Subj : Mushroom Soup
To   : Carol Schenkenberger
From : Dave Drum
Date : Sat Feb 24 2024 06:34:48

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
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