Hungarian Mushroom and Potato Soup with Smoked Paprika

  • Author:
  • Total Time: 60


  • 2 ounces dried porcini mushrooms
  • 1 pound button mushrooms
  • 1/2 pound baby portobello mushrooms
  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1.5 teaspoons salt
  • 3 ounces pancetta, chopped
  • 1 tablespoon Hungarian smoked paprika
  • 1 cup dry white wine
  • 1 14.5 ounce can low sodium chicken broth
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • Salt and freshly ground black pepper, to taste
  • 8 tablespoons sour cream


  1. In a measuring cup or bowl, cover porcini mushrooms with 1 cup of boiling water. Set aside until mushrooms rehydrate and soften, about 15-20 minutes.
  2. Remove stems from button mushrooms, and finely chop. Slice caps. Remove porcinis from soaking liquid with a slotted spoon, pressing out excess liquid, and finely chop. Set aside the soaking liquid.
  3. In a large pot over medium-high heat, add olive oil and onions. Cook until onions soften, about 3 minutes. Add pancetta and cook, about 3 minutes more. Add paprika and cook until very fragrant, about 2 minutes. Increase heat to high, and add all the mushrooms. Cook, stirring constantly, until mushrooms begin to release liquid, about 5 minutes.
  4. Add wine, reserved porcini soaking liquid (pouring slowly to avoid adding all the dirt and chach in the bottom of the bowl), chicken broth, 2 cups of water, and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 10-15 minutes.
  5. Adjust seasoning with salt and pepper, to taste. Serve with a dollop of sour cream in each bowl.


  • Serving Size: 8
  • Calories: 276
  • Sugar: 4
  • Sodium: 748
  • Fat: 13
  • Saturated Fat: 4
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 27
  • Protein: 10
  • Cholesterol: 19