Geneva’s Ultimate Hungarian Mushroom Soup

This recipe is a keeper! I made the following substitutions out of necessity. Chopped up yellow and red pepper, half a jalapeno–about 1/3 cup in total. Used cut up grape tomatoes; 2 teaspoons dried dill. Also cooked in Instant Pot–10 minutes on low pressure for first stage and 5 minutes on low pressure for second stage. Left the vegetables in the soup.

One thing I love about soups is that they are not an exact science and you can use what you have on hand. I had two pounds of mushrooms I wanted to use up so used them all in the soup. I didn’t have dill, so used fresh basil. I used regular paprika. I didn’t have the Hungarian pepper so used chopped red peppers. I cooked the chopped red peppers and the chopped tomatoes with the broth, before the milk mixture was added. I also did not remove them before serving. I will definitely make this again. Other than having to make do with things I had on hand, I followed the recipe as written. I loved it!!! 🙂

This soup is fabulous. So rich and healthy with a wonderful blend of flavors. I was even able to find a Hungarian waxed pepper at my grocery store. I wouldn’t change a thing on this recipe. It’s wonderful just the way it’s written A++++ Going into my recipe file as a favorite!

So easy to make: 1 hour start to serving. Instead of dill, I used a teaspoon of thyme and substituted jalapeno for the Hungarian pepper, and 1 tablespoon tomato paste for the fresh tomato. The creamy broth is just delicious!

I think this recipe deserves more than 4 stars but not quite 5. I believe if the mushrooms were sliced I would have given this recipe 5 stars. We loved the taste but the mushrooms were a little too thick for us. Next time, I am going to take out a cup or two of the mushrooms and use the immersion blender, blend the soup and then add the mushrooms I took out back in and finish cooking. It is the perfect soup for chilly night. Enjoy!!!!!!

Best ever for Soup Gifting! I’ve made this four times now with every batch being a little different. I do not recommend varying from skim milk and low fat sour cream as the soup will end up with a curdled texture.

This is delicious. I used unsweetened almond milk and cooked the mushrooms separately with a little butter in batches to add more meaty flavor. I used dried dill and left the tomatoes in. I served it with a salad and crusty bread. I love mushrooms and will make it again.

Made it by recipe. Whole family liked it, which is a big bonus

We loved this soup! I used baby bella mushrooms, full fat sour cream, whole milk and reg chicken broth and only 1/2 t salt. This was one of the best mushroom soups I have had. Thank you for sharing!

I made this soup in my instant pot. It was excellent! Full of flavor and very creamy. I would made again, with perhaps a variety of mushroom.

Excellent soup! Used the recipe, substituted Greek yogurt for sour cream. Very rich tasting.

I haven’t made this; yet. But the comments that say, “I made this exactly as written, “except””, and, yet yield 4, or 5 stars, is laughable. The most helpful review is full of substitutions. I’ll make it, as written, and get back to you.

I love mushrooms cooked any way, or just fresh so this was on point for me! My store doesn’t carry sweet paprika so I just used my smoked and we also do not have the wax peppers but I did find sweet banana wax peppers that were jarred so I just used those. I also used veg broth vs chicken because it was for me. I chopped the tomato and about four banana peppers ( they were small ) and didn’t remove them after simmering…..honestly, I forgot they needed to be removed but once they were chopped I had to commit to it….The flavor is really nice and I love the large bites of mushrooms and the color, I will make this again! Thank you Genevajones!!

I loved the subtle flavor the tomato and wax pepper added to this soup and would recommend not skipping that step and of course with all Hungarian soup recipes you need a really good Hungarian paprika and fresh dill is a must.

I have this soup many times and love it! It is filling and different. It reminds me of the kind of Eastern European soups my Mom used to make when I was a child to keep me warm and a to make sure I had a full tummy. Love using veges as much as possible.

Love this soup! I made it exactly as described. Make sure to use fresh dill.

I did make some changes to this recipe because I wanted more vegetables in the mix. I added some carrots with my onions and instead of adding half a tomato, then removing it, I chopped it up and left it in there. I omitted the pepper since I didn’t have the type called for in the recipe. Loved the outcome. It tastes like it’s a rich soup but the calories are low enough that I didn’t feel guilty pairing this with a grilled cheese sandwich for dinner. My husband was skeptical but had two bowls once he tasted it. Will definitely make again.

Excellent! I scaled this down to four servings, using 8 oz white mushrooms and almost the same amount of shitake mushrooms. The shitakes were dried, and I reconstituted them in water. I used that rich, mushroom liquid in place of the chicken stock. For the tomatoes, I just halved two Campari tomatoes and just over 1/4 tsp cayenne as a sub for the wax pepper. I used regular paprika, and it was fine. I almost left out the sour cream because I didn’t want to open a new container, but it really adds a nice layer of flavor, so I’m glad I used it. I’m sure it will be better after it sits a bit. Thanks for the great recipe!

9-20-2017 ~Rich, satisfying and immensely mushroom flavored. I used no flour, but substituting heavy cream for the skim milk made up for that nicely. I used no Hungarian pepper – black pepper did the job adequately for us. The tomato and Hungarian paprika contributed to a complex flavor, but gave this soup incredible visual appeal as well. Other than my small changes as a matter of personal preference, this required no tinkering.

Excellent soup recipe! Lots of mushrooms and delicious flavor. I used a jalapeño pepper and other than that I followed the recipe exactly. We loved it and I can’t wait to make it again!

Followed the recipie. I’m a neophyte cook. My family loved it. Not all were mushroom soup lovers but still liked it. Its a hearty soup mostly because of the ton of mushrooms. Dealing with the volume of mushrooms and onions was an issue (i doubled the recipie). Took large tri-ply pan as well as the soup pot. I put some mushroom stems in there but mostly i cut off. This was mistake one because some were kind of rubbery. No one noticed this but me. At the end as well i thought i’d thicken it a bit more and sprinkled in a little more flour at the end. Now i know why you wisk the flour and milk together. The sprinkle method caused clumping. Most of it dissolved in the simmer. So thats the story but the soup was terrific.