Hungarian Mushroom Soup with Fresh Dill

Side view of two bowls of Hungarian Mushroom Soup

This Hungarian Mushroom Soup with Fresh Dill is rich, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this season!

This Hungarian Mushroom Soup with Fresh Dill is rich, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this season!

Last month I had the unique opportunity to go mushroom foraging with one of our local Oregon winemakers and a group of about ten other people. We headed out at the crack of dawn on a chilly, foggy morning, drove to an undisclosed location, and starting hiking through the woods.

About five minutes into our hike, our guide, Shane, discovered the first chanterelle mushroom. I had no idea how he spotted it as it was buried under a heap of pine needles and about a foot off the trail, but there it was… And then I spotted the next one!

Chanterelles are actually fairly easy to find and identify. They’re a bright, golden yellow color, and they have gills that run the entire length of their body. There are also “false chanterelles” which are a bit lighter in color and you’ll find them growing on logs. I learned that “real” chanterelles will never grow on logs, so those are not the ones you want.

At the end of the day, I went home with a basket of about ten chanterelle mushrooms –a pretty good take home for my first foraging I would say…Shane showing us how to find chanterelles. Pile of chanterelle mushrooms.

What better way to put those chanterelles to use than in this Hungarian Mushroom Soup recipe.

I first made this soup at the request of Rick. I was running low on new recipe ideas, and he suggested I give it a whirl. So, I started perusing the internet for recipes…

They all seemed very similar: mushrooms, paprika and some sour cream for a bit of tang and creaminess. Some used heavy cream, some had dill and some did not, and I found that a couple added in a bit of soy sauce – that intrigued me.

I thought soy sauce must give the soup a really great umami flavor; that earthy, round, slightly indescribable flavor that just gives dishes an extra oomph. So, I added a bit to the soup, and tasted it, and then added some more – about three tablespoons gave just that hint of something extra, it was noticeable, but not overly so.

And, instead of heavy cream, I used milk to lighten things up a bit, but I still kept a hefty dose of sour cream to give the soup a nice creaminess and tang. To add to that hint of tangy acidity, I included a splash of lemon juice too… It was just right. Note,if you don’t have fresh lemon juice on hand, a splash of red wine vinegar would work here as well.

Since then, I’ve made this recipe dozens of times.

Of course, I don’t always have fresh foraged chanterelle mushrooms on hand. You probably won’t either. So, feel free to use plain, white button mushrooms or cremini mushrooms, you could even use a combination of the two.

Mushrooms piled on cutting board.

To finish the soup off, I add in some fresh dill and parsley to brighten the dish and complement the earthy mushrooms with lovely herbaceous flavors. The result is a richly, umami backed, creamy soup that just begs you to eat bowl after bowl.

I paired this soup with WillaKenzie Estate’s Pierre Léon Pinot Noir. I figured it would be an amazing pairing since the grapes come from roughly the same area where we foraged for our mushrooms. It has a beautiful, earthy notes with just a hint of smoke over bright acidity with black and red fruit flavors . It balances this creamy Hungarian Mushroom Soup perfectly and just begs you to pair every bite with a sip.

Overhead shot of two bowls of hungarian mushroom soup.

Side view close up of Hungarian Mushroom Soup.

Side view of two bowls of Hungarian Mushroom Soup. I have to say that it’s the perfect wine for this Fall season. I’m quite enamored with this beautiful bottle of wine.

Do you have any favorite soup recipes that are your go-to on chilly days? I’d love to hear in the comments below!

Overhead close up of bowl of hungarian mushroom soup.

Hungarian Mushroom Soup

Course: Soup
Cuisine: Hungarian
Keyword: mushroom soup, soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 177 kcal
Author: Erin

This Hungarian Mushroom Soup with Fresh Dill is rich, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this season!

