Creamy Hungarian Mushroom Soup Recipe Is What to Eat On a Rainy Day by 30Seconds Food

Creamy Hungarian Mushroom Soup Recipe Is What to Eat On a Rainy Day

We think it's always soup season. Hungarian mushroom soup is a fabulous soup recipe flavored with dill, paprika, lemon and other strong flavors. Sour cream is stirred into the soup at the end, resulting in a creamy soup you won't be able to stop eating.

Onions and mushrooms are cooked in butter until soft. Chicken broth, white wine, dried dill, fresh thyme, ground paprika and low-sodium soy sauce are added and cooked for about 10 minutes. A slurry of milk and flour are added to thicken the soup, then sour cream and lemon juice are stirred in. That's it. You're bowl of creamy mushroom soup is ready to be eaten.

Serve this easy Hungarian soup recipe with crusty bread. You could throw in a salad for good measure. Why not?

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Cuisine: Hungarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Servings: 6

  • 6 tablespoons butter
  • 2 onions, chopped
  • 2 packages (16 ounces each) fresh mushrooms, sliced
  • 4 cups chicken broth
  • 1 cup white wine
  • 3 teaspoon dried dill
  • 3 teaspoons chopped fresh thyme
  • 4 teaspoons paprika
  • 4 tablespoons low-sodium soy sauce
  • 2 cups half and half or milk
  • 5 tablespoons flour
  • 1/2 cup sour cream
  • 4 tablespoons lemon juice
  • chopped fresh dill or parsley, for garnish

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Recipe Notes

  • Use your favorite type of mushrooms for this recipe.
  • Store the leftovers in an airtight food storage container in the refrigerator.

Here's how to make it: 

  1. Cook the onions and mushrooms in a large soup pot in the butter until soft, about 15 minutes.
  2. Add the chicken broth wine, dill, thyme, paprika and soy sauce. Bring to a simmer and cook until it reduces by half, about 10 minutes. 
  3. In a small bowl, combine the milk and flour until smooth. Whisk the mixture into the soup and cook about 10 minutes.
  4. Reduce the heat and add the sour cream and lemon juice. Season with salt and pepper, to taste. Heat through.

Nutrition Facts Per Serving

Calories: 378

Total Fat: 26.4g

Saturated Fat: 16g

Cholesterol: 69mg

Sodium: 1234mg

Total Carbohydrate: 19.9g

Dietary Fiber: 2.8g

Total Sugars: 5.2g

Protein: 11.6g

Vitamin D: 354mcg

Calcium: 153mg

Iron: 5mg

Potassium: 754mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
This is on the menu next week. With a salad and bread? Oh, yeah. It's on.
Sub for sour cream?
Donna John
Greek yogurt would be a good substitute.
Elisa Schmitz
I love mushroom soup, and this one looks amazing. YUM!
This looks very tasty...
What could be substituted for the white wine?
Donna John
You could use more chicken broth instead of wine. nursnikki
Melissa Vickers
I tried this last night--Yummmmmm!! I only had 16oz of mushrooms on hand so I cut it in half. It made more than enough for my hubby and father-in-law, with enough for tonight, too!
Donna John
Yeah! So glad you enjoyed it. I'm making it this week, too, and cutting it in half as well. :) Melissa Vickers
This looks yummy. I think I will make it. Thanks
Margherita Sansone
What can I use in place of cream/milk? Some of my family are lactose intolerant. Thank you.
Donna John
You could try coconut milk and plain Greek yogurt.
Big hit at my house tonight. Going to add this recipe to my do again list.
Donna John
I made it last night, too! Enjoyed every bite.
Amazing, yummy. Can this be frozen?
Donna John
I made this last night and that's a good question. I generally don't freeze anything that has cream/milk/dairy in it. But, I don't freeze things a lot, so I'm hoping someone else can share their insights.
Thank you. Your comment is basically what I expected.
What kind of white wine do you use?
Donna John
A dry white wine works best, not sweet. Always cook with a wine you would drink!
Regina Kamilar
This soup is so good that I have to make it every 2 weeks. I follow it to a tee. I must comment that the wine you put in take it from the fridge. That way you can also drink it while you finish cooking or put it back into your fridge and drink it at dinner. Pick a wine you like that is a big tip.
Deanna Cook
Made this soup today, and it was excellent! Used dry vermouth for the wine. Dynamite! Will make again!!

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