Creamy Hungarian Mushroom Soup

Outstanding! I let it simmer very slowly for about an hour or so, and then added the sour cream at the very end. I think the dill and paprika flavors blended better because of the extra cooking; my first reaction was "yuck!" but the longer it cooked the better it tasted! I started it mid-afternoon, and reheated it at dinner time. Next time I might leave out the potatoes entirely and just add more mushrooms! Also, use Baby Bella portobello mushrooms - they give it a distinctive flavor.

I am a pescetarian, and love a good soup in the winter. This was absolutely delicious! The only thing I changed was using 2 cups of Better Than Bouillon No Chicken Base and 2 cups of Better Than Bouillon Seasoned Vegetable Base. I used 1/3 button mushrooms, 1/3 shitake mushrooms and 1/3 shitakes. I also used 1/2 smoked paprika and 1/2 regular paprika. DELICIOUS!!!

I am a pescetarian, and love a good soup in the winter. This was absolutely delicious! The only thing I changed was using 2 cups of Better Than Bouillon No Chicken Base and 2 cups of Better Than Bouillon Seasoned Vegetable Base. I used 1/3 button mushrooms, 1/3 shitake mushrooms and 1/3 shitakes. I also used 1/2 smoked paprika and 1/2 regular paprika. DELICIOUS!!!

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. Pros: Cheap, Easy

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 Pros: comforting, hearty, savory Cons: missing something

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. Pros: rich flavor Cons: n/a

Surprisingly FantasticMy 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. Pros: rich flavorCons: n/a

simple and deliciousThe recipe was simpler to make in a relatively short amount of time. My advice is to use a nonstick pot and don't be afraid to overcook the mushrooms. Definately don't add more than 2Tb paprika. I couldn't find Hungarian paprika at my local supermarket, and that's supposed to be stronger yet! I paired this with bread and butter. Would recommend this for a chilly fall day.Pros: good spice combinationCons: soup doesn't stand alone

simple and delicious The recipe was simpler to make in a relatively short amount of time. My advice is to use a nonstick pot and don't be afraid to overcook the mushrooms. Definately don't add more than 2Tb paprika. I couldn't find Hungarian paprika at my local supermarket, and that's supposed to be stronger yet! I paired this with bread and butter. Would recommend this for a chilly fall day. Pros: good spice combination Cons: soup doesn't stand alone

Perfect for Fall Just made this soup tonight and it was lovely. Full of rich earthy flavor and perfect for a cold night. Delicious! Pros: Rich flavor Cons: Texture

reminds me of childhood I had a soft spot for that golden mushroom soup when I was a kid and this reminds me of it. I made it last weekend for my husband and I. He wasn't a fan, but I loved it. Leftovers were great and I even tucked some in my freezer--I'll see how it is in a few weeks!

How About Creamy Hungarian Mushroom and Roasted Pepper Soup? Coming from a Hungarian family, I found many of the flavors in this soup to be familiar to me. However, I always have to add my own twist to all of the recipes I find. I used Crimson Gold potatoes rather than Russets, and substituted two leaks and a couple cloves of garlic for the onions. I had a red bell and banana pepper laying around that I roasted, peeled, chopped, and added to the recipe at the very end just before turning off the heat. I think the next time I may cut the amount of dill in half. I do think the roasted pepper made the dish and is worthy of any dissatisfied readers giving a second try.

How About Creamy Hungarian Mushroom and Roasted Pepper Soup?Coming from a Hungarian family, I found many of the flavors in this soup to be familiar to me. However, I always have to add my own twist to all of the recipes I find. I used Crimson Gold potatoes rather than Russets, and substituted two leaks and a couple cloves of garlic for the onions. I had a red bell and banana pepper laying around that I roasted, peeled, chopped, and added to the recipe at the very end just before turning off the heat.I think the next time I may cut the amount of dill in half. I do think the roasted pepper made the dish and is worthy of any dissatisfied readers giving a second try.