Print

Ingredients

  • 4 Tablespoons butter
  • 1 large onion diced
  • 1 pound mushrooms sliced white, crimini and/or a mix of wild mushrooms like chanterelles
  • 3 Tablespoons flour
  • 1 Tablespoon paprika
  • 3 cups vegetable stock chicken stock or bone broth
  • 3 Tablespoons soy sauce
  • 1 cup 2% milk
  • 1/2 cup sour cream
  • 1 Tablespoon lemon juice
  • 1 Tablespoon chopped fresh dill or 2 tsp. dried dill
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
  2. Mix in the flour and paprika and let it cook for 2-3 minutes.
  3. Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
  4. Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.

If you loved this Hungarian Mushroom Soup I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

I teamed up with WillaKenzie Estate to bring you this post. As always, all opinions are my own.

Wine Pairings for Hungarian Mushroom Soup:

  • Pinot Noir has an earthy, mushroom backed flavor profile with a hint of acidity – It pairs perfectly with this soup.
  • A dry Rosé is another great option – Slightly acidic, with a good body that stands up to this hearty soup.

Overhead close up of bowl of hungarian mushroom soup.

Looking for more creamy soup recipes? Be sure to try these too:

Creamy Italian Quinoa Soup

Hand holding bowl of creamy quinoa soup.

Curried Butternut Squash Soup with Spiced Popcorn

Up close bowl of Curried Butternut Squash Soup with spoon in it

Tomato Orange Soup

Tomato Orange Soup is the creamiest tomato soup recipe you will find. Plus, it's got a great tang for the orange juice. It's the perfect winter soup for chilly days.

Smoky Chipotle Potato Soup with Cheddar

This Smoky Chipotle Potato Soup with Cheddar Cheese is the perfect recipe to warm you up on chilly days. It's thick & creamy with just a hint of spicy heat. | platingsandpairings.com

88 comments

  1. Create/Enjoy

    That sounds delicious! I have been really into soup this month, too!

    Reply

    1. Erin

      With this weather – It’s hard not to want soup every single night, right?!

      Reply

  2. Mary

    That sounds so good! That color!!! And the perfect consistency! Love the soy touch. It definitely adds that umami or savoriness to a vegetarian dish that meat would otherwise give. My husband was missing that in the mushroom soup I just published, so I added a few drops of soy into his soup and it did the trick.

    Reply

    1. Erin

      I agree Mary – The soy sauce just gives that slight hint of something extra…

      Reply

  3. Marlynn | UrbanBlissLife

    Yum yum yum! That color on the soup – wow! I am fully in soup mode thanks to our crazy winter, and this one looks delicious.

    Reply

  4. Catherine @ Ten Thousand Hour Mama

    I often order mushroom soup if it’s on the menu, but I’ve only made it a few times—it never turns out nearly as good as the restaurant kind. But your photos and post make me want to reconsider!

    Reply

  5. Jenni

    This sounds and look like heaven. The cold weather ALWAYS brings out the soup lover in me… plus, sour cream on soup is a winner in my book every time. Just to justify your soup loving even more, did you know that January is National Soup Month? Score on timely posts!

    Reply

    1. Erin

      Great to know Jenni – I’ve been on such a huge soup kick this month. I didn’t even know I was sticking with the theme 🙂

      Reply

  6. Meghna

    this looks so delicious! love the colours, texture and recipe!

    Reply

  7. Julia @ HappyFoods Tube

    The weather here in Spain is crazy as well! It was snowing here 2 days ago (apparently it hadn’t been snowing here in 90 years)… I like the look of this soup. Never tried adding soy sauce to a mushroom soup but can’t wait to try it!

    Reply

    1. Erin

      I hope you enjoy Julia – I’ll be the snow in Spain is spectacular!

      Reply

  8. Dhrubaa Mukherjee

    This looks and sounds so perfect. I love how perfectly browned the mushrooms are. Will definitely give it a try.

    Reply

  9. Peter Korchnak

    None will be as good as my Hungarian grandmother’s but I’m willing to try! Thanks for sharing.

