No Soup for You!

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I love mushrooms! I love all sorts of mushrooms cremini, white, shiitake, portobella, all mushrooms. I first had this soup years ago with my friends Joseph and Andrew while visiting Joseph’s family in Black Mountain. Full of mushrooms, slightly creamy, and spicy with dill.

This soup uses a roux. (http://en.wikipedia.org/wiki/Roux) A roux is used to thicken many soups and sauces. Stripped down to the minimum it is equal parts flour and fat usually butter. It is cooked until it loses its floury taste and can be any color from white to so brown it’s almost black.  Anyways making a roux is one of the most basic skills for a chef.

Hungarian Mushroom Soup:

  • 4 T butter
  • 2 c chopped onions
  • 2 lb sliced mushrooms
  • 2 tsp lemon juice
  • 2 c broth (vegetable or chicken)
  • 1/2 light sour cream
  • 1 tsp salt
  • 3 tsp dried dill
  • 5 T paprika
  • 3 T flour
  • 1 c milk
  • 2 T tamari or soy sauce

Saute onions in 1 T of butter over medium heat. Add dill, tamari/soy sauce, paprika, lemon juice, salt, and broth. Stir until well mixed.

Meanwhile use the rest of the butter and flour to make a roux (http://en.wikipedia.org/wiki/Roux). Add the solid butter and flour to a pot and heat over low to medium heat. Stir to avoid burning. The flour will brown and start to smell a bit nutty. Whisk in the milk and then whisk in the sour cream.

When the mushrooms start boiling add the milk roux. Simmer for 10 minutes.

Serve hot maybe garnish with parsley.

Life is short, lick the spoon!

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