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Hungarian Mushroom Soup – sort of

18 Comments

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This Hungarian Mushroom Soup is not authentic as in I switched out the dill and oregano which compliments the paprika and lemon for a different flavor combination. The finished soup is comforting and delicious!Hungarian Mushroom Soup in white bowl with sour cream, parsley and sour cream on top

Hungarian Mushroom Soup just LOOKS delicious. You know the texture is going to be silky. The flavor is sure to satisfy your need for something robust and meaty. And my take on the standard recipe changes only one ingredient, but the subtle change in taste is something really special.

Hungarian Mushroom Soup requires the combination of lemon, paprika and dill (usually). But on the day I was making this family favorite soup and my onions and mushrooms were browned and waiting, I realized I was out of dill weed. In desperation, I reached for one of my favorite herbs, Oregano. And the day oregano made its debut as a substitution for dill is the day this soup became a much-requested staple for my family. I’ve been living on the “this is SORT OF Hungarian Mushroom Soup” side ever since. I love the slightly peppery taste oregano adds. It perfectly compliments the smoky flavor from the paprika. And lemon gives the soup a fresh taste that brings it all together. While dill adds more of a grassy taste to the soup, the subtle bitterness of oregano gives a nice tang, and the other flavors shine through. Some could say the oregano with lemon makes this more of a Greek mushroom soup, but give this a try. You won’t be disappointed.

Hungarian Mushroom Soup with sour cream, parsley and rice on top

I usually serve the soup with some Basmati rice when I’m wanting a more complete menu, but it’s fabulous with or without the rice. An extra dollop of sour cream looks pretty, but again, is optional.

Hungarian Mushroom Soup closeup in white bowl with sour cream and parsley on top

hungarian mushroom soup with rice and sour cream
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5 from 2 votes

Hungarian Mushroom Soup - sort of

Hungarian Mushroom Soup uses dill but one day when I didn't have any dill I substituted oregano for a different flavor that I think you'll love.
Course Soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 220
Author Sally Humeniuk

Ingredients 

  • 4 Tablespoons unsalted butter
  • 2 cups chopped onions
  • 8 ounces fresh mushrooms, sliced
  • 2 teaspoons oregano
  • 1 Tablespoon sweet paprika
  • 1 good dash of smoked paprika, optional
  • 1 Tablespoon soy sauce
  • 2 cups vegetable broth, plus ½ cup more if necessary at the end of cooking
  • 1 cup milk
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon salt
  • ground black pepper, to taste
  • 2 teaspoons lemon juice
  • ¼ cup chopped fresh parsley
  • ½ cup sour cream
  • 1 ½ cups cooked rice; brown or basmati, optional
  • Extra sour cream and parsley for garnish, optional

Instructions

  • Melt 4 Tablespoons butter in a large pot over medium heat. Sauté 2 cups onions in the butter until they just start to brown; about 5 minutes. Add 8 ounces sliced mushrooms and sauté for 5 more minutes. Stir in 2 teaspoons oregano, 1 Tablespoon sweet paprika, good dash or smoked paprika, 1 Tablespoon soy sauce and 2 cups broth. Reduce heat to low, cover, and simmer for 10 minutes.
  • In a separate small bowl, whisk 1 cup milk and 3 Tablespoon flour together. Pour this into the soup and stir well to blend. Cover and simmer for 10 more minutes, stirring occasionally.
  • Finally, stir in 1 teaspoon salt, ground black pepper, 2 teaspoons lemon juice, ¼ cup parsley and ½ cup sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
  • (If the soup seems more thick than you want, add another ½ cup vegetable broth.
  • Serve immediately with 1 ½ cups cooked rice and extra sour cream to stir in if desired.
Nutrition Facts
Hungarian Mushroom Soup - sort of
Amount Per Serving
Calories 220 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 36mg12%
Sodium 1340mg58%
Potassium 460mg13%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 9g10%
Protein 6g12%
Vitamin A 1895IU38%
Vitamin C 13mg16%
Calcium 116mg12%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

If you’re set on a traditional Hungarian Mushroom Soup, just substitute the oregano with the same amount of dill.

