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.


  • 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


  • 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.

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