Posted by: Jonjon | January 2, 2009

Cream of Mushroom Soup II 9.5/10 and hungarian mushroom soup 9/10

Soup – Cream of Mushroom II 9.5/10


• 1/2 pound fresh mushrooms 225g
• 2 tablespoons margarine 30g
• 2 green onions, thinly sliced 2 green onions
• 1-1/2 cloves garlic, chopped
• 1/2 teaspoon chopped fresh thyme 0.4g
• 1 tablespoon all-purpose flour 8g
• 2 cups vegetable broth 475ml
• 1/2 cup light cream 120ml I used sour cream instead
• salt and pepper to taste
• 1/2 sprig fresh thyme leaves
• 1-1/2 teaspoons chopped fresh chives

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1. Thinly slice the mushroom caps, discarding the stalks.
2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

Used sour cream instead of light cream. Used only ¼ cup of sour cream
Used shallots instead of onions.
I used only 1 table of butter, or less, just enough to cover my small pot.

I used 2 cups and a bit of vegetable broth.

-More sour cream does not enhance the flavor, rather it just makes the soup more creamy so that could be omitted next time since there are so much mushrooms in this recipe.
-At first, I was quite concerned about adding the flour to the mushrooms without
-It was a really good idea to use the shallots in this soup, as they seem to enhance the flavor rather than add more flavor of their own. They actually became really soft. I could no longer tell whether I was eating shallots or mushrooms when I had a spoonful of soup.

This was a very very tasty soup. There was no need for any cream unless you want your soup very rich and very creamy.

Soup – Mushroom –Hungarian 9/10


• 1 tablespoon and 1 teaspoon unsalted butter 20g
• 2/3 cup chopped onions 105g
• 5 ounces fresh mushrooms, sliced 150g
• 3/4 teaspoon dried dill weed 0.7g
• 1 teaspoon paprika 2g
• 1 teaspoon soy sauce 5ml
• 2/3 cup chicken broth 160ml
• 1/3 cup milk 80ml
• 1 tablespoon all-purpose flour 8g
• 1/4 teaspoon salt 2g
• ground black pepper to taste
• 3/4 teaspoon lemon juice 3ml
• 1 tablespoon and 1 teaspoon chopped fresh parsley 5g
• 2 tablespoons and 2 teaspoons sour cream 40g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Used shallots instead of onions

Milk made this taste a bit more rich and creamy, but not necessary
I only added 30% of the sour cream as requested, and found that it was not necessary.
I used vegetable broth instead of chicken broth.
I think most of the saltiness came from the soy sauce,salt and lemon
The tablespoon of flour was necessary.

This actually took quite a long time to prepare. Compared to the previous soup “Cream of mushroom soup II” this soup had just a little bit more flavor, which I suspect was from the paparika and lemon. However, I don’t think it’s worth spending 20 more minutes simmering this soup, that was just a waste of time. I think the same flavor could have been achieved if I just sprayed some lemon juice on top of the soup with some spices here and there. Overall, the soup turned out quite thick and very flavorful, almost a bit salty. Actually, I would call this a sauce rather than a soup. This would be a great sauce on spaghetti, rice, potatoes or even steak. It was very flavorsome, but took a bit too long to prepare.


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