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    Home » Recipes » Soup & Stew

    Hungarian Mushroom Soup (Szekelyderzs)

    Published: Sep 23, 2021 · Modified: May 8, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Hungarian Mushroom Soup

    Hungarian Mushroom Soup is serious comfort eats! Rich, earthy flavors combine with fresh herbs in a velvety cream base to create this deeply satisfying, umami-intense cold-weather soup! Ready to serve in about 40 minutes.

    Hungarian Mushroom Soup

    A decade or two ago, there used to be a lovely little tea room in our town that served an absolutely stellar Hungarian Mushroom Soup. On Mushroom Soup days, the whole place filled with its rich, earthy aroma; and try as I might, I could never bring myself order anything else. Their mushroom soup was just that good. 

    Inspired, I set out to create my own version of this cozy, umami-rich soup. To start, I took my cues from Mollie Katzen's recipe by the same name in her original Moosewood Cookbook. Over the years, I've adjusted and adapted the recipe so many times it now barely resembles the original; however, I still like to give credit where it's due - so thank you, Mollie!

    Jump to:
    • Why You Will Love this Mushroom Soup Recipe
    • What goes into Hungarian Mushroom Soup
    • How to Make Hungarian Mushroom Recipe
    • Top Tip: How to Clean Mushrooms
    • FAQ
    • More Hearty Soup Recipes
    • Serving Suggestions
    • Hungarian Mushroom Soup

    Why You Will Love this Mushroom Soup Recipe

    Hungarian Mushroom Soup utilizes a wonderful combination of ingredients that are common to Hungarian cuisine; including dill, sour cream, and Hungarian paprika. The result is a velvety, robust soup that is elegant enough for company, and easy enough for a weeknight meal.

    In fact, one of our favorite things about this mushroom soup recipe is how fast it all comes together and how dependable the results are. The recipe itself is as simple as sautéing the mushrooms and onions, adding a few more ingredients, and then giving everything a little time to simmer. You can easily have a satisfying meal on the table in 40 minutes, with very little effort.

    What goes into Hungarian Mushroom Soup

    • Mushrooms: For a more complex mushroom profile, we recommend using a combination of mushrooms. Crimini, portobello, and white button mushrooms make an excellent combo.
      • It isn't necessary, however, to have a bunch of different types of mushrooms; use what you can find. We often make this soup with exclusively crimini mushrooms with great results.
    • Onions: We usually use a plain old yellow onion for this soup, but a sweet onion will also work.
    • Butter: We use salted butter. If you use unsalted butter, you will likely need to add additional salt when you season it to taste before serving. 
    • Paprika: A good, high-quality paprika is at the heart of this whole mushroom soup recipe. For this soup, we suggest using a sweet, mild Hungarian Paprika. Properly stored, ground paprika will generally retain its full flavor for 3 to 4 years. (See FAQs for more info about paprika)
    • Dill: For this mushroom soup recipe, you want to use the dill leaves, or fronds. You can use dried dill for this recipe, but the dill flavor isn't as fresh or pronounced. (For more info about using fresh dill, visit our roundup of 25 Best Fresh Dill Recipes.)
    • Wine: Use a light white wine, like Pinot Grigio, Riesling, or Sauvingnon Blanc. If you prefer to avoid wine altogether, substitute light white grape juice. 
    • Broth: Use a high-quality chicken or vegetable broth. (Our homemade chicken broth at half-strength works perfectly with this recipe.)
    • Dairy: Cozy comfort food is rarely low-fat. We suggest using real half-and-half and regular sour cream for this soup! 

    The best pan for making this soup is a heavy, durable stainless steel stockpot or large enameled Dutch oven.

    How to Make Hungarian Mushroom Recipe

    In a large heavy saucepan or enameled cast iron Dutch oven, sauté onions in butter over MEDIUM, stirring frequently, until they are translucent and begin taking on a slight golden color; about 8-10 minutes.

    Add the mushrooms and sauté 3-4 minutes more.

    Sauté mushrooms in large cooking pot.

    Reduce heat to LOW, and add the paprika, half of the fresh dill, wine, and soy sauce. Stir to mix, cover, and simmer 15 minutes, stirring occasionally.

    Add paprika, half of the dill, wine, and soy sauce.

    Remove from heat, and add remaining butter to mushroom mixture. Stir to melt the butter. 

    Sprinkle flour over mushroom mixture and stir to thicken.

    Add remaining butter to mushroom mixture and stir to melt.

    Add half-&-half and stock all at once, stirring until smooth, and then season to taste. I usually add a little more paprika at this time.

    Turn the heat back to LOW-LOW, cover and simmer 10 minutes, then remove from heat. (Do not boil!!!)

    If you prefer a creamier, more velvety soup, use an immersion blender at this time to smooth things out a bit. If you choose to blend the soup, don't go crazy: leave some larger, meaty pieces of mushroom or texture and bite. (This step is totally optional. If you like a chunky mushroom soup, leave it as is.)

    Just before serving, stir in the lemon juice and sour cream.

