It’s cold, it’s getting darker, and the air is crispy.

Soup will warm and comfort you!

First, vegetables harvested in fall add a real burst of flavor to your dinner table.

Here at Core Coffee we make our soups by hand and with the freshest possible ingredients.

While this type of dedication calls for a little bit of planning, it is more than worth it for the end product. 

One of our favorite soups that has quickly become our customers favorite as well is our Hungarian Mushroom Soup! 

This recipe was found in the MOOSEWOOD Cook Book.  I believe the first go around of the cook book incorporated a lot of creams and butters into the recipes.  But the cookbook has went through some refreshers over the years giving some lighter options. 

We choose to make it more of a lighter option, we find that this is more inclusive  for anyone who may have special dietary needs or preferences. 

Also, you can easily add a dash of cream if you like your soup on the creamier side! 

Below is how we prepare Hungarian Mushroom soup here in the cafe, if you give it a try let us know how you liked it!  Tag us on instagram @corecoffeecompany or Facebook @corecoffeegresham

Hungarian Mushroom Soup
Serves about 4 adults
16oz sliced mushrooms ( we like baby Bellas, but shitakii is also delicious!)
1 cup chopped yellow onion
32 oz vegetable broth 
2 tablespoons dried dill
1 tablespoon Hungarian paprika
Salt and pepper to taste.
***Optional 1 cup cream or non dairy milk
Add first five ingredients to slow cooker and cook on high for 5 hours.
Stir well and add salt and pepper to taste. 
If adding optional cream, add in now and heat on low for an additional 30 minutes to an hour. 


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