Creamy Hungarian Mushroom Soup

January/February 2011

Your rating: None Average: 3.7 (178 votes)

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.

Creamy Hungarian Mushroom Soup

25 Reviews for Creamy Hungarian Mushroom Soup


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!


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.

Easy, Tastes Great
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

comforting, hearty, savory
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.

rich flavor
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.

great texture, very easy, healthy

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