    To serve, garnish with additional sour cream and chopped fresh dill.

    Top Tip: How to Clean Mushrooms

    The best and easiest way to clean mushrooms is brush each one carefully with a mushroom brush or a damp paper towel. If the mushrooms are very dirty, go ahead and quickly rinse them, and then dry them off immediately.

    It is best to clean mushrooms right before you plan to use them. Mushrooms get slimy if you wash them with water and allow them to set.

    Mushrooms can soak in a lot of water, which will dilute the flavor as you try to cook them down, so you never want to submerge them in water or hold them under running water to clean them. If they are waterlogged, they won't sear they way you want them to.

    FAQ

    What kind of paprika is best for Hungarian Mushroom Soup? 

    For a sweet, mild Hungarian paprika is the classic (and best) choice. Our favorite paprika to use when making this mushroom soup is a Hungarian Különleges paprika; a deep, bright red paprika with a very sweet flavor. (If you prefer your mushroom soup a little spicier, try this amazing Hungarian Sweet & Spicy Paprika!) 

    When making Hungarian Mushroom soup, it is best to avoid using Spanish paprikas if possible. These are made from a slightly different type of pepper than Hungarian varieties, and in this case, its smoky flavor profile is not the paprika you're looking for.

    Hungarian Mushroom Soup

    More Hearty Soup Recipes

    Soup is one of our specialties! Be sure to check out these other deliciously satisfying cold-weather soup recipes!

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    • Savory Cream of Peanut Soup {with 21 Toppings} - We’ve updated the historical recipe with 21st Century tastes in mind, while retaining the rich, satisfying essence of original. (Inspired by the King's Arms Tavern in Colonial Williamsburg, WIlliamsburg, Virginia. | The Good Hearted Woman
      Virginia Peanut Soup (with 21 Topping Ideas)
    • Overhead shot of a bowl of potato soup garnished with sliced tomatoes, cheese, sour cream, and sliced green onions. Small bowls of topping ingredients surround the soup bowl.
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    Serving Suggestions

    We usually serve mushroom soup with a warm slice of crusty bread for an easy, satisfying lunch or dinner. It is such a hearty bowl of soup that you really don't need anything else.

    If you want to round out the meal, opt for something crusty with a bite, like a grilled cheese sandwich, cheesy bread, and a pear salad or classic Caesar salad.

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    Hungarian Mushroom Soup
    5 from 1 vote

    Hungarian Mushroom Soup

    Rich, earthy flavors combine with fresh herbs in a velvety cream base to create this deeply satisfying, umami-intense cold-weather soup! 
    Print Pin Add to Shopping List Go to Shopping List
    Course: Soup
    Cuisine: Hungarian
    Diet: Vegetarian
    Prep Time:15 minutes minutes
    Cook Time:25 minutes minutes
    Total Time:40 minutes minutes
    Servings: 8
    Calories: 167kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 10-inch Enameled Cast Iron Dutch Oven

    Ingredients

    US Customary - Metric
    • 1 large onion chopped
    • ¼ cup butter divided
    • 1 pound mushrooms
    • 1 tablespoon Hungarian paprika we usually use a little more
    • ¼ cup chopped fresh dill divided [or 2 teaspoons dried dill]
    • 1 tablespoon light soy sauce
    • 1 cup white wine
    • 3 tablespoons flour
    • 1 cup half-&-half
    • 1 teaspoon salt
    • 1 cup vegetable broth or chicken broth
    • 2 teaspoons lemon juice
    • ¼ cup sour cream
    • Kosher salt & freshly ground pepper to taste
    Garnish
    • sour cream or crème fraîche
    • shopped fresh dill

    Instructions

    • In a large heavy saucepan or enameled cast iron Dutch oven, sauté onions in butter over MEDIUM, stirring frequently, until they are translucent and begin taking on a slight golden color; about 8-10 minutes.
      Add the mushrooms and sauté 3-4 minutes more.
    • Reduce heat to LOW, and add the paprika, half of the fresh dill, wine, and soy sauce. Stir to mix, cover, and simmer 15 minutes, stirring occasionally.
    • Remove from heat, and add remaining butter to mushroom mixture. Stir to melt the butter. 
      Sprinkle flour over mushroom mixture and stir to thicken.
    • Add half-&-half and stock all at once, stirring until smooth, and then season to taste. I usually add a little more paprika at this time.
      Turn the heat back to LOW-LOW, cover and simmer 10 minutes, then remove from heat. 
    • (Optional) If you prefer a creamier soup, you can use an immersion blender at this time to smooth things out a bit. If you choose to blend the soup, don't go crazy: leave some larger, meaty pieces of mushroom or texture and bite.
    • Just before serving, stir in lemon juice and sour cream.
      Garnish with additional sour cream and chopped fresh dill.

