Mushroom Lovers, This Is Your Soup

Hungarian mushroom soup is a hearty, creamy soup classically made with mushrooms, Hungarian sweet paprika, dill, and sour cream. This version gets two umami boosts from the mushroom-infused chicken broth and Worcestershire sauce. Opting for cremini and shiitake mushrooms bumps up the mushroom flavor over white button mushrooms, resulting in an earthier soup. The subtle tang that comes from the sour cream and the smoky and sweet paprika make this mushroom soup a favorite. Don’t forget to serve it with some crusty bread to soak up any last bits of soup from the bowl. 

Is Hungarian sweet paprika different from regular paprika?

The Hungarian word for pepper is paprika, and in Hungary, there are many different versions available in stores. In the U.S., standard paprika is red but fairly mild in flavor. Spices labeled “Hungarian sweet paprika” are generally higher quality and have a more rich and robust pepper flavor without being spicy or smoked, like the paprika from Spain.   

Notes from the Food & Wine Test Kitchen

Sour cream easily curdles, especially under high heat. Stirring a small amount of the hot soup into the sour cream cream before adding it to the soup tempers the sour cream and ensures that it stays smooth in the soup. 

Try to stir the mushrooms as little as possible while browning in order to get the most flavor.

Make ahead

Store the soup in an airtight container in the refrigerator for up to three days.