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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

01/30/2011
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.
Comments
01/27/2011
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!

Comments
01/25/2011
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
Comments
01/18/2011
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.

Comments
01/14/2011
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.

Easy one pot meal
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