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Authentic Hungarian Mushroom Soup

  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


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


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


  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.


  • All nutrition facts are estimated and will vary.
  • Prep Time: 20
  • Cook Time: 30
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: hungarian


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

Keywords: hungarian mushroom soup