Do you want something dark and smokey for Halloween dinner? Maybe a little murky, cryptic and mystical? Something you would cook in a scorched iron pot over a wood fire deep into the Transylvanian forest? You can just hear the night sounds now, can’t you…

Or maybe stir up a pot on your galley stove with a propane flame, just pretending you’re in old world Hungary.

Hungarian Mushroom Soup

2 tablespoons butter
1 tablespoon EVOO
1 medium onion finely chopped
1.5 pounds cremini mushrooms sliced (or bella or portobello mushrooms)
3 tablespoons flour
1 tablespoon Hungarian smoked paprika
3 cups broth made with Better Than Bouillon, Mushroom (or Roast Chicken or Vegetable)
1 tablespoon Soy sauce
1 tablespoon lemon juice
3 tablespoons fresh parsley chopped
2 tablespoons fresh dill chopped
1 tablespoon fresh thyme chopped
1 cup milk
Salt, pepper, and ground chili pepper to taste
½ cup sour cream for final dollop

The key to sautéing mushrooms is ensuring they are dry and not crowded in the pan. I try not to wash mushrooms. Once they get moisture on them they tend to “steam” instead of dry fry. Brush the mushrooms with a pastry brush to get the “dirt” off, then slice into about 1/8th inch slices.

Heat the butter and olive oil in a large deep dish pan over medium heat. Lay each mushroom slice flat in the hot oil and sauté until golden. Just let them be, don’t stir fry them. Then flip and sauté the other side. This is time consuming, having to flip each mushroom slice individually, but this produces a firm, golden mushroom; not spongy or mushy. Remove to a plate keeping the oil in the pot. This is what they should look like:

Returning to the pan, sauté the onions until almost caramelized. Add more butter and oil if needed.

Return the mushrooms back to the pan and add the flour. Stir in until it cooks in the oil a bit. Stir in the smoked paprika. Cook for another minute or two.

Add the broth, soy sauce, lemon juice and herbs. Simmer for 10 minutes.

Then add 1 cup of milk, more or less, to desired thickness. Simmer for another 5 minutes, stirring frequently. Adjust seasoning with salt and pepper, or add hot pepper flakes. Let rest for 5-10 minutes before labeling into bowls.

Serve with a dollop of sour cream and a sprinkle of fresh herbs.

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Hungarian Mushroom Soup

Rich and smokey, perfect for holiday entertaining

Author: GalleyPirate

Ingredients

• 2 tbsp Butter
• 1 tbsp Olive oil
• 1 Medium onion, finely chopped
• 1.5 lbs Cremini mushrooms, sliced (or bella or portobello mushrooms)
• 3 tbsp Flour
• 1 tbsp Hungarian smoked paprika
• 3 cups Broth made with Better Than Bouillon, Mushroom (or Roast Chicken or Vegetable)
• 1 tbsp Soy sauce
• 1 tbsp Lemon juice
• 3 tbsp Fresh parsley, chopped
• 2 tbsp Fresh dill, chopped
• 1 tbsp Fresh thyme, chopped
• 1 cup Milk (more or less depending on desired thickness)
• Salt, pepper, hot pepper flakes, as desired
• ½ cup Sour cream, dollop for serving

Instructions

• Brush the mushrooms with a pastry brush to get the "dirt" off, then slice into about 1/8th inch slices. Do not wash; keep them dry.
• Heat the butter and olive oil in a large deep dish pan over medium heat. Lay each mushroom slice flat in the hot oil and sauté until golden. Just let them be, don't stir fry them. Then flip and sauté the other side. This produces a firm, golden mushroom; not spongy or mushy. Remove to a plate keeping the oil in the pot.
• Returning to the pan, sauté the onions until almost caramelized. Add more butter and oil if needed.
• Return the mushrooms back to the pan and add the flour. Stir in until it cooks in the oil a bit. Stir in the smoked paprika. Cook for another minute or two.
• Add the broth, soy sauce, lemon juice and herbs. Simmer for 10 minutes.
• Then add 1 cup of milk, more or less, to desired thickness. Simmer for another 5 minutes, stirring frequently. Adjust seasoning with salt and pepper, or add hot pepper flakes. Let rest for 5-10 minutes before labeling into bowls.
• Serve with a dollop of sour cream and a sprinkle of fresh herbs.

Notes