Now that the weather is slowly getting colder a soup is the perfect meal. I personally love soups (that's why I named my blog Mrs Soupe) and you'll be seeing a lot of them on this blog this winter.

*The recipe was first made in October 2020. The recipe and photos were updated in December 2023.

This particular Hungarian mushroom soup is perfect in many ways.

1. It is ready in 20'.

2. It is light. The serving has only 192 calories.

3. It essentially contains only mushrooms which are super nutritious.

If you like mushrooms as much as I do, you can make double the amount of mushroom soup and eat it for lunch and dinner for 3-4 days.

It can be put in the freezer in a cap that closes well and stay there for up to 3 months. Before you heat it, thaw it well.

Tips and Substitutions

If you are vegan you can use soy yogurt instead of regular yogurt and plant-based almond milk instead of goat's milk which I used.

You can have it with.....

Personally, I'm crazy about eating it as it is without any side dishes. But you, if you want, can accompany it with a slice of toasted bread, with some breadsticks like these.

Light Hungarian Mushroom Soup

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 192
The most delicious Hungarian mushroom soup you've ever eaten. You have to try her.


  • 2 tbsp olive oil
  • 1 onion
  • 3-4 garlic cloves
  • 650 gr. mushrooms of your choice (any kind of mushrooms)
  • 2 tbsp flour
  • 2 tsp sweet paprika (hungarian if you have)
  • 500 ml vegetable broth
  • 250 ml milk light
  • 1 tbsp soy sauce
  • 100 gr. light yogurt
  • 1/2 lemon
  • salt and pepper


  • Start by pouring the olive oil into a pot. Once melted, add the onion.
  • As soon as it gets colored, throw in the mushrooms cut into strips. Once they soften a little, add the garlic, paprika, salt and pepper and soy sauce. Cook for 2-3 minutes.
  • Add the vegetable stock, reduce the heat and cook for 5 minutes.
  • In another bowl, mix the milk with the flour until it becomes a perfect mixture.
  • Pour the mixture in. Stir and leave for 5-10 minutes.
  • Remove from the heat and add the lemon juice.
  • In a bowl, mix the yogurt with 2-3 spoons of the soup. Add the mixture to your soup, stir and serve.
Calories: 192kcal
Course: Main Course
Cuisine: Hungarian
Keyword: mushroom soup


Calories: 192kcal

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  1. Αντί για το κρασί μπορούμε να βάλουμε ξίδι;

    • Emily Vagia Reply

      Ναι μπορείς να βάλεις ξίδι αν το προτιμάς και είναι στις γεύσεις σου.

  2. Χρυσάνθη Reply

    Αντί για σος σόγιας τι άλλο μπορούμε να χρησιμοποιήσουμε; Ή πως μπορούμε να κάνουμε κάτι αντίστοιχο με κοινά υλικά;

      • Την έφτιαξα σήμερα ήταν φανταστική… Πως την ξαναζεσταινουμε όμως? Δεν κόβει? Έφτιαξα μια μεγάλη ποσότητα για να τρώω το βράδυ αντί για junkfood και θα ήθελα να ξέρω αν υπάρχει επίσης διατροφική ανάλυση…. Ευχαριστω

        • Emily Vagia Reply

          Μπορείς να τη ζεστάνεις κανονικά. Δεν κόβει.

  3. Ααααλλη μία ΦΑΝΤΑΣΤΙΚΉ συνταγή από εσάς!! 😍😍🥰🔝 Και πόσο μάλλον αν λατρεύεις το μανιτάρι, σαν και εμένα!!! 🥰🥰 Να ρωτήσω κάτι?? Αν αντί για ζωμό λαχανικών, ΔΕΝ έχουμε, αλλά έχουμε κύβο?? Κάνει?? Ή πρέπει να ακολουθήσουμε κάποιαν άλλη διαδικασία??

    • Emily Vagia Reply

      Σε ευχαριστώ πολύ. Ρίχνεις τον κύβο σε νερό και δημιουργείται ο ζωμός.

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