Hungarian Mushroom Soup

A little tid bit about us, we LOVE soup. As soon as the temperature dips below 50 degrees we start cranking out soups almost daily. Here's one that we think you'll love.


1 medium Red Onion, diced

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


  • 1

    Get out your favorite soup pot! Melt butter over medium heat. Add your mirepoix (celery, onion, carrot...keep up), and garlic, saute until softened...about 4 minutes. Add mushrooms to the pot and continue cooking until most of the moisture is absorbed and the mushrooms are cooked through. Season with Cow-abunga. Dust the vegetable mixture with flour and mix well.

  • 2

    Deglaze the pot by pouring in white wine, then add the stock. Stir well as the soup returns to a simmer. Cook over low heat another hour or so to let the flavors build. Adjust seasoning to taste, the finish the soup off heat by whisking in sour cream and half and half. Serve with a nice crusty loaf.

  • ← Older Post Newer Post →