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Creamy Hungarian Mushroom Soup

January/February 2011

Your rating: None Average: 3.8 (129 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

10/12/2014
Anonymous
Delicious!

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
Comments
05/07/2014
Anonymous
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
Comments
09/20/2013
Anonymous
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 1 year 2 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.

01/25/2013
Anonymous
Excellent!

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!

Comments
11/28/2012
Anonymous
Amazing!

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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