Hungarian Mushroom Soup Recipe (gluten-free)
If you’re craving a rich, savory, and comforting soup, try our Hungarian Mushroom Soup! Especially if you’re a mushroom lover, this cozy bowl is made for you. It’s packed with so much flavor thanks to a delicious combination of Baby Bella (Cremini) and White Button mushrooms, fresh thyme, and sweet paprika. Every spoonful is warm, hearty, and satisfying.
Hungarian Mushroom Soup Recipe… and Better!
This was our first time making this Hungarian Mushroom Soup recipe, and it turned out absolutely amazing! Even better, it was relatively easy to pull off.
During our travels through Europe, Prague has always been one of our favorite cities to visit, mostly because we went back year after year for my husband’s work. And one of the dishes we enjoyed very much was our Traditional Hungarian Goulash. Now, we’re finally bringing another delicious recipe from Prague, and another favorite: this Hungarian-Style Mushroom Soup.
We modified a few ingredients; the original recipe called for flour, but we made it totally gluten-free, with no flour.
If you have never tried this creamy Hungarian mushroom soup before, we highly recommend it!
Plus, this recipe is similar to our other soup recipes, where you can make it hours before dinner, then heat it just before you serve it. (We love that!) And, great to freeze, too!
Important Recipe Tips
- First, this recipe calls for Baby Bella and White Button mushrooms. You can use any mushroom you prefer with this recipe, and keep in mind the soup’s color may be slightly different each time you make it.
- Second, we recommend using only sweet paprika or plain paprika. We do not recommend using smoked paprika with this recipe. It will entirely change the flavor.
- Next time we make it, we’ll try chanterelles and shiitake mushrooms and experiment with those for added texture and flavor. Regardless, this recipe turned out GREAT! And we can’t wait for you to try it!
- Plus, you have the option: leave the soup alone when it’s ready – or you can puree some of it (as we did today) to give it a thicker texture. Regardless, the flavor was exquisite (as everyone who tasted it has described it).
- This recipe will yield 4 hearty servings.
Ingredients for Hungarian Mushroom Soup
For our Hungarian Mushroom Soup recipe, you will need the following ingredients:
- 3 Tbsp. unsalted butter
- 1 to 2 Tbsp. olive oil
- 1 medium-sized yellow onion -diced
- 4 garlic cloves – finely chopped
- 8 ounces sliced White Button mushrooms
- 8 ounces sliced Baby Bella mushrooms
- 2 cups vegetable broth or stock
- 3 Tbsp. sweet paprika
- 3/4 cup Half & Half
- 2 Tbsp. freshly chopped parsley (missing in photo)
- 3 Tbsp. cornstarch (missing from photo)
- 2 sprigs of fresh thyme
- 1 tsp. salt
- 1/2 cup sour cream (also missing in photo)
- 1/2 Tbsp. lemon juice (about 1 wedge) (missing in photo)
- freshly ground pepper, to taste
How to Make Hungarian Mushroom Soup?
If this is your first time making this mushroom soup, no worries; it is relatively easy. First, gather all your ingredients. Plus, our full printable recipe is located at the bottom. But let’s go over the steps so you can understand what’s involved before you start.
- First, in a large 12-inch deep skillet, or Dutch oven, or a 3- or 4-quart pot, add the butter and olive oil and set it on moderate heat. Toss in the diced onion and finely chopped 4 garlic cloves, and sauté for 1 to 2 minutes.
- Next, add both mushrooms and cook, stirring occasionally, until the mushrooms are softened, about 10 to 12 minutes.
- Add in the vegetable broth, sweet paprika, half-and-half, a handful of chopped parsley, fresh thyme, and sprinkle in 3 tablespoons of cornstarch. Stir to dissolve the cornstarch. Cover, and lower the heat; bring the soup to a low simmer for additional 12 minutes.
- Turn off the heat. Now, add the sour cream and lemon juice. Stir the soup. Taste and adjust for salt and black pepper.
- Finally, and this is optional: remove about one cup and pour it into your blender to puree. Then pour it back into the pot, and stir. Or you can use an immersion hand-held blender and blend the soup for a few seconds. Then serve. Serve each bowl with some fresh cracked black pepper on top, and a sprinkle of fresh thyme.
