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This Hungarian Mushroom Soup is creamy, savory, and made all in one pot. It’s packed with fresh mushrooms, thyme, and paprika, then finished with Greek yogurt for a little tang and a rich, creamy texture.
Once fall arrives, one of my favorite weeknight dinners is a hearty soup. I’ve always loved mushroom soup, especially on a cold day when I want something warm and comforting. This Hungarian version is one I come back to because the mushrooms, paprika, and thyme add so much flavor without a long list of ingredients. I also love using Greek yogurt to make it creamy while adding a little extra protein.
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make Hungarian Mushroom Soup. You’ll find the full quantities in the recipe card further down the post.
Mushrooms: The key component for this recipe, adding savory, nutty flavor to the soup. I like to use cremini or button mushrooms, which are sliced so they retain some texture.
Gluten-free flour: Cooked in the olive oil to give it a slightly toasty flavor. Once you add liquid, the flour helps thicken the soup and gives it a slightly creamy texture. All-purpose flour works here if you don’t need the soup to be gluten-free.
Seasonings: A combination of sweet paprika, dried dill, dried thyme, Dijon mustard, and garlic creates a savory, earthy, complex flavor.
Broth: Either chicken or vegetable broth provides a flavorful base for the soup. Use a low-sodium broth so you can control the soup’s saltiness.
Whole milk adds a little extra fat, which helps carry the soup’s flavors and adds body. Skim or part-skim milk also works, but the soup will be less flavorful.
Soy sauce: An optional addition used to season the soup while enhancing the savory flavor of the mushrooms. Use gluten-free soy sauce or tamari if needed.
Greek yogurt: Traditionally, sour cream is added for acidity and a velvety texture. I’ve swapped it for Greek yogurt to lighten the soup a bit while keeping that tang and creaminess. Don’t use a low-fat Greek yogurt here, as it is likely to curdle once added to the soup!
Quick tip!
Keeping the yogurt at room temperature is key to ensuring it doesn’t curdle when added to the soup.
Variations
- Vegan: Use vegetable broth in the soup. Swap the whole milk and yogurt for non-dairy alternatives (e.g., unsweetened almond milk and coconut yogurt).
- Make it heartier: Stir in a few handfuls of shredded chicken or cooked egg noodles.
- Wild mushroom: Use a mixture of edible wild mushrooms like morels, porcini, shiitake, or chanterelles in place of some (or all) of the cremini mushrooms.
- Make it smoky: Swap the sweet paprika for smoked paprika to add a delicious smoky flavor.
How to Make Hungarian Mushroom Soup
Step 1. Heat the olive oil in a large soup pot over medium heat.
Step 2. Add the onion and cook for 4-5 minutes, until soft and translucent.
Step 3. Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Step 4. Stir in the garlic and cook for 30 seconds. Reduce heat to low.
Step 5. Sprinkle the gluten-free flour, sweet paprika, dried dill, and thyme over the mushrooms. Stir well and cook for 1 minute so the flour loses its raw taste and the spices become fragrant. Quickly heat the milk in the microwave; it has to be slightly warm.
Step 6. Slowly pour in the broth while stirring to prevent lumps.
Step 7. Add the warm milk, soy sauce, Dijon mustard, salt, and black pepper. Bring the soup to a gentle simmer.
Step 8. Cook uncovered for 8-10 minutes, stirring occasionally, until the broth thickens slightly.
Step 9. Turn off the heat and let the soup cool for 10 minutes.
Step 10. Place the Greek yogurt in a medium bowl. Add 2-3 spoonfuls of warm soup and whisk until smooth. Gradually whisk in another ½ cup of soup to temper the yogurt.
Step 11. Slowly stir the tempered yogurt mixture back into the pot.
Step 12. Add the lemon juice and fresh dill or parsley. Taste and adjust the salt, pepper, or paprika as needed. Serve warm.
What to Serve with Hungarian Mushroom Soup
- A fresh salad
- Mashed potatoes
- Crispy smashed potatoes
- Roasted veggies
- Egg noodles or rice
- Homemade croutons
Storage & Reheating
Storage: Store cooled leftovers in an airtight container in the fridge for up to 4 days. Freezing is not recommended.