    Notes

    Mushrooms: For a more complex mushroom profile, we recommend using a combination of mushrooms. Crimini, portobello, and white button mushrooms make an excellent combo.
    It isn't necessary, however, to have a bunch of different types of mushrooms; use what you can find. We often make this soup with exclusively crimini mushrooms with great results.
    Paprika: For Hungarian mushroom soup, a sweet, mild Hungarian paprika is the classic (and best) choice. Our favorite paprika to use when making this mushroom soup is a Hungarian Különleges paprika; a deep, bright red paprika with a very sweet flavor. (If you prefer your mushroom soup a little spicier, try this amazing Hungarian Sweet & Spicy Paprika!) 
    When making Hungarian Mushroom soup, it is best to avoid using Spanish paprikas if possible. These are made from a slightly different type of pepper than Hungarian varieties, and in this case, its smoky flavor profile is not the paprika you're looking for. 

    Nutrition

    Serving: 1cup | Calories: 167kcal | Carbohydrates: 8.7g | Protein: 4.3g | Fat: 11.1g | Saturated Fat: 6.8g | Cholesterol: 30mg | Sodium: 227mg | Potassium: 319mg | Fiber: 1.1g | Sugar: 2.4g | Calcium: 50mg | Iron: 2mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

    Recipe Updated September 23, 2021 (Originally published September 18, 2014.)

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    Comments

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    1. Bobbie says

      July 22, 2023 at 10:23 am

      5 stars
      I absolutely loved this recipe. That being said, there is no way this makes 8 serving, it is more like 4 or 5. We used vegetable broth and loved the additions of the sour cream. Thanks for sharing this recipe.

      Reply
      • Renée B. says

        July 23, 2023 at 5:46 pm

        I'm so glad you love it! You raise a good point, too: portions sizes are definitely subjective. It's probably more accurate to say that it makes 8 side-size servings, or 4 meal-size servings.

        Reply
    2. A Parr says

      November 30, 2016 at 5:04 pm

      Cooked this soup last night and everyone went back for refills. The color was not quite as yellow but the flavor was amazing. Thanks for sharing this awesome recipe.

      Reply
      • Renée ♥ says

        November 30, 2016 at 9:08 pm

        So glad you liked it!

        Reply
    3. Annie @ ciaochowbambina says

      April 14, 2015 at 2:44 pm

      I really love mushroom soup and the color on this is gorgeous!

      Reply
    4. Claire | Sprinkles and Sprouts says

      February 18, 2015 at 4:11 am

      This looks so very tasty, can't wait for the weather to get a bit cooler so I can cook up a bowl. Yum. PINNED

      Reply
    5. Susan@LunaCafe says

      January 19, 2015 at 10:18 pm

      Beautiful! The paprika really lifts the color (and I'm sure the flavor too). Can't wait to try this version.

      Reply
    6. Shinee says

      January 19, 2015 at 10:50 am

      You got me at mushroom and soup! Love them both. Can't wait to try this recipe, sounds comforting!

      Reply
    7. Christie says

      January 19, 2015 at 7:16 am

      I love the sounds of this soup. It sounds so luxurious and delicious. Can't wait to try it.

      Reply
    8. Andrea says

      November 25, 2014 at 12:28 am

      Dear Renée!

      The recipe is good! But sorry, but the soy sauce isn't hungarian spice. (I'am a hungarian, hungry woman). 😀 Have a nice day!

      Reply
      • Renée ♥ says

        November 25, 2014 at 4:24 pm

        I totally agree, but it seems to work for this recipe, so there you go. It was in the original that I references from the Moosewood Cookbook. Neither this one nor that claim to be authentically Hungarian, any more than your average corner Chinese place claims to be authentically Chinese.

        Reply
    9. Cece Leskova says

      September 28, 2014 at 3:00 pm

      This soup looks divine! I'm a huge fan of mushrooms, so I'm eager to try this out!!

      Reply
    10. Lily Lau says

      September 21, 2014 at 11:20 am

      Why I had to see this now? I totally feel like that soup right now and my country's in summertime still!

      Reply
    11. Tracy says

      September 19, 2014 at 5:05 pm

      We have a pot of soup going all the time, literally. I have found broth and soup to be very healing. It's wonderful to see you writing about it. This recipe looks delicious!

      Reply
    12. Melinda says

      September 19, 2014 at 9:12 am

      I'm not really a mushroom person, but this is such a lovely looking soup that it may make me change my ways!

      Reply
    13. kelsey says

      September 19, 2014 at 7:21 am

      this is actually one of my favorite soups and recipes! love the original recipe from the moosewood!
      ladies in navy

      Reply
    14. Aubrie LeGault says

      September 18, 2014 at 2:22 pm

      Way to make Hungarian Soup look good in a photo...that's hard to do. 😉

      Reply
      • Renée ♥ says

        September 18, 2014 at 3:39 pm

        From a talented photog like yourself, that is such a compliment. Thanks, Aubrie. 🙂

        Reply
    15. Lindsay says

      September 18, 2014 at 12:05 pm

      I love mushroom soup- this sounds great!

      Reply
    16. Caitlin says

      September 18, 2014 at 10:24 am

      I will DEFINITELY be trying this recipe this season! Mushroom soup is one of my favorites 🙂

      Reply

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