Last week I wrote how we were treated to a teaser of spring and how it probably won’t last long. It didn’t. It’s been brutal this week, especially Tuesday. Dangerously cold with March definitely coming in like a lion. I got my first dose of the vaccine yesterday which is done outside and I was so impressed with the set up, though one of them said it took about 4 hours to warm up after Tuesday, the worse day this week. They really are stepping up in difficult circumstances and doing an incredible job getting this country safe. I’m sure tons of soup like this Hungarian Mushroom Soup were eaten to ward off the bitter cold.
The National Guardsman who checked me in had a bit of a chuckle. He asked how I was doing and I replied “I’m so excited!” And I was. It’s been a long 12 months of anxiety for so many of us, it’s good to see that the rollout of the vaccine is being successful and people are queueing up to get the jab. It will be nice to get back to some type of normalcy. I do think it won’t get back completely pre-COVID but I’m looking forward to traveling and enjoying live music again.
Until then, I’m enjoying cooking again and being creative. Global anxiety is such a creativity killer. Hungarian Mushroom Soup is one of my husband’s favourite soups. It goes so well with homebaked ciabatta so he baked up some fresh ciabatta to go this soup.
Technique for Hungarian Mushroom Soup
There are loads of variations of this soup and this is mine.
Coarsely chop the mushrooms and slice the scallions/spring onions. In a saucepan, melt the butter and add the mushrooms.
Once they start browning, add the scallions/spring onions, paprika and fresh dill. Sauté for a few minutes to bring out the fragrant flavour of the dill and paprika.
Add the broth and soy sauce and bring to a simmer.
Simmer on low for several minutes to allow the ingredients to come together with their flavours. Add the flour to the milk and stir well. Every time I do this step for soups or gravy, I’m always taken back to a silly advert in the ’80’s selling gravy and saying “just like homemade, but no lumps!” My mum never made lumpy gravy so I had absolutely no idea what they were on about. I did once I started making gravy. You need to mix it well enough that there are no lumps before putting into the soup.
Bring to a high simmer to cook the flour and thicken the soup for a couple of minutes. Cook for several more minutes at a low simmer. Add the lemon juice, chopped parsley, sea salt and freshly ground pepper. Once it simmers for a bit adjust the seasoning as needed. I sometimes add more paprika at this stage. There isn’t any wrong way, as long as you like it, it’s good! The last step is to add the sour cream, again don’t boil but make sure it’s all heated through.
Once the sour cream is incorporated (it won’t incorporate 100%) and is heated through, it is ready to serve.
Add a dollop of sour cream and garnish with parsley. Fresh ciabatta and butter is perfect for dipping into this soup. Pair with a Belgian Trappist Ale and life is good.
Hungarian Mushroom Soup
A delicious warming mushroom soup
- 2-3 tbsp butter
- 1/2 cup scallions/spring onions sliced
- 1 1/2 cup coarsely chopped shiitake mushrooms
- 2 tbsp chopped fresh dill (if using dried, 1-2 teaspoons)
- 3 tsp paprika
- 2 tsp soy sauce
- 3 cups vegtable broth
- 1/2 cup milk
- 2 tbsp flour
- sea salt and freshly ground pepper to taste
- 1 tbsp lemon juice
- 3 tbsp chopped fresh parsley
- 1/2 cup sour cream
Melt the butter in a saucepan. Add the mushrooms and cook until they start to brown. Then add the scallions/spring onions, paprika and dill. Sautè for a few minutes.
Add the broth and soy sauce and bring to a simmer. Simmer on low for several minutes. While this is simmering, mix the flour and milk and work out all the lumps.
Add the milk mixture to the saucepan and cook it on a high simmer until the flour is cooked. Add the salt and pepper with the lemon juice and parsley. Cook for a few minutes on a low simmer and then adjust the seasonings if need be.
Just before serving add the sour cream and cook on a low simmer until it's heated through.
Serve in bowls with a dollop of sour cream and garnish with fresh parsley.