Hungarian Mushroom Soup

By: Chef Douglas Walls

Prep Time: 10 minutes | Cook Time : 30-40 minutes | Servings: 4

Chef Doug’s Hungarian Mushroom Soup is positively delicious. Onions and mushrooms are caramelized in ghee. The use of ghee adds a world of depth and flavor to the soup. A heap of paprika is then added in along with the delicate flavor of dill and a variety of other tasty ingredients that combine to make this a guaranteed hit at your dinner table.

Ingredients

• 2 teaspoons Tin Star Foods Ghee
• 1⁄2 cup yellow onion, minced
• 8 whole button mushrooms (can be left whole or thinly sliced)
• 4 whole shiitake mushrooms, thinly sliced
• 1⁄2 cup white wine
• 1 tablespoon lemon juice
• 1⁄4 cup soy sauce
• 2 teaspoons dried dill
• 3 cups heavy cream
• 1 1⁄2 tablespoons Hungarian paprika
• 3⁄4 cup sour cream
• 1 tablespoon fresh chopped parsley
• Salt and pepper to taste

Instructions

• Melt ghee in a medium sized pot over medium-high heat.
• Add garlic and onion and sauté for 3-4 minutes, until onion begins to become translucent.
• Add mushrooms and sauté for another minute.
• Add white wine to deglaze and simmer for few minutes, leaving pot uncovered.
• Add lemon juice, soy sauce, dried dill, paprika & reduce heat to medium-low.
• Simmer for 5 minutes.
• Add heavy cream, and bring soup to a low boil.
• After 15-20 minutes, stir in fresh parsley & sour cream.
• Once thickened, remove from heat, add salt and pepper to taste and serve with your favorite crackers and a dollop of sour cream.