Advertisement

Creamy Hungarian Mushroom Soup

January/February 2011

Your rating: None Average: 3.8 (134 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

23 Reviews for Creamy Hungarian Mushroom Soup

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

comforting, hearty, savory
Comments
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.

rich flavor
Comments
02/09/2012
Anonymous
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
Comments
01/19/2012
Anonymous

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.

Comments
11/15/2011
Anonymous
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.

easy, quick
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner