Creamy Hungarian Mushroom Soup

January/February 2011

Your rating: None Average: 3.8 (150 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


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)

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Anonymous wrote 2 years 1 day 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.


Didn't have Hungarian paprika so used the store brand. As I don't like really spicy, this worked fine for me. Also used yellow fleshed potatoes as that's what I had, and half and half cut with water (3/1) as I forgot to get milk. Wonderful, flavorful soup!


This soup was fabulous! The flavors are deep and complex. The person who reviewed is and said it was bland must not have used real Hungarian paprika. I am lucky enough to have a can of paprika from Budapest, brought to me by my boss after she went there on vacation.

I did sub in a sweet potato instead of the white potato, and I used canned, 2% evaporated milk, since it was all I had.

The dill and the smoky, spicy paprika make this a special treat.

Easy, Tastes Great

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