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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