Authentic Hungarian Mushroom Soup

Hungarian Mushroom Soup is a delicious slightly tangy rustic soup loaded with chunks of mushrooms in every bite and a creamy texture from the roux. Do try this rustic and easy recipe and I am sure you will fall in love with it. Here is how to make it.

The weather in Pune still has a slight nip and after the sun sets, it feels good to snuggle up in a blanket and sip on something warm.

I had planned to make a whole lot of soups and salads for dinner this year and this creamy Hungarian Mushroom Soup was included in the list too.

Just like other mushroom recipes like Mushroom Masala, Mushroom Fried Rice, or Cream of Mushroom Soup, this soup is also a great way to include mushrooms in your diet.

We loved this soup at home and it was absolutely delicious with chunks of mushroom coming in every bite, the slight tang from soy sauce and lemon juice, and creamy texture because of the roux.

This soup is dark in color from the use of soy sauce. The soup is fairly easy to make and any novice cook can pull it off easily.

You just have to be careful while making the roux.

How to make it?

To make Hungarian mushroom Soup, saute the onions until softened, add the mushrooms and saute on high heat, now add the broth and bring to a boil, reduce heat and simmer for 15 minutes.

You can also add chicken broth for added taste.

Make roux with butter, milk, and flour while the soup is simmering and add it in the soup to thicken it.

Finally add smoked paprika, soy sauce, and lemon juice.

Traditionally the soup is topped is sour cream and chopped dill leaves before serving.

You can also add barley to this soup and make it more filling and hearty if you wish to.

I am sure you will enjoy this soup recipe. So waste no time and check out this step by step and video recipe to make Hungarian Mushroom Soup.

Pro Tips by Neha

Some people do not add onion in this soup recipe. You can skip it too.

You can add sour cream in the soup to make it richer.

Try adding paprika in the oil along with onion and garlic for a more profound flavor.

You can use any variety of mushrooms as per your choice and availability to make this soup. Although white or crimini mushrooms are preferred.

Take extra care while making the roux. It should not be lumpy. Make sure when you add milk in the flour and butter mixture, the heat is reduced to very low.

You can even switch off the gas while adding milk and then switch it on again.

Whisk the mixture vigorously using a wire whisk while adding the milk so that a smooth roux is made.

Just in case your roux becomes lumpy, pass it through a mesh strainer to get a smooth texture.

You can swap vegetable stock with beef broth or chicken broth.

You can also throw in a splash of red wine in the soup to make it even tastier.

Make a different version by adding cauliflower or carrots along with mushrooms. I sometimes even add lentils to make this soup more filling and healthier.

Which mushrooms can be used to make this soup?

I have used button mushrooms to make this soup but any variety of mushrooms will work in this soup.

Cremini, morels, shiitake, etc will work awesome.

Traditionally wild mushrooms were used to make this soup as they were freely available and people had knowledge about which one to pick and which not.

But now with wild mushrooms getting difficult to source, it’s best to use store-bought ones.

You can even make it by using a mix of 2-3 varieties of mushroom.

How to make it vegan?

To make a vegan version of this soup, replace butter with olive oil and milk with almond milk.

All the other ingredients used in this soup are vegan, so you are good.

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Step By Step Recipe

Heat butter and olive oil in a pan. Adding some oil in butter makes sure it doesn’t burn.

Once the oil is hot, add onion and garlic and fry for 3-4 minutes.

Add mushroom and cook for 5-6 minutes on high heat.

Add vegetable stock, salt and black pepper powder. Cover the pan and cook on low heat for 10-15 minutes.

While the soup is cooking, make the roux. Heat butter in another pan.

Add flour and roast on low heat until it turns light brown.

Add milk very slowly and whisk continuously using a wire whisk to make a lump free mixture.

Cook until roux thickens.

Add roux in the soup and mix well.

Add paprika, soy sauce, dill leaves and lemon juice and mix well. Serve hot.