My baby son, John, recently had a health scare (which turned out fine, Thank the Lord). But whenever anything happens to anyone, including my own family, all I can think of to do is cook something for them. I love to make soups, and I make a fabulous Cream of Mushroom (which I blogged a few months ago). But John’s favorite is this one: Hungarian Mushroom. It is not as creamy as the others, and features wonderful Paprika, which my friend Jean brought me from one of her World Travels.
1 lb. mixed mushrooms (I used white, Baby Portobellos, one big Portobello and Shitake)
1 large chopped onion
Saute onion for about 5 minutes in Olive oil and Butter. Slice and Add mushrooms and the following spices:
1 tbs. granulated garlic
2-3 Tbs. good Paprika
2 Tbs. soy sauce
1 Tbs. dill
1 tsp. fresh grated nutmeg
Toss all and saute till mushrooms are limp. Add about 2 or 3 cups good broth (your choice, chicken, beef, or vegetarian). Simmer about 15 minutes, or till it is slightly reduced. Meanwhile, make a “roux” by mixing 4 Tbs. butter with 4 Tbs. flour. Add one cup milk (I always use Evaporated Milk for this. Very rich and great in soups). Simmer just a couple of minutes, till the mixture is smooth. Add to simmering soup. Cook another 10-15 minutes. Taste and correct seasoning. I usually always add about 1 tbs. honey or sugar to my soups. There’s something about that sweetening that brings out more flavor.
Garnish with sour cream and lots of fresh parsley