The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 29, 2008
Excellent!!! Will definitely make it again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 28, 2008
Absolutely delicious! I'm of Hungarian descent, but I've never tried this dish before. It's so simple, and easy to make. A definite keeper!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 24, 2008
Fabulous, soul-warming soup! Love it! It's very filling and is beautiful for the LONG, DARK days of winter! (and for all other days, too!!) In my opinion, this does not need any tweeking; make as directed. Try it!! You won't be disappointed!!
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Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Dec. 23, 2008
I have to admit, I had my worries about this recipe as I'm not a huge soy sauce fan. I was very pleased with how this turned out; it was delicious! To make it a little more hearty, I boiled and shredded 2 chicken breasts and added them during the broth step. I also omitted the onions (we aren't fans), added a chopped clove of garlic, and omitted the teaspoon of salt. I think the parsley really *made* this soup, so don't skip it! :) Thank you very much!
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Photo by CookinBug aka JL86
Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 16, 2008
I made this and really enjoyed it over rice (it became pretty thick at the end of cooking). The fragrance was wonderful, and perfectly spiced, and tasted fantastic.
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Cooking Level: Expert

Home Town: Plano, Texas, USA
Living In: Munich, Bayern, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 11, 2008
AWESOME! So, so good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 9, 2008
We made this at a dinner party for friends and it was maybe the favorite dish of the night. Delicious, easy, quick. We doubled it and used oyster, button, portabella and baby bella mushrooms, all in nice big pieces. Really awesome. We had it ready up to the last step, and let it sit on the stove on very low heat. At the last minute, we added the final ingredients and heated through. Worked great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 9, 2008
I've made this soup several times and luv it. I've upped the sliced mushrooms to 24oz and once the soup is finished I refrigerate it for a day before eating. The difference between eating it as soon as it is finshed and waitng a day is remarkable. The flavor is much more complex after waiting a day.
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Cooking Level: Beginning

Home Town: Pleasant Ridge, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 8, 2008
This would be a great first course. For a main meal I found the mushrooms hard to eat toward the end. The broth is delicious the whole way through though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 8, 2008
AWESOME! My whole family loved this. I followed the recipe exactly but cut the flour in half since we prefer a thinner soup. Thanks for sharing this delicious recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 6, 2008
Delicious! Such a simple recipe, yet really tasty. I omitted the dil (didn't have any) but added basil and dried parsley (no fresh parsley). It was great. I added a small dash of hot sauce for a kick. Didn't have sour cream so used a small amount of whipping cream. Tastes even better the next day. I poured it over mashed potato. Also tried it adding carrots and fresh spinach. Another time I added chick peas for extra protein. Great every time!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 3, 2008
Thought this was really good. My husband is Hungarian, and he loved it. My changes: used vegetable broth and just a sprinkling of salt--it seemed salty enough to me. Also, just realized, by accident, I put in less sour cream--but still tasted good. It is a little on the thick side; might want to add extra broth. I think next time I might add the mushrooms in with the onions and cook them all for 10 minutes.
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Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 1, 2008
Very good!!! I did it without the dill and it didn't change the taste at all. I used three different types of mushrooms (Chanterelle,Portabella and the regular white ones)and it tasted fantastic!!!
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 29, 2008
Absolutely excellent! Would not suggest changing a thing about this recipe. This will definitely go in our favorites file.
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Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 28, 2008
I eat a lot of soup, at home and restaurants, so I have a lot of experience where soup is concerned. The flavor of this soup is somewhat sophisticated, close to "Soup of the Day" level. I have prepared and eaten many great soups at allrecipes, some of which are better than Hungarian Mushroom Soup. Still, this recipe would easily be in the top tier of soup recipes at allrecipes that I have prepared. To boot, it's easy to prepare.
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Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 22, 2008
This was very good, even though I used too much hot hungarian paprika and didn't simmer it very long.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 17, 2008
Everyone loved it! Rich flavor and well like.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 14, 2008
This is amazing, amazing, amazing!! When my daughter had all four wisdom teeth removed recently this was her main choice for food. I've tweaked it a bit for our use. Use vegetable broth (we're vegetarians). Use olive oil in place of butter. Use smoked paprika. Half portabella, half white, mushrooms. Reduce dill by half. Use light or fat-free sour cream depending on what's in the frig. And use my immersion blender to blend into a creamy, hearty soup. (daughter loves mushrooms, but has a "texture" issue) I'm so glad to have found this recipe!!!
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psb

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 10, 2008
Excessively fating. My husband actually got sick afterward. Would maybe make it with fat-free sour cream & fat-free milk next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 10, 2008
When I was a little girl (ok, well I'm only 21, but you get it) I can remember one of the best dining experiences of my young life with a simple bowl of "Hungarian Mushroom Stew." Since I started cooking I have been searching all over for that flavor and texture and warmth. This recipe brought me back to that magical moment! Simply the best soup I have ever had. I like to top off with some shredded green onions or shallots. Serve with warm corn bread and a tiny pat of butter. Thank you so much!
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