This Hungarian mushroom soup with paprika and sour cream is a creamy, comforting dish packed with earthy mushrooms and a burst of smoky paprika. It’s the perfect soup recipe for chilly fall evenings or cozy winter nights, and it’s ready in just under an hour.

The first time I made this soup was on a crisp autumn evening when I wanted something warm and hearty but not too heavy. The combination of tender mushrooms, tangy sour cream, and rich paprika felt like a hug in a bowl.

Now, it’s one of my go-to recipes for cold weather dinner ideas because it’s easy to prepare and full of flavor.

What’s Inside This Recipe?

My Take on Hungarian Mushroom Soup

I love this soup for so many reasons! It’s simple to make, yet the flavors are rich and complex.

The earthy mushrooms pair beautifully with the slight smokiness of paprika, while the sour cream adds a tangy, velvety finish.
What’s great about this recipe is its versatility. You can serve it as a starter for a dinner party, or make it the star of a light, comforting meal. If you’re looking for creamy soup recipes that are guaranteed to please, this one is a must-try.
Another thing I adore about Hungarian mushroom soup is how it feels like a little trip to Eastern Europe, right from your kitchen.
The paprika gives it that authentic touch, and it’s a great way to introduce new flavors to your family if they haven’t tried Hungarian-inspired dishes before.

Ingredients for Hungarian Mushroom Soup

To make this creamy mushroom soup, you’ll need a few pantry staples and some fresh ingredients. Here’s what you’ll need:

2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 pound fresh mushrooms, sliced (button, baby bella, or a mix)
1 teaspoon salt
1 teaspoon smoked paprika (or regular paprika)
1 teaspoon dried dill
2 tablespoons all-purpose flour
2 cups vegetable broth (or chicken broth for richer flavor)
1 cup whole milk
1/2 cup sour cream
2 tablespoons soy sauce
Fresh parsley, chopped (for garnish)

Optional tools: A large soup pot or Dutch oven, a whisk for blending the sour cream smoothly.

How to Make Hungarian Mushroom Soup

This recipe is as simple as it is delicious. Follow these easy steps, and you’ll have a warm, comforting soup on the table in no time!

Sauté the vegetables

In a large soup pot, melt the butter over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the mushrooms, sprinkle with salt, and cook for about 8–10 minutes until the mushrooms release their moisture and begin to brown.

Add the seasonings and flour

Sprinkle the smoked paprika and dried dill over the mushrooms, stirring well to coat. Add the flour, mixing until it forms a paste-like consistency. Let it cook for 1–2 minutes to remove the raw flour taste.

Add the broth and simmer

Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the soup to a gentle simmer and let it cook for about 10 minutes, stirring occasionally, until it thickens slightly.

Stir in the milk and sour cream

Reduce the heat to low and stir in the milk. In a small bowl, whisk the sour cream with a few tablespoons of the hot soup to temper it, then add it back to the pot. Stir until the soup is creamy and well combined.

Finish with soy sauce

Stir in the soy sauce and taste the soup. Adjust the seasoning with more salt or paprika, if needed. Let it simmer for another 2–3 minutes to bring all the flavors together.

Serve and garnish

Ladle the soup into bowls and garnish with fresh parsley. Serve it with crusty bread or a simple green salad for a complete meal.

How to Serve Your Hungarian Mushroom Soup

This soup is hearty enough to stand alone as a main course, but it also pairs beautifully with fresh bread for dipping. Sourdough or a rustic baguette are perfect choices.
If you’re serving it as part of a larger meal, consider pairing it with a crisp green salad or roasted vegetables for a well-rounded dinner. For drinks, a warm herbal tea complements the flavors nicely.

Storing and Enjoying Leftovers

This soup stores well, making it a great option for meal prep. Let the soup cool completely before transferring it to an airtight container.

Refrigerate: Store in the fridge for up to 3–4 days.
Freeze: You can freeze this soup for up to 3 months. Just be aware that the sour cream may cause slight separation when reheated.
To reheat: Warm the soup gently on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of broth or milk to thin it out.

Top Tips for Customizing Your Hungarian Mushroom Soup

Use your favorite mushrooms: While button or baby bella mushrooms work perfectly, you can try shiitake or oyster mushrooms for a more complex flavor.
Go dairy-free: Substitute the milk with unsweetened almond or oat milk and use a dairy-free sour cream alternative.
Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
Make it heartier: Stir in cooked wild rice, barley, or diced potatoes to make the soup more filling.

Your Questions About Hungarian Mushroom Soup Answered

Can I make this soup gluten-free?

Yes! You can use gluten-free all-purpose flour or cornstarch as a thickener instead of regular flour.

What type of paprika should I use?

Hungarian sweet paprika is the most traditional choice, but smoked paprika adds a wonderful depth of flavor. Use whichever you prefer!

Can I use Greek yogurt instead of sour cream?

Absolutely! Greek yogurt is a great substitute for sour cream, and it adds a similar tanginess.

Can I double the recipe?

Of course! This recipe is easy to scale up. Just make sure you use a large enough pot, and adjust seasoning to taste.

What’s the best way to clean mushrooms?

Wipe mushrooms gently with a damp paper towel or use a soft brush to remove dirt. Avoid soaking them in water, as they can absorb too much moisture.

A mushroom lover’s dream in every spoonful!

This Hungarian mushroom soup with paprika and sour cream is a true comfort food classic. Its creamy texture and rich, earthy flavors make it the perfect dish to warm you up on a chilly day.

I hope you’ll give this recipe a try it’s one of my favorites, and I think it’ll become one of yours too. If you make it, let me know how it turned out in the comments below! Don’t forget to share this recipe with friends and family or tag WandaRecipes.com when you post your delicious creations.

Looking for more comforting soup recipes? Check out my collection of creamy soups and cold-weather dinner ideas for more inspiration!