Authentic Hungarian Mushroom Soup

It’s soup season and this authentic Hungarian mushroom soup is just delicious. With its rustic look and an amazing flavour that’s slightly tangy with creamy texture. On a cold winter’s night, it’s just what the doctor ordered.

I remember the day I first made this. Both Bec and Maggie were sick and I thought I’ll make this soup and maybe it will make them feel a little better. Well by the time I finished making the soup, both girls were all tucked in their beds and it was just me and the soup. It wasn’t long past 6pm either. But I must say the soup was still delicious. They just had to wait until the next day to have it.

The soup is super simple to make. Like all authentic recipes, you’re going to have some tiny differences and make your own changes along the way. If you like a more robust flavour you can add paprika in the oil along with onions and garlic. Depending on what your tastes are you don’t have to add onions if you don’t want to. You can add sour cream in the soup if you like a richer taste. You can also use any variety of mushrooms you want to make this soup but I prefer to use white or cremini mushrooms. Traditionally wild mushrooms were used to make this soup as they were freely available and people had the knowledge about which type to pick and which ones not too.   

One tip I will say to look out for is to take extra care while making the roux. It shouldn’t be lumpy. Make sure when you add milk in the flour and butter mixture, the heat is reduced to very low. If you want to be really safe, just take it off the heat while adding milk and then put it back on. Whisk the mixture vigorously using a wire whisk while adding the milk so that a smooth roux is made.

This authentic Hungarian mushroom soup is truly delicious with that beautiful rustic flavour I love. I know you will fall in love with soup too. And if you want to be a little cheeky, you can also throw in a splash of red wine in the soup to make it even tastier. And don’t forget to serve it with nice crusty bread. Enjoy!

Authentic Hungarian Mushroom Soup

4 from 4 votes
Recipe by Dad’s Home Kitchen with Jase Pashley Course: DinnerCuisine: Hungarian


Prep time


Cooking time




  • 1 Tbsp 1 Butter

  • 1 Tbsp 1 Olive Oil

  • 1/2 cup 1/2 Onion Chopped

  • 3 3 Garlic Cloves Minced

  • 200 g 200 Mushroom Sliced

  • 2 cups 2 Vegetable Stock

  • 1 tsp 1 Smoked Paprika

  • 2 Tbsp 2 Soy sauce

  • 1 Tbsp 1 Fresh Dill Leaves

  • 1 Tbsp 1 Lemon Juice

  • Salt & pepper to taste

  • For The Roux
  • 2 Tbsp 2 Butter

  • 2 Tbsp 2 Flour

  • 1 cup 1 Milk


  • On a medium heat, melt the butter with the olive oil in a pan.
  • Once the oil is hot, add onion and garlic & cook for 3-4 minutes.
  • Add mushroom & cook for 5-6 minutes on high heat.
  • Add vegetable stock with salt & pepper to taste.
  • Cover the pan and cook on low heat for 10-15 minutes.
  • While the soup is cooking, make the roux.
  • Heat butter in another pan.
  • Add flour & roast on low heat until it turns light brown.
  • Add milk slowly & whisk continuously to make a lump free mixture.
  • Add the roux in the soup and mix well.
  • Add paprika, soy sauce, dill leaves & lemon juice and mix well.
  • Serve hot with nice crusty bread. Enjoy!

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  1. I love soups and I have to say this was so good. I didn’t think it would have been as good as it turned out. Great recipe Jase.

  2. I’m not a big fan of dill but it was still a nice soup.


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