Ingredients
- 2 stocks Celery, chopped
- 3 Carrots, diced
- 6 oz Portabella Mushrooms, chopped
- 8 oz Wild Mushrooms, chopped
- 2 cloves Garlic, smashed and chopped
- 1/2 cup White Wine
- 1 Quart Chicken Stock or Vegetable Stock
- 1/4 cup Sour Cream
- 1/4 GF flour
- 4 Tbl butter
- 2 oz Half and Half
- 1 Tbl Cow-abunga
- Fresh Dill Garnish
Deep, Savory, and Built for Comfort
This Hungarian mushroom soup is all about deep, slow-built flavor—rich mushrooms, a creamy finish, and a broth that feels like it’s been simmering all day.
A hit of Cow-Abunga seasoning adds that extra savory depth, bringing everything together into a soup that’s equal parts comforting and craveable.
Preparation:
- Melt butter in a soup pot over medium heat. Add celery, onion, carrot, and garlic. Sauté for about 4 minutes, until softened.
- Add mushrooms and continue cooking until they release their moisture and begin to brown.
- Season with Cow-Abunga, then sprinkle in flour and stir well to coat the vegetables.
- Deglaze with white wine, scraping up any bits from the bottom of the pot.
- Add stock and bring to a simmer. Reduce heat and cook on low for about 1 hour to develop flavor.
- Adjust seasoning to taste. Remove from heat and whisk in sour cream and half-and-half until smooth.
- Serve hot.
Pro Tip:
Let the mushrooms cook long enough to release and reabsorb their moisture—this is where the deep, savory flavor really develops.
Make It Your Own:
- Use a mix of mushrooms (cremini, shiitake, portobello) for more depth
- Add fresh dill or thyme for a traditional Hungarian touch
- Skip the meat entirely—this one shines as a vegetarian dish
- Finish with a squeeze of lemon for a little brightness
What To Serve It With:
Serve with a crusty loaf of bread for dipping or alongside a simple salad. This soup is rich enough to stand on its own as a full meal.
Â