Friday, September 20, 2013
Hungarian mushroom soup
I always get excited when soup season arrives. To me, soup is such a comforting dish to have on a cool day. Plus, there are so many different possibilities when it comes to soup. I think it's impossible to ever run out of ideas and recipes! This Hungarian mushroom soup is inspired by this recipe at All Recipes, the container of Hungarian paprika I had in my pantry, and my huge tarragon plant. I've made roasted cream of mushroom soup before, but I wanted to incorporate the spicier paprika into a soup along with some fresh tarragon. This soup is really delicious. It's also very rich from the milk and sour cream. I think it's best served as a cup of soup with a larger meal or as a lunch with some bread and a salad. I could have eaten the whole pot though. This recipe will make four servings and is a lovely way to warm up after being outside on a crisp autumn day!
Hungarian mushroom soup
2 tablespoons unsalted butter
1 cup finely chopped yellow onion
1 lb. mushrooms, sliced (I used shiitakes and baby portabella)
1 tablespoon Hungarian paprika
1 tablespoon minced fresh tarragon, plus more for garnish
2 teaspoons Worcestershire sauce
2-1/2 cups chicken (or vegetable) broth
1 cup whole milk
3 tablespoons all-purpose flour
sea salt and fresh cracked black pepper, to taste
1 tablespoon fresh lemon juice
1/3 cup sour cream
Melt the butter in a soup pot over medium-low heat. When melted, add the onions. Cook, stirring often, until soft and translucent. Add the mushrooms and cook for about 5 more minutes, stirring occasionally, until the mushrooms are softened. Stir in the paprika and tarragon and cook for about 1 minute. Then stir in the Worcestershire sauce and chicken broth. Let the mixture come to a simmer and cook for about 10 minutes.
In a medium bowl, whisk together the milk and flour. Add a ladle of hot soup to the milk mixture* and whisk, then pour it into the soup. Whisk and let the soup come up to a low boil. Reduce to a simmer and cook until the soup begins to thicken, about 10-15 minutes.
Season with salt and pepper. Lastly, in the medium bowl, whisk together the lemon juice and sour cream. Again, add a ladle of the hot soup to the bowl* and whisk, then pour it into the soup. Let the soup warm through, but not boil.
Serve immediately, topped with the extra fresh tarragon.
* This will help keep the milk and sour cream from curdling or breaking when you pour it into the hot soup.
What was I cooking one year ago?: jalapeno-cheddar beer bread
Two years ago?: beef and wild mushroom stew
Three?: spiced pickled grapes