Advertisement

Creamy Hungarian Mushroom Soup

January/February 2011

Your rating: None Average: 3.8 (113 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

21 Reviews for Creamy Hungarian Mushroom Soup

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 25 weeks 5 days 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
Comments
08/15/2012
Better the next day

I made this using portobello and oyster mushrooms; I probably won't use the oyster mushrooms next time. I also unfortunately ran out of beef broth, so substituted in two cups of vegetable broth and some chicken bouillion. I allowed the soup to simmer for well over an hour in my dutch oven to allow the flavors to meld. While it did taste okay, the flavor seemed pretty flat. When I reheated it today, it was much better. In fact, today's flavors were what I was expecting yesterday. I also had to thicken the soup with cornstarch, but that's just because I prefer a thicker mushroom soup

comforting, hearty, savory
Comments
02/25/2012
Surprisingly Fantastic

My picky husband actually loved this soup. It was a very interesting mix of ingredients but provided a very comforting and flavorful soup. Will definitely make this recipe again.

rich flavor
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner