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

01/18/2011

shannondunfee

Not so great

This is not my favorite EW recipe. I used fresh dill instead of dried and regular paprika, so maybe those variations made a difference. Also, I just followed the recipe cook time, so the potatoes were undercooked. The flavors had mostly meshed by the end but it needed a lot of salt and pepper (and would have been yummy with more cream). I'm not saving the recipe or the leftovers.

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01/14/2011

mkstiv

Delicious!

My husband and I found this to be absolutely delicious. I didn't have Hungarian paprika, so I used regular, and I found out too late that I only had half the amount of dill it called for, but it still came out great. I used Yukon gold potatoes, and they did take a while to cook, but it was well worth the wait. This was a very hearty, filling soup, and the leftovers the next day were even better.

Pros: Easy one pot meal

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01/12/2011

sarahgraves

Recommends this recipe

Very rich and mushroomy!

We loved this soup! It did take a good deal longer than the recipe states but I was ready for that since I had read the first review here. We followed the recipe exactly other than cooking time. The flavors blend very well and it was great the next day as leftovers. I am thinking of adding a little bacon or pancetta next time.

Comments

01/11/2011

vegas_free

Blah and way too much dill

Won't be making this again. 2 Tablespoons of dill way too much, I only used one and it was still over powering.
Soup was lacking the fullness flavor of what the picture leads yo to believe.

Pros: none

Comments

12/31/2010

jo.stephanie

Very Mushroomy!

I'm beginning to think that all recipes from Eating Well take far longer to cook than stated (this is the fourth time something has taken 20 or more minutes past the written cooking times), so I'm not really taking off any stars for that at this point. That said; when making this recipe, keep in mind that the potatoes may take 15-20 minutes to be fully cooked at a "lively simmer", not 5-10.

The soup had really good flavor (I really enjoyed the dill, which surprised me!), the potatoes and mushrooms make it a very hearty soup that is perfect for cold nights. I used non-fat plain greek yogurt instead of sour-cream, because that's what I had on hand, and it worked out fine! I also added a handful of fresh thyme to the onion/mushroom mix at the beginning (i had extra) and I thought it added a deeper flavor to the mushrooms. I would probably make this again.

Pros: Really good mushroom flavor, very filling, easy

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