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
One thought on “Hungarian Mushroom Soup John’s Favorite”
Soup and chips taste great.