Reviewed: Sep. 18, 2007

Delicious!!! I made just a few modifications because of items I had on hand. The only change I made is I added leftover chicken that I had (made with the marinade recipe for Grecian Pork Tenderloin on this site). Since the chicken had marinated in lime and oregano, I skipped the dill and added just a teaspoon of lemon juice instead of what the recipe called for. I also made this a little thicker with extra flour and we ate it with some brown rice. This is a new favorite and even my husband who is not a huge mushroom fan LOVED it! I will make the soup as is for my recipe exchange group this month. Thanks for sharing a fantastic comforting soup.

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Sally

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Sep. 17, 2007

Wow!! This was a wonderful soup...creamy and scrumptious! However, when I make it next time, I will cut the amount of onions in half and double the amount of mushrooms...there were a LOT of onions, and I really like the flavor of mushrooms. OH, and I used Portabello mushrooms instead of crimini mushrooms...WAY better!! Don't scrimp on your mushrooms, the rich flavor will be y our reward.

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The Wallace Clan

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Reviewed: Sep. 17, 2007

Wow! This rivals the Hungarian Mushroom Soup we used to buy at Three Lions Bakery here in Portland. The only change I made was to increase the quantity. I didn't think that three cups of liquid would feed four of us (including two teenage boys), and I was right. I upped it to about 5 cups, and have just a small bowl left for lunch for tomorrow. Served with the Ricotta Bread from this website, this made a very good meal for a cool fall evening. Update: made this for a soup sale fundraiser, and of the 6 or 8 varieties for sale, this was the only one that sold out. Not only that, but when we decided to do a second fundraiser, lots of folks asked whether I'd make this one again! It's easy to make it vegan for those who prefer that, too.

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Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Sep. 3, 2007

This is an awesome soup. I used only 1/2 the recommended dill because of a previous review I read but I believe it would have be fine with the full amount. I'm warming some leftover in the microwave as I type this. It taste just as good the next day.

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WILLIEG

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Reviewed: Sep. 2, 2007

Tasty. I think it's a little heavy on the dill - next time I'll use just a little less.

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Tina B in KC

Cooking Level: Expert

Home Town: Liberal, Kansas, USA

Living In: Lake Waukomis, Missouri, USA

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Reviewed: Aug. 31, 2007

I am 100% Hungarian and this is the BEST Mushroom Soup I've ever had and it was SO easy to make. Luckily I was able to use the fresh dill and parsley I have growing in my garden. Awesome Recipe! Didn't substitute a thing.

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Isabella8271

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Reviewed: Jul. 25, 2007

Love the recipe. I did use the immersion blender as my husband just had some extensive dental work. This is how good it is. My granddaughter hates mushrooms. I didn't tell her what was in it and she loved it. She'll be asking for Hungarian soup again. I did double the recipe and there is enough for leftovers.

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BLUFOX

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 23, 2007

Great winter warmer soup. I've made it several times and occasionally for a bit of variety I put in some diced red and yellow peppers just to add another layer to the flavour.

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John W

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Reviewed: Apr. 27, 2007

Yum I LOVE this soup!!!!!

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JENNIFER313

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Reviewed: Apr. 15, 2007

Delicious! I used whole milk but I think it might actually taste better with 1%. I do NOT recommend adding any extra salt and maybe a bit less dill, just a bit less. It tastes hearty and sinful but is very healthy and is great for a stand-alone soup. Though if you happen to throw a fillet mignon under this soup, you won't be disappointed!

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J. Vincent

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Reviewed: Apr. 4, 2007

A very good soup but a little too tangy for me.

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dwiebes

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Reviewed: Mar. 13, 2007

what was wonderful about this recipe was there was hardly anything that wasn't already in my kitchen. Instead of chicken stock, I used veggie. As well as Soy milk instead of regular. I just ran back to the stove, it's absolutely delicious. :) And I haven't even put in any lemon juice, dill or sour cream.

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squeakycat

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: New York, New York, USA

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Reviewed: Feb. 28, 2007

This was an awesome soup. Exceptional flavor. Certainly one of the best I've pulled off the internet.

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og_77

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Reviewed: Feb. 13, 2007

Very delicious and easy to make.

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reasbey

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Reviewed: Feb. 12, 2007

Sorry, I really thought I would enjoy this, but all I could taste was parsley. It was also a very strange muddy color, not very tempting. I followed the recipe, did not substitute any ingredients, so I'm not sure how so many others rated it five stars when it came out like it did.

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Tim

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Reviewed: Feb. 10, 2007

This is so good! Great flavor, love the dill.

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GINGIN

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Reviewed: Feb. 10, 2007

This was absolutely wonderful. Thank you for the posting.

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Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

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Reviewed: Feb. 3, 2007

Yowza, this is a great recipe! It is both creamy and flavorful, and the mushrooms (I used portobello and crimini) make it a hearty meal on its own. Vegetarians take note: I subbed vegetable stock for the chicken broth, and soy milk for the milk (I did use the sour cream as directed, however). Needless to say, I ended up with a delicious soup that, when paired with sweet rolls (recipe available on this site) and a crisp white wine, proved to be a tasty meal. Enjoy.

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Child of the World

Cooking Level: Expert

Home Town: Panama City, Panama Province, Panama

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Reviewed: Feb. 3, 2007

Great! Seemed kind of odd at first glance but the taste is excellent!! Thank you!

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Dawn

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Reviewed: Jan. 13, 2007

Really fantastic mushroom soup. I would've preferred mine a bit creamier but it reminded us all of stroganoff. I used half portabello and half button mushrooms which probably helped the flavor. Although I was really hesitant with the soy sauce, it did not taste like soy sauce at all. Great soup, I also liked that the recipe did not make a ton, just enough for some leftovers, no one will be eating mushroom soup two weeks from now.

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