Adapted from All Recipes

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Published on May 14, 2013

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    Recipe Rating




  1. Darcy says

    July 18, 2022 at 5:59 AM

    My husband and I are just obsessed with this recipe. I’ve been coming back to it for years and just wanted to leave some love because it’s one of our favorites! It’s become a go to for sharing with friends and family too – always goes over great! Thanks!

    Reply
    • Sally Humeniuk says

      July 18, 2022 at 10:03 PM

      Darcy, what a wonderful comment to start my Monday! Thank you so much for taking the time to let me know that you make this often. We love it just as much at our house and I make it frequently. Have a nice week, you definitely made mine. 🙂

      Reply
  2. erin s says

    July 7, 2022 at 6:33 AM

    5 stars
    I used baby Bella mushrooms and had sweet Italian sausage available to add. Really really good!! I can’t wait to taste it tomorrow after the flavors have melded. I’ll be making this again for sure.

    Reply
    • Sally Humeniuk says

      July 8, 2022 at 10:09 AM

      Wow, Erin! I never thought of adding meat to the soup. Good to know!

      Reply
  3. patricia says

    July 7, 2022 at 6:31 AM

    5 stars
    Looks amazing! I wonder how sweet potatoes would be if I added them?

    Reply
    • Sally Humeniuk says

      July 8, 2022 at 10:09 AM

      Hi Patricia, I’m not sure that sweet potatoes go with this recipe but you could definitely try them.

      Reply
  4. Jane Holbrook says

    January 16, 2017 at 1:04 PM

    This soup is truly delicious. I have made it a few times now and it’s going into my “favorites” file. I did change the 4 T butter to 1 T butter and 3 T olive oil and find that it’s perfect even without the rice.
    A big thank you to you!

    Reply
    • Sally says

      January 16, 2017 at 1:33 PM

      Jane, thanks so much for this comment! It’s one of my favorites too, I don’t make it nearly as often as I should. Thanks for the tip in changing out some of the butter. I’m going to make this again in a few days and will utilize your substitution! In fact, I’m going to make it a permanent change on the printable recipe. Great idea and thanks again for taking the time to comment. It means a lot!

      Reply
  5. Annie Csak says

    January 28, 2016 at 8:57 AM

    As Caroline Csaks mom, I am reinforcing her comments on the Hungarian Mushroom soup – making it this weekend. The rice in the bowl is also recommended, especially for visiting grandchildren after a busy day on the ski slope…

    Reply
    • Sally says

      January 28, 2016 at 11:04 AM

      Thank you Annie! 🙂

      Reply
  6. Caroline Csak says

    December 14, 2015 at 7:15 PM

    We’ve just had this for dinner and it was delicious! As I tend to fiddle with recipes I used a lot more mushrooms (the local supermarket often has bags of cheap mushrooms so I had lots to use up), and I added a squirt of hot paprika paste for a little bit of bite. (You can usually find this in European delis)
    I’ll definitely be making this a lot in the future.

    Reply
    • Sally says

      December 14, 2015 at 10:10 PM

      Caroline, Oh I love the idea of the hot paprika paste! I will need to look for that to use in this soup and it also sounds like something I’d like for many other options. Thanks for making the soup. We love it too! I appreciate your taking the time to comment.

      Reply
  7. Mary says

    November 14, 2015 at 9:43 PM

    This soup has turned out to be one of my favorites – I like your version so much better than the ones with dill.

    Reply
    • Sally says

      November 14, 2015 at 10:03 PM

      Thank you Mary! We like the ‘oregano’ version around here too. You made my weekend. 🙂

      Reply
  8. Hilary says

    December 25, 2014 at 10:24 PM

    I was looking for a copy cat recipe for a Hungarian Mushroom soup made by a local deli that I love. After finding this, I make it all the time. It’s perfect. The only things I sometimes add are spinach and a bit of cayenne. Serve with crusty French bread, and you’re good to go. So, so good. Thank you 🙂

    Reply
    • Sally says

      December 25, 2014 at 10:41 PM

      Hilary, Thanks so much for your comments. I love the idea of adding spinach! I’ll try that next time. Thanks again.

      Reply
  9. Jeannie Hill says

    March 28, 2014 at 1:58 PM

    Looks great Sally. Thanks for being you!! I can’t wait to make some of these recipes for my family.

    Reply
    • Sally says

      March 28, 2014 at 4:00 PM

      Thanks so much Jeannie!

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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