Hungarian Mushroom Soup with Fresh Dill

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…

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.

Overhead close up of bowl 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!

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.

More creamy soup recipes:

Overhead close up of bowl of hungarian mushroom soup.

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!
4.13 from 255 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people

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

  • 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.
  • Mix in the flour and paprika and let it cook for 2-3 minutes.
  • Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
  • Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 177kcal | Carbohydrates: 12g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1080mg | Potassium: 408mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 7.4mg | Calcium: 85mg | Iron: 1.2mg

183 thoughts on “Hungarian Mushroom Soup with Fresh Dill”

  1. 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
      • 5 stars
        Got in the mood for soup and made this morning. My wife is in love with it and we both agree that the sky added something that made it special. I wish I could have made it with chanterelles, but the button mushrooms were fine. The recipe was easy to make, too and since I’m not much of a cook, I found it the simplicity of the recipe right up my alley.

        The paprika and the sour cream made me think of my grandmother’s chicken paprik ash which she often made for Sunday dinner. The nostalgia was a lovely touch!

        I love this recipe! Thank you!

        Regards, Valerie And Debra

        Reply
  2. 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
  3. 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
  4. 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
  5. I just made this soup and it was DELICIOUS !!! Thanks for sharing this eonderful recipe. I will definitely make this soup again.

    Reply
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
    • 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
  12. 5 stars
    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
  13. 5 stars
    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
  14. 5 stars
    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
  15. 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
    • 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
  16. 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
    • 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
  17. 4 stars
    This is lovely. It’s very similar to the recipe in The Moosewood Cookbook by Mollie Katzen. I love making it for guests!

    Reply
    • 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
  18. 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
  19. 5 stars
    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
    • 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
  20. 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
  21. 5 stars
    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
    • 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
  22. 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
  23. 5 stars
    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
  24. 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
  25. 5 stars
    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
  26. 5 stars
    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
    • 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
  27. 4 stars
    I found this recipe to be excellent. Our household loves soup, especially this time of year. I made some changes, as I always do. I used less soy sauce, by about half. More paprika and a grating of lemon zest to dress the soup, along with parsley . I replaced the 2% milk with whole milk. And finally, I replaced the sour cream with 0% plain Greek yogurt.
    Wonderful paired with a Willamet Valley Pinot Noir, fresh baked bread and a light salad with vinegar and blueberry balsamic.

    Reply
  28. 5 stars
    This is amazing soup, I made it verbatim the first time! The second time, today, I tweaked it a little – I did not have lemon so I added garlic to the onion-mushroom saute and included 1/4 c dry sherry in liquids, awesome. Thank you I am signing up for your newsletter, I don’t want to miss a recipe.

    Reply
  29. 5 stars
    Beautiful! I used this recipe tonight as part of my 16 y/o daughter’s cooking lessons and she had so much fun making it and it came out fabulous. Thank you so much for the recipe. It will be a family favorite, I’m sure.

    Reply
  30. 5 stars
    Super easy to make and turned out great. All I had on hand was a dry pinot noir rosé but it really did the trick. That squeeze of lemon juice really wakes the whole thing up, so in my notes I’ve crossed out the word ‘optional’. Also, thank you for giving me the courage to spend more time cooking down the mushrooms to brown them well. Fully worth it, and again, I’ve learned something new.

    Reply
  31. 5 stars
    The texture of Hungarian Mushroom is amazingly unique. Unfortunately, I live where we don’t have access to those. I’ll have to prepare the soup without it. Lets see how it goes.

    Reply
  32. 5 stars
    Amazing soup and flavor.. have made several times and have also used as a sauce over mushroom raviolis! I blended part of it and added it back in for a slightly thicker soup! Yum!!

    Reply
  33. 5 stars
    I made it this morning…absolutely loved it and can’t wait to make it for my great granddaughter who LOVES mushrooms. I used the white button, not sure the other is available in our area. Thank you for posting the recipe!

    Reply
  34. 1 star
    Sorry to be the Debbie Downer but I was really disappointed in this soup. I love mushrooms too. I found the flavor to be really muted and I followed the recipe to the letter.

    Reply
  35. 5 stars
    WELL,NOW. I cook something different almost every night. I’m obsessed with food. My mother -on housekeeper’s night out-would broil lamb chops for a few hours till they resembled hockey pucks. I was intrigued first with food when I did many 4 day workshops in NY with Manhattan’s top chefs. (NY Magazine’s CULINARY EXPERIENCE) What I love about your recipes is the balance of taste and the opportunity to allow me-and I’m sure others-to experiment. I love to learn and invent my own recipes. The Soy Sauce addition is now an addition to many soups. My Rumanian Grandmother would turn in her grave if she saw me putting it in her famous Chicken noodle Soup. I make this soup a day ahead, sans Sour Cream. Warm up when ready, and make additions. Thank you forever.

    Reply
  36. 5 stars
    I could live on soup, so I’m always looking for new ideas. This one is/was awesome. It’s gone. Loved it and all my soup pals loved it too. I used half white button and half baby bels and followed the rest of the recipe exactly. Rich, creamy, woodsy….. Yum. Yum, and Yum. And the calorie count… makes it that much better. It will definitely go on my list of so
    ups to make again. THANKS!!

