Creamy Hungarian Mushroom Soup

January/February 2011

Your rating: None Average: 3.7 (181 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


This was my first time making this soup. I made a few changes such as I used half regular paprika, half smoked paprika and 6 oz. non fat plain Greek yogurt. This soup had a great flavor and was very filling, I served it with corn bread muffins.

easy, fast and tasty
A favorite!

A real favorite at my house! I look forward to making this soup in the cold winter months when I want a variety of soup meals. This recipe is so easy and has unique flavors...the dill and sour cream really bring it together. I have shared this recipe with coworkers who agree it's delish!

Easy, meatless, unique flavors

I'm trying my hand at some vegetarian cooking and came across this recipe. This turned out absolutely delicious! I ended up using 2lbs of button mushrooms and russet potatoes. I bought Hungarian Hot Paprika and I definitely think that I'll use half of it in the future. It was a tad overpowering. I ended up having to add 2Tbs of cornstarch at the end as I prefer it a bit creamier BUT this is very flavorful and if you shop thrifty, very cheap. I made this whole thing for less than $10 and that was paying $3 for the paprika.

Cheap, Easy
Simple, quick, delish

For a real quick soup, this is a good one -- a beautiful and simple and delicious soup. I only used a little bit of veg broth, but mostly water ... The depth of flavours surprise for such a simple soup.

Easy to prepare, quick, few ingredients, surprisingly full of flavours
My Creamy Hungarian Mushroom Soup -- a little paler
Will be making this one again

I read this recipe at work, so when I went shopping I only had a mental list to go by. Only ended up with .5 lb of mushrooms, so I cut back on some ingredients. Used 1 large sweet potato, half large onion, 3T flour, 2T paprika, 1T dill, 3 c broth, 1 c milk. Would like it a little thicker, though, but still incredible. Next time will use white potato, the sweetness of the sweet potato was out of place. Only 2 of us in the household, so we reheat the soup and add the sour cream just before eating. I expect this to only be better when I make it again with full ingredients list.

fast, easy, delicious
Comments (1)

No comments

Anonymous wrote 2 years 38 weeks ago

I made this again using

I made this again using recommended amounts except for less dill (1 T) and more flour (3 rounded to heaping T). The thickness is perfect, the flavor excellent. The only thing I would change is use less potatoes. They take over a little bit.

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