    Reply

    1. Erin

      A grandmother’s dish is ALWAYS the best Peter!

      Reply

  10. Agness of Run Agness Run

    This looks so amazing, Erin. This soup looks so creamy and love that you add mushrooms in tho soup!

    Reply

  11. Chelsey

    We are trying to cut dairy from our diets as much as possible, but this sounds amazing. I may have to try substituting full fat coconut milk for the milk and sour cream. I know it will be different, but hopefully still yum.

    Reply

    1. Erin

      I think that could work Chelsey! I’d love to hear back on how it turns out!

      Reply

  12. Muriel

    I just made this soup and it was DELICIOUS !!! Thanks for sharing this eonderful recipe. I will definitely make this soup again.

    Reply

    1. Erin

      So glad to hear that you loved this soup recipe Muriel!

      Reply

  13. N4dine

    I made this soup the other night and it’s absolutely delicious! By far one of my favorite soups. I also added shredded rotisserie chicken at the end and it tasted out of this world. Thanks for sharing the recipe!

    Reply

    1. Erin

      You are so welcome – I’m glad you enjoyed the recipe Nadine! Your addition of chicken sounds fantastic!

      Reply

  14. Melissa Chee

    This looks delicious! 🙂

    Reply

  15. Amy @ These Wild Acres

    This looks amazing! Love the dill… I wonder if bacon would be good a good addition?

    Reply

    1. Erin

      Oh yes! I think that bacon would be AMAZING in here Amy! I hope you try it out and let us know how it worked for you!

      Reply

  16. Tee M

    This soup was amazing – I saw the photo and had an instant craving! I literally made it right away… I didn’t have fresh mushrooms on hand, but did have a 10 oz bag of frozen mushrooms from Whole Foods. It worked just fine. I also used oat flour and gluten free soy sauce. I will definitely make this again – thank you!

    Reply

    1. Erin

      Hi Tee – I’m glad you enjoyed the recipe and thank you for letting us know about those substitutions! Thanks for stopping by.

      Reply

  17. Yaron

    Just the kind of soup i like!,
    thanks

    Reply

  18. Susana

    This sounds soo good! I might have missed it, but how many servings does this recipe make? I’d like to try it out tomorrow. Thanks!

    Reply

    1. Erin

      Hi Susana – This should make about 6-1 cup servings. I would say that it would serve 4 people as a main dish.

      Reply

  19. Linda

    How many (1 cup) servings does this make? That was the one thing missing from this recipe (at least I couldn’t find this info))

    Reply

    1. Erin

      Hi Linda – This recipe should yield about 6-1 cup servings. Hope this helps!

      Reply

  20. Patty

    This soup is amazing and I’ve now made it twice! Question- how long do you think it would last in the refrigerator? I made two batches 🙂

    Reply

    1. Erin

      I’m so glad to hear that you loved this soup Patty – It should last 3-4 days in the refrigerator.

      Reply

  21. James

    I just made this soup last night, it was delicious, restaurant quality mushroom soup and quite simple to make. I put in half the paprika it called for and next time I will add 50% more mushrooms, other than those slight adjustments, perfect soup!

    Reply

    1. Erin

      I’m so glad you loved the soup James!

      Reply

  22. Laura

    The photo makes it look like this soup has a creamy smooth texture but I don’t see that it is blended in any way. So it is full of pieces of mushrooms?

    Reply

    1. Erin

      Hi Laura – Yes, there are pieces of mushroom in the soup. They do shrink down quite a bit though. If you would like a creamy soup, definitely feel free to process it with an immersion blender or in batches in a blender.

      Reply

  23. jacqueline

    You did such an amazing job 🙂
    Can’t wait to give this a go.

    Reply

  24. Nancy-Jo Howie

    Loved the soup…but next time i’ll cut back or omit the lemon juice ..everything else was perfect .Thanks for Sharing !!

