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Creamy Hungarian Mushroom Soup

  • 45 m
  • 45 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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
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