Dinner

Hungarian Mushroom Soup Recipe

Name: Hungarian Mushroom Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hungarian
Ingredients: 1-1/2 lbs mushrooms (white button or cremini), stems finely chopped and caps sliced; 3 tablespoons butter; 1/2 cup finely chopped onion; 1 clove garlic, minced; 1 teaspoon salt; 1-1/2 teaspoon sweet paprika; 2 cups low-sodium chicken broth (plus more if needed); 3/4 cup sour cream; 2 egg yolks, beaten; 1/4 cup chopped fresh parsley (plus extra for garnish)

ByMaya bella March 9, 2026March 9, 2026

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Introduction

Hungarian Mushroom Soup is a comforting and flavorful dish that features tender mushrooms simmered in a rich, paprika-spiced broth. Finished with a creamy sour cream and egg yolk mixture, this soup is both hearty and elegant—perfect for a cozy meal any time of year.

A white bowl filled with creamy mushroom soup, light brown in color with visible slices of mushrooms and small chopped green herbs scattered throughout the smooth broth. The bowl is placed on a white marbled surface surrounded by fresh parsley, sliced raw mushrooms on a wooden board, torn pieces of bread, and a black measuring spoon filled with reddish-brown spice powder. The soup's surface shows a slight frothy texture with a few mushroom slices gathered in the center. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-1/2 lbs mushrooms (white button or cremini)
3 tablespoons butter
1/2 cup finely chopped onion
1 clove garlic (minced)
1 teaspoon salt
1-1/2 teaspoon sweet paprika
2 cups low-sodium chicken broth (plus more if needed)
3/4 cup sour cream
2 egg yolks (beaten)
1/4 cup chopped fresh parsley

Instructions

Step 1: Lightly rinse the mushrooms, pat them dry with paper towels, then trim the stems. Finely chop the stems and slice the caps; set aside.
Step 2: Melt the butter in a large, straight-sided sauté pan or soup pot over medium heat. Add the onion and sauté until golden and soft, about 4 to 5 minutes. Stir in the garlic and cook for 1 more minute.
Step 3: Increase the heat to medium-high. Add the mushrooms in batches (2 to 3 handfuls at a time), seasoning each batch with a pinch of salt. Sauté each batch for 2 minutes before adding the next.
Step 4: Once the mushrooms have released their moisture and begun to brown, sprinkle in the paprika and stir to coat. Lower the heat to medium, add 2 cups of broth, and bring to a slow simmer.
Step 5: To temper the sour cream, place it in a small bowl and slowly whisk in 1/4 cup of the hot broth until smooth. Set aside.
Step 6: In a separate bowl, temper the beaten egg yolks by whisking in hot broth, 2 tablespoons at a time, until warmed. Slowly stir the tempered yolks into the soup and cook, stirring often, until the soup thickens slightly, about 2 to 3 minutes.
Step 7: Stir in the chopped parsley, reserving a little for garnish. Simmer for 1 minute, then remove the soup from heat and stir in the tempered sour cream until fully incorporated.
Step 8: Ladle the soup into bowls and garnish with the reserved parsley before serving.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth and use olive oil instead of butter.
Try adding a splash of white wine while sautéing the mushrooms for extra depth of flavor.
If you prefer a smoother texture, you can lightly purée part of the soup before adding the sour cream and egg yolks.
Be sure to temper the sour cream and egg yolks carefully to avoid curdling and maintain a creamy soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. Avoid boiling the soup after adding sour cream and egg yolks to keep the texture smooth.

How to Serve

A top view of a shallow silver pan filled with creamy mushroom sauce, the sauce is light tan with small pieces of sliced mushrooms and chopped green parsley evenly mixed throughout. The pan has shiny handles on each side, resting on a white marbled surface scattered with whole and sliced fresh mushrooms, along with sprigs of green parsley for decoration. The texture of the sauce looks smooth and creamy with visible bits of mushrooms and herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushrooms for this soup?

Yes, you can substitute dried mushrooms, but rehydrate them in warm water first and use the soaking liquid as part of your broth. Keep in mind the flavor will be more concentrated.

What’s the purpose of tempering the sour cream and egg yolks?

Tempering warms them gradually by adding hot broth bit by bit, which prevents them from curdling when added to the hot soup, resulting in a smooth, creamy texture.