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+ servings
Hungarian mushroom soup in a bowl with a spoon
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5 from 10 votes

Hungarian Mushroom Soup

Nothing helps beat the cool temps quite like a big bowl of soup. Hungarian mushroom soup is earthy, yet bright. It's made with chicken stock, but thickened with milk and sour cream. Fresh herbs and lemon juice add additional brightness and acidity. Serve with a large piece of crusty bread!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Dinner
Cuisine: Central European, Hungarian
Keyword: creamy soup, mushrooms, sour cream
Servings: 6 servings
Calories: 220kcal
Author: Ari Laing


  • 4 Tbsp unsalted butter
  • 1 large onion thinly sliced
  • 1 lb mushrooms such as shiitakes, creminis, or button mushrooms, cleaned, stems discarded, mushrooms thinly sliced, see note below
  • 2 Tbsp fresh dill plus more for serving
  • 1 Tbsp sweet paprika
  • 2 cups chicken stock low-sodium
  • 1 cup milk
  • ½ cup dry white wine such as Pinot Blanc
  • 2 Tbsp soy sauce low-sodium
  • 2 Tbsp all-purpose flour
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ lemon juices, about 1 Tbsp
  • ½ cup sour cream
  • parsley for serving
  • flaky sea salt for serving
  • micro greens for sering, optional


  • Cook the veggies. Begin by melting butter in a large soup pot or dutch oven. Add thinly sliced onion, then sweat until translucent, ab out 5-7 minutes. Increase the heat, add mushrooms, then sauté until they turn golden brown, another 3-4 minutes.
    Sautéing onions and mushrooms in a dutch oven for mushroom soup
  • Add herbs and spices. Add paprika and dill, then stir until fragrant.
  • Add the liquid. Pour in chicken stock, milk, white wine, and soy sauce. Stir in the flour to thicken, then cook over a simmer for 10-15 minutes.
  • Season and serve. Season with salt and pepper, then add lemon juice and sour cream. Stir to combine and melt the sour cream, then serve immediately.
    Adding sour cream to mushroom soup in a large pot


  • Use any mushrooms you like, but remove the stems and thinly slice so they cook evenly.
  • Take the time to sweat the onions gently before cranking the heat up to sauté the mushrooms! The onions don't need a ton of color, but we like the mushrooms to have a textural contrast and deep flavor.
  • If you don't have fresh dill, use thyme as a substitute.
  • Don't boil the soup after adding sour cream! The sour cream can curdle and become unpleasant if cooked over high heat for too long.
  • Make sure to use fresh lemon juice. There's no replacement for that fresh, vibrant acidity!
  • To freeze: Allow to cool completely, then transfer to a large gallon-size Ziploc bag. Seal, then freeze flat. Once frozen, you can store the frozen bag of soup on its side. 


Calories: 220kcal | Carbohydrates: 14g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 684mg | Potassium: 508mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1007IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 1mg
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