Name: Hungarian Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Tablespoons butter; 1 medium yellow onion (chopped); 1.5 pounds baby bella mushrooms (sliced); 2 Tablespoons all-purpose flour; 1 teaspoon paprika; 3 cups chicken broth ( or vegetable brot); 1 cup milk; 1/2 cup sour cream; 1 Tablespoon fresh lemon juice; 1 teaspoon Worcestershire sauce; 2 Tablespoons fresh parsley (chopped); 1/2 teaspoon dried dill; 1/2 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper

By: Jill Mills Updated: Feb 24, 2026

Jump to Recipe Save

This post may contain affiliate links. Please read our disclosure policy.

Hungarian Mushroom Soup is made with ingredients like mushrooms, paprika, and sour cream for a savory, tangy, and creamy soup. Ready in just 40 minutes, it’s a great option for busy weeknights and Meatless Monday!

Overhead view of a black bowl of Hungarian mushroom soup with a dollop of sour cream

The main difference between Hungarian mushroom soup and regular mushroom or cream of mushroom soup is the addition of paprika. Paprika is said to have originated in Hungary and is traditionally used in many Hungarian dishes. The key is to use Hungarian paprika instead of Spanish paprika (most grocery stores carry both), as the flavor is quite different. Sour cream is also traditionally used in this soup, which adds a bit of tangy flavor to balance the other rich, savory ingredients.

Thanks to the baby bella mushrooms and Worcestershire sauce, this soup feels and tastes a bit “meaty”, even though it’s vegetarian. It’s right up there with roasted carrot soup as one of our favorite vegetarian soup recipes.

Why We Love This Hungarian Mushroom Soup Recipe

Warm, savory flavor. One of the key ingredients in Hungarian mushroom soup, besides the mushrooms, is paprika. It adds a unique warm element to the broth, while Worcestershire sauce adds savory umami flavor. It’s all balanced by tangy sour cream and a splash of lemon juice.
Quick & easy. This is not one of those soups that requires hours of simmering on the stovetop. Instead, it all comes together in just 40 minutes. Perfect for those busy weeknights!
Vegetarian. As long as you stick with vegetable broth instead of chicken broth, this soup is entirely vegetarian. It’s a great option for Meatless Monday or to share with vegetarian friends.

Overhead view of ingredients needed to make Hungarian mushroom soup

Key Ingredients

Here’s an overview of the ingredients needed to make this soup. Be sure to scroll down to the recipe card below for the exact measurements.

Butter – For sauteing the onion and mushrooms.
Yellow onion – Chopped into small pieces.
Baby bella mushrooms – If you can’t find baby bella mushrooms, cremini mushrooms are a great substitute. You can also use white button mushrooms, shiitake, or a mix of wild mushrooms for a different flavor profile.
Flour
Broth – Use vegetable broth for a vegetarian version or chicken broth for a richer flavor.
Milk – Whatever milk you have on hand works. The soup will be creamiest with whole milk.
Sour cream – The tanginess breaks up the richness of the soup while adding some more creamy texture to the broth.
Spices – Paprika, dried dill, dried thyme, salt, pepper, and fresh parsley. Look for paprika labeled “Hungarian paprika” to keep the flavor authentic.
Lemon juice – The acidity of the lemon helps brighten the soup a bit.
Worcestershire sauce – Adds savory umami flavor to the mushroom soup.

How To Make Hungarian Mushroom Soup

Let’s take a look at just how quickly and easily this soup comes together. The printable instructions can be found in the recipe card below.

Sliced mushrooms in a pot with sauteed onions

Flour sprinkled on top of sauteed mushrooms

Saute the onions. Melt the butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
Cook the mushrooms. Add the mushrooms. Cook for 8-10 minutes, until they release their liquid and begin to brown. Stir occasionally.
Add the flour. Sprinkle the flour over the mushrooms. Stir to coat and cook for 1-2 minutes. Add the paprika.

Spices, herbs, and sour cream added to mushroom soup

Simmer. Slowly add the broth, stirring to prevent clumps. Bring to a simmer and cook for 10 minutes, until it thickens slightly.
Add the other ingredients. Reduce the heat to low. Add the milk, sour cream, lemon juice, Worcestershire sauce, and spices. Cook for another 5 minutes until heated through.
Enjoy. Taste test and adjust the seasoning as needed. Serve with a dollop of sour cream, fresh parsley, and some crusty bread.

A wooden spoon in a pot of Hungarian mushroom soup

Tips for the Best Soup

Below are just a few things I’ve learned after making this Hungarian mushroom soup a few times.

Thicken the broth. For a thicker consistency, add an extra tablespoon of flour or simmer the stew longer to reduce the liquid.
Use fresh herbs. Fresh dill or thyme can be used instead of dried for a more vibrant flavor.
Start with good mushrooms. The quality of this Hungarian mushroom soup depends quite a bit on the mushrooms used. Start with fresh, firm mushrooms without any bruising. Baby bella mushrooms are a great option.
Don’t rush cooking the mushrooms. Let the mushrooms cook for the full 8 to 10 minutes. They should be soft and starting to brown before anything else is added.

A hand dipping toasted bread into a bowl of Hungarian mushroom soup

Serving Suggestions

We typically serve this soup as the main course, topped with a dollop of sour cream and some fresh parsley. A slice or two of crusty French bread is perfect for soaking up every last drop.

A smaller bowl can be served with a sandwich or salad for a combo lunch. We love Olive Garden salad and grilled cheese.

How To Store & Reheat Leftovers