Reheating: Warm the soup in a pot over a medium-low heat with a splash of water, stirring occasionally until piping hot. Alternatively, microwave individual portions in a microwave-safe bowl until heated through.
Questions I Get Asked a Lot
Hungarian Mushroom Soup is a creamy mushroom soup flavored with sweet paprika, dill, and herbs. This version uses Greek yogurt instead of heavy cream for a rich and tangy finish.
Using full-fat, room-temperature Greek yogurt is one of two key ways to keep the yogurt from curdling when added to the soup. I also like to temper it first by stirring some soup into the yogurt before adding it to the pot, which helps it stay smooth.
Cremini mushrooms are great for this, as they have a nutty, savory flavor and are widely available. Button mushrooms are similarly great here. If you have access to other mushrooms like porcini, shiitake, or chanterelles, you can add them to the soup for deeper flavor.
Yes, sour cream or crème fraîche will work well in place of yogurt for a more indulgent version of this recipe.
Yes. Use gluten-free flour and tamari instead of regular soy sauce. Make sure your broth and Dijon mustard are also labeled gluten-free if needed.
More Mushroom Recipes
- Cream of Mushroom Soup
- Mushroom Spinach Orzo
- Creamy Sautéed Mushrooms
- Garlic Roasted Mushrooms
- Butternut Squash Mushroom Risotto
- Steak with Mushroom Sauce
- Wild Mushroom Pasta
- Mushroom Steak Bites
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Hungarian Mushroom Soup
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion, finely chopped
- 1 pound cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons gluten-free flour
- 2 teaspoons sweet paprika
- 1 teaspoon dried dill
- ½ teaspoon dried thyme
- 3 cups low-sodium vegetable or chicken broth
- 1 cup whole milk
- 1 tablespoons soy sauce or tamari, optional
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 cup full-fat Greek yogurt, at room temperature!
- 1 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill or parsley
Instructions
- Heat the 2 tablespoons olive oil in a large soup pot over medium heat.
- Add the 1 large sweet onion (finely chopped) and cook for 4-5 minutes, until soft and translucent.
- Add the 1 pound cremini or button mushrooms (sliced) and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Stir in the 3 cloves garlic (minced) and cook for 30 seconds. Reduce heat to low.
- Sprinkle the 2 tablespoons gluten-free flour, 2 teaspoons sweet paprika, 1 teaspoon dried dill, and ½ teaspoon dried thyme over the mushrooms. Stir well and cook for 1 minute so the flour loses its raw taste and the spices become fragrant. Quickly heat the 1 cup whole milk in the microwave, it has to be slightly warm.
- Slowly pour in the 3 cups low-sodium vegetable or chicken broth while stirring to prevent lumps.
- Add the 1 cup warm milk, 1 tablespoons soy sauce or tamari (if using), 1 teaspoon Dijon mustard, ¾ teaspoon salt, and ½ teaspoon black pepper. Bring the soup to a gentle simmer.
- Cook uncovered for 8-10 minutes, stirring occasionally, until the broth thickens slightly.
- Turn off the heat and let the soup cool for 10 minutes.
- Place the 1 cup full-fat Greek yogurt in a medium bowl. Add 2-3 spoonfuls of warm soup and whisk until smooth. Gradually whisk in another ½ cup of soup to temper the yogurt.
- Slowly stir the tempered yogurt mixture back into the pot.
- Add the 1 tablespoons fresh lemon juice and 2 tablespoons chopped fresh dill or parsley. Taste and adjust the salt, pepper, or paprika as needed.
- Serve warm and Enjoy.
Notes
- Use room-temperature Greek yogurt to help prevent it from curdling.
- Let the soup cool for about 10 minutes before adding the yogurt.
- Temper the yogurt by slowly whisking in warm soup before adding it to the pot.
- Do not boil the soup after adding the Greek yogurt.
- Cremini or button mushrooms both work well in this recipe.
- Use tamari instead of soy sauce to keep the soup gluten-free.
- Adjust the paprika, lemon juice, salt, and pepper to taste before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