Creamy Hungarian Mushroom SoupThe aroma and taste of the soup was tasty until I added the dill. I thought 2 Tblsp was alot-and I was correct. I will make this soup again but leave out the dill-I may try some of the suggestions from other reviews because I would love to have a healthy mushroom soup recipe.Pros: Love the texture and mushroom content.Cons: The dill ruined this recipe.

Creamy Hungarian Mushroom Soup The aroma and taste of the soup was tasty until I added the dill. I thought 2 Tblsp was alot-and I was correct. I will make this soup again but leave out the dill-I may try some of the suggestions from other reviews because I would love to have a healthy mushroom soup recipe. Pros: Love the texture and mushroom content. Cons: The dill ruined this recipe.

A good foundation that became a great soup with tweaking Since I'm striving for a vegan diet and was very leery of mixing dill & paprika - I tweaked this recipe a bit. I left out the milk and sour cream, used only 1lb each of potatoes and mushrooms (I chose baby bellas), used a good quality veggie broth (Seitenbacher), only 1 tbsp each of paprika and dill and added 2.5 tbsp of vegan worcestershire sauce. It had a richness in taste & color I had not expected. I will definitely being making this one agin soon!

A good foundation that became a great soup with tweakingSince I'm striving for a vegan diet and was very leery of mixing dill & paprika - I tweaked this recipe a bit. I left out the milk and sour cream, used only 1lb each of potatoes and mushrooms (I chose baby bellas), used a good quality veggie broth (Seitenbacher), only 1 tbsp each of paprika and dill and added 2.5 tbsp of vegan worcestershire sauce. It had a richness in taste & color I had not expected. I will definitely being making this one agin soon!

Hearty soup in need of serious tweakingWhen I first scanned this recipe in the Jan 2011 issue, I was thoroughly intrigued to give it a try. It's simple, and I love one pot soups. The estimated 40 minutes total time is way off, especially if you use all fresh ingredients. Slicing the mushrooms took me 15 minutes alone. I used a pound white mushroom and a half pound crimini mushrooms. The combination provided a robust mushroom flavor. The 2Tbsp. dill really is WAY too much. The aroma is fantastic, but the flavor is far too overbearing. As I mentioned before, the recipe as-is is not incredibly savory. I ended up adding a bit of garlic salt and kosher salt. While at the store, I decided to use purple potatoes for half of the potato requirement. It added a little color as well as three times the antioxidants found in russet potatoes. I also decided to leave the skin on for some addition texture. Note, if you use 1/2 inch cubes in this soup, you'll need to simmer on low 13-17 minutes, not 5, to get them nice and tender.Interesting side note, the published recipe and the recipe online is different for ingredients, but not directions. I believe the addition of the sour cream would be a welcomed flavor and texture. I am going to add some in reheat.A bit more altering and experimenting could really make this recipe stellar and better than the 2-star rating I have given it.Pros: Very mushroomy, low calorieCons: fairly bland with too much dill

Hearty soup in need of serious tweaking When I first scanned this recipe in the Jan 2011 issue, I was thoroughly intrigued to give it a try. It's simple, and I love one pot soups. The estimated 40 minutes total time is way off, especially if you use all fresh ingredients. Slicing the mushrooms took me 15 minutes alone. I used a pound white mushroom and a half pound crimini mushrooms. The combination provided a robust mushroom flavor. The 2Tbsp. dill really is WAY too much. The aroma is fantastic, but the flavor is far too overbearing. As I mentioned before, the recipe as-is is not incredibly savory. I ended up adding a bit of garlic salt and kosher salt. While at the store, I decided to use purple potatoes for half of the potato requirement. It added a little color as well as three times the antioxidants found in russet potatoes. I also decided to leave the skin on for some addition texture. Note, if you use 1/2 inch cubes in this soup, you'll need to simmer on low 13-17 minutes, not 5, to get them nice and tender. Interesting side note, the published recipe and the recipe online is different for ingredients, but not directions. I believe the addition of the sour cream would be a welcomed flavor and texture. I am going to add some in reheat. A bit more altering and experimenting could really make this recipe stellar and better than the 2-star rating I have given it. Pros: Very mushroomy, low calorie Cons: fairly bland with too much dill

