Mushroom-soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add plenty of flavor. We skip the generous amount of full-fat sour cream and butter typically used in creamy mushroom soups. Serve with a green salad and warm pumpernickel bread. Source: EatingWell Magazine, January/February 2011

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.

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  • Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days; reheat over low.

Note: Paprika labeled “Hungarian” is worth seeking out for this soup because it delivers a fuller, richer flavor than regular paprika. Find it at well-stocked supermarkets, specialty-foods stores or online at penzeys.com.

Nutrition Facts

233 calories; 6.4 g total fat; 2.5 g saturated fat; 12 mg cholesterol; 713 mg sodium. 975 mg potassium; 37.1 g carbohydrates; 4.4 g fiber; 8 g sugar; 9.8 g protein; 1429 IU vitamin a iu; 12 mg vitamin c; 51 mcg folate; 162 mg calcium; 2 mg iron; 54 mg magnesium;

Reviews (27)

Read More Reviews
28 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
09/10/2018
Outstanding! I let it simmer very slowly for about an hour or so and then added the sour cream at the very end. I think the dill and paprika flavors blended better because of the extra cooking; my first reaction was "yuck!" but the longer it cooked the better it tasted! I started it mid-afternoon and reheated it at dinner time. Next time I might leave out the potatoes entirely and just add more mushrooms! Also use Baby Bella portobello mushrooms - they give it a distinctive flavor. Read More
Rating: 5 stars
02/01/2018
I am a pescetarian and love a good soup in the winter. This was absolutely delicious! The only thing I changed was using 2 cups of Better Than Bouillon No Chicken Base and 2 cups of Better Than Bouillon Seasoned Vegetable Base. I used 1/3 button mushrooms 1/3 shitake mushrooms and 1/3 shitakes. I also used 1/2 smoked paprika and 1/2 regular paprika. DELICIOUS!!! Read More
Rating: 5 stars
03/21/2016
Wonderful This was my first time making this soup. I made a few changes such as I used half regular paprika half smoked paprika and 6 oz. non fat plain Greek yogurt. This soup had a great flavor and was very filling I served it with corn bread muffins. Pros: easy fast and tasty Cons: It was a little thin might add more veggies next time. Read More
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Rating: 5 stars
01/22/2016
A favorite! A real favorite at my house! I look forward to making this soup in the cold winter months when I want a variety of soup meals. This recipe is so easy and has unique flavors...the dill and sour cream really bring it together. I have shared this recipe with coworkers who agree it's delish! Pros: Easy meatless unique flavors Read More
Rating: 4 stars
10/12/2014
Delicious! I'm trying my hand at some vegetarian cooking and came across this recipe. This turned out absolutely delicious! I ended up using 2lbs of button mushrooms and russet potatoes. I bought Hungarian Hot Paprika and I definitely think that I'll use half of it in the future. It was a tad overpowering. I ended up having to add 2Tbs of cornstarch at the end as I prefer it a bit creamier BUT this is very flavorful and if you shop thrifty very cheap. I made this whole thing for less than 10 and that was paying 3 for the paprika. Pros: Cheap Easy Read More
Rating: 4 stars
05/07/2014
Simple quick delish For a real quick soup this is a good one -- a beautiful and simple and delicious soup. I only used a little bit of veg broth but mostly water... The depth of flavours surprise for such a simple soup. Pros: Easy to prepare quick few ingredients surprisingly full of flavours Read More
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Rating: 5 stars
09/20/2013
Will be making this one again I read this recipe at work so when I went shopping I only had a mental list to go by. Only ended up with.5 lb of mushrooms so I cut back on some ingredients. Used 1 large sweet potato half large onion 3T flour 2T paprika 1T dill 3 c broth 1 c milk. Would like it a little thicker though but still incredible. Next time will use white potato the sweetness of the sweet potato was out of place. Only 2 of us in the household so we reheat the soup and add the sour cream just before eating. I expect this to only be better when I make it again with full ingredients list. Pros: fast easy delicious Cons: didn't thicken enough it's not quite soup weather yet Read More
Rating: 4 stars
01/25/2013
Excellent! Didn't have Hungarian paprika so used the store brand. As I don't like really spicy this worked fine for me. Also used yellow fleshed potatoes as that's what I had and half and half cut with water (3/1) as I forgot to get milk. Wonderful flavorful soup! Read More
Rating: 5 stars
11/28/2012
