Name: Hungarian Mushroom Soup with Dill, Thyme, and Paprika Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Hungarian
Ingredients: 3 tablespoons unsalted butter; 1 sweet onion, diced; 1 ½ pounds cremini mushrooms, sliced; 4 ounces shiitake mushrooms, stemmed and diced; ½ cup dry white wine; 4 cups vegetable stock; 2 tablespoons reduced sodium soy sauce; 2 teaspoons Hungarian or sweet paprika; 1 ½ teaspoons dried dill; 5 sprigs fresh thyme; 1 bay leaf; 3 tablespoons all-purpose flour; 1 ½ cups whole milk; ¼ cup sour cream; 2 teaspoons lemon zest; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons chopped fresh parsley leaves; Kosher salt and freshly ground black pepper, to taste

Jump to Recipe· 4.2 from 82 reviews

If you’ve ever longed for a soup that’s both hearty and velvety with a vibrant Hungarian twist, then you’re in for a real treat with this Hungarian Mushroom Soup with Dill, Thyme, and Paprika Recipe. It’s the ultimate comfort food that brings together earthy mushrooms, fragrant herbs, and the unmistakable warmth of paprika to create a dish bursting with depth and flavor. Imagine a cozy bowl of creamy goodness, crowned with a dollop of sour cream and a hint of fresh lemon, perfect for brightening every spoonful. This recipe is a celebration of simple ingredients coming together to make an unforgettable and soul-satisfying soup.

Ingredients You’ll Need

A top-down view of various fresh ingredients spread out on a white marbled surface, featuring sliced and whole brown and shiitake mushrooms scattered near a black container filled with mushroom slices. Near them, a block of yellow butter with measurement marks lies next to a small glass bowl of pale flour. A clear glass measuring cup holds creamy white liquid, surrounded by fresh green parsley and thyme sprigs, two large green bay leaves, half of a sliced yellow lemon, and a small bottle of dark soy sauce with a red cap. The arrangement shows a natural, rustic kitchen scene with bright natural light. photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list intimidate you — it’s filled with straightforward, pantry-friendly items that play a crucial role in building the soup’s rich tapestry of flavor and texture. Each element, from the butter to the fresh thyme and paprika, adds its own special character, making this soup a standout on any dining table.

3 tablespoons unsalted butter: Provides a luscious base for sautéing and adds richness without overpowering.
1 sweet onion, diced: Sweeter than regular onions, it lends a subtle natural sweetness and depth.
1 ½ pounds cremini mushrooms, sliced: Earthy and meaty, these form the heart of the soup’s flavor and texture.
4 ounces shiitake mushrooms, stemmed and diced: Adds an intense umami punch and distinct bite.
½ cup dry white wine: Introduces a bright acidity that balances the creamy elements.
4 cups vegetable stock: Keeps the base light while infusing savory notes.
2 tablespoons reduced sodium soy sauce: Enhances umami depth without adding too much salt.
2 teaspoons Hungarian or sweet paprika: The star spice that gives the soup its iconic smoky, warm flavor and beautiful color.
1 ½ teaspoons dried dill: A floral, slightly tangy herb that complements the earthiness of mushrooms perfectly.
5 sprigs fresh thyme: Fresh and aromatic, thyme contributes a subtle woodsy aroma.
1 bay leaf: Adds a complex herbal undertone during simmering.
3 tablespoons all-purpose flour: Used to gently thicken the soup for that creamy consistency.
1 ½ cups whole milk: Balances the spices and adds smoothness.
¼ cup sour cream: Delivers the signature tang and velvet finish to the soup.
2 teaspoons lemon zest: Injects a surprising brightness to enliven the flavors.
1 tablespoon freshly squeezed lemon juice: Adds a touch of acidity to brighten every bite.
2 tablespoons chopped fresh parsley leaves: For a fresh, herbal note and pretty garnish.
Kosher salt and freshly ground black pepper, to taste: To season and enhance all the flavors perfectly.

How to Make Hungarian Mushroom Soup with Dill, Thyme, and Paprika Recipe

Step 1: Sauté the Base

Start by melting the unsalted butter in a large stockpot or Dutch oven over medium heat. Toss in the diced sweet onion and the mix of cremini and shiitake mushrooms. Stir occasionally until everything softens and the mushrooms begin to brown, releasing their natural earthy aroma — this should take about 16 to 20 minutes. The gentle caramelization at this stage is key to developing that deep, rich flavor foundation for your soup.

Step 2: Deglaze with White Wine

Next, pour in the dry white wine, stirring and scraping the bottom of the pot to lift those flavorful browned bits. This step adds a subtle acidity and complexity that balances the richness of the butter and mushrooms while ensuring no delicious flavors are left behind.

