20 Reviews

We LOVED this soup. Everyone at it so fast that I immediately made a second batch. One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour.

4 people found this helpful. Was it helpful to you? [Yes] [No]
Mega February 06, 2010

This was delicious. My son and I made this as suggested with a brick of cream cheese rather than using milk and flour. We used baby bella mushrooms. The only other change we made was using 1 less cup of stock per another reviewer and put it over our homemade egg noodles Delicious Homemade Egg Noodles. Doubled recipe for both.

3 people found this helpful. Was it helpful to you? [Yes] [No]
ourpettingzoo April 17, 2011

Great.. simple ! I added Madera wine to the stock. Great taste !

2 people found this helpful. Was it helpful to you? [Yes] [No]
rcoleman1024 November 26, 2010

I thought this soup was truly amazing. Definitely only for mushroom lovers as it has a strong mushroom flavor. I was surprised how buttery it tasted with only 2 Tbsp. I bought sour cream, but decided against adding it at the end as the soup was already rich enough. I also didn't use parsley because it was not on hand. I finished it off with an immersion blender. Delicious!

2 people found this helpful. Was it helpful to you? [Yes] [No]
Sadieveggirl May 30, 2008

This soup is the bomb! I like using black mushrooms from the local Asian market which have a stronger flavor than regular mushrooms and slightly chewier texture, great for this soup! If thickened slightly, this might also be a great alternative as a sauce used to "smother" steak.

1 person found this helpful. Was it helpful to you? [Yes] [No]
keating.sarah.12 March 27, 2014

I Loved this soup ! I am a beginner when it comes to cooking and I was able to handle it with no problems. I made a wheat free, dairy free, vegan soup. I chose a package of pre sliced Baby Bella Mushrooms then replaced the flour with King Arthur glutenfree multi-purpose flour.
The butter was replaced with veg. spread butter and the milk was replaced with regular coconut milk not the flavored type such as vanilla.

1 person found this helpful. Was it helpful to you? [Yes] [No]
pbrich54 November 05, 2012

I don't make this as soup. I make it as a cream sauce for fresh mushroom noodles. It's incredible. I never use the parsley. I can't find Hungarian paprika, so I just use ordinary paprika. I use crimini mushrooms.

1 person found this helpful. Was it helpful to you? [Yes] [No]
kcornwall July 14, 2010

This is delicious! Really interesting texture and felt very decadent to my palate ;) I substituted plain yogurt for the sour cream. I did not think the parsley added too much to the soup (will omit next time), although the soup overall tasted very good. I also only used 1 tspn of the dill, and used regular paprika. Thank so much for sharing. Moosewood is great!!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Laughing in the Kitchen January 23, 2010

A very easy soup to make, but oh so good. I live in Oregon and pick my own wild fresh mushrooms. This is also my go to recipe for when someone is sick. I do add at least double the amount of mushrooms just because that is how I roll. =) Store bought mushrooms are great. Please use caution if you choose to pick your own. Mushrooms can be very tricky to make a positive ID> But yes, this soup is awesome no matter what you use.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Anonymous January 20, 2016

This one of my most favorite soups to make. Everybody loves it, and there are never any leftovers!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Wabashriver1 January 16, 2014
Hungarian Mushroom Soup, from the Moosewood Cookbook