Lately, I've been on an Eastern European bent. The recipes seem to be rustic, filling, and comforting. It doesn't hurt that many of them include sour cream and cheese, which is always a plus in my book.
The first time I had Hungarian Mushroom Soup was in Hungary of all places. My tour package included a stop in the twin cities, Buda and Pest, and I knew close to nothing about them. Although, the visit quickly became a highlight of my grand tour of Europe. The historic buildings and scenery were amazing. Seeing a wine fountain in an underground maze was pretty darn cool. The cosmopolitan areas of the cities felt like any of the other big cultural hubs, alive and full of energy.
2 tablespoons butter
1 onion (chopped)
1 8 ounce package mushrooms (quartered)
2 teaspoons dill
1 tablespoon paprika
2 cups chicken stock (or vegetable broth)
1 cup milk
3 tablespoons flour
2 teaspoons lemon juice
1/2 cup sour cream
1/4 cup fresh parsley (chopped)
1. Melt butter in a pot.
2. Add onions and saute until tender.
3. Add mushrooms and saute until the mushrooms are cooked.
4. Add dill, paprika, salt and chicken broth.
5. Reduce heat, cover and simmer for 15 minutes.
6. Mix the milk and flour in a bowl.
7. Add the milk mixture to the pot, cover and simmer for another 15 minutes.
8. Add the lemon juice, salt and pepper.
9. Remove from heat.
10. Add the sour cream and parsley and stir.