Thursday, 7 October 2010

Magyaros gombaleves (Hungarian Mushroom Soup)

The other day I made Hungarian mushroom soup (also having it for lunch today, actually). You can find the recipe I used at the end of this post, I did modify it a little bit, though (used red onion instead of white and added green pepper. There was no fresh parsley in the house either. Skipped the sour cream). It could also be a good idea to add carrots if you feel like it. I like this dish very much, since it’s both spicy (oh yeah, I added a lot of paprika) and creamy at the same time. I’ll give it a 4+ out of 5.








12 oz. fresh mushrooms, sliced
1 c. chopped onion
4 tbsp. butter
3 tbsp. flour
1 c. milk
1-2 tsp. dill weed
1 tbsp. tamari
1 tsp. salt
2 c. chicken stock
2 tsp. lemon juice
1/4 c. fresh chopped parsley
Fresh ground pepper (to taste)
1/2 c. sour cream
1 tbsp. Hungarian paprika

Saute onions in 2 tablespoons butter, salt lightly. Add mushrooms, 1 teaspoon dill, 1/2 cup stock, tamari and paprika. Cover and simmer 15 minutes.

Melt remaining butter in large saucepan. Whisk in flour and cook whisking a few minutes. Add milk. 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 extra dill, if desired. Serve with parsley garnish.

1 comment:

knickknacks said...

Wow..that looks really delish! Will definitely try it one of these days! :)