Subj : Mushroom Soup
To   : Dave Drum
From : Carol Shenkenberger
Date : Sat Feb 24 2024 17:33:59

  Re: Mushroom Soup
  By: Dave Drum to Carol Schenkenberger on Sat Feb 24 2024 06:34 am

 > Meant to send this the other day when the mushrom soup thread was active.
 > I was turned on to June Meyer's recipes by a motorcycle racer friend who
 > left to come to USA during the Hungasrian revolution of the mid-50s. I've
 > only made this one twice .... but it surely is good.
 > 
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > 
 >       Title: Hungarian Mushroom Soup w/Fresh Dill
 >  Categories: Mushrooms, Vegetables, Chilies, Herbs, Dairy
 >       Yield: 6 servings
 > 
 >       3 tb Unsalted butter
 >       1 md Yellow onion; chopped
 >      24 oz Baby Bella or White Button
 >            - mushrooms
 >       2 tb Sweet Hungarian Paprika
 >       2 tb Flour
 >            +=PLUS=+
 >       1 tb For the roux; if needed
 >       3 c  Broth (Mushroom or Chicken)
 >       1 c  Milk
 >       3 tb Soy Sauce or Tamari
 >     1/2 c  Sour cream; more to decorate
 >            - each bowl
 >       1 tb Fresh lemon juice
 >       2 tb Fresh dill; Chopped
 >            Salt & Black Pepper
 > 
 >   Chop your onions. Heat up butter in a dutch oven or
 >   other heavy pot, add onions and sweat for 5 minutes.
 > 
 >   Wash and then slice your mushrooms. Add mushrooms to the
 >   onions, season with some salt and pepper and cook for
 >   about 10-15 minutes, until they're soft.
 > 
 >   Add sweet paprika and flour to the mushrooms, cover well
 >   and cook for about 2-3 minutes.
 > 
 >   Add milk, broth and soy sauce. Cover and cook for about
 >   15 minutes.
 > 
 >   If your soup is not thick enough you may create a roux
 >   by combining flour with sour cream and touch of water.
 >   If your soup is the right consistency, you'll just add a
 >   dollop of sour cream to a measuring cup. In order to add
 >   sour cream to the soup and make it super creamy, you
 >   need to temper it. In order to do this, you will need to
 >   add a little bit of hot soup to your measuring cup with
 >   sour cream OR sour cream/flour roux and then mix it
 >   well. Keep adding the hot liquid and stir well until you
 >   have a full cup. Then you're ready to add it to your
 >   pot. Your soup will be creamy and smooth.
 > 
 >   Add lemon juice. Then adjust seasoning with salt and
 >   pepper, as needed, and add fresh dill. Serve with crusty
 >   bread!
 > 
 >   If you want to make this soup a little spicier, add a
 >   pinch of Hot Hungarian Paprika when serving in the
 >   bowls.
 > 
 >   RECIPE FROM: http://www.junemeyer.com/recipes.html
 > 
 >   Uncle Dirty Dave's Kitchen
 > 
 > MMMMM
 > 
 > ... Smuggled whisky tastes even better - Hiram Walker

Thanks Dave!  I was curious about it after Denis mentioned it.

Interesting but I'm apt to keep making my own more complex version that would
be called a bisque if it had seafood in it.  For non-title pedantic folks
(grin), it's Mushroom Bisque.

  xxcarol
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