Amazing! This soup was fabulous! The flavors are deep and complex. The person who reviewed is and said it was bland must not have used real Hungarian paprika. I am lucky enough to have a can of paprika from Budapest brought to me by my boss after she went there on vacation. I did sub in a sweet potato instead of the white potato and I used canned 2% evaporated milk since it was all I had. The dill and the smoky spicy paprika make this a special treat. Pros: Easy Tastes Great Cons: White flour Read More
Rating: 4 stars
08/15/2012
Better the next day I made this using portobello and oyster mushrooms; I probably won't use the oyster mushrooms next time. I also unfortunately ran out of beef broth so substituted in two cups of vegetable broth and some chicken bouillion. I allowed the soup to simmer for well over an hour in my dutch oven to allow the flavors to meld. While it did taste okay the flavor seemed pretty flat. When I reheated it today it was much better. In fact today's flavors were what I was expecting yesterday. I also had to thicken the soup with cornstarch but that's just because I prefer a thicker mushroom soup Pros: comforting hearty savory Cons: missing something Read More
Rating: 5 stars
02/25/2012
Surprisingly Fantastic My picky husband actually loved this soup. It was a very interesting mix of ingredients but provided a very comforting and flavorful soup. Will definitely make this recipe again. Pros: rich flavor Cons: n/a Read More
Rating: 3 stars
02/09/2012
Good soup needs tweaking I love mushroom soup though don't usually choose creamy versions in the interest of healthy eating. However the light sour cream and Hungarian-style flavors caught my eye. The soup was very easy to make and the texture was excellent: not too thick and the mushrooms and potatoes were nice and chunky. However the large amount of dried dill was overpowering. I actually wonder if this was a typo and the amount should have read 2 teaspoons not tablespoons. The amount of paprika could have been smaller as well. Pros: great texture very easy healthy Cons: too much dill! Read More
Rating: 4 stars
01/19/2012
I just made this soup and it was great! I would make it again but would lessen the amount of Dill even though I already cut it in half ( I used 1 Tablespoon) and it was still a bit too strong for me. It seemed to overpower the Hungarian Paprika seasoning. I halved the amount of milk too and it was still lovely. Read More
Rating: 3 stars
11/15/2011
decent meal not too difficult this was a nice recipe pretty easy for someone who can't cook. my boyfriend enjoyed it left overs were great. although i had to add quite a bit of corn starch to thicken it up because after adding the broth it was VERY watery. overall it turned out great and i would definitely make it again with some minor adjustments. Pros: easy quick Read More
Rating: 3 stars
10/29/2011
Very Mushroomy! I'm beginning to think that all recipes from Eating Well take far longer to cook than stated (this is the fourth time something has taken 20 or more minutes past the written cooking times) so I'm not really taking off any stars for that at this point. That said; when making this recipe keep in mind that the potatoes may take 15-20 minutes to be fully cooked at a "lively simmer" not 5-10. The soup had really good flavor (I really enjoyed the dill which surprised me!) the potatoes and mushrooms make it a very hearty soup that is perfect for cold nights. I used non-fat plain greek yogurt instead of sour-cream because that's what I had on hand and it worked out fine! I also added a handful of fresh thyme to the onion/mushroom mix at the beginning (i had extra) and I thought it added a deeper flavor to the mushrooms. I would probably make this again. Pros: Really good mushroom flavor very filling easy Cons: Potatoes take longer to cook than stated in recipie Read More
Rating: 1 stars
10/29/2011
Blah and way too much dill Won't be making this again. 2 Tablespoons of dill way too much I only used one and it was still over powering. Soup was lacking the fullness flavor of what the picture leads yo to believe. Pros: none Cons: too much spice Read More
Rating: 5 stars
10/29/2011
Very rich and mushroomy! We loved this soup! It did take a good deal longer than the recipe states but I was ready for that since I had read the first review here. We followed the recipe exactly other than cooking time. The flavors blend very well and it was great the next day as leftovers. I am thinking of adding a little bacon or pancetta next time. Read More
Rating: 5 stars
10/29/2011
Delicious! My husband and I found this to be absolutely delicious. I didn't have Hungarian paprika so I used regular and I found out too late that I only had half the amount of dill it called for but it still came out great. I used Yukon gold potatoes and they did take a while to cook but it was well worth the wait. This was a very hearty filling soup and the leftovers the next day were even better. Pros: Easy one pot meal Cons: Took longer than estimate shown Read More
Rating: 2 stars
10/29/2011
