Creamy Hungarian Mushroom Soup

Creamy Hungarian Mushroom Soup

26 Reviews
From: EatingWell Magazine, January/February 2011

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.

Ingredients 6 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1½ pounds mushrooms, thinly sliced
  • 1 medium onion, diced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons paprika, preferably Hungarian (see Note)
  • 2 tablespoons dried dill
  • 4 cups mushroom broth or reduced-sodium beef broth
  • 2 cups low-fat milk
  • 1½ pounds russet potatoes, peeled and cut into ½-inch pieces
  • ½ cup reduced-fat sour cream
  • ¾ teaspoon salt


  • Active

  • Ready In

  1. 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.
  2. 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.
  • 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

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 233 calories; 6 g fat(2 g sat); 4 g fiber; 37 g carbohydrates; 10 g protein; 51 mcg folate; 12 mg cholesterol; 8 g sugars; 0 g added sugars; 1,429 IU vitamin A; 12 mg vitamin C; 162 mg calcium; 2 mg iron; 713 mg sodium; 975 mg potassium
  • Nutrition Bonus: Vitamin A (29% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 vegetable, 1 fat

Reviews 26

January 31, 2018
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By: georgesfamilynova
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!!!
March 20, 2016
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By: EatingWell User
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.
January 22, 2016
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By: EatingWell User
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
October 12, 2014
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By: EatingWell User
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
May 07, 2014
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By: EatingWell User
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
September 20, 2013
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By: EatingWell User
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
January 25, 2013
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By: EatingWell User
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!
November 28, 2012
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By: EatingWell User
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
August 15, 2012
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By: Jillian N.
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
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