This Hungarian Mushroom soup is a hearty, rich soup that’s perfect on a cold day. It comes together quickly and is ideal for either a side dish, light lunch, or dinner.
This recipe is among my favorite of all the soups I make and it never disappoints. Everything is thrown together quickly into one pot and is ready in under 30 minutes!
The secret to the amazing flavor I think is the fresh herbs. I have made this using dried and it’s just not the same. So if you don’t have fresh on hand, hold off until you can get those fresh herbs.
I think with mushrooms you either love them or hate them. Thankfully, I have always loved them! I will eat them in anything. Even simply sauteing them in a pan with onions and butter is a great side or snack. I have made this using both bellas and white button mushrooms and it’s still amazing. So feel free to use whichever you prefer.
Out of my family of five, only two of us (my husband and myself) like mushrooms. So, this Hungarian Mushroom Soup making five cups is perfect for dinner and lunch the next day. I keep telling my kids to “just try them” but they refuse. One day they will and then they’ll regret not eating these lovely little fungi sooner. 😉
Do you like mushrooms? I think most people I know are pretty divided on that. I know my mom likes them and my dad hates them. I think with my two brothers, one likes them and one doesn’t. So, yeah, pretty divided.
If you make this, please share below. I’d love to know if you changed anything and how it turned out.
Hungarian Mushroom Soup
- 4 tbsp butter
- 2 cups onion, chopped
- 1 1/2 lbs mushrooms, sliced
- 2 cups chicken or vegetable stock
- 1/2 cup dry white wine
- 2 tsp dried dill
- 2 tsp minced fresh thyme leaves
- 2 tsp paprika
- 2 tbsp soy sauce
- 1 cup whole milk
- 3 tbsp flour
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 2 tbsp parsley
- Prep! Gather, pour, and chop all ingredients.
- In a Dutch oven, saute the onions and mushrooms over medium heat until the onions are transparent. It should take approximately 15 minutes depending on the heat level.
- Add the dill, thyme, paprika, broth, soy sauce, and white wine. Bring to a simmer and allow to reduce by half.
- Whisk the flour into the milk until smooth. Slowly add the milk mixture to the soup a little at a time and cook until it starts to thicken.
- Turn the heat off and slowly stir in the sour cream and the lemon juice.