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.
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.
25 Reviews for Creamy Hungarian Mushroom 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.
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.
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!
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.