Wednesday, February 8, 2012

Hungarian Mushroom Soup

Note: I was just looking back over my posts and realized I never filled in the descriptions of my photographs. What a silly mistake! Please accept my apologies and enjoy the recipe!

I was totally blown away by this soup, which came as a surprise to me, because I hate cooked mushrooms. Turns out, I just hate the texture but love the taste. Over the holidays, when I was visiting bf's family, this soup was made. Initially it calls for the mushrooms to stay in slices, but when I mentioned I don't like the texture, a family member suggested we blend it. Totally genius. I actually think it's way better blended anyway. Definitely give it a try. The recipe is super easy and fast and is amazing heated up the next day for lunch.

Hungarian Mushroom Soup

16 ounces sliced mushrooms
2 cups onions, chopped
2 tablespoons butter
3 tablespoons flour
1 cup 2% milk
2 teaspoons dill weed
1 tablespoon Hungarian paprika (the sweet kind)
1 tablespoon soy sauce
1 teaspoon salt
2 cups chicken broth or stock
2 teaspoons lemon juice
1/4 parsley, chopped
fresh group pepper to taste
1/2 cup sour cream

First I started by melting the butter and then I added the flour and cooked for a few minutes until nice and fragrant. Then I added the milk and stirred occasionally.
Meanwhile, I sauted the onions in some olive oil until nice and tender. Then I added mushrooms, paprika, and dill weed. I cooked the mushrooms for several minutes until nice and browned.
I cooked the milk and butter combination until nice and super thick.
Once the mushrooms were a little browned, I added half a cup of broth and the soy sauce and cooked until nice and soft.
After the mushrooms softened completely, I added them to the flour mixture. Then I added the rest of the broth and lemon juice and brought the soup up to a simmer.






Using a blending thing, I think they are intended for salad dressing but work great here, I liquefied the soup. Note, if you aren't using a deep pot, be careful, I sprayed myself the first time I turned it on. Oops.
Then I added the sour cream and stirred until smooth.
I sprinkled some parsley on top and enjoyed with my last chunk of no-knead peasant bread. So unbelievably scrumptious!

1 comment:

  1. This is a really awesome, thick, flavorful soup. Definitely highly recommended for those who think they don't like mushrooms. The only drawback is that the recipe doesn't make enough soup for leftovers!

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