Hungarian Mushroom Soup

Hungarian Mushroom Soup, a comfort food staple from the heart of Europe, is a culinary delight that combines the earthy flavors of mushrooms with rich, creamy textures and a hint of smoky paprika. This recipe not only promises a taste of Hungarian tradition but also brings the health benefits of its star ingredient to the forefront: oyster mushrooms. Oyster mushrooms are not just a versatile and delicious ingredient; they are also a powerhouse of nutrients. High in antioxidants, they help combat free radicals and reduce inflammation. They are a great source of protein, fiber, and several B vitamins, which are essential for energy metabolism and brain health. Furthermore, oyster mushrooms contain compounds that have been studied for their potential to support heart health and boost the immune system. So, as you prepare to dive into the creamy, comforting depths of this Hungarian Mushroom Soup, know that you're also nourishing your body with ingredients that are as beneficial as they are delicious.


1 1/2 pound mixed harmony mushrooms 

1 1/2 diced yellow onions 

3 tbsp olive oil 

3 tbsp unsalted butter 

1/4 cup all-purpose flour 

2 tbsp paprika 

1 1/2 tbsp freshly chopped dill (or 2 tbsp dried dill)

salt + pepper to taste 

1/2 cup dry white wine (Sauv Blanc) 

3 cups chicken or veggie broth 

2 tbsp low-sodium soy sauce 

1 1/2 cups whole milk 

3/4 cup sour cream 

2 tbsp white wine vinegar 

1/2 cup fresh chopped parsley for garnish 

Cooking Instructions 

  1. Heat 3 tablespoons of olive oil in a soup pot on medium heat.  Add diced onions, and mushrooms. Cook until onions are  translucent and mushrooms have reduced in size. Remove  mushrooms and onions and set aside. 

  2. Add 3 tablespoons of unsalted butter to the pot, when  melted, slowly whisk in paprika, flour, and the fresh dill.  Whisk until it becomes a paste. 

  3. Deglaze pot with white wine, whisk until wine has  evaporated completely. 

  4. Slowly whisk in the chicken broth to flour mixture until the  mixture is entirely dissolved. 

  5. Add soy sauce and the mushrooms and onions to the pot,  and bring to a simmer until the broth has reduced by half. 6. Slowly whisk in whole milk and sour cream. Bring Soup back  to a simmer. Salt and pepper to taste. Add the white wine  vinegar, remove from heat, garnish with fresh parsley and  enjoy! 

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