Hungarian mushroom soup | kelly’s kitchen

Hello friends, Happy Halloween! Welcome to Kelly’s Kitchen. It’s great you’re here today. I have an old favorite to share with you; plus, this week I am sharing a holiday gift guide with items perfect for the home cook. Today we are making Hungarian Mushroom Soup. My good friend Heidi reminded me of this recipe last week and I couldn’t help but be transported back to when I lived in Alaska. 


Many years ago when I lived in Homer, Alaska, I worked at a cafe called Two Sisters Bakery. Hungarian Mushroom Soup was on a regular rotation; it was my favorite soup and I always looked forward to when it was on the menu. One Saturday, I was distracted while ladling a serving into a to-go cup and it overflowed, giving me second degree burns on my left hand. Even still, it remained my favorite and I learned a valuable lesson: PAY ATTENTION. 😉

Hungarian Mushroom Soup

I used 1 package of white button mushrooms, plus 2 small/medium sized portobello mushrooms. This yielded about 4 cups of mushrooms for this recipe, even though it only calls for 12 ounces (which is about one package of mushrooms).  I like a lot of mushrooms! Also, I like to slice them pretty thick so they’re meaty and don’t shrink up too much in the cooking process. Start with the prep and then everything goes pretty quick. 

* A note on the paprika: Traditional Hungarian paprika has several levels of flavor from mild to spicy. It’s fine to use regular ol’ paprika if you can’t procure a Hungarian variety of paprika. Or try smoked paprika – which is what I used. 

You will start by cooking your 2 cups of onions in about 2 tablespoons of the stock. I am using opens in a new windowchicken bone broth, but you can use whatever you like, make it vegetarian by using veggie stock if you like! Cook your onions just until they’re translucent. Then add the mushrooms, 1 teaspoon of the dill, 1/2 cup of your stock, the tablespoon of paprika and the soy sauce. Stir to combine, cover and let simmer for about 15 minutes.

While that is simmering, in a separate skillet, over low heat, melt your butter. Whisk in the flour. We are making a roux. When all the flour is incorporated and a paste forms, whisk in the cup of milk and keep whisking over low heat until a thick and smooth gravy forms. I scraped this roux into a separate bowl to get it out of my cast iron so it would be easier to pour into my mushroom mixture. 


By now the mushroom mixture is cooked down a bit and has created more moisture. Stir in your roux until it’s all incorporated. Then add in the remaining stock. Cover and simmer for about 15 minutes. 

Just before serving, stir in the 1/2 cup sour cream, parsley, remaining dill, lemon juice, salt and pepper. 

Plate it up!

Top with more dill and parsley if you like. I happened to have crusty sourdough I made last week, so I toasted that up in the oven to go alongside. This soup is so so good! It’s hearty and really hits the spot on a cool fall day. Although, with Hurricane Zeta blowing though Athens, we haven’t exactly been having a cool fall days! Nevertheless, this is an easy weeknight dish. 

The recipe is below, and be sure to read on for my Holiday Gift Guide! If you’re looking for another hearty soup, try my Potato and Corn Soup. Thank you all so much for stopping by today. I do hope you make this Hungarian Mushroom Soup, it’s a great one to keep on file. Take care, be well and have a happy Halloween!


Hungarian Mushroom Soup

Course Appetizer, dinner, lunch, Main Course, Side Dish, Soup
AuthorThe Moosewood Cookbook


  • 12ozMushrooms, sliced
  • 2cupsOnions, chopped
  • 2tbspUnsalted Butter
  • 2tbspFlour
  • 1cup Milk
  • 2tspFresh Dill
  • 1tbspHungarian PaprikaYou can use regular paprika, or try smoked paprika
  • 1tbspSoy Sauce
  • 1tspKosher Salt
  • 2cupsStockChicken, Beef or Vegetable
  • 2tspFresh Lemon Juice
  • 1/4cupParsley, chopped
  • Fresh Ground Black Pepper to Taste
  • 1/2cupSour Cream


  1. Saute onions in 2 Tbsp stock with a pinch of salt

  2. Once onions are translucent, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.

  3. Cover and simmer 15 minutes.

  4. In a separate skillet, melt butter and whisk in flour and cook, whisking, a few minutes. to form a smooth paste.

  5. Whisk in milk and continue whisking over low heat about 10 minutes - until smooth and thick.

  6. Stir roux into mushroom mixture and add remaining stock. Stir to combine.

  7. Cover and simmer 10-15 minutes.

  8. Just before serving, add salt, pepper, lemon juice, sour cream, remaining dill and parsley.

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  1. Arna wrote:

    This soup looks delicious! Definitely will be making this soon. Thank you!

