Best Hungarian Mushroom Soup

Hungarian Mushroom Soup is a rich, lightly creamy dish bursting with deep, earthy mushroom flavors, elevated by a bright squeeze of lemon juice at the end. This comforting bowl of soup is simply perfect for a chilly day.

After making it again, I couldn’t stop eating it! I enjoyed a large bowl for lunch and then had another serving for dinner when I shared it with my family. I’ve already added it back to our meal plan, and I have a feeling it’s going to stay in regular rotation for a while. If you love mushrooms, this soup needs to be on your must-make-as-soon-as-possible list.

Our friend Joe, a Hungarian American, was a special part of our lives for over 15 years before he passed away. He had a deep connection to his Hungarian roots, as his parents had fled Hungary when he and his brother were just children. Living across the street from him for a few years in Phoenix, I often invited him over whenever I was trying a new Hungarian recipe. The greatest compliment I ever received was his wide grin as he reached for seconds, saying, “This tastes just like my mother used to make.”

I can’t believe I waited so long to remake this soup! Many mushroom soups tend to be thin and lacking in depth, but this one is anything but. It’s rich, savory, and made even better by a hint of lemon juice at the end. The fresh dill enhances the mushroom flavor beautifully, and I couldn’t get enough of the broth.

I made a big pot for lunch, and between my three boys and me, there wasn’t a single bite left for my husband to taste later. They all went back for seconds, leaving me wishing I had made a double batch. Lesson learned—now I always double the recipe.

Since first posting this recipe, I’ve made it countless times, and it’s just as delicious with each batch. The leftovers taste even better the next day! Over time, I’ve learned that doubling the mushrooms makes it even more satisfying. (The recipe below already includes the doubled amount. If you prefer more broth and fewer mushrooms, you can scale it back to the original 16 ounces.)

How to Make Hungarian Mushroom Soup

Start by heating olive oil in a large pot over medium heat. Sauté the onions for a couple of minutes before adding the mushrooms, soy sauce, dill, paprika, and half a cup of stock. Stir everything together, cover with a lid, and let it simmer for 15 minutes. Once done, transfer the mushroom mixture and its liquid to a bowl and set aside.

Return the pot to medium heat and melt butter. Whisk in cornstarch, stirring until smooth, about one minute. Slowly pour in the milk, whisking constantly, and cook until the mixture thickens—this should take about five minutes.

Next, return the mushroom mixture to the pot along with the remaining stock. Cover and simmer for another 10 minutes. Just before serving, add the lemon juice and season with salt and pepper. To ensure the sour cream blends well, whisk it with a small amount of the hot broth before stirring it back into the soup.

This recipe makes enough for four hearty servings as a main dish or up to eight portions when paired with crusty bread and a light salad.

Storing & Freezing

Leftovers keep beautifully in the fridge for three to four days. In fact, this soup is an excellent make-ahead meal, as the flavors deepen and improve overnight. If you need to store it longer, freeze it in airtight containers or freezer-safe bags. Let it thaw in the fridge or at room temperature before reheating on the stove or in the microwave.

If you’re a mushroom lover, this soup is bound to become one of your all-time favorites. Give it a try—you won’t be disappointed!

Best Hungarian Mushroom Soup