Creamy Hungarian Mushroom Soup

January/February 2011

Your rating: None Average: 3.7 (178 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

25 Reviews for Creamy Hungarian Mushroom Soup

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.

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

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