Langsung ke konten utama

Hungarian Mushroom Soup from The Old Country


hungarian mushroom soup



What is it about Hungarian mushroom soup that everyone loves? 
Recipes from the old country are flavorful and delicious. 
They call for real food ingredients that are both healthy and tasty. 

My mother's good friend Bernice used to make a her family's recipe when I was a teenager and always shared some with us. It brings back wonderful memories of warming up with a hot bowl of this flavorful soup on a cold and damp autumn evening.

Since it's been raining and cool for the past five days, I've been digging up all of my soup recipes. 

It's a simple easy to make recipe with a hearty mushroom flavor. 
It's allergy friendly too for those who are gluten free, dairy free, egg free-  




Judee Algazi@ Gluten Free A-Z Blog
Prep Time: 15 minutes
Cook Time: 1 Hour
Serves: 6 bowls


Ingredients: 

2 medium yellow onions, peeled and sliced in half moons

5 cups of sliced mushrooms ( white or baby portobello) 
2 stalks celery, diced
1/4 cup parsley, chopped fine
1/4 cup of dill, chopped fine
2 large Idaho potatoes, peeled and diced in large pieces 
4 cups of vegetable broth 
4 cups of water
Juice of 1/2 lemon
salt and pepper to taste
1 teaspoon of paprika


Directions: 

Sautee onions in a large skillet in olive oil spray +  1 teaspoon of olive oil on medium heat.  Cook slowly stirring until onions are soft. Add mushrooms and continue to sautee for another 5 minutes until mushrooms are tender. Stir well and add sauteed vegetables to a large soup pot. Add the remainder of ingredients ( celery, parsley, dill, water, vegetable broth, potato, lemon, salt, pepper, paprika) and bring to a boil. Reduce to a simmer and simmer for 1 hour covered. 

Garnish with additional chopped dill and sour cream if desired before serving.




My Notes: 


1. If you want to cut down on the carbs, you can substitute kohlrabi for the potatoes. 

2. I find that soup is easy to make, feeds a group, and is easy on the pocketbook.
    Of course, I am a soup LOVER...

3. I eat soup at least 3-4 times/week- Once I make a big pot, I either freeze some or we continue to eat it throughout the week. How about you? 

How often do you eat soup?


This post is linked to vegan fridays ,  Souper Sunday , and my list of Blog Carnivals










Komentar

Postingan populer dari blog ini

What is Pterygium and Pinguecula ?

[Extracted from the webpage of www.healthscout.com] A pterygium is a fleshy growth that invades the cornea (the clear front window of the eye). It is an abnormal process in which the conjunctiva (a membrane that covers the white of the eye) grows into the cornea. A pinguecula is a yellowish patch or bump on the white of the eye, most often on the side closest to the nose. It is not a tumor but an alteration of normal tissue resulting in a deposit of protein and fat. Unlike a pterygium, a pinguecula does not actually grow onto the cornea. A pinguecula may also be a response to chronic eye irritation or sunlight. Although pterygium and pinguecula sound like mysterious, arcane diseases, they are actually quite common, usually benign eye conditions. These lesions appear as a whitish-yellowish bump or fleshy "growth" on the exposed conjunctiva. If the bump appears only on the white part of the eye, it is called a pinguecula. If it appears to "grow" onto t...

Meatloaf on My Mind...

Lately, I've been thinking about meatloaf. Warm, comforting...home. Good meatloaf is one of those dishes that  brings back fond memories, and bad meatloaf is shudder-worthy at best.When made with care, meatloaf is a clean, wholesome food. A host of "traditional" meatloaf recipes use things like barbeque sauce or A1 for flavor - very low on the Clean spectrum of things. When I saw these three ( essentially ) clean meatloaves in this month's issue of Women's Day Magazine, I knew I'd be posting them. I can't wait to try them. If you do, please post and let me know how you liked it! Lamb, Balsamic & Sundried Tomato Meat Loaf Whether you use lamb or substitute it with beef, this recipe is a refreshing take on the usual, with sweet sundried tomatoes balanced out by heady rosemary. Serve it with couscous for a real Mediterranean feast. Active Time: 15 minutes Total Time: 1 hour 5 minutes Recipe Ingredients 1 lemon 2 large eggs 2 T bsp balsamic vinegar K...

Quick and Easy Chinese Cabbage Soup

Think that you are too busy or too tired to make healthy homemade soup for your family? This Chinese Cabbage Soup can be made in a Jiffy. I love making and eating homemade soup because i t isn't overly salty, full of chemicals, or high in fat like packaged or canned soup  or soup from restaurants. Not only is homemade soup delicious, nourishing, and healthy, it can made relatively quickly. This flavorful Chinese Cabbage soup took only 10 minutes preparation and around 20-25 minutes to cook. Why not try it? Cooking a pot of homemade soup warms your house, your belly, the soothing aroma greets each person as he/she enters your home.  I used Napa cabbage for this recipe , a soft flavorful cabbage that cooks up quickly and  cuts as easily as a head of lettuce. It's almost always available in regular supermarkets and Asian markets.  Combined with onions, carrots, fresh ginger and fresh garlic, this cabbage makes a wonderful Chinese style soothing light vegetable soup th...