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Authentic Hungarian Flavor, Classic Techniques
When it comes to making classic Hungarian dishes like this soup, we try to stick to the Old World cooking style we learned from our family. Our ingredient list is simple, with earthy mushrooms as the star, a hint of onion and garlic for aromatics, and the classic paprikás combination of sweet paprika and sour cream for richness.
Our creamy Hungarian mushroom soup is hearty enough to serve as a main course, but it’s not overly thick or rich like a bisque. Instead of using flour or cornstarch to thicken the broth, we stir in tempered egg yolks. They add a silkier texture, enhance the flavor, and provide a little extra protein as a bonus. Tempering is a helpful technique that works for the sour cream, too, as it helps it blend smoothly into the broth.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
MUSHROOMS: We typically use white button, cremini, or a combination of the two, depending on what looks best at the market. Either variety works well and gives the soup its deep, earthy flavor.
EGG YOLKS: Thickening the soup with egg yolks instead of flour or cornstarch adds richness and a silky texture to the broth without dulling the flavor.
SWEET PAPRIKA: For the most authentic flavor, we recommend using a good-quality Hungarian sweet paprika. Our current favorites are Chili Trade (available on Amazon) and Noble Sweet Paprika from Burlap & Barrel. Whatever brand you use, make sure it’s fresh, as paprika loses flavor quickly.
BROTH: Low-sodium chicken broth is our go-to for this recipe. It has a clean, neutral taste that lets the mushroom and paprika flavors shine. You can use vegetable broth in a pinch, but keep in mind that some blends may have a natural sweetness from carrots or onion that slightly shifts the overall flavor. We don’t recommend beef broth because it tends to overpower the other ingredients.
SOUR CREAM: For best results, stick with full-fat sour cream. It blends more smoothly and gives the soup a richer, creamier finish. Reduced-fat versions can break more easily when heated and don’t provide the same creamy texture.
Prep Overview
How to Make Creamy Hungarian Mushroom Soup
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Making this creamy mushroom soup is a matter of building flavor in layers. Start by sautéing onion and garlic in butter until golden and fragrant. The mushrooms go in next, a few handfuls at a time, so they cook evenly and have a chance to brown. This step is important because it concentrates their flavor.
Once the mushrooms have cooked down, season with sweet paprika, pour in the broth, and let everything simmer. Meanwhile, temper both the egg yolks and sour cream with a bit of hot broth so they don’t curdle when added to the pot. The yolks go in first to thicken the soup slightly, followed by the sour cream for a final touch of richness. A handful of chopped parsley stirred in at the end adds a fresh note and a pop of color.
Note: Our recipe is written for 2 dinner servings or 4 first course servings. It can easily be doubled.
Serving Suggestions
We generally serve creamy Hungarian mushroom soup as a main dish and add a side of crusty bread with butter and a crisp green salad dressed with a tangy vinaigrette. It also works well as a first course for meals with simple roasted meats and vegetable side dishes.
Explore More Savory Hungarian Dishes
If you’re looking for more classic Hungarian comfort food, we’ve got a few family favorites to try. Our beef goulash recipe, made in the Instant Pot, delivers rich, meaty flavor in record time. Or, for the ultimate comfort food dinner, try our Easy Chicken Paprikás served with Hungarian dumplings (nokedli). It’s a classic with flavors similar to this mushroom soup.
For more savory sides, try our buttery Hungarian Cabbage Noodles (Káposztás Tészta) and Summer Squash with Dill, a tangy, creamy dish full of bright flavor from vinegar and fresh dill.
Creamy Hungarian Mushroom Soup
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
- Lightly rinse the mushrooms, pat them dry with paper towels, and trim the stems. Finely chop the stems, slice the caps, and set aside.
- Melt the butter in a large, straight-sided sauté pan or soup pot over medium heat (see notes). Add the onion and sauté until golden and soft, 4 to 5 minutes. Stir in the garlic and cook for 1 minute more.
- Raise 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 for 2 minutes per batch before adding more.
- When 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.
- To temper the sour cream, add it to a small bowl and slowly whisk in 1/4 cup of the hot broth until smooth. Set aside.
- In a separate mixing bowl, temper the egg yolks by whisking in hot broth, 2 tablespoons at a time, until the eggs feel warm. Slowly stir the tempered yolks into the soup and cook, stirring often, until slightly thickened, 2 to 3 minutes.
- Stir in the parsley (reserving a little for garnish) and simmer for 1 minute. Remove from heat and stir in the sour cream until fully incorporated.
- Ladle the soup into bowls and garnish with the reserved parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband and I really like this. I liked using the egg yolks instead of flour to thicken it. It seemed creamier for some reason. I did add a little extra paprika though, but I’ve had mine hanging around for awhile so it may have lost some of its flavor.
Hi Sharon,
We’re happy to hear you liked the soup. I agree – the eggs make a bit of a difference in the texture, and you’re right, paprika can lose flavor over time. Thanks for taking the time to leave a comment – we truly appreciate it.