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5 from 1 vote

Hungarian Mushroom Soup

A soul-warming mushroom soup with robust flavors, a recipe to keep
Prep Time10 mins
Cook Time20 mins
Course: Soup
Cuisine: Hungarian
Keyword: hungarian mushroom soup, meat-free dish, mushroom soup, vegetarian soup
Servings: 4


  • 500 gram portobellini mushrooms
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme leaves
  • 2 tsp sweet paprika
  • 1 tbsp soy sauce
  • 2 tsp lemon juice
  • 1 tbsp cake wheat or all purpose flour
  • 1/2 cup milk
  • 1&1/2 cup vegetable stock
  • 1/3 cup sour cream
  • 2 tbsp chopped parsley


  • Add the olive oil and onion to a pan and saute on low heat until translucent
  • Turn the heat up and add the mushrooms and the thyme. Cook until all the liquid from the mushroom has dried up, about 5 minutes
  • Add the garlic and cook for a minute. Mix in the paprika. Add the tablespoon of flour and cook for a further minute
  • Mix in the milk and cook for 2 minutes. Add the vegetable stock and allow the soup to simmer until it starts to thicken, about another 5 minutes
  • Add the soy sauce and lemon juice. Add some salt and pepper. Mix in the sour cream and a tablespoon of butter. Garnish with the parsley. Serve hot with some crusty bread


  1. Portobellini mushrooms really does add to the flavor of this soup although you can use normal white mushrooms
  2. You can adjust the soy sauce and lemon according to your taste
  3. If you do not have sweet paprika, although it works best, you can use normal paprika