Step 3: Build the Broth

Now, add the vegetable stock, soy sauce, Hungarian paprika, dried dill, fresh thyme sprigs, and bay leaf. Bring the pot to a boil, then reduce the heat to a simmer. Let this mixture cook gently for 15 to 20 minutes so the flavors can marry beautifully and the broth can reduce slightly to concentrate the taste.

Step 4: Thicken the Soup

While the broth simmers, whisk together the all-purpose flour and whole milk in a small bowl until smooth. Stir this mixture into the soup pot, continuing to cook on medium-low heat for about 10 minutes until the soup thickens to a creamy, luscious texture without a trace of raw flouriness.

Step 5: Finish with Freshness and Cream

Lower the heat to its gentlest setting, then stir in the sour cream, lemon zest, lemon juice, and chopped fresh parsley. Season with kosher salt and freshly ground black pepper to taste. This final step transforms the soup into a perfectly balanced dish where creamy, tangy, aromatic, and earthy notes harmonize in every spoonful.

How to Serve Hungarian Mushroom Soup with Dill, Thyme, and Paprika Recipe

This close-up image shows a creamy mushroom soup with a light brown color filled with small, soft mushroom pieces throughout. The soup has a smooth, thick texture and is topped with fresh, bright green chopped parsley and coarse black pepper flakes scattered across the surface. In the center, a silver ladle with a brass handle lifts a portion of the soup, showing the creamy texture and mushroom pieces inside, along with more parsley sprinkled on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A classic dollop of sour cream on top is non-negotiable here; it adds a cooling contrast to the smoky paprika and rounds out the flavors beautifully. Sprinkle a little extra fresh parsley or dill for a bright pop of green, and a tiny sprinkle of paprika to remind you of those beloved Hungarian roots.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or garlic toast to mop up every drop of its velvety goodness. For a fuller meal, a simple green salad with a light vinaigrette keeps things fresh without overwhelming the soup’s complex taste.

Creative Ways to Present

For a rustic yet elegant presentation, serve your Hungarian Mushroom Soup with Dill, Thyme, and Paprika Recipe in shallow bowls with a swirl of sour cream and a sprig of thyme perched on top. Add a wedge of lemon on the side for guests to customize that bright citrus kick. If you’re feeling fancy, a sprinkle of toasted pumpkin seeds adds unexpected crunch and an earthy bite.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover soup to an airtight container and refrigerate. It will stay fresh and flavorful for up to 3 days, making it perfect for a quick lunch or dinner when you need comfort in a bowl.

Freezing

This soup freezes well, but because it contains sour cream and milk, it’s best to freeze before adding those dairy ingredients to avoid separation. Freeze the soup in portions, then add sour cream and fresh herbs when reheating for the freshest taste.

Reheating

Reheat the soup gently on the stovetop over low-medium heat, stirring frequently. If it thickens too much, add a splash of milk or vegetable stock to restore its creamy texture. Finish with fresh sour cream and herbs just before serving to bring back that vibrant, freshly made feel.

FAQs

Can I use other types of mushrooms for this soup?

Absolutely! While cremini and shiitake mushrooms offer a fantastic flavor combination, feel free to experiment with button, portobello, or even wild mushrooms to tailor the earthiness and texture to your liking.

Is this soup vegetarian or vegan?

This Hungarian Mushroom Soup with Dill, Thyme, and Paprika Recipe is vegetarian as written, thanks to the vegetable stock and dairy. For a vegan version, substitute the butter with olive oil or vegan butter, replace milk and sour cream with plant-based alternatives, and ensure your soy sauce is vegan.

Why is paprika so important in this recipe?

Paprika is a hallmark of Hungarian cuisine, infusing the soup with its signature smoky warmth and vivid red color. It elevates simple mushrooms to a dish that sings with traditional flavor, so don’t skip it!

Can I make this soup gluten-free?

Yes! Use a gluten-free flour blend or cornstarch slurry instead of all-purpose flour to thicken the soup, ensuring the same creamy texture without gluten.

What is the best way to store leftover soup for maximum flavor?

Store the soup in airtight containers in the refrigerator and consume within 3 days. Keep sour cream separate if you plan to freeze it, adding it only when reheating to preserve freshness and texture.

Final Thoughts

This Hungarian Mushroom Soup with Dill, Thyme, and Paprika Recipe is more than just a bowl of soup — it’s a heartwarming experience that captures the essence of Hungarian home cooking with every bite. It’s approachable, comforting, and filled with layers of flavor that make you want to savor each spoonful slowly. If you’re craving a dish that feels like a warm hug on a chilly day or something special to impress without fuss, do yourself a favor and whip up this soup. Trust me, once you try it, it’ll quickly become one of your favorite go-to recipes to share with family and friends.