19 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.

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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.

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ourpettingzoo April 17, 2011

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

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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!

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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.

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keating.sarah.12 March 27, 2014

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

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Wabashriver1 January 16, 2014

The ultimate mushroom soup! Will make this again for sure.

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birdinhand November 11, 2013

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.

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pbrich54 November 05, 2012

Great recipe using simple ingredients that are electrified with the hungarian paprika and dill weed. Only thing I changed was adding a couple cloves of minced garlic when saut?ing the mushrooms. Yum!

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catherine.mcfarland86 September 04, 2012

This was delicious! I also used cream cheese instead of the flour and milk and added a dash of cayenne. Yum!

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kateandtodd January 18, 2012
Hungarian Mushroom Soup, from the Moosewood Cookbook