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–+ servings

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.
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Prep Time 20 minutes
Cook Time 1 hour
Course Soup
Servings 8

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.
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