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This Hungarian Mushroom Soup is the real thing! It’s my Hungarian mom’s recipe and is traditionally made with mushrooms and Hungarian paprika.

hungarian mushroom soup in a large stock pot

What is Hungarian Mushroom Soup?

Hungarian mushroom soup is a savory, flavorful and brothy soup made with mushrooms, veggies, and quintessential Hungarian ingredients like paprika and sour cream. My mom is Budapest, Hungary and often sends me videos of Hungarian mushroom soup exclaiming how it’s not authentic 😅 So, I asked for her recipe to share here!

This recipe can be easily adapted to be dairy-free, and this version is modified to gluten-free as is everything on my website. This is not a recipe that lends itself well to being nightshade-free, so I sadly sit this one out and am just sharing my mom’s version.

The Ingredients for the Hungarian Mushroom Soup

  • White button mushrooms.
  • Chicken broth. You can easily sub veggie broth as well!
  • Onion, celery and carrots.
  • Paprika and dill. You’ll want to use sweet Hungarian paprika if you can find it!
  • Sour cream and arrowroot starch. This is used to thicken the soup. You can also use coconut yogurt to keep it dairy free.
  • Butter. You can also use ghee or coconut oil.

hungarian mushroom soup ingredients in bowls

How to make Authentic Hungarian Mushroom Soup

  • Combine the sour cream and arrowroot to make a paste.
  • Saute and season the veggies.
  • Add the liquids. Add the chicken broth to the pot a bring it to a low boil. Add the sour cream paste and stir to combine.
  • Simmer the soup until thick.  Squeeze in fresh lemon juice and garnish with fresh chopped parsley.

two bowls filled with hungarian mushroom soup.

What do you serve with Hungarian Mushroom Soup?

Serve this soup with a traditional Hungarian side like chicken paprikash!

What kind of mushrooms should you use for Hungarian Mushroom Soup?

I recommend using white button mushrooms for Hungarian Mushroom Soup. Baby Bella would also work in a pinch, but the flavor is a bit different.

How do you make Hungarian Mushroom Soup creamy?

This soup is fairly brothy, but it’s also a bit creamy with the sour cream and arrowroot base. If you want to make it creamier, you can add some extra sour cream (or dairy-free yogurt) on top when you serve it!

Can you make this recipe AIP?

Sadly, most of the staple Hungarian recipes don’t lend themselves well to being AIP since so many are made with paprika. There really isn’t a sub quite like it that’s nightshade free. Of course, you can still make the soup and just leave out the paprika, but it technically wouldn’t be the same color or flavor profile.

hungarian mushroom soup in a large stock pot with a wooden spoon.

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Authentic Hungarian Mushroom Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: hungarian
  • Diet: Gluten Free
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Description

This Hungarian Mushroom Soup is the real thing! It’s my Hungarian mom’s recipe and is traditionally made with mushrooms and Hungarian paprika.

Ingredients

Units Scale
  • 2 tbsp sour cream (sub coconut yogurt for dairy-free)
  • 1 tbsp water
  • 1 tbsp + 1 tsp arrowroot starch
  • 2 1/2 tsp sweet Hungarian paprika
  • 2 tbsp butter (sub ghee or coconut oil)
  • 1 small white onion, diced
  • 1 1/2 cups carrots, finely chopped
  • 3 stalks of celery chopped, finely chopped
  • 1 lb button mushrooms, sliced
  • Salt and pepper to taste
  • 1 tsp dried dill
  • 4 cups chicken broth (sub vegetable broth)
  • Juice of one lemon
  • 2 tbsp fresh parsley

Instructions

  1. Combine the sour cream, water, arrowroot, and paprika in a small bowl. Whisk until a thick paste forms. Set aside.
  2. Using a stock pot or dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and saute for 5 minutes. The vegetables should be lightly fork-tender.
  3. Add the mushrooms and saute until they are softened, for about 5 more minutes. Season with salt, pepper, and dill, and stir to coat the vegetables.
  4. Add the chicken broth to the pot and stir well to combine. Bring the broth to a low boil before adding the sour cream paste and stirring to combine.
  5. Reduce to a medium simmer for 10-15 minutes, stirring often until the soup is thickened and flavorful.
  6. Squeeze in fresh lemon juice and garnish with fresh chopped parsley.

Notes

  • All nutrition facts are estimated and will vary.

Nutrition

  • Serving Size: 1 serving
  • Calories: 162
  • Fat: 8.1g
  • Carbohydrates: 19.9g
  • Fiber: 4.4g
  • Protein: 7.1g