Hungarian Mushroom Soup Recipe - Chef Tips

hey everyone chef jason hill here and today i'm going to prepare a mushroom soup there are several different types of mushroom soups out there this one is known as the hungarian mushroom soup let me show you how i do it okay all i have here is your standard button mushrooms and to slice these up you like to take off one little edge or one little side so that way you have a flat working surface and typically you use the tip of your chef knife just go down and slice up your mushroom so you take one little side off get that flat working surface and just slice away just kidding now that we've sliced up our pound and a half of mushrooms i've already got together the rest of my mizon floss so let's start cooking i'm going to turn my burner on to a medium-high heat and get our stockpot or soup pot on there and after a few seconds of warming up i'm going to drop in two tablespoons of butter after our butter melts down we're going to stir in two cups of diced white onion we'll want to cook these down for about five minutes we don't want to brown them we just want to get them softened and translucent okay after a few minutes i'm also going to add my garlic shallot puree a lot of hungarian soup recipes don't call for garlic but i have to put it in there i've got about a teaspoon here if you don't have this made up you throw a clove of garlic in there if you like let's stir that up really good after five minutes i'm going to add the sliced mushrooms and get them in there without making a mess and we're going to cook these down until they sweat out all their moisture okay after we get our mushrooms going it's time to add the salt i have kosher salt here i'm gonna add about a teaspoon or a couple pinches followed by two to three teaspoons of dried dill weed if you have fresh go for it use about three teaspoons get fresh just kind of break it up with your fingers as you add the dry cracking that dry dill with your fingers brings out the flavor makes it pop a little bit more next we have a tablespoon of hungarian paprika sprinkle that in there one tablespoon stir this up really good and let those mushrooms continue to cook for about another 10 minutes all right after our mushrooms have cooked down for about 10 to 15 minutes we're gonna add two teaspoons of fresh lemon juice just stir that around now we're going to add three tablespoons of all-purpose flour we're going to stir this up and cook this for about five minutes we're making a little bit of a roux here with the fat from the butter in there you want that flour to cook off a little bit you don't want to be tasting the pasty flour you want that cooked flour that nutty aroma coming off of there in a few minutes now it's time to add our two cups i'm using chicken broth you can use vegetable stock mushroom stock or water a lot of the hungarian mushroom soup recipes i see just call for water but i like some sort of stock for more flavor after we've stirred it up i reduced the heat to about a medium low and we're gonna cover and let that go for 10 minutes okay while our soup is in the final stages of its cooking process we're gonna go ahead and make up our garnish which is just the zest of one lemon and a small bunch of italian parsley we're using italian parsley in a hungarian soup and get all that zest off be careful not to go too deep to where you get the white rind that's bitter that's about it just a little rough chop after 10 minutes of simmering i remove the lid and this is what you want it to look like okay to finish it off while it's still hot we're going to stir in a cup of heavy cream or you can use milk i like it a little more creamier so i do the heavy cream and then to add insult to injury i also like to stir in a half a cup of sour cream and you want to whisk this really quick and you don't want to cook anymore after this serve it immediately last step fresh cracked pepper i'm a pepper freak so i'm almost out of pepper ooh not good all right last thing to do after you add your pepper give it a final taste to see if it needs any more salt i added about a teaspoon at the beginning i think i'm gonna put another pinch in got it right over here other than that it's perfect that's a great soup let's add this to our bowl oh look at that a little bit more about a six ounce serving and this will make about four to five six ounce servings do you have your soup in the bowl it's time to garnish with our fresh chopped parsley and some fresh lemon zest just a little bit on top you know what too too much to overpower okay if you're a fan of mushrooms and soup or maybe you're lacking in vitamin d give this recipe a try and don't forget to like subscribe and share and as always thanks for tubing in another really good soup for more simple and delicious recipes click on these links and please don't forget to like share and subscribe

Channel: Chef Tips

Views: 1,521,072

Keywords: Cream Of Mushroom Soup (Ingredient), Hungarian Mushroom Soup recipe, Recipe for mushroom soup, Soup (Type Of Dish), Old Wives Tales restaurant, Portland recipes, Soup recipes, Chef Tips, Chef Jason Hill, CookingSessions.com, mushrooms, Paprika (Ingredient)

Id: Q6xc2IM6KVE

Length: 7min 8sec (428 seconds)

Published: Mon Apr 28 2014