Hungarian-Style Mushroom Soup with Greek Yogurt
Earthy mushrooms, with smoky paprika, fresh dill, and creamy Greek yogurt merge together into a cozy Hungarian-style mushroom soup. A soup that is rich and comforting without heavy cream, which makes an easy vegetarian dinner that's especially delicious with warm, crusty bread.
Introduction
There is truly something special about a creamy bowl of mushroom soup. Creating a cozy vibe right in your kitchen. This Hungarian-Style Mushroom Soup uses Greek yogurt to create a creamy texture, and combines plenty of tender mushrooms with onions, smoked paprika, dill, white wine, into a decadent broth for a comforting meal packed with savory flavor.
Instead of sour cream, plain Greek yogurt gives the soup its finished creamy consistency and subtle tang while adding a little extra protein. Smoked paprika adds warmth and depth, pairing especially well with the earthy mushrooms.
Serves well with crusty whole-grain bread or a simple green salad for a warm meal that's perfect for a cool fall or winter evening (or if your me, pretending cooler weather is on the way).
🌿 Mindful Morsel
Mushrooms may not be as colorful as other vegetables (especially since they are technically a fungus and not a vegetable), but they provide nutrients including B vitamins, selenium, copper, and potassium, along with naturally occurring antioxidant compounds.
This soup also relies on herbs and spices to bring much of the flavor. Smoked paprika, dill, garlic, and parsley add a depth without requiring an overly rich base, while Greek yogurt creates a creamy texture along with added protein.
Recipe Information
Servings: 5
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: About 40 minutes
Calories: Approximately 325–350 per serving
Dietary Notes: Vegetarian; gluten-free option available
INGREDIENTS
3 tablespoons extra virgin olive oil
1½ pounds mushrooms, sliced (Keep stems)
1 large yellow onion, diced
3 tablespoons of butter
¼ cup all-purpose flour (or 1:1 gluten-free flour blend)
3 teaspoons smoked paprika (or more to taste)
2 tablespoon fresh dill, chopped (or 4 teaspoons dried dill)
2 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
½ cup dry white wine
3 cups low-sodium vegetable broth
2 tablespoons low-sodium soy sauce (use tamari for gluten-free)
1½ cups whole milk
¾ cup plain Greek yogurt, preferably whole-milk (or whole-milk plain yogurt)
1 ½ tablespoon white wine vinegar plus more to taste
½ cup fresh parsley, chopped
Optional Garnishes
Plain Greek yogurt
Fresh dill
Fresh parsley
Freshly cracked black pepper
Smoked paprika
Salt
Instructions
Prep: Gently wipe mushrooms off with a damp paper towel, then slice the mushrooms. Chop the onion, fresh dill, and parsley. Measure the remaining ingredients before beginning.
Sauté: Heat the olive oil in a large Dutch oven or stock pot over medium heat. Add the onions and cook for 3–5 minutes, then add the. Cook, stirring occasionally, for 12–15 minutes, until the onions are tender and mostly translucent and the mushrooms are tender and begun to brown.
Remove: Transfer the mixture of mushroom and onion to a separate bowl and set aside.
Make the Roux: Reduce the heat to medium-low and melt the butter in the same pot. Whisk in the flour, smoked paprika, dill, garlic powder, salt, and black pepper. Cook for about 1 minute, whisking constantly, until fragrant.
Deglaze: Slowly pour in the white wine while quickly stirring, scraping up any browned bits from the bottom of the pot. Heat for 1–2 minutes, allowing the wine to reduce slightly.
Build the Broth: Gradually stir in the vegetable broth, adding small amounts at a time to keep the mixture smooth. Stir in the soy sauce and return the mushrooms and onions to the pot.
Simmer: Bring the soup to a simmer, then add 5–8 minutes to the timer, allowing the flavors to develop and the broth to thicken slightly.
Add the Milk: Reduce the heat to low and slowly and gently stir in the whole milk. Warm the soup without allowing it to boil.
Temper the Yogurt: Place the Greek yogurt in a small glass or ceramic bowl. Slowly whisk about ½ cup of the warm soup broth into the yogurt until smooth. Then gradually stir the tempered yogurt mixture back into the soup.
Finish: Stir in 2 ½ tablespoon white wine vinegar and add the chopped parsley. Taste and adjust with additional salt, black pepper, smoked paprika, or vinegar as desired.
Serve: Ladle into bowls and garnish with a small spoonful of Greek yogurt, fresh dill or parsley, cracked black pepper, and a light sprinkle of smoked paprika.
Tips/Notes
Choose Your Mushrooms: Cremini mushrooms provide plenty of earthy flavor, or a combination of cremini, button, shiitake, or oyster mushrooms would provide additional texture and complexity.
Don't Boil the Greek Yogurt: Once the yogurt has been incorporated into the soup, keep the soup over low heat on the stove. Returning the stove to high heat can cause yogurt to separate.
Adjust the Acidity Last: Greek yogurt already adds tang, so start with 1 ½ tablespoon of vinegar and add more only after tasting.
Skip the Wine: Substitute an equal amount of vegetable broth. A little additional vinegar at the end can replace some of the brightness provided by the wine.
Make It Gluten-Free: Use a 1:1 gluten-free flour blend and gluten-free tamari in place of soy sauce.
For Leftovers: Refrigerate in an airtight container for up to 4 days. Reheat gently over medium-low heat on the stove without bringing the soup to a boil. Do not microwave.
Social Media Callout
This Creamy Hungarian-Style Mushroom Soup with Greek Yogurt is cozy comfort food made mindful. 🍄 A savory combination of mushrooms, smoked paprika, dill, and creamy Greek yogurt creates a rich and satisfying vegetarian soup without relying on heavy cream.
Save it for your next cozy soup night and tag @mmmindfulmorsels on Instagram! I would love to see your bowl.
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