Austrian Mushroom Soup Food

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

RUSSIAN DRIED MUSHROOM SOUP

Steps:

• Gather the ingredients.
• Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules.
• Cover mushrooms with 8 cups cold water, salt, and garlic.
• Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste.
• When soup is done, sauté the chopped onion in butter or oil, whichever you're using, until browned and add to soup.
• Simmer for just a few minutes.
• Serve with mini pirzohki or pelmeni dumplings that are made with a non-butter dough and stuffed with non-meat fillings. Enjoy.

AUSTRIAN MUSHROOM SOUP

Steps:

• In a large saucepan, combine stock and mushrooms, bring to a boil.
• Add butter if using canned broth and simmer 2 minutes.
• Remove from heat and stir in sherry.
• Ladle into soup bowls and top with chives.

HUNGARIAN MUSHROOM SOUP

Steps:

• Saute onions in 2 T. butter,add mushrooms, 1 tsp dill, 1/2 cup liquid,tamari and paprika. Cover and simmer 15 minutes. Melt rest of butter in saucepan, whisk in flour while cooking, add milk, cook until thick. Stir in mushroom mixture and rest of stock. Cover and simmer 15 minutes. Add salt, pepper, lemon juice, sour cream and additional dill if desired. Enjoy!

RUSSIAN MUSHROOM SOUP

Steps:

• Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules. Cover mushrooms with 8 cups cold water and add salt and garlic. Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste. When soup is done, saute onion in oil and add to soup. Simmer for just a few minutes. Traditionally served Christmas Eve at Holy Supper.

MUSHROOM BISQUE

Steps:

• In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
• Roux:
• In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
• Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.