Geneva's Ultimate Hungarian Mushroom Soup

Geneva's Ultimate Hungarian Mushroom Soup

Genevajones 0

"A warm, filling soup that is a wonderful cool weather lunch or dinner and is especially great with a side of multi-grain bread! I load up on thickly cut mushrooms and use traditional Hungarian Sweet Paprika. Um! Definitely use the tomato and pepper. It gives it a totally different flavor. You may serve immediately or refrigerate and reheat. I find that the soup just as good if not better the next day. Use a ripe tomato. Also, if you can't find a Hungarian wax pepper, try another mild chile pepper and just use a smaller piece."
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50 m servings 144 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 573 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce, and chicken broth into the mushroom mixture; reduce heat to low, cover, and simmer 15 minutes.
  2. Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and Hungarian wax pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the Hungarian wax pepper and tomato and discard before serving the soup.


  1. 52 Ratings

Most helpful positive review

Loved it! No butter used olive oil instead. 24oz.of baby bella mushrooms. Used fat free 1/2 & 1/2 instead of skim milk and used a sweet red pepper in place of the wax. I love dill so that with ...

Most helpful critical review

This is a very tasty recipe but I can't give it 5 stars because it just wasn't as "hearty" as the other reviews would lead me to believe... I made it exactly as written (except for the Hungarian...

Loved it! No butter used olive oil instead. 24oz.of baby bella mushrooms. Used fat free 1/2 & 1/2 instead of skim milk and used a sweet red pepper in place of the wax. I love dill so that with ...

Loved this soup! This gave me the base for what ended up being one of the best soups I think I've made! I had to adjust because my hubby is allergic to dairy & wheat (so no flour, milk or sour c...

A wonderful rich soup that my hubby and I absolutely love! We will make this a lot!

This soup is awesome! I love that it didn't have cream in it. I added a couple diced tomatoes at the end and toasted some bread to add as a crouton on the top. Super flavorful for something t...

I made a few changes to make this a vegan soup. Used 1 1/2 cups soy milk and no sour cream. A tad of Olive Oil instead of butter. A few minor changes too, based on items on hand. Still was great...

Fantastic hearty soup. Brings back memories of wild mushroom soup my father used to make. Along with fresh rye bread it becomes great comfort food

Spectacular! I have a Hungarian wax pepper plant and I'm trying to find recipes using them. This one was a sure winner! I didn't have any fresh dill so I used 1.5 tsps dried dill instead. This s...

Excellent! I followed the recipe exactly, except for using regular butter, milk, and sour cream instead of unsalted and lowfat varieties. I added a few more chopped tomatoes to the top of this w...

Just like my Mom made over 70 yrs ago. Only thing different, she used wild mushrooms that we gathered in the fall. Some were dried and some were canned. The soup was a mainstay at Christmas Eve...