Hungarian (Chicken-Vegetable) Mushroom Soup

I've been hearing so much about Hungarian Mushroom Soup. It sounded so good! I checked a couple recipes, then decided to create my own expanded variation. However, I swapped sour cream for the coconut milk shown in my photos.

In a 4-5 quart pot, sauté the sliced-chopped carrots, celery and onion until they sizzle. Reduce heat, cover, adding just a little of the bone broth if needed.

2T EVOO

2 big carrots

1 med. onion

2 big celery ribs

1/3 lg. green pepper

6c chicken bone broth - add as needed for now

Add these ingredients at this time:

3T Truffle, Parmesan and Black Garlic seasoning

3T Better Than Bouillon - chicken

1T smokey paprika 

4 bay leaves

1/4c sherry cooking wine

1 pound mushrooms - sliced

Sauté for a while, adding a bit of broth to prevent sticking. When the mushrooms start to shrink and brown, add the rest of the bone broth.

Simmer, stirring occasionally, about an hour.

8oz. bite size pieces of roasted chicken

1/4c golden or brown roux

Bring back to a simmer, and let it cook on low, for 10 minutes to thicken the soup and blend the flavors. Remove from the heat and let the soup cool for 45 minutes. Stir in 6oz. sour cream then reheat again just before serving. . .Lin