Hungarian Mushroom Soup
A soup for mushroom lovers
For most of my life, I never cared for mushrooms. The texture, the taste -- not for me. Last August, that all changed. My transformation began with an unexpected hunt for chanterelles when I was in Duluth, Minn. It developed further when a farmer in Frazee, Minn., shared some of his freshly harvested shiitake mushrooms with me.
A recent weekend at Fall Mushroom Camp at the White Earth Indian Reservation clinched it. Done deal. I've become a lover of fresh mushrooms. Stuffed, stir-fried, paired with pasta or simmered in soup, I eat them.
At Mushroom Camp, I thought it best to try to learn to identify just two or three edible wild mushrooms. I focused on shaggy manes, lobster mushrooms and honey mushrooms. Now, after spending time at camp with very experienced mushroom foragers as my teachers, I feel confident I can safely harvest and eat these three mushrooms.
Morning walks with my dog, Gracie, have become forays. I wear my hiking boots so we can veer into the woods when I spot oak trees, a honey mushroom's favorite place to propagate. With my "mushroom eyes" turned on, I hunt for honeys.
I was surprised to find honey mushrooms growing right in my own yard. I discovered a large cluster growing at the base of an oak tree. As I circled around the tree, I continued to find more. In no time, I had a small basket filled with honey mushrooms from my yard.
I'm hooked on mushrooms. I find it thrilling to forage for them -- it's a wonderful way to enjoy a fall day of sunshine and crisp air. And Hungarian Mushroom Soup, full of creamy fungi, dill weed and paprika, is a marvelous way to enjoy them.
Hungarian Mushroom Soup Recipe
Makes 6 to 8 servings.
4 tablespoons butter
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped carrot
1 tablespoon minced garlic
1/2 pound mushrooms, stems removed, sliced (honey mushrooms, shiitake mushrooms or cremini mushrooms work well)
2 teaspoons dried dill weed
1 tablespoon sweet Hungarian paprika
1 tablespoon soy sauce
4 cups vegetable, chicken or beef broth, divided
1 cup milk
3 tablespoons all-purpose flour
2 teaspoons freshly squeezed lemon juice
1/2 cup sour cream, plus extra for serving
Salt and pepper, to taste
1/3 cup chopped fresh parsley
Melt butter in soup pot. Add chopped onion, green pepper and carrot. Saute 5 minutes, until vegetables are tender. Add garlic. Saute 2 or 3 minutes more. Add mushrooms. Saute 5 minutes.
Add dill weed, paprika, soy sauce and 2 cups of the broth. Bring soup to a simmer. Cover pot and simmer for 15 minutes. Whisk milk and flour together until mixture is smooth. Pour into soup, stirring well to blend. Cover pot and simmer soup for 15 minutes, stirring occasionally.
Add remaining 2 cups broth and lemon juice. Stir. Heat to a simmer. Take pot off of heat and add sour cream, stirring until completely blended into the soup. Return pot to heat and warm soup until hot. Do not allow the soup to boil. Season to taste with salt and pepper. Ladle hot soup into heated bowls. Add a small dollop of sour cream and a sprinkling of parsley to each serving.
Mushroom Soup, Hungarian Soup, Vegetarian Soup
Hungarian Mushroom Soup: A Soup for Mushroom Lovers
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