Creamy Hungarian Mushroom Soup

From EatingWell: 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.

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20 Reviews for Creamy Hungarian Mushroom Soup

01/19/2012

Anonymous

Recommends this recipe

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.

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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.

Pros: easy, quick

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10/03/2011

rdxen

Recommends this recipe

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

Comments

09/24/2011

cmgarton

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

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03/17/2011

Carolyn Malcoun-Contributing Food Editor

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!

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