    Reply

    1. Erin

      So glad you liked it Nancy-Jo! Cheers!

      Reply

  25. Maya

    Do you by any chance know the nutritional facts for this recipe? Thanks so much! Looks delicious!

    Reply

    1. Erin

      Hi Maya – I plugged the ingredients into my nutritional calculator and it shows 280 calories per serving. Cheers!

      Reply

  26. Lu ann

    Can you freeze this soup.

    Reply

  27. Erzsebet Toth

    Why is this called Hungarian mushroom soup?

    Reply

  28. Ginny Nagy

    This was so delicious! I’m Hungarian so always up for trying recipes from there. So good and so easy to make! Thanks for sharing!

    Reply

    1. Erin

      I’m so glad you liked it Ginny! Thanks for stopping by.

      Reply

  29. Katie @ Garnish Blog

    We made this tonight and it was so amazing! Really easy and absolutely delicious. Thanks for another fantastic recipe!

    Reply

  30. AJ

    Does it matter if you use flat or curly parsley? The recipe simply calls for parsley and I want to be sure I use the correct variation. Thanks!

    Reply

    1. Erin

      Hi AJ – The flavor will be the same regardless of which parsley you use. I just find the flat leaf parsley to be easier to chop.

      Reply

  31. Claudia

    Amazing recipe – I made it today and it’s the best soup ever. And so easy to make. Absolutely loved it.

    Reply

    1. Erin

      So happy to hear that you liked it Claudia – Cheers!

      Reply

  32. Tara

    Followed the recipe to a tee…wouldn’t change a thing. Delicious. Its summer here in Australia and I still couldn’t wait until winter to try this, best soup I’ve had in ages. Thanks for the recipe, it is locked into the favourites folder now. My Hungarian husband loved it too, but I am not ready to try it out on the mother in law yet…lol

    Reply

    1. Erin

      Ha ha! I’m glad the husband liked it Tara- Cheers!

      Reply

  33. Andrea

    Hihi….. I think I have made this soup like 6 times this year!!!! For different events.. it’s fabulous and everyone agrees.. wondering if you can freeze it… have you tried?? Thanks for the great recipe!! Andrea

    Reply

    1. Erin

      Hi Andrea – I actually haven’t tried freezing this soup before since we always eat it right up, but I think that you should be able to freeze it no problem!

      Reply

  34. Christina A

    I make a stroganoff sauce that is similar to this, minus the soy sauce, so I’m stoked to try this out. My new fave soup/chili this year has been Pasta e Fagioli, using Acini de Pepe for the Pasta and a mix of kidney and garbanzos for the Fagioli.

    Reply

    1. Erin

      Oh my goodness – that Pasta e Fagioli with the acini de pepe sounds amazing! My nana always made her chicken soup using acini de pepe instead of noodles, so that brings back great memories. Going to need to try that Christina!

      Reply

  35. Lovejoy

    This is lovely. It’s very similar to the recipe in The Moosewood Cookbook by Mollie Katzen. I love making it for guests!

    Reply

    1. Erin

      My dad had The Moosewood Cookbook in our home growing up and I always remember fondly looking through the pages. I need to pick up a copy for myself!

      Reply

  36. Sarah

    I loved this dish it was by far the best mushroom soup I’ve ever made. The second time I made it I tweeked it a little and I added a massive heaped tablespoon of Ajvar paste, it’s a roasted capsicum/eggplant sauce from the Balkan region, the smokiness added a delicious touch too the dish

    Reply

    1. Erin

      That sounds SO yummy Sarah!

      Reply

  37. Christie

    Do you have the nutrition information?

    Reply

    1. Erin

      Hi Christie – I just calculated it for you! You’ll now see the nutrition lablel right below the recipe. Hope that helps!

