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Geneva's Ultimate Hungarian Mushroom Soup

Geneva's Ultimate Hungarian Mushroom Soup

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Genevajones

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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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

SLJ6
20
10/20/2010

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!

rita
14
10/27/2009

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!!

Joy Dauterman
12
10/5/2009

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