Hungarian Mushroom Soup Moosewood Food

HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK

Steps:

• Saute onions in 2 Tbsp stock, salt lightly.
• A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
• Cover and simmer 15 minutes.
• Melt butter in large saucepan.
• Whisk in flour and cook, whisking, a few minutes.
• Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
• Stir in mushroom mixture and remaining stock.
• Cover and simmer 10-15 minutes.
• Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
• Serve garnished with parsley.

HUNGARIAN MUSHROOM SOUP (FROM MOOSEWOOD) RECIPE - (3.8/5)

Steps:

• -Sauté onions in 2 Tbs butter & salt lightly -After about 5 minutes, add mushrooms, 1 tsp dill, 1/2 cup stock/water, soy sauce, & paprika -Cover & simmer for 15 minutes, set aside -Melt remaining butter in a different large sauce pan & whisk in flour. Cook & whisk for several minutes -Add milk & cook over low heat stirring frequently (10 minutes or until kind of thick) -Stir in mushroom mixture & remaining stock/water -Cover & simmer for 15 minutes -Just before serving, add salt, some pepper, lemon juice, & sour cream, & extra dill if you want. -Garnish with chopped parsley

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.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken 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 15 more minutes, stirring occasionally.
• Finally, stir in the salt, 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. Even better the next day!

MUSHROOM SOUP

Steps:

• Method
• In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
• After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
• When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
• Improvisation
• To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
• And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.