    Posted 10.31.20
    • Hi Arna, It’s a definite keeper! Happy Halloween, xo Kelly

      Posted 10.31.20
  2. Deanna wrote:

    The mushroom soup sounds delicious! I Pinned it and will need to pick up some mushrooms at the market soon. Happy Halloween!

    Posted 10.31.20
    • Hi Deanna, I am sure you will find this soup scrumptious! Thanks for stopping by, Happy Halloween! xo Kelly

      Posted 10.31.20
  3. Cheryl wrote:

    Happy Halloween, Kelly!
    Definitely going to try this soup. My mother’s parents were from Hungary, and my Grandma was known for her delicious soups. I don’t remember if she ever made mushroom soup, but this granddaughter will make it! Looks and sounds delicious!
    One note about Hungarian paprika. My husband and I visited Budapest a few years ago and spent half a day wandering through their main market. Loaded up on paprika…some the seller’s own recipe. I’ve found that true hungarian paprika has a different taste from what we can buy here….almost a “fresh pepper” taste. In my opinion, so much better.
    Thank you for all the wonderful recipes you share with us in Saturday’s. I’ve made a few and they’re great. ❤️🎃❤️

    Posted 10.31.20
    • Happy Halloween, Cheryl! Thanks for writing in today. I have to confess that I have never been able to find a true Hungarian Paprika, although I haven’t looked online. But from what I have read, and from what you mention in your comment, it sounds like it has a very distinct flavor. Which, as you know, the paprika we get in America doesn’t really have any flavor at all, which is why I always reach for the smoked paprika. I will have to track down some of the “real” stuff! Thanks so much for your comment today, I love to hear stories from all of Beth’s readers! Take care, xo Kelly

      Posted 10.31.20
  4. Sylvia Espinoza wrote:

    5 stars
    Hi, Kelly! Saturdays keep getting better and better as you share of your life and your recipes. This soup sounds out-of-this-world
    good! And since the health benefits of white button mushrooms remain in our bodies for days after eating them, sounds like a great soup all year long! Love its name, too. Wish you and family a great weekend. Hugs!~

    Posted 10.31.20
    • Hello Sylvia! Good to hear from you today! You know the health benefits of mushrooms in general is something I have been really into researching lately. It’s pretty astonishing how good they are for our bodies and for brain health! Let me know if you make this one and how you like it. Take care, see you next week, xo Kelly

      Posted 10.31.20
  5. Celine wrote:

    Hi Kelly,

    This looks delicious! I love mushroom soup and can’t wait to try yours. Thank you 😉 Celine

    Posted 10.31.20
    • Hi Celine! Thanks so much, do let me know how it goes for you! Happy Halloween, xo Kelly

      Posted 10.31.20
  6. suzi wrote:

    Ate at this bakery many times when came to Homer. Lived in Fairbanks but often observed student teachers there for the University of Alaska. Also had friends that had a lovely bed and breakfast log home that my husband built. Beautiful place to visit.
    Can’t wait to try the soup. Thanks.

    Posted 10.31.20
    • Hi Suzi, how wonderful you lived in Alaska too! And you’ve been to Homer and Two Sisters! From time to time I get nostalgic about my time there and would to visit Homer again. Let me know how you like the soup! Thanks so much for writing in today, xo Kelly

      Posted 10.31.20
  7. Terry wrote:

    I have made mushroom soup before, but not this recipe. Gma likes mushroom soup I will give this a shot. Happy Halloween ❤️Mom 👻🎃

    Posted 10.31.20
    • Yeah, Mom! This one is a winner for sure, I know Grandma will love it. Happy Halloween, Talk to you later today, xo Kelly

      Posted 10.31.20
  8. Carroll wrote:

    I’ll have to give it a try. My copy of the Moosewood Cookbook had been loved to death!

    Posted 10.31.20
    • Isn’t that the best cookbook, Carroll?! I was first introduced to it in Alaska, it seemed everyone there had a worn-through copy in their kitchen. Just love it! Thanks for writing in today, xo Kellt

      Posted 10.31.20
  9. Heather wrote:

    Saw this recipe and immediately headed to the store for mushrooms and made it for lunch. I used 1/2 hot Hungarian Paprika and 1/2 regular and used fresh thyme instead of dill and Greek yogurt instead of sour cream as that is what I had. Absolutely delightful! Thanks for another great recipe.

