Waiter, There are Fungi in My Soup!

This recipe from Eating Well is a hearty, earthy mushroom soup — great for Fall and Winter. Yep… I know it’s now summer, but I like my ‘shrooms any time of year!

I see one of the Usual Suspects vehemently disagreeing with me in 3… 2… 1…

Anyhoo, recipe below the stove shot:

Creamy Hungarian Mushroom Soup (In Dutch Oven)
Yep… I’m making a mess already…

Creamy Hungarian Mushroom Soup
From Eating Well


  • 1 tablespoon EVOO
  • 1 1/2 pounds mushrooms, thinly sliced (the fresh-ish ones found already sliced in the store are fine… Yep… those cartons)
  • 1 medium onion, diced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons paprika, preferably Hungarian
  • 2 tablespoons dried dill
  • 4 cups mushroom broth or reduced-sodium beef broth
  • 2 cups low-fat milk (best if you go for cow’s milk here)
  • 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
  • 1/2 cup reduced-fat sour cream
  • 3/4 teaspoon salt


    1. Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.
    2. Reduce heat to medium and cook, making sure to stir frequently, until the mushrooms are very soft (about 3 minutes more). Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes, then cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender (about 5 minutes). Remove from heat and stir in the sour cream and salt.

Can be covered and refrigerated for up to two days; reheat over low flame (It seemed to last fine for a little longer length of time in our fridge).

Here’s a shot of the finished soup closer up. You might find some graininess/white flecks in the soup pictured below, as I tried to use soy milk in this batch.

Creamy Hungarian Mushroom Soup (Closer)

I will definitely make this recipe again, but later in the year.  Next time, I’ll go for low-fat cow’s milk, and have Dan drink the rest. I have some lactose intolerance, but it is nothing Lactaid tablets can’t handle. Also, I couldn’t find Hungarian paprika at the Giant Dan and I usually frequent; we went with smoked paprika instead. According to Cooking Well, the Hungarian paprika gave a fuller, richer flavor.  The smoked paprika I used gave a more smoky character to the soup (naturally).


About A. Random Hapa

Thirty-something. INFP. Librarian. Brain Tumor Survivor. Hobbyist Singer. Amateur Photographer. Foodie. Craft Beer Fan. Unrepentant geek.

Posted on July 8, 2011, in recipe, Uncategorized and tagged , . Bookmark the permalink. 1 Comment.

  1. Dear Madam,
    I want to go to your soup.
    Thank you.

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