Creamy Hungarian Mushroom Soup

January/February 2011

Your rating: None Average: 3.8 (145 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

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.

good spice combination
Perfect for Fall

Just made this soup tonight and it was lovely. Full of rich earthy flavor and perfect for a cold night. Delicious!

Rich flavor
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!

Wouldbe better with some changes

This soup is better when it's not quite so hot, so do give it about 10 minutes to cool off before serving. I think next time I would decrease the paprika and the dill by half and then replace it with something with more flavor. . .perhaps Braggs or something of that nature. I did add 1 cloves of fresh garlic and would add a bit more next time. I used a wide array of mushrooms from my organic box this week and that was very nice. Lastly I used hashbrown potatoes from the freezer (which I thawed); they cooked up very quickly and were a time saver.

natural ingredients
How About Creamy Hungarian Mushroom and Roasted Pepper Soup?

Coming from a Hungarian family, I found many of the flavors in this soup to be familiar to me. However, I always have to add my own twist to all of the recipes I find. I used Crimson Gold potatoes rather than Russets, and substituted two leaks and a couple cloves of garlic for the onions. I had a red bell and banana pepper laying around that I roasted, peeled, chopped, and added to the recipe at the very end just before turning off the heat.

I think the next time I may cut the amount of dill in half. I do think the roasted pepper made the dish and is worthy of any dissatisfied readers giving a second try.


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