Wednesday, April 8, 2009

Hungarian Mushroom Soup

This soup is familiar to many out there as a favorite from the Moosewood Cookbook. For a long time I made their recipe at the different establishments I cooked for, and it was always great. Then when we started making large batches at the bakery, we had a problem burning the bechmel that was used to thicken it. Because it had a milk base, it would also curdle if you added too much lemon or let the mixture come to a boil. It was then that I decided to rethink our approach to produce a more reliable and shelf stable and, I think, TASTIER, soup!


1 medium onion- diced
3 Tablespoons olive oil
1 1/2 pounds fresh button mushrooms, sliced 1/8th inch
3 Tablespoons Paprika
2 teaspoons Salt
1 1/2 teaspoon Dill
1/2 cup Flour
8 cups Vegetable Stock or water (I usually use water!)
1 tablespoon Soy Sauce
2 Tablespoons Lemon Juice
1 cup Heavy Cream


In a heavy bottom soup pot on medium heat:
Saute onion in olive oil until just translucent...2 minutes
Add mushrooms and turn up the heat slightly...saute 2-3 minutes more
Stir in: Paprika, Salt and Dill
Saute 5 minutes more, stirring frequently.
Add the flour and mix well to hydrate all the flour
Pour in Liquid (Water or Stock) and whisk well with a large whisk
being sure to scrape all bits of bottom of pan.
Switch to a wooden spoon and cook over medium-low heat
Stirring quite frequently and being careful the flour doesn't stick
to the bottom of the pan.
Once the soup comes to a low boil, simmer 5 more minutes to
thoroughly cook the flour.
Add Heavy Cream, Lemon Juice and Soy sauce.

Bench Notes:
This soup has infinite possibilties for variations:
Use wild mushrooms, leave out cream and use sour cream or no cream
Deglaze the pan with Red Wine, add mustard powder...go crazy people!

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