Its cold, its rainy, a good stew is just what everyone needs to warm them up.
Gather your ingredients:
2 tsp olive oil
2 cups sweet yellow onion, diced
8 oz button mushrooms, sliced
8 oz cremini mushrooms, sliced
1 tsp dill weed
1 tbsp paprika
1 tbsp soy sauce
2 tbsp butter
3 tbsp flour
1 cup of 2% milk
2 cups of vegetable or chicken stock (divided)
2 tsp fresh lemon juice
1/2 cup sour cream
Sea salt and freshly cracked pepper, to taste
Parsley for garnish
Chop chop chop. Chop everything thick, especially the mushrooms. Mushrooms are the meat of the vegetable kingdom, none of that fancy pansy french fine mincing stuff. This is Hungarian. The food of Keyser Soze. Large Chops for a large appetite.
Saute those onions up nice in a dutch oven until they sweat. Not too high heat or theyll taste acrid.
Once thats done, add the mushrooms, and a mix of 1/2-3/4s of a cup of broth mixed with the dill, the paprika, and the soy sauce
Add extra dill, because dill is awesome.
Put the lid on, and cook for 15 minutes. Take a peek and smell the deliciousness wafting out if you must. Do it.
After the 15 minutes is up, move it to a different pan, pyrex works nice. Hold it there for a bit
put 2-4 tablespoons of butter, melt it up good in your dutch oven. I needed 4
Mix the flour in, make a nice roux and then put the milk in
This is a critical step, and the roux sets up superfast, be careful.
Mix your removed stew back in, stir it up until it thickens a bit, then slap that lid back on for another 15 minutes after you've added the rest of the broth
If you did it right, it will be thick enough to stick to the spoon and nice and creamy
And it will result in this:
Garnish with parsley, squeeze two slices of lemon (or more) across the top of it, and give it a good dollop of sour cream.
You've got hungarian mushroom soup. Very creamy, very hearty (assuming you arent a french namby pamby and sliced your mushrooms thin (seriously. dont do that)), and delicious on a cold fall day after a hurricane.
Gather your ingredients:
2 tsp olive oil
2 cups sweet yellow onion, diced
8 oz button mushrooms, sliced
8 oz cremini mushrooms, sliced
1 tsp dill weed
1 tbsp paprika
1 tbsp soy sauce
2 tbsp butter
3 tbsp flour
1 cup of 2% milk
2 cups of vegetable or chicken stock (divided)
2 tsp fresh lemon juice
1/2 cup sour cream
Sea salt and freshly cracked pepper, to taste
Parsley for garnish
Chop chop chop. Chop everything thick, especially the mushrooms. Mushrooms are the meat of the vegetable kingdom, none of that fancy pansy french fine mincing stuff. This is Hungarian. The food of Keyser Soze. Large Chops for a large appetite.
Saute those onions up nice in a dutch oven until they sweat. Not too high heat or theyll taste acrid.
Once thats done, add the mushrooms, and a mix of 1/2-3/4s of a cup of broth mixed with the dill, the paprika, and the soy sauce
Add extra dill, because dill is awesome.
Put the lid on, and cook for 15 minutes. Take a peek and smell the deliciousness wafting out if you must. Do it.
After the 15 minutes is up, move it to a different pan, pyrex works nice. Hold it there for a bit
put 2-4 tablespoons of butter, melt it up good in your dutch oven. I needed 4
Mix the flour in, make a nice roux and then put the milk in
This is a critical step, and the roux sets up superfast, be careful.
Mix your removed stew back in, stir it up until it thickens a bit, then slap that lid back on for another 15 minutes after you've added the rest of the broth
If you did it right, it will be thick enough to stick to the spoon and nice and creamy
And it will result in this:
Garnish with parsley, squeeze two slices of lemon (or more) across the top of it, and give it a good dollop of sour cream.
You've got hungarian mushroom soup. Very creamy, very hearty (assuming you arent a french namby pamby and sliced your mushrooms thin (seriously. dont do that)), and delicious on a cold fall day after a hurricane.