    Posted 10.31.20
    • Wonderful Heather! I love your swaps, yogurt is a great option. Thanks so much for writing in to let me know! Happy Halloween, xo Kelly

      Posted 10.31.20
  10. Andrea wrote:

    Oh Kelly – yum. I have been looking for an easy mushroom soup recipe. I have fond memories of mushroom soup with my family as a young child. We sold eggs in the city near us, and on the way home we always stopped in a diner for mushroom soup. Today’s canned soups have virtually no mushrooms anymore- sad. I am like you, in that I love lots of mushrooms and I love that this will come together quickly. Thanks also for the potato/corn/bacon soup. 🌷

    Posted 10.31.20
    • Hi Andrea, Thank you so much for sharing your mushroom soup memory! Give this one a try and let me know it goes for you. Don’t be afraid to add all the mushrooms you like! Happy Halloween, xo Kelly

      Posted 10.31.20
  11. Julie Greene wrote:

    Hi Kelly,
    This sounds delicious; cant wait to try it!
    Happy Halloween,

    Posted 10.31.20
    • Happy Halloween to you too, Julie! xo Kelly

      Posted 10.31.20
  12. Eva Popovich wrote:

    5 stars
    I too am a big fan of Hungarian mushroom soup. I made mine with shiitake mushrooms, but other varieties would work fine.
    How interesting that you’ve lived in Alaska. I bet you have some good stories about your time there! My husband and I spent an afternoon in Anchorage on our way to a cruise, and had a “local” young man drive us around and show us his town from his eyes. I’m sure you have a much better understanding of this state.
    Bon Appetit!

    Posted 10.31.20
    • Hi Eva, Shiitakles are a great choice. I would throw in any kind I have just for extra flavor and texture. Alaska is an amazing place to visit, let a lone live. I do have a lot of crazy stories from my time there and I cherish all the memories. It’s a very special place. Take care, xo Kelly

      Posted 10.31.20
  13. Judi Hume wrote:

    5 stars
    I love a good mushroom soup, and this looks fabulous! I always look forward to your recipes. Thank you for sharing them, and Happy Halloween! 🙂

    Posted 10.31.20
    • Thanks so much Judi! Give this one a try and let me know what you think…I think it’s the best mushroom soup recipe I have ever tried! Happy Halloween to you, xo Kelly

      Posted 10.31.20
  14. Vivian wrote:

    Hi Kelly,
    Once fall comes I can’t resist making soup regularly…old favourites and new ones like your mushroom soup. I love mushrooms in just about any dish but especially soup. Can hardly wait to try this recipe. Thanking you.

    Posted 11.1.20
    • Hi Vivian, I am with you – the weather gets cool and all I can think of cooking are hearty soups. And, any reason for a mushroom is good for me! I love mushrooms. Thanks so much for writing in and stopping by today. Have a great Sunday, xo Kelly

      Posted 11.1.20
  15. Dora Renata Pala wrote:

    5 stars
    Buongiorno Kelly oggi questa zuppa ci vuole proprio. Qui a Bologna (Italy) è veramente una giornata invernale e tristissima. Sara sicuramente buonissima e così speriamo sia una buona domenica. Grazie.

    Posted 11.1.20
    • Ciao Dora, è una mattina piovosa qui oggi – perfetto per la zuppa! Grazie mille per aver scritto oggi, è un piacere sentirti, Dora. Stammi bene, xo Kelly

      Posted 11.1.20
  16. Robbie wrote:

    I made this recipe yesterday and it is absolutely delicious! Its earned a definite place in my soup rotations for fall and winter! Thank you for sharing, Kelly!


    Posted 11.3.20
    • Hi Robbie, I am so happy you made the soup – and that you liked it so well! Thank you for writing in to let me know, I enjoy hearing from folks who make the recipes. I had the leftovers last night and I am already thinking about making it again! Take care and have a great week, Robbie. xo Kelly

      Posted 11.3.20
  17. Jackie wrote:

    Dear Kelly,
    I made the mushroom soup last night and it is definitely a winner. Like you, I love mushrooms and increased the amount. Next time I plan to add even more. Thank you for this great recipe!

    Posted 11.4.20
  18. Julianna wrote:

    5 stars
    Beth, how can I find Kelly’s popover recipe and instructions. I purchased a popover pan yesterday and remembered her post but can’t find it.
    Thanks, Julianna

    Ps. I love reading your blog. It’s one of the best parts of my days. I share your values for family, pets, creating a lovely dwelling and keeping myself current yet, age appropriate. God bless you and your family

    Posted 11.5.20
  19. Vikki H wrote:

    I have Mollie’s cookbook and this is my favorite mushroom soup recipe. We enjoyed it this week with baby bellas and crimini mushrooms!

    Posted 11.14.20
  20. 5 stars
    We have relatives who lives in Soldotna and did get to Homer on one visit a long time ago. We were hoping to visit this past spring, but you know how that went. Have made your potato and corn soup only I put sausage in it. Husband really liked it. Can’t wait to try this soup. looks wonderful. Happy cooking

    Posted 11.14.20

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