Hungarian Mushroom Soup with Fresh Dill

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

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

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

This Hungarian Mushroom Soup with Fresh Dill is creamy, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this winter! | platingsandpairings.comThis past month in Portland has felt a bit like my days of living in snowy, frigid New York. The snow and ice here is out of the ordinary and I’m thanking my lucky stars that I purchased these boots in November – A birthday gift to myself. I really didn’t think I’d get much use out of them, except for when we went up to the mountains, but I’ve been wearing them more than my normal shoes lately. Purchase justified.

Also justified by the chilly temperatures is the fact that I’ve cooked up four new soup recipes in the past month – Starting with this Sausage, Kale & Lentil Soup, then this Creamy Lemon Dill Chicken Soup, followed by this Smoky Chipotle Potato Soup – and then this – Hungarian Mushroom Soup with Fresh Dill, which came about 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.

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

I thought that that soy sauce must give the soup a really great umami flavor – That earthy, round, slightly indescribable flavor that just gives dishes an extra oomph. 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 that sour cream in there to give the soup a nice creaminess and tang – And, to add to that hint of tangy, acidity, I added a splash of lemon juice in there 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.

Oh, and about those mushrooms… I just used the plain, white button mushrooms – That’s all our store had in stock during the Snowpocalypse. However, I think that crimini mushrooms would be fantastic in here as well. You could even use a combination of the two.

This Hungarian Mushroom Soup with Fresh Dill is creamy, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this winter! | platingsandpairings.comTo finish the soup off, I threw in some fresh dill and parsley to brighten up the soup a bit, and add that extra fresh flavor. The result was a richly, umami backed, creamy soup with those flavors that just beg you to eat bowl after bowl. My toes were warm, my belly was full, and my glass of Pinot paired with it went down way too easy as the snow came down outside…

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

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

Hungarian Mushroom Soup with Fresh Dill

Course: Soup
Cuisine: Hungarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 1-cup servings
Calories: 176 kcal
Author: Platings & Pairings
This Hungarian Mushroom Soup with Fresh Dill is creamy, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this winter!
Print

Ingredients

  • 4 tablespoons butter
  • 1 large onion diced
  • 1 lb mushrooms sliced (white or crimini)
  • 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 tablespoons 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 sauce pan 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.
Nutrition Facts
Hungarian Mushroom Soup with Fresh Dill
Amount Per Serving
Calories 176 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 33mg 11%
Sodium 1078mg 45%
Potassium 394mg 11%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 6g
Protein 5g 10%
Vitamin A 24.4%
Vitamin C 5%
Calcium 8.1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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 – Lightly acidic, with a  good body that stands up to this hearty soup.

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

Looking for more creamy soup recipes? Try these:

Smoky Chipotle Potato Soup

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

Creamy Lemon Dill Chicken Soup

This Creamy Lemon Dill Chicken Soup is delicious with a hint of lemony brightness to warm you up on chilly winter days! | platingsandpairings.com

Healthier Creamy Potato Leek Soup

This Healthier Creamy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesn't skimp on the flavor! Shallots, saffron and cayenne are all used to spice up this creamy soup. | platingsandpairings.com

One Pot Dill Pickle Soup

Dill Pickle Soup - Deliciously tangy and creamy | platingsandpairings.com

71 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

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