Complete side note here, but another example of a relationship I have with food would be my admiration of incorporating beautiful flowers into delicious cocktails. I recently discovered the Peppered Orchid from the local Frankie Bones. Me and my love of vegetation in my cocktails...
Any time I am feeling glum, tired from travel, or maybe just a bit sicky pants I often turn to Hungarian mushroom soup for some encouragement. After a warm bowl or two, I feel like someone has wrapped me in a handmade quilt at my grandmother's house. Add some homemade bread to it and I feel like I can take on the world. Seriously, they should give this stuff out instead of prescriptions at the doctor's office.
Hugarian Mushroom Soup
Adapted from: Closet Cooking
- 2 tbsp butter
- 1 onion, diced
- 1 lbs mushrooms, sliced (I used half white and half portobello)
- 1/4 cup flour
- 1 tbsp paprika
- 4 cups chicken or vegetable broth
- 2 tsp dried dill
- 1 tbsp soy sauce
- 1 tsp Braggs
- salt and pepper to taste
- 1/2 cup sour cream
- 1 splash lemon juice
- 1 tbsp fresh purple sage, chopped (optional)
If using portobello mushrooms, de-stem and remove the cap's skin before chopping. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
Mix in the flour and paprika and let it cook for 2-3 minutes.
Add the broth, sage, soy sauce, Braggs, and bring to a boil. Then reduce the heat and simmer for 15 minutes. Season with salt, pepper mix in the sour cream, lemon juice and fresh herbs (dill, sage, oregano all taste amazing) and remove from heat.