Hungarian Mushroom Soup

We love patronizing local establishments as often as we can, but we seem to be always on the move. It’s a neat trick to be able to copy, to the best of my ability, favorite foods from far and wide, such as this dish made by our man Russell in Mexico, or this soup from a cafe in Portland, OR. We go to Clayton’s Cafe in Yarmouth quite a bit for their terrific sandwiches and soups. I was inspired to try and recreate their Hungarian Mushroom Soup, so that we always have it on tap at home, wherever we are. Finishing this creamy, hearty, textured soup with sour cream, salt, and acid really makes it special. Serve it with an herb salad, crusty, buttered bread and crisp white wine.

Hungarian Mushroom Soup
Adapted from a recipe in The Moosewood Cookbook

Ingredients:

• 2 cups onion, chopped
• 2 cups chicken stock
• 12 oz mixed mushrooms (white button, portobello, shitake, oyster), roughly chopped
• 1 tablespoon paprika
• 2 teaspoons dill weed
• 1 teaspoon cayenne
• 1 tablespoon soy sauce
• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 2 teaspoons rice wine vinegar
• 1/4 cup parsley, chopped
• 1/2 cup sour cream
• Kosher salt and black pepper

Method:

In a large skillet saute the onions in 2 tablespoons of the stock, seasoned with a little salt. Add mushrooms, soy sauce, dill, paprika, cayenne, and 1/2 cup of stock. Cover and simmer for fifteen minutes. In a soup pot melt the butter and whisk in the flour, about two minutes. Slowly stir in the milk, until the roux becomes thick and has a smooth consistency. Add the cooked onion/mushroom mixture and the rest of the stock. Cover and simmer fifteen minutes. Remove from the heat and stir in vinegar, sour cream, salt and pepper to taste, and the parsley.

Tagged as: dairy, soup, vegetarian

About the Author: Jillian Bedell

Jillian grew up in Connecticut, went to university in Boston, college in New Haven, did some post-grad soul searching in New York, exiled herself to Mexico, married her longtime sweetheart, and lived in a house on the ocean. She suspected Maine might be the perfect place to raise a family, so she came back home to New England two years ago. Now a mom to Violet Maeve and living in Rockland, where she hopes to settle for a good, long while, Jillian reads, writes, walks, and practices Nia, when not watching Malcolm photograph sandwiches.