Hungarian Mushroom Soup

Hungarian Mushroom Soup is one of my favorite new soups I’ve tried lately. Mushrooms cooked in a rich broth and flavored with dill makes for a bowl of soup ideal for a chilly winter day.

Hungarian Mushroom Soup

I’ve had this soup on my list of Hungarian recipes to try for quite a while now. For one reason or another, it kept getting pushed to the bottom of my list. The other day, when I saw so many mushrooms waiting in my refrigerator, I knew it was time.

I can’t believe I waited so long to make this soup! It was fantastic. Other mushroom soups I’ve tried have been watery and lacking in flavor, even though I love mushrooms!

Not the case with this one. It’s lightly creamy, rich and full of savory flavor brightened by a squeeze of lemon juice added at the end of cooking. The fresh dill brings out the very best of the mushroom taste and I couldn’t get enough of that broth.

I made a big pot of this soup for lunch and between my three boys and myself, there wasn’t a single bite left for my husband to taste later.

They all asked for seconds. I was bummed not to have any leftovers the next day. Lesson learned: next time I make this, I will be doubling the recipe.

Updated to add: Since I first posted this recipe, I’ve made it several more times; we continue to love every batch of it just as much as the first. Bonus–the leftovers taste even better the next day! 

Hungarian Mushroom Soup Recipe

Start by heating olive oil in a large pot over medium heat. Add onions and cook for a couple minutes. Add the mushrooms, soy sauce, dill, paprika and about ½ a cup of stock.

Stir to combine and then cover with lid. Simmer for 15 minutes. Remove the mushroom mixture and liquid from the pot to a bowl and set aside.

Place the pot back on the stove over medium heat and melt butter in it. Add arrowroot starch and whisk until creamy. This should only take about a minute. Slowly add the milk while whisking constantly.

Cook, stirring constantly, until the mixture thickens, about 5 minutes.

Add the mushroom mixture back into the pot along with the rest of the stock. Cover with the lid and simmer another 10 minutes or so.

Just before serving, add the lemon juice and season with salt and pepper. Remove a small amount of broth from the pot and whisk the sour cream into it. Add this mixture back into the pot and stir to combine. Enjoy!

This recipe makes enough soup for two very hungry people as a full meal or for 4 people served with a side of crusty bread and a light salad.

Looking for more mushroom recipes? These Rosemary Mushrooms might be just your style, too.

How to Store Mushroom Soup

Leftovers of this soup keep beautifully covered in the fridge for three or four days. In fact, it would make a fabulous make ahead meal because it tastes even better after the flavors have a chance to mingle.

You can also freeze this soup in freezer-safe bags or airtight containers. Let thaw in the fridge or at room temperature before reheating on the stove or in the microwave. If you enjoy mushrooms and hearty soups, you’re going to love this meal!

Hungarian Recipes

I’m not quite sure how it happened but Hungarian recipes (and Polish ones!) have become some of our family’s favorites over the years. If you’re in the mood for a full Eastern European feast, serve this soup as an appetizer for a meal of Layered Cabbage Rolls.

Never one to be deterred from my favorite foods by lack of time to cook, I also love this quick and easy take on cabbage rolls, Unstuffed Cabbage Rolls.

It may be a little more Polish than Hungarian, but you might also like this {20 Minute} Kielbasa Cabbage Potato Skillet.

Three simple ingredients combine to create Polish Kapusta. If you are a fan of crock-pot cooking, this is an excellent meal to start in the morning and then forget about all day.

Do you know how to make Pierogi? Buttery, crisp Pierogies stuffed with potatoes, cheese, and sauerkraut are a holiday favorite from the very first bite for everyone who tries them.

Hungarian Mushroom Soup

Recipe slightly adapted from and with thanks to For The Love Of Cooking

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Servings: 2 -4 servings, depending on size

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Ingredients 

• ▢ 1 tablespoon olive oil
• ▢ 1 large sweet yellow onion diced
• ▢ 16 ounces baby bella mushrooms sliced
• ▢ 1 teaspoon dill weed
• ▢ 1 tablespoon smoked paprika
• ▢ 1 tablespoon soy sauce
• ▢ 2 tablespoons butter
• ▢ 3 tablespoons cornstarch or arrowroot
• ▢ 1 cup milk
• ▢ 2 cups chicken or vegetable stock divided in half
• ▢ 2-3 teaspoons fresh lemon juice adjust to taste
• ▢ 1/2 cup sour cream
• ▢ kosher salt to taste
• ▢ freshly cracked pepper to taste

Instructions

• Heat the oil in a large pot over medium heat. Add the onions and cook for a couple minutes. Add the mushrooms, soy sauce, dill, paprika and about ½ a cup of stock. Stir to combine and then cover with lid. Simmer for 15 minutes. Remove the mushroom mixture and liquid from the pot to a bowl and set aside.
• Place the pot back on the stove over medium heat and melt the butter in it. Add the arrowroot and whisk until creamy. This should only take about a minute. Slowly add the milk while whisking constantly. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
• Add the mushroom mixture back into the pot along with the rest of the stock. Cover with the lid and simmer another 10 minutes or so. Just before serving, add the lemon juice and season with salt and pepper. Remove a small amount of broth from the pot and whisk the sour cream into it. Add this mixture back into the pot and stir to combine. Enjoy!

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