Reviewed: Dec. 6, 2007

Followed all of the measurements because I wanted to taste how it was intended to taste. Really didn't care for it. I hated the dill flavor in a soup! If it wasn't for the mushrooms I would've thrown it all away.

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Natalie

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2007

Outstanding, and so quick & easy too. I cut up a left over chicken breast & my family loved it too. Next time I would double the recipe & freeze the leftovers.

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jcross21

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Reviewed: Dec. 3, 2007

I have been looking for a Hungarian Soup recipe for years. I was so excited to find it. It is soooo delicious. I doubled the soup (My husband and I, and six of our kids were home for supper last night)we had one bowl each, and we definitely could have had more. To the chicken broth I added four tablespoons of beef base, I added an extra tablespoon of Hungarian paprika ( I could have added more), I also doubled the dill weed.I did not add the fresh parsley, instead I added a half cup of Classico Basil Pesto. Yum, yum, yum. I personally think that the recipe doesn't serve 6, it only serves 3. Thank you for this recipe, I think I am going to make it for our Bible study Christmas party next week.

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Irmy

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

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Reviewed: Dec. 1, 2007

I used salted butter instead of unsalted, so I did not add the extra salt. also, to make this recipe even more low cal, I made a sour cream substitution using 1/2 cup of lowfat cottage cheese, 1 tablespoon of lowfat milk, and 1 teaspoon of lemon juice blended until creamy. i also substituted the chicken broth using veggie broth (I'm a vegitarian)..overall excellent and easy recipe!

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Shay

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Miami, Florida, USA

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Reviewed: Dec. 1, 2007

I'm not a big fan of mushroom soups, but had a big container of mushrooms left over after Thanksgiving to use. I found this recipe and gave it a try. I made a few modications - added carrots along with the onions. I also added 3 cloves of garlic. I didn't have any sour cream in house, so I used some taziki sauce that I had (I thought since it's a yogurt sauce with garlic and dill it would make a good substitute). I was delighted with how this soup came out. I used about 1/8 cup of fresh parsley and that was just about right, much more might start to overpower the flavor. Finally at the end I added a slice of swiss cheese broken up in small pieces, just a touch of extra flavor.

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Nancy Mather

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Reviewed: Nov. 19, 2007

This was a big hit, but I only gave it 4 because we had to tweak it a bit. I added some sherry to give the flavor some depth, and a bit more paprika as well. I would definitely recommend this one, and I will be making it for my eastern European Mother in law who loved it, again. Thanks for sharing!

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K_HUFF

Cooking Level: Intermediate

Home Town: Albion, Illinois, USA

Living In: Grayslake, Illinois, USA

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Reviewed: Nov. 14, 2007

Soooo good!! I had my sister over for lunch, and I served this. She was very impressed! This soup is very easy to make and honestly one of the best soups I have ever made. This is saying something because I love to make and eat soup. My only substition was I used dried parsley and low fat sour cream. Next time I will double the recipe. My 18 month old ate half of a bowl (this was after a whole pb&j sandwich!).

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xraygirl411

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

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Reviewed: Nov. 14, 2007

the only difference I made was use dry parsley instead of fresh...delicious!!!! If you are a mushroom fan, this is your soup. so DELICIOUS!!! And very easy to make. Very.

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Mel

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Reviewed: Nov. 12, 2007

Fantastic! Takes a few minutes to make, but other than that, wonderful. Low-Cal Sour Cream was substitued, maybe add non-fat yogurt next time. Also used 1/2 the butter.

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Katy

Cooking Level: Expert

Home Town: Camarillo, California, USA

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Reviewed: Nov. 10, 2007

This is absolutely one of the most delicious soups I've ever had. I added a little extra paprika and might use a bit less butter next time, but the combination of flavors is just right. It reminds me of the Slovak food I grew up on! Thank you for this wonderful recipe.

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KAIA22

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: El Paso, Texas, USA

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Reviewed: Nov. 9, 2007

This was really good. I used cayenne pepper instead of paprika and it was SO spicy! Good thing we like spicy food in this house. But this was making our eyes water! I used the leftovers as kind of a stroganoff, over rice. Yum!

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Tiffany

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Reviewed: Nov. 4, 2007

Excellent recipe. Its been always a hit with guests whenever I served it. However I changed some ingredients. Instead of sour cream I use a packet of Mushroom soup powder and I add also a few drops of Worcetershire sauce.

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Ingrid

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Reviewed: Oct. 28, 2007

I'm giving this 4 stars because I was the only one who liked this in my family. I thought it was really good (although not the healthiest) but I just can't figure out why my family didn't. Perhaps the dill?

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LTISONE

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Cookeville, Tennessee, USA

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Reviewed: Oct. 27, 2007

The closest I had come to mushroom soup was used in recipes and came in a can. I made this at the request of a friend, and I must admit it was not only easy, but delicious! I will be making this soup again and so will my friend since they asked for the recipe.

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Cindy

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Reviewed: Oct. 8, 2007

Delicious. Reminiscent of a stroganoff sauce. I used half button mushrooms and half shiitake mushrooms. I did not think the amounts of dill and lemon were too much. Actually, I added more lemon than was called for. This might be good on pasta.

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Katherine

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Reviewed: Sep. 29, 2007

honestly? I LOVE Mushrooms.. and so does my family. I had to make a double batch because I wanted to get some (like most soups) and I terribly glad I did! Very flavor filled (I modified it and used varying mushrooms, like portabello, shitaki, and just regular mushrooms) and look forward to making it again and again. Thanks for posting this!!!!

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HJACOBY

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Clinton Township, Michigan, USA

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Reviewed: Sep. 27, 2007

Excellent! I pureed the mushrooms and onion in food processor before I sauted them. Otherwise I followed the recipe. It has a wonderful flavor. I could not imagine the paprika and dill but it sure made this recipe. Very Good!

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STACIA

Cooking Level: Intermediate

Home Town: Texarkana, Texas, USA

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Reviewed: Sep. 26, 2007

This soup is fantastic! I've never been very good at throwing ingredients together to form tasty soups, so I always rely on recipes and this one is so easy and fun! I cut the recipe in half and ate some the evening I made it and finished the rest off for lunch the next day. It was even better a day later. Highly recommended! Thank you!

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Ivory

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Reviewed: Sep. 26, 2007

Expected this soup to be a little thicker, so next time I will add a little of the Golden's Soup & Sauce flour...but the flavor was out of this world!! VERY YUMMY and would pass for gourmet soup! Easy too.

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