Hungarian Mushroom Soup




The perfect solution to a chilly day. Any variety of mushroom will work, just be sure to saute them well to bring out all of their flavor.


Serves 4


4 tablespoons unsalted butter

2 cups chopped onions (I use frozen)

2 pound mushrooms, sliced

2 teaspoons sweet Hungarian paprika

3 cups chicken or vegetable stock

½ cup Spanish Oloroso sherry

1 teaspoon each fresh thyme and rosemary, finely chopped

1 cup whole milk

2 tablespoons potato starch

⅓ cup sour cream

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon lemon juice

1 tablespoon honey


  • Heat the butter in a dutch oven and add the onions and mushrooms, saute for about 10 minutes or until they are lightly golden brown and all of the liquid has evaporated

  • Add the paprika and stir until fragrant

  • Add the chicken stock, herbs and sherry and bring to a simmer

  • Whisk the potato starch into the milk, there should be no lumps

  • Add a bit of the stock to the milk mixture and stir, then add that mixture into the soup

  • Gently simmer the soup just until it thickens

  • Remove from the heat and add the sour cream, salt, pepper, lemon juice and honey

  • Ladle in warm bowls and garnish with fresh herbs


Snow day harvest