Creamy Hungarian Mushroom Soup

January/February 2011

Your rating: None Average: 3.8 (146 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

Creamy Hungarian Mushroom Soup

The aroma and taste of the soup was tasty until I added the dill. I thought 2 Tblsp was alot-and I was correct. I will make this soup again but leave out the dill-I may try some of the suggestions from other reviews because I would love to have a healthy mushroom soup recipe.

Love the texture and mushroom content.
A good foundation that became a great soup with tweaking

Since I'm striving for a vegan diet and was very leery of mixing dill & paprika - I tweaked this recipe a bit. I left out the milk and sour cream, used only 1lb each of potatoes and mushrooms (I chose baby bellas), used a good quality veggie broth (Seitenbacher), only 1 tbsp each of paprika and dill and added 2.5 tbsp of vegan worcestershire sauce. It had a richness in taste & color I had not expected. I will definitely being making this one agin soon!

Hearty soup in need of serious tweaking

When I first scanned this recipe in the Jan 2011 issue, I was thoroughly intrigued to give it a try. It's simple, and I love one pot soups. The estimated 40 minutes total time is way off, especially if you use all fresh ingredients. Slicing the mushrooms took me 15 minutes alone. I used a pound white mushroom and a half pound crimini mushrooms. The combination provided a robust mushroom flavor.

The 2Tbsp. dill really is WAY too much. The aroma is fantastic, but the flavor is far too overbearing. As I mentioned before, the recipe as-is is not incredibly savory. I ended up adding a bit of garlic salt and kosher salt.

While at the store, I decided to use purple potatoes for half of the potato requirement. It added a little color as well as three times the antioxidants found in russet potatoes. I also decided to leave the skin on for some addition texture. Note, if you use 1/2 inch cubes in this soup, you'll need to simmer on low 13-17 minutes, not 5, to get them nice and tender.

Interesting side note, the published recipe and the recipe online is different for ingredients, but not directions. I believe the addition of the sour cream would be a welcomed flavor and texture. I am going to add some in reheat.

A bit more altering and experimenting could really make this recipe stellar and better than the 2-star rating I have given it.

Very mushroomy, low calorie
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.


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.

Easy one pot meal

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