      Reply

  38. Sheryl

    Another couple favourites are Raffles Hotel Mullagatoni (sic?) Soup and, keeping the same nationality, gulias soup,

    Reply

  39. Carmela

    Hi Erin,

    Thank you for a great and easy recipe. Just made it and it was fabulous.
    How many portions for this soup? I assume 4, but I’m not sure.

    Reply

    1. Erin

      Hi Carmela – I would ration 4 servings for this soup. Hope that helps. Are you curious about nutrition information? I can see about calculating that for you…

      Reply

  40. Dee

    Best soup ever!! My husband and daughter love it as well! Making it again tonight. I added three minced garlics to the onions and mushrooms while they cooked. If you haven’t tried this soup you are going to love it❤❤

    Reply

    1. Erin

      I’m so happy to hear that you liked it Dee!

      Reply

  41. Chef Lynne Pelletier

    Erin… I’m Chef Emeritus (Retired) in the Pacific Northwest and we use this exact recipe as one of our house soups. What a coincidence!! Are you anywhere near Astoria.???

    Reply

    1. Erin

      Hi! We live in Portland, but have a beach house in Pacific City. I haven’t actually ever been to Astoria, but I’ve been meaning to get there!

      Reply

  42. Jeanne

    Hi Erin! This mushroom soup was the first recipe I’ve tried from your blog and it’s phenomenal. This is much better than most mushroom soups I’ve had in high-end restaurants. And let me compliment you on your instructions–so easy to follow. This experience will bring me back to your blog again and again. As a bonus, I follow the Weight Watchers Freestyle program and was able to incorporate this without problem. I did use “light” sour cream. For anyone else curious, the soup (subbing light sour cream) is 6 Smart Points per serving. Thank you, Erin, for this wonderful recipe.

    Reply

    1. Erin

      Thank you Jeanne for the feedback and the kind words. I’m so happy you liked the soup and that you were able to adjust it to meet the Weight Watchers 6 points!

      Reply

  43. Anne

    Yummmm! I really want to make this! These flavors look awesome and I don’t want to miss out! But I have to use dairy substitutes so do you think coconut milk would work? Thanks for this recipe and for your help!

    Reply

    1. Erin

      Hi Anne – I think that coconut milk would work, as long as you don’t mind the coconut flavor in your soup.

      Reply

  44. jennie lamancuso

    We had two feet of snow last week – perfect time for soup!
    I loved hearing about your experiences with foraging for mushrooms.
    Thank you for the delicious recipe,

    Reply

    1. Erin

      Wow! I hope you’re staying warm!!! You are so welcome 🙂

      Reply

  45. Petra Hegedüs

    It must be delicious, but it has nothing to do with Hungarian cuisine. Soy sauce is not part of it at all. I think I will love this soup, but it’s not Hungarian.

    Reply

  46. Vanessa

    This is an excellent recipe. Easy to make, ingredients are mostly on hand, perfectly balanced. This would be great to serve overnight company, because you won’t have to spend so much time in the kitchen away from them. Even better when using local chanterelles and they are from out of state! I think this recipe is very forgiving if you have slightly more or less mushrooms on hand to use. Also very forgiving if you have only dried herbs.

    Reply

    1. Erin

      I’m so happy to hear that you liked it Vanessa!

      Reply

  47. Caleb Beidelman

    First recipe that I have tried and I absolutely loved it! A really tasty savory soup! I used sliced white mushrooms but I totally want to try Chanterelles! Is there a big taste difference from white or Bella mushrooms compared with chanterelles? I’ve always been turned off by the color/gills.

    Reply

    1. Erin

      Hi Caleb – Your mushroom substitution is perfect! I don’t notice a huge difference by using chanterelles, and use the baby bellas often too! Whatever you love is what’s best!

      Reply

  48. Jenni

    Any ideas for subbing the flour? We are pretty low carb in this house. Thanks!

    Reply

    1. Erin

      Hi Jenni – You could leave the flour out if you prefer, however the soup won’t thicken as much. Hope that helps!

      Reply

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