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I like food. A lot. In this blog, I will divulge all my delicious recipes, giving you a full list of ingredients, step-by-step instructions, and notes to help you successfully make the dish. Feel free to try these at home, and let me know how it went in the comments for the dish! If you have any questions, I will answer them as quickly as possible. If you use my recipe and discuss it on your site, please link back to this blog. Happy eating!

Friday, March 29, 2013

Creamy Hungarian Mushroom Soup

We had so many mushrooms! Usually, we just cook them up with something, but lately, I've been in a Using-Mushrooms Slump.
Whilst searching for some healthy soups on the Internet, I stumbled upon a recipe similar to the one I used. Since I modified it slightly, I will post my recipe here. I was super excited when I read the original -- it sounded delicious, and the photo included sealed the deal (Check out the original recipe here). Also, this would not only use up our mushrooms, but we actually had to buy another package for it!
So here's the recipe: I will write my version first, and then write variations, including one for vegetarian eaters.

1 1/2 pounds of mushrooms, washed and cut thinly (Yes. That much)
1/2 of small sweet onion, diced
7 medium to large red potatoes, peeled and cut into half-inch cubes
4 cups low-sodium beef broth
2 tbsp dill weed
2 tbsp Paprika (Preference is for Hungarian Paprika, see notes below)
3 tbsp all-purpose flour
about 3/4 tsp salt
about 3/4 tsp ground black pepper
2 cups low-fat milk
Olive oil

Mix spices and flour in a small dish and set aside.
Pour olive oil into a large pot and bring to medium heat.
Add mushrooms and onion; stir constantly. When water begins to fill the pot, turn heat up to medium-high. Reduce stirring, and allow water to evaporate; about 10-15 minutes.
Add potatoes, spice/flour mixture, broth, and milk.
Bring to a boil. Reduce heat, cover, and simmer until potatoes are cooked through and tender.
Serve immediately with whole wheat rolls or light salad.

Hungarian Paprika is preferred because it gives the soup a fuller, richer flavour. We were able to find it in our regular Giant Eagle supermarket, so keep an eye out for it at your own local grocery store.
For a more vegetarian dish, use vegetable broth instead of beef.
The original recipe calls for sour cream to be added at the end. This can thicken the soup and give it a little bit of acidity. If you decide to add it to this recipe, add 1/2 cup at the very end, but BE CAREFUL. If sour cream is added to a very hot substance, it tends to curdle. Instead, take the pot off the heat, let it sit for about a minute, and slowly add the sour cream, with plenty of stirring.
This soup is already full of complex and wonderful flavours, but you can mix it up by varying the amount or kinds of spices to add.
It's super important to stir the mushrooms and onion constantly at the very beginning of this recipe -- even with plenty of oil, there is a risk of sticking to the bottom of the pot.

If you have any questions or comments about this recipe, please feel free to leave them below!
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