Hungarian Mushroom Soup

food, recipe
Hungarian Mushroom Soup

Hungarian Mushroom Soup – I didn’t take a picture last night but found a picture I took of it a couple of years ago, so yummy!

Last night we had some friends over in the late afternoon which led to the evening and time to make dinner. We had some chicken that we were going to make for dinner but there wasn’t really enough for additional people, but luckily I had picked up mushrooms for Hungarian mushroom soup. I started making this soup several years ago, I found a recipe online and have changed it for what we prefer. You can make this completely vegetarian by using vegetable broth instead of chicken broth and sometimes I find that I don’t have cream cheese or fresh parsley so just use an alternative, it still turns out delicious!

Creamy Hungarian Mushroom Soup

Serves 4


  • 4 Tbsp. (1/2 stick) butter
  • 1 med-large chopped onion
  • 4+ cloves of garlic (I like lots of garlic)
  • 1 lb fresh sliced mushrooms (we use crimini, but have used a combination of different kinds which is also tasty)
  • 2 tsp. dried dill
  • 1 Tbsp. hungarian paprika
  • 2 Tbsp. soy sauce
  • 2-4 cups (1-2 cans) chicken broth (or veggie broth)
  • 1 8oz package of cream cheese at room temperature (cream cheese makes it really creamy, as an alternative I mix in 3 tbsp flour and a cup of milk)
  • 1 tsp salt
  • Pepper to taste (I use about 1/2 tsp)
  • 2 tsp fresh lemon juice
  • 1/4 cup fresh chopped parsley (or 1 tsp dried parsley)
  • Optional: 1/2 cup sour cream
  • Optional: Cayenne pepper to taste


  • Melt butter in large pot over medium heat, I like to use a dutch oven but any big pot will do
  • Saute onions for about 5 minutes
  • Add garlic and mushrooms, saute for about 5-10 more minutes, they should start to shrink and smell delicious
  • Add dill, paprika, soy sauce and 2 cups of broth
  • Reduce heat and simmer for 10 minutes
  • Add cream cheese and stir well to blend (if using alternative mix in flour with a whisk and then add milk)
  • Cover and simmer for 10 minutes
  • Check to see how thick it is, if you want it thinner add more broth and simmer for another 5-10 minutes
  • Stir in salt, pepper, lemon juice, parsley and if you want sour cream add in now.
  • Mix together and allow to heat through

Serve hot or let it cool and put it in the fridge, it’s even better re-heated the next day!

As a side note, make sure you are using paprika and not cayenne pepper. One of the first times I made this recipe I ran out of paprika so borrowed some from the neighbor… she accidentally gave me cayenne instead, oops! Was very hot! It must have been old though cause for a tablespoon of cayenne we were actually able to still eat it (I added a bunch of extra cream). The next time I made it I added some of my own cayenne but only a 1 teaspoon or less (thinking it would be a third of what we had originally put in) and it seemed hotter than the first time! I use Penzeys Spices, which I love and if you haven’t been there you should go! They have really good quality spices.

Hope you try it!



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