Hungarian Mushroom Soup

1.Ingredients

12 ounces mushrooms, -sliced
2 cups onions, chopped
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 teaspoons dill weed
1 tablespoon Hungarian paprika
1 tablespoon tamari soy sauce
1 teaspoon salt
2 cups stock
2 teaspoons lemon juice, -fresh
1⁄4cup parsley, chopped
fresh ground black pepper, -to taste
1⁄2cup sour cream

2.Directions

1. Saute onions in 2 Tbsp stock, salt lightly.
2. A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
3. Cover and simmer 15 minutes.
4. Melt butter in large saucepan.
5. Whisk in flour and cook, whisking, a few minutes.
6. Add milk and cook, stirring frequently, over low heat about 10 minutes – until thick.
7. Stir in mushroom mixture and remaining stock.
8. Cover and simmer 10-15 minutes.
9. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
10. Serve garnished with parsley.

 

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Italian Wedding Soup

1.Ingredients

1⁄2lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1⁄2teaspoon dried basil
1⁄2teaspoon onion powder
5 3⁄4cups chicken broth
2 cups chopped escarole or 2 cups chopped spinach
1⁄2cup orzo pasta, uncooked
1⁄3cup finely chopped carrot
grated parmesan cheese

2.Directions

1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4″ balls.
2. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
3. Return to boil; reduce heat to medium.
4. Cook at slow boil for 10 minutes or until orzo is tender.
5. Stir frequently to avoid sticking.
6. Serve with additional Parmesan cheese sprinkled on top.

 

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Lentil Soup

1.Ingredients

• 2 tbsp olive oil
• 1 onion, chopped (white, brown, yellow)
• 2 garlic cloves, minced
• 1 large carrot, chopped (about 1 1/4 cups)
• 2 celery ribs, chopped (about 1 1/4 cups)
• 2 cups / 400g dried lentils, green (or brown), rinsed and drained
• 400g / 14 oz crushed tomato
• 1.5 liters / 1.5 quarts / 6 cups vegetable or chicken stock / broth
• 1/2 tsp each cumin and coriander powder
• 1 1/2 tsp paprika powder
• 2 dried bay leaves
• 1 lemon (zest + juice)
• Salt and pepper

2.Directions

1. Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
2. Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup.
3. Add all remaining ingredients except the lemon and salt. Stir.
4. Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
5. Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.6. Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

 

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