Not so great This is not my favorite EW recipe. I used fresh dill instead of dried and regular paprika so maybe those variations made a difference. Also I just followed the recipe cook time so the potatoes were undercooked. The flavors had mostly meshed by the end but it needed a lot of salt and pepper (and would have been yummy with more cream). I'm not saving the recipe or the leftovers. Read More
Rating: 2 stars
10/29/2011
Hearty soup in need of serious tweaking When I first scanned this recipe in the Jan 2011 issue I was thoroughly intrigued to give it a try. It's simple and I love one pot soups. The estimated 40 minutes total time is way off especially if you use all fresh ingredients. Slicing the mushrooms took me 15 minutes alone. I used a pound white mushroom and a half pound crimini mushrooms. The combination provided a robust mushroom flavor. The 2Tbsp. dill really is WAY too much. The aroma is fantastic but the flavor is far too overbearing. As I mentioned before the recipe as-is is not incredibly savory. I ended up adding a bit of garlic salt and kosher salt. While at the store I decided to use purple potatoes for half of the potato requirement. It added a little color as well as three times the antioxidants found in russet potatoes. I also decided to leave the skin on for some addition texture. Note if you use 1/2 inch cubes in this soup you'll need to simmer on low 13-17 minutes not 5 to get them nice and tender. Interesting side note the published recipe and the recipe online is different for ingredients but not directions. I believe the addition of the sour cream would be a welcomed flavor and texture. I am going to add some in reheat. A bit more altering and experimenting could really make this recipe stellar and better than the 2-star rating I have given it. Pros: Very mushroomy low calorie Cons: fairly bland with too much dill Read More
Rating: 5 stars
10/29/2011
A good foundation that became a great soup with tweaking Since I'm striving for a vegan diet and was very leery of mixing dill & paprika - I tweaked this recipe a bit. I left out the milk and sour cream used only 1lb each of potatoes and mushrooms (I chose baby bellas) used a good quality veggie broth (Seitenbacher) only 1 tbsp each of paprika and dill and added 2.5 tbsp of vegan worcestershire sauce. It had a richness in taste & color I had not expected. I will definitely being making this one agin soon! Read More
Rating: 4 stars
10/29/2011
How About Creamy Hungarian Mushroom and Roasted Pepper Soup? Coming from a Hungarian family I found many of the flavors in this soup to be familiar to me. However I always have to add my own twist to all of the recipes I find. I used Crimson Gold potatoes rather than Russets and substituted two leaks and a couple cloves of garlic for the onions. I had a red bell and banana pepper laying around that I roasted peeled chopped and added to the recipe at the very end just before turning off the heat. I think the next time I may cut the amount of dill in half. I do think the roasted pepper made the dish and is worthy of any dissatisfied readers giving a second try. Read More
Rating: 2 stars
10/29/2011
Creamy Hungarian Mushroom Soup The aroma and taste of the soup was tasty until I added the dill. I thought 2 Tblsp was alot-and I was correct. I will make this soup again but leave out the dill-I may try some of the suggestions from other reviews because I would love to have a healthy mushroom soup recipe. Pros: Love the texture and mushroom content. Cons: The dill ruined this recipe. Read More
Rating: 3 stars
10/29/2011
Wouldbe better with some changes This soup is better when it's not quite so hot so do give it about 10 minutes to cool off before serving. I think next time I would decrease the paprika and the dill by half and then replace it with something with more flavor...perhaps Braggs or something of that nature. I did add 1 cloves of fresh garlic and would add a bit more next time. I used a wide array of mushrooms from my organic box this week and that was very nice. Lastly I used hashbrown potatoes from the freezer (which I thawed); they cooked up very quickly and were a time saver. Pros: natural ingredients Read More
Rating: 4 stars
10/29/2011
reminds me of childhood I had a soft spot for that golden mushroom soup when I was a kid and this reminds me of it. I made it last weekend for my husband and I. He wasn't a fan but I loved it. Leftovers were great and I even tucked some in my freezer--I'll see how it is in a few weeks! Read More
Rating: 4 stars
10/29/2011
Perfect for Fall Just made this soup tonight and it was lovely. Full of rich earthy flavor and perfect for a cold night. Delicious! Pros: Rich flavor Cons: Texture Read More
Rating: 3 stars
10/29/2011
simple and delicious The recipe was simpler to make in a relatively short amount of time. My advice is to use a nonstick pot and don't be afraid to overcook the mushrooms. Definately don't add more than 2Tb paprika. I couldn't find Hungarian paprika at my local supermarket and that's supposed to be stronger yet! I paired this with bread and butter. Would recommend this for a chilly fall day. Pros: good spice combination Cons: soup doesn't stand alone Read More