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We can’t get enough of this earthy, flavor packed, creamy vegetarian Hungarian Mushroom Soup. With a few simple ingredients and a fool-proof method for ensuring terrific flavor, this amazing recipe will thrill the mushroom lover(s) in your life!
Hungarian Mushroom Soup Recipe
This recipe is one I love to make over and over again. I crave it, dream about it and want it all the time. I’m practically drooling just writing about it. Dipping a big hunk of Artisan bread into a hot bowl of this soup is truly a memorable event.
With minimal prep time this quick cooking soup can be on the table in under an hour. If you buy pre-washed and sliced mushrooms you’re almost there.
Scroll to the bottom of this post for the full detailed printable recipe
- unsalted butter for sautéing the mushrooms and shallots
- olive oil to combine with the butter for sautéing
- fresh cremini mushrooms or baby Bellas
- shallots chopped fine for the best flavor, or onion in a pinch
- minced fresh garlic
- fresh thyme leaves
- tomato paste to add a little acidity and flavor
- Hungarian sweet paprika, not hot, Spanish or smoked paprika
- all-purpose flour for thickening the soup and creating the fond
- salt and pepper
- white wine for deglazing the bottom of the pan and to add flavor. NOTE: We often buy single serving bottles of wine for cooking. That way we don’t have to open an entire bottle if we’re not planning to drink it soon. This is also great for those that don’t drink wine but want to cook with it without wasting money. These mini bottles come in a 4-pack and are available at grocery stores and WalMart.
- vegetable broth or chicken broth
- heavy cream to add a luxurious creaminess to the soup
- soy sauce adds just the right amount of salt and tons of umami flavor
How to make Hungarian Mushroom Soup
Scroll to the bottom of this post for the full printable recipe
1. First sauté the vegetables
In a large saucepan or Dutch oven melt butter with the olive oil over medium heat. Add the mushrooms and stir to coat. Distribute the mushrooms to cover the bottom of the pot. Not all mushrooms touch the bottom, this is okay. Cook without stirring until the mushrooms release moisture. Stir to redistribute then continue cooking without stirring until all moisture evaporates and some of the mushrooms turn a deep golden brown on the bottom, about 8 to 10 minutes.
Add the remaining 2 tablespoons of butter, shallots, minced garlic, thyme, tomato paste and paprika to the pot. Cook, stirring constantly until the garlic is fragrant and the shallots start to soften, about 2 minutes.
2. Next deglaze the pan
Season the mixture with salt and pepper then sprinkle the flour over the vegetables. Cook, stirring constantly until the flour sticks to the bottom of the pot and turns a deep golden brown. This fond is essential to building flavor. Don’t skip this step!
Slowly add the wine to deglaze the bottom of the pot scraping up any browned bits. Keep stirring until most of the wine has evaporated.
3. Finally cook and serve
Add the vegetable broth and bring the soup to a boil. Reduce the heat to medium-low and simmer uncovered for 15 minutes.
Remove from the heat and add the cream and soy sauce. Stir until well blended. Check the seasoning and add salt and pepper as needed. Garnish with fresh parsley and serve with crusty bread for dipping and sopping up every drop.
You can also add a dollop of sour cream mixed with fresh dill or Greek yogurt when serving if desired.
Tips for great flavor
1. Use the right kind of paprika
For this soup recipe you should use authentic sweet Hungarian paprika. Stay away from hot or smoked Spanish-style paprikas. Hungarian paprika is easily found in well stocked grocery stores and is also available online at Amazon (affiliate link) as well as The Spice House.
If the paprika does not specify Hungarian, it may be a blend and not the full flavored spice you’ll want for this dish.
2. Build a fond on the bottom of the pan
Once the mushrooms are cooked and a few are golden brown, add the remainder of the vegetables along with the flour. As you cook and stir the vegetables a dark fond will form on the bottom of the pot. This is a good thing and essential to great flavor. Don’t rush this step.
Wine is used to deglaze the bottom of the pot then cooked until mostly evaporated. The wine loosens the fond from the pot and blends into the soup adding flavor, color and that incredible taste you want and need.
3. The best mushrooms for mushroom soup
We prefer using cremini mushrooms for this soup but baby Bella mushrooms work well too. Avoid button mushrooms if you can as they have very little flavor. When mushrooms are the star of the dish, go with flavor.
Storing and reheating Mushroom Soup
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop on low heat.
Can you freeze Hungarian Mushroom Soup?
Yes, you can freeze Mushroom Soup for up to 3 months. Thaw in the refrigerator or slowly reheat slightly thawed soup until hot. Don’t add sour cream or Greek yogurt to the soup you plan to store for later. Save the toppings for the garnish when ready to serve.
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Hungarian Mushroom Soup
- 3 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 24 ounces small fresh cremini mushrooms or baby Bellas
- 2 large shallots or 1 small onion
- 1 clove garlic large, minced
- 2 teaspoons fresh thyme leaves
- 1 tablespoon tomato paste
- 1 tablespoon sweet Hungarian paprika not hot, smoked or Spanish paprika
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 cup dry white wine
- 4 cups vegetable broth
- ½ cup heavy cream half-and-half or whole milk
- 1 tablespoon soy sauce
- parsley for garnish
- In a large Dutch oven melt 1 tablespoon butter with 2 tablespoons olive oil over medium-high heat. Add the mushrooms and stir to coat. Distribute the mushrooms to cover the bottom of the pot. Not all mushrooms will be touching the bottom, this is okay. Cook the mushrooms undisturbed until the moisture is released. Stir to redistribute the mushrooms then continue cooking without stirring until all moisture evaporates. Continue cooking until some of the mushrooms turn a deep golden brown on bottom, about 8 to 10 minutes.
- Add the remaining 2 tablespoons butter, shallots, garlic, thyme, tomato paste and paprika to the mushrooms. Cook stirring constantly until the garlic is fragrant and the shallots start to soften, about 2 minutes.
- Season the mixture with salt and pepper then sprinkle the flour over the vegetables. Cook stirring constantly until the flour sticks to the bottom and turns golden brown. This fond is essential to building flavor. Slowly add the wine and deglaze the pot, scraping up any browned bits. Allow most of the wine to evaporate then add the vegetable broth. Bring the soup to a boil. Reduce the heat to medium-low to maintain a steady simmer. Cook uncovered, stirring occasionally for 15 minutes.
- Remove from the heat and add the cream and soy sauce. Stir until well blended. Check the seasoning and add salt and pepper as needed. Garnish with parsley and serve.
Creamy Hungarian Mushroom Soup
This full bodied, luscious, creamy and flavorful mushroom soup is a meal in itself. It’s super filling, satisfying and so delicious especially served with hunks of bread for dipping and sopping up every last drop.
Be sure to use authentic Hungarian paprika for best results! Enjoy ❤️
Try our Wild Rice Mushroom Soup recipe too which is another deliciously filling soup worthy of an entire meal.