Not so greatThis is not my favorite EW recipe. I used fresh dill instead of dried and regular paprika, so maybe those variations made a difference. Also, I just followed the recipe cook time, so the potatoes were undercooked. The flavors had mostly meshed by the end but it needed a lot of salt and pepper (and would have been yummy with more cream). I'm not saving the recipe or the leftovers.

Not so great This is not my favorite EW recipe. I used fresh dill instead of dried and regular paprika, so maybe those variations made a difference. Also, I just followed the recipe cook time, so the potatoes were undercooked. The flavors had mostly meshed by the end but it needed a lot of salt and pepper (and would have been yummy with more cream). I'm not saving the recipe or the leftovers.

Delicious! My husband and I found this to be absolutely delicious. I didn't have Hungarian paprika, so I used regular, and I found out too late that I only had half the amount of dill it called for, but it still came out great. I used Yukon gold potatoes, and they did take a while to cook, but it was well worth the wait. This was a very hearty, filling soup, and the leftovers the next day were even better. Pros: Easy one pot meal Cons: Took longer than estimate shown

Very rich and mushroomy! We loved this soup! It did take a good deal longer than the recipe states but I was ready for that since I had read the first review here. We followed the recipe exactly other than cooking time. The flavors blend very well and it was great the next day as leftovers. I am thinking of adding a little bacon or pancetta next time.

Blah and way too much dillWon't be making this again. 2 Tablespoons of dill way too much, I only used one and it was still over powering.Soup was lacking the fullness flavor of what the picture leads yo to believe.Pros: noneCons: too much spice

Blah and way too much dill Won't be making this again. 2 Tablespoons of dill way too much, I only used one and it was still over powering. Soup was lacking the fullness flavor of what the picture leads yo to believe. Pros: none Cons: too much spice

Very Mushroomy! I'm beginning to think that all recipes from Eating Well take far longer to cook than stated (this is the fourth time something has taken 20 or more minutes past the written cooking times), so I'm not really taking off any stars for that at this point. That said; when making this recipe, keep in mind that the potatoes may take 15-20 minutes to be fully cooked at a "lively simmer", not 5-10. The soup had really good flavor (I really enjoyed the dill, which surprised me!), the potatoes and mushrooms make it a very hearty soup that is perfect for cold nights. I used non-fat plain greek yogurt instead of sour-cream, because that's what I had on hand, and it worked out fine! I also added a handful of fresh thyme to the onion/mushroom mix at the beginning (i had extra) and I thought it added a deeper flavor to the mushrooms. I would probably make this again. Pros: Really good mushroom flavor, very filling, easy Cons: Potatoes take longer to cook than stated in recipie

Very Mushroomy!I'm beginning to think that all recipes from Eating Well take far longer to cook than stated (this is the fourth time something has taken 20 or more minutes past the written cooking times), so I'm not really taking off any stars for that at this point. That said; when making this recipe, keep in mind that the potatoes may take 15-20 minutes to be fully cooked at a "lively simmer", not 5-10. The soup had really good flavor (I really enjoyed the dill, which surprised me!), the potatoes and mushrooms make it a very hearty soup that is perfect for cold nights. I used non-fat plain greek yogurt instead of sour-cream, because that's what I had on hand, and it worked out fine! I also added a handful of fresh thyme to the onion/mushroom mix at the beginning (i had extra) and I thought it added a deeper flavor to the mushrooms. I would probably make this again.Pros: Really good mushroom flavor, very filling, easyCons: Potatoes take longer to cook than stated in recipie