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Creamy Hungarian Mushroom Soup
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5 from 1 vote

Creamy Hungarian Mushroom Soup

This savory Creamy Hungarian Mushroom Soup recipe will satisfy your need for delicious, rich and warming umami flavors.
Course Soup
Cuisine Hungarian Inspired, Vegetarian
Keyword Hungarian Mushroom Soup Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 1 cup servings
Calories 304kcal


  • 4 Tbsp butter, use vegan butter if vegan
  • 3/4 cup onion, diced
  • 3/4 cup shallots, diced
  • 1 lb mushrooms of your choice, sliced, I used cremini mushrooms
  • 2 - 3 cloves garlic, minced
  • 1/2 cup medium dry sherry
  • 3 Tbsp all-purpose flour
  • 1 Tbsp Hungarian sweet paprika
  • 1 tsp smoked paprika (optional)
  • 3 cups vegetable broth
  • 3 Tbsp soy sauce
  • 1 cup whole milk, substitute unsweetend non-dairy soy milk for vegan
  • 1/2 cup sour cream, plus a little more for optional topping, substitute vegan sour cream if vegan
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp fresh dill, minced, can substitute 1/2 tsp dried dill
  • salt and pepper to taste
  • 1 tsp mellow light white miso for more umami, optional


  • In a heavy bottom soup pot or Dutch oven, melt the butter over medium heat and add the onions and shallots and saute for about 3 - 4 minutes, or until softened and translucent. 
  • Next add the sliced mushrooms, salt and pepper
  • Turn up the heat to medium-high. Cook, stirring occasionally, until the mushrooms release their juices and start to brown slightly. This should take about 10 minutes or so.
  • Once the mushrooms are golden brown, turn the heat down to medium and add the minced garlic, stir and let cook for about 30 seconds and then add the 1/2 cup medium dry sherry to the pot to deglaze.
  • Once almost all of the sherry has evaporated, sprinkle on the flour and paprika, stir and let cook for about 1 minute.
  • Next, while stirring, add the stock or broth, the milk and the soy sauce and bring to a gentle boil, the reduce the heat and simmer for about 10 - 15 minutes, stirring occasionally
  • Remove from the heat and stir in the sour cream, fresh lemon juice and fresh dill
  • If using the optional miso, take a little broth out and stir in 1 tsp of mellow light white miso until it dissolves and add that back into the pot of soup
  • Taste for salt and pepper and adjust as needed.


  • Top each portion with a dollop of sour cream or vegan sour cream (optional)
  • Top each portion with a sprinkle of fresh chopped dill (optional)


Serving: 1cup | Calories: 304kcal | Carbohydrates: 20g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 1675mg | Potassium: 626mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2115IU | Vitamin C: 6.4mg | Calcium: 124mg | Iron: 1.8mg