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
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
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
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
Posting Komentar