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Creamy Hungarian Mushroom Soup

:  January/February 2011

Your rating: None Average: 3.9 (90 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 Recipe

Makes: 6 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Healthy weight | Heart healthy | High calcium | High potassium | Low cholesterol | Low saturated fat | Low calorie |

View Our Nutrition Guidelines »

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds mushrooms, thinly sliced
  • 1 medium onion, diced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons paprika, preferably Hungarian (see Note)
  • 2 tablespoons dried dill
  • 4 cups mushroom broth or reduced-sodium beef broth
  • 2 cups low-fat milk
  • 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
  • 1/2 cup reduced-fat sour cream
  • 3/4 teaspoon salt

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Preparation

  1. Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.
  2. Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days; reheat over low.
  • Note: Paprika labeled “Hungarian” is worth seeking out for this soup because it delivers a fuller, richer flavor than regular paprika. Find it at well-stocked supermarkets, specialty-foods stores or online at penzeys.com.

Nutrition

Per serving: 232 calories; 6 g fat ( 2 g sat , 3 g mono ); 37 mg cholesterol; 37 g carbohydrates; 0 g added sugars; 10 g protein; 4 g fiber; 703 mg sodium; 971 mg potassium.

Nutrition Bonus: Potassium & Vitamin A (28% daily value), Vitamin C (23% dv), Calcium (16% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 1 vegetable, 1 fat


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Recipe Categories

Style/Theme
Vegetarian
Budget
Comfort foods
Everyday favorites
Make ahead instructions
Makeover
One dish meals
Type of Dish
Main dish, vegetarian
Soups/stews
Ease of Preparation
Easy
Total Time
45 minutes or less
Ethnic/Regional
Eastern European/Russian
Servings
6
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High potassium
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Fall
Winter
Publication
January/February 2011
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