FAQ’s
- Can we make this Hungarian Mushroom soup ahead? Yes, you can make this mushroom soup ahead, even one day, then reheat in a pot on low heat until it is hot and ready to serve.
- How to store this mushroom soup? Allow the soup to cool down before storing. Best to store in an airtight container, and keep in the fridge. It will stay fresh for up to 3 days.
- Can we use frozen mushrooms? Yes, but first, thaw, then add the mushrooms directly to your pot with the butter, olive oil, garlic, and onions.
- Can we freeze this mushroom soup? If you plan to freeze this mushroom soup, you can freeze it for up to 2 months. Don’t add in the sour cream or the half-and-half until you are ready to reheat and serve it. Allow the soup to thaw in the refrigerator, or slowly reheat slightly thawed soup until hot. Then add in the half-n-half, simmer for a few minutes, then the sour cream at the end, and follow the remaining instructions in our recipe card.
A Savory, Comforting Soup
This Hungarian Mushroom Soup is relatively easy and simple to make. You can prep ahead of time, then add in the few remaining ingredients, simmer to reheat just before you serve. Your family and friends will enjoy this Hungarian mushroom soup as much as we do. Try this recipe and let us know!
Enjoy!
Hi friends! Are you cooking with us? If you make our Hungarian Mushroom Soup recipe, we’d love to know how it turned out! Please let us know by leaving a review and a star rating below. Hashtag it on Instagram @2sistersrecipes or on Pinterest. We’d love to share your photos with the world!
Craving More Creamy Soups?
Then try some of these delicious and creamy soups from 2 Sisters Recipes:
Hungarian Mushroom Soup Recipe
Hungarian Mushroom Soup is packed with so much flavor thanks to fresh mushrooms, along with fresh veggies and sweet paprika. Every spoonful is warm, hearty, and savory. Simple, easy and delicious with every spoonful.
Ingredients
- 3 Tbsp. unsalted butter
- 1 to 2 Tbsp. olive oil
- 1 medium-sized yellow onion -diced
- 4 garlic cloves - finely chopped
- 8 ounce sliced White Button mushrooms - rinsed and drained
- 8 ounce sliced Baby Bella mushrooms- rinsed and drained
- 2 cups vegetable broth or stock
- 3 Tbsp. sweet paprika
- 3/4 cup Half & Half
- 2 Tbsp. freshly chopped parsley
- 3 Tbsp. cornstarch
- 2 sprigs of fresh thyme, and extra to garnish
- 1 tsp. salt
- 1/2 cup sour cream
- 1/2 Tbsp. lemon juice (1 wedge)
- fresh ground pepper, to taste
Instructions
- In a large 12-inch deep skillet, Dutch oven, or a 3 or 4 quart pot, add the butter and olive oil and set it on moderate heat. Toss in the diced onion and finely chopped 4 garlics, and sauté for 1 to 2 minutes.
- Next, add both mushrooms and cook, stirring occasionally, until the mushrooms are softened, about 10 to 12 minutes.
- Add in the vegetable broth, sweet paprika, half n half, a handful of chopped parsley, fresh thyme, and sprinkle in 3 tablespoons of cornstarch. Stir to dissolve the corn starch.
- Cover, and lower the heat bring the soup to a low simmer, for additional 12 minutes. Turn off the heat. Add the sour cream and lemon juice. Stir the soup. Taste and adjust for salt and black pepper.
- Finally, and this is optional: remove about one cup and pour it into your blender to puree. Then pour it back to the pot, and stir. Or you can use a immersion hand-held blender and blend the soup for a few seconds. Then serve. Serve each bowl with some fresh cracked black pepper on top, and a sprinkle of fresh thyme.
Notes
When serving, you can add a dollop of sour cream on top for additonal creaminess.
Nutrition Information:
Yield: 4 servings Serving Size: 1 servingAmount Per Serving: Calories: 481Total Fat: 26.5gCarbohydrates: 50.8gFiber: 9.8gSugar: 12.7gProtein: 21.1g
Happy Cooking! 🙂
Thanks for stopping by… xo anna and liz
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