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.
Creamy Hungarian Mushroom Soup
From EatingWell: January/February 2011
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.
22 Reviews for Creamy Hungarian Mushroom Soup
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.
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.
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
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