Hungarian Mushroom Soup

This creamy mushroom soup is cozy, delicious and perfect when it's cold outside. This soup is hearty, meatless, full of fresh herbs and a touch of lemon.

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This recipe was photographed and updated 1/2023.

I'm a huge fan of mushrooms, especially in soup.

This soup is so wonderful. The flavors are so bold, earthy and fresh. The creaminess comes from the soup cream added towards the end and it's just the perfect touch to take this rustic soup over the top.

This is our absolute favorite meatless recipe. We enjoy this soup with some pieces of crusty bread and a small salad on the side.

The leftovers are just as good, if not better then when it's freshly made. 

Keep scrolling for tips, additional mushroom soup recipes and more! 

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• butter
• onion
• fresh white mushrooms
• salt
• fresh dill
• paprika
• low sodium soy sauce
• chicken broth
• milk
• all purpose flour
• sour cream
• black pepper
• lemon juice
• fresh parsley

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Refrigerate leftovers in an airtight container for up to three days.

More mushroom soup recipes you might like:

• Hearty Mushroom and Barley Soup
• Rotisserie Chicken Mushroom Soup
• Chicken, Mushroom and Cabbage Soup
• Homemade Tomato Mushroom Soup
• Marge's Wild Rice Soup
• Slow Cooker Creamy Tortellini Spinach and Mushroom Soup

You can add or substitute with these ingredients:

• use 2 teaspoons dried dill instead of fresh
• use any fresh mushrooms you like
• use vegetable broth instead of chicken
• use liquid aminos instead of soy sauce
• use heavy cream or half and half instead of milk
• add a couple cloves fresh, minced garlic

Our favorite kitchen equipment and supplies used with this recipe:

• Crock-Pot Artisan Round Enameled Cast Iron Dutch Oven
• Bay Mill Mushroom Brush and Vegetable Scrubber
• Amazon Basics 12-Piece Color-Coded Kitchen Knife Set
• Epicurean Kitchen Series Cutting Board
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Purple Nessie Ladle
• OXO Good Grips 6-Piece Plastic Measuring Spoons
• OXO Good Grips 11-Inch Balloon Whisk
• Herb Scissors Set

I hope you enjoy this recipe as much as we did!

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

20 Min

Cook time

45 Min

Total time

1 H & 5 M

Creamy Mushroom and Dill Soup

Ingredients

• 4 tablespoons butter
• 2 cups diced onions
• 1 pound sliced fresh white mushrooms
• Pinch of salt
• 2 tablespoons chopped fresh dill, plus additional for garnish
• 1 tablespoon paprika
• 1 tablespoon low sodium soy sauce
• 2 cups chicken broth
• 1 cup milk
• 3 tablespoons all purpose flour
• ½ cup sour cream
• ½ teaspoon black pepper
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons fresh chopped parsley

Instructions

1. Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Then add the mushrooms and salt, then saute for 5 minutes.
2. Stir in the dill, paprika, soy sauce and broth. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes.
3. Whisk the milk and flour together in a small bowl. Pour into the soup and stir to combine. Cover and simmer for 15 minutes, stirring occasionally.
4. In a bowl, whisk together the sour cream and ⅓ cup soup broth until smooth.
5. Add the sour cream mixture, black pepper and lemon juice to the soup. Mix together and heat over low for 5 minutes. Do not boil.
6. Stir in fresh parsley and remove from heat.
7. Serve garnished with fresh dill.

Notes

Refrigerate leftovers in an airtight container for up to three days.

Nutrition Facts

Calories

287.85

Fat

19.91 g

Sat. Fat

11.38 g

Carbs

21.9 g

Fiber

3.42 g

Net carbs

18.47 g

Sugar

10.39 g

Protein

9.25 g

Sodium

723.23 mg

Cholesterol

56.73 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

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