Crockpot Hungarian Mushroom Soup
This recipe is inspired by Jacobs 101 a wonderful restaurant in Northeast Minneapolis that closed years ago. This soup is perfect for your next potluck or for a special dinner on a cold winter evening. Don't be surprised if there are no leftovers. Serve with salad and a warm sourdough loaf.
Equipment
- 1 Crockpot
- 1 Large Sauté Pan
Ingredients
- 2 sticks Unsalted butter
- 7 Medium Peeled and diced carrots
- 1 Stalk Diced celery
- 1 Medium Diced onion
- 4 8oz Container Diced mushrooms I like to mix up the variety using portabella and shitake mushrooms. White button mushrooms work well too!
- 3 tbsp Flour Gluten free flour can be substituted
- 2 tbsp Chicken Base I use Better Than Bouillon
- 4 tbsp Beef Base I use Better Than Bouillon
- 1 tbsp Worcestershire sauce
- 2 tbsp Hot sauce My favorite for this recipe is Habanero Tabasco
- 1 tbsp Hungarian paprika
- 2 tbsp Lemon juice
- 1 cup Sour cream
- 1 quart Heavy cream
Instructions
- Melt 2 sticks of butter in a large sauté pan. Add chopped carrots, celery and onion. Sauté on low for 5-7 minutes until the vegetables are translucent.
- Add the diced mushrooms to the pan, sauté for 10 minutes, then stir in the flour. Remove the pan from the heat and set aside.
- In your crockpot stir together the cream, sour cream, lemon juice, paprika, hot sauce, Worcestershire sauce, beef base and chicken base.
- Add the mushroom mixture to the cream mixture in the crockpot and warm the soup on low to serving temperature. Approximately 1 hour.
Tried this recipe?Let us know how it was!