    Reply
  37. 5 stars
    We have made this several times, and love it blended with the immersion blender until mostly-smooth. Hits the spot when I have vegetarian umami woes, and my keto diet husband can’t complain! Plan on a spring batch when wild mushroom hunts begin. Thanks for this!

    Reply
  38. 5 stars
    I made tonight and got rave reviews from friends! I’m currently on a smoked paprika binge so added a wee bit to give a slight smoky accompaniment to the soy sauce ( brilliant!)! Served with roasted Brussel sprouts with huckleberry balsamic glaze and voilà….perfect meal! Thank you for a great “keeper” of a recipe!

    Reply
  39. I grow oyster mushrooms so I am cooking this soup recipe up using those mushrooms. Would you recommend blitzing some of the soup separately and then adding it back to the mix?

    Reply
  40. 5 stars
    After showing your recipe to my Hungarian friend, he gave me the “green light” that it was authentic and I made it last night. It was easy to make and DELICIOUS. (I ate three bowls! lol) I’m vegan so I made the appropriate substitutes as necessary and was so pleased with the result. Thanks for a great recipe! 🙂

    P.S. I’m taking leftovers to my Hungarian friend Wednesday, I’ll update with his final verdict 🙂

    Reply
  41. 5 stars
    This being a very prolific chanterelle year, I’ve been broadening my list of recipes for this delictable treat. I harvested about 10lbs last weekend and ended up using the final 3lb in this soup tonight. I didn’t change a thing from your instructions and it was wonderful!! It’s staying on the list for sure!

    Reply
  42. 5 stars
    I made this soup tonight and it was absolutely excellent! I cooked it longer than in the recipe simply because I was talking with someone and kind of forgot about it. I added some crushed red pepper in the end to give it a little more spice. It was really great and will become one of my favorites.

    Reply
  43. 5 stars
    I made this soup on Thanksgiving and it was *phenomenal*! I used a mix of Brown and Shiitake Mushrooms, and for the milk I used what I had on hand – half and half and almond milk (equal parts). everything else was as the recipe stated. it was SO GOOD and even better the next day!!!!! thank you!

    Reply
  44. 5 stars
    I made this tonight and really loved it. Knew I would like it because it has paprika, dill and sour cream in it. Used cremini and white button mushrooms. Will be making this regularly!

    Reply
    • Hi Daniel – I would saute the mushrooms using the SAUTE feature of the Instant Pot. Then I would seal and cook on high pressure for 5 minutes. Quick release the pressure. Hope that helps!

      Reply
  45. 5 stars
    This recipe is AMAZING. I made it about two months ago, then, due to an Instacart mixup, I ended up with about four pounds of mushrooms, so… I made it again! Why not? I used heavy cream this time around – I was out of milk, but I’m not sure if it was an improvement. I added some shrimp, too, for some protein – it’s hearty enough to eat as a meal, but I wanted it to be a little more filling. The shrimp didn’t affect the flavor much, but definitely made it heartier.

    Unfortunately, there’s some glitch on this page and I can’t leave a star rating, but be assured that I’d leave it 5 very enthusiastic stars. This is the first time I’ve ever rated or commented on a recipe, but I had to let you know how un-freakin-believable this soup is.

    Reply
  46. 5 stars
    Hello. I made this today for breaking of the fast ( Ramadan). It’s so delicious ! I added a bit of smoked paprika in addition to the red paprika. Thanks for sharing!

    Reply
  47. 5 stars
    The best soup I’ve ever had. I did add about 1/4 cup of red wine. Highly recommend. I’ve already sent this recipe to all of my friends and family and they are raving about it.

    Thank you for posting!

    Reply
  48. Incredible! I made this vegan with coconut milk as my milk and plain vegan coconut yogurt as my sour cream, and I used half mushroom stock and half an all-vegetable chicken style stock. I did add a bit of extra fresh dill as well. An award winner! Enjoying it with a 2015 Clos du Soleil Celestiale – à Bordeaux-style blend – in lieu of Pinot Noir.

    Reply
  49. 5 stars
    I’ve made this recipe so many times I must have it memorized by now. Truly a unique, bright soup. Other hungarian mushroom soups I’ve tried don’t come close. It’s so easy to make too. I’ll be making the recipe for the foreseeable future.

    Reply
  50. 5 stars
    I made this soup a couple of days ago and it is absolutely delicious! Thank you for sharing your recipe! Sent to a few fellow mushroom fans as well 🙂

    Reply
  51. I have made this recipe several times and its delicious. However I cant figure out if it’s healthy or not. From what I can tell 117kcal is equivalent to 117000 calories which doesn’t seem correct. First time I have ever seen the kcal term so I was just curious if its healthy to eat on a diet?

    Reply
  52. My husband said it best, “There is a lot going on in here!” We loved it, and I was so surprised at the complexity with really simple ingredients and not a lot of them. I was only able to find baby Bella and shiitake mushroom at the store, so I am definitely going to make this again after a trip to the specialty market where I can get some amazing mushrooms.

    Reply
  53. 5 stars
    I don’t eat Mushroom soup any other way anymore. It has to be the Hungarian mushroom soup. I have made it a few times and soooo delicious!! My family loves it.

    Reply

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