"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." — Genevajones
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1 1/2 pounds
fresh mushrooms, thickly sliced
4 1/2 teaspoons
chopped fresh dill
Hungarian sweet paprika
low-sodium chicken broth
Hungarian wax pepper
ground black pepper to taste
light sour cream
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 mushrooms are amazing anyway. Filling and hearty yet low fat and low carb. Very tasty and will definately make again!
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 wax pepper) but my soup never thickened as I expected and I ended up adding rice to it to make it more filling. Otherwise, a good recipe - I will definitely try it again and hopefully have better results.
A wonderful rich soup that my hubby and I absolutely love! We will make this a lot!
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 cream) and I added extra spices for personal taste. I bet it is wonderful just as it is but here are my additions for those that may like them. Used soy flour, plain soy milk, cubes of firm tofu, 1 can of stewed tomatoes & extra chicken broth. Spices were dashes of curry, smoked paprika (along with the sweet Hungarian paprika as listed) seasoned salt & pepper. Fantastic!!
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 that doesn't have meat in it. I didn't have chicken broth so I just used water and it was still 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
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! Will make double next time.
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 soup is rediculously good! i used a mix of baby bella and white mushrooms. I love that it uses skim milk and light sour cream, too. I only used a quarter of a tsp of salt instead of the full one that the recipe calls for, as well as low sodium soy sauce. I didn't have Hungarian paprika, so I just used regular paprika. After removing the wax pepper and tomato, I ended up chopping them up and using them as a garnish. I usually do not care for dill but it was perfect in this soup! I can't wait to make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Geneva's Ultimate Hungarian Mushroom Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 144
** Calories from Fat: 63
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