Rating: 3.89 stars
28 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2011

Gallery

Recipe Summary test

total:
45 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.

    Advertisement
  • Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days; reheat over low.

Note: Paprika labeled “Hungarian” is worth seeking out for this soup because it delivers a fuller, richer flavor than regular paprika. Find it at well-stocked supermarkets, specialty-foods stores or online at penzeys.com.

Nutrition Facts

233 calories; protein 9.8g; carbohydrates 37.1g; dietary fiber 4.4g; sugars 8.3g; fat 6.4g; saturated fat 2.5g; cholesterol 11.9mg; vitamin a iu 1428.8IU; vitamin c 12.3mg; folate 51.1mcg; calcium 162.5mg; iron 2.1mg; magnesium 53.8mg; potassium 974.6mg; sodium 713.1mg; thiamin 0.3mg.
Advertisement

Reviews (27)

28 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
01/25/2013
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! Read More
Rating: 5 stars
02/01/2018
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!!! Read More
Rating: 4 stars
10/29/2011
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. Read More
Advertisement
Rating: 5 stars
01/22/2016
A favorite! A real favorite at my house! I look forward to making this soup in the cold winter months when I want a variety of soup meals. This recipe is so easy and has unique flavors...the dill and sour cream really bring it together. I have shared this recipe with coworkers who agree it's delish! Pros: Easy meatless unique flavors Read More
Rating: 5 stars
10/29/2011
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! Read More
Rating: 2 stars
10/29/2011
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 Read More
Advertisement
Rating: 3 stars
10/29/2011
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 Read More
Rating: 5 stars
11/28/2012
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. Pros: Easy Tastes Great Cons: White flour Read More
Rating: 2 stars
10/29/2011
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. Read More