect for a cold snap like the one you’re having <3
I’ll be making this definitely! I’m from a Poland and we used to go mushrooming several times during the fall, the mushrooms were then dried or cooked and eaten fresh. And then, late fall and winter were marked with lots of mushroom dishes. A similar creamy mushroom soup was always served for Xmas eve and it was my favorite out of the traditional 12 Xmas eve dishes. Since I moved to the USA 20 years ago, I still have my parents send or bring pounds of dried porcini mushrooms so I can cook with them.
This is a wonderful recipe! I have made it four times, ain’t is delicious! Thanks very much for sharing it!
Awww YAY! That makes me so so happy to hear Ed!! 😀
You use milk for this recipe, what type, regular, 2%, heavy cream, so many to choose from…? It sounds great, I like my soups a little on the thick side. Thanks Michele
I must not understand something in this recipe. I bought a pound of cremini and thinly sliced. I bought a pound of other mushrooms, and I thinnly sliced. I had WAY too many mushrooms. I couldn’t fit them into a 12 inch skillet. I also took some of the onions out. It’s a ton. should I have sliced the mushrooms and THEN weighed them? .
Am I reading the recipe correctly in that it needs 12 (twelve) teaspoons of fresh dill?
Yes indeed! It is very dill-y and delicious 🙂
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