Hearty Hungarian Mushroom Soup Recipe

Hungarians are as passionate about mushrooms as Italians.  As the autumn draws in I think about all those hearty winter dishes that will see me through the cold months.  There is nothing more warming or tasty than Hungarian mushroom soup.  Here’s my quick and easy recipe.

Ingredients

50g butter or margarine

8 shallots cut into quarters

3 cloves of garlic, roughly chopped

500g assorted wild mushrooms

(I like to use a mixture depending on what is in season.  Often I use chestnut, enoki and shitake with some dried wild mushrooms that I’ve soaked in warm water for 20 minutes and drained.  I reserve some of the liquid to add flavour to the stock)

800ml chicken or vegetable stock (depending on whether you or your guests eat meat)

1 tbsp cornflour dissolved in 2 tbsp cold water

Handful of finely chopped chives

Instructions

Melt the butter in a large pan and gently fry the shallots until soft (but not brown)

Hungarian Mushroom Soup

Add the garlic and stir

Add the mushrooms and cook out for five minutes

Hungarian Mushroom Soup

Add the stock (and a few tablespoons of the liquid from the dried mushrooms) and leave to simmer for five minutes

Then add the dissolved cornflour and allow to cook out for five minutes

Hungarian Mushroom Soup

Allow to cool, then blend

If you prefer a thin soup pass the liquid through a sieve but personally I like it thick

Reheat when required

Hungarian Mushroom Soup

Season with salt and pepper to taste

To serve sprinkle chives on the top and enjoy with plenty of crusty bread

Hungarian Mushroom SoupEasy, tasty, cheap – everything y0u want from perfect winter-warming food!

Related Images:

Central European Chicken with Wild Mushrooms & Garlic

Chicken with Wild Mushrooms & Garlic
Chicken with Wild Mushrooms & Garlic

While a great British roast on a Sunday is all very well and good, sometimes my family and I crave something a little different.  This roasted chicken dish with aromatic herbs proved a great alternative.  With wild mushrooms, celery, white wine and chicken stock, the wonderful sauce is then combined with that traditional Russian flavour of sour cream.

This is perfect for the ultimate feast and great served either with fresh steamed green beans alone, or with an extra side of boiled new potatoes (my preference being the crumbly the better!)

Ingredients (serves 4)

45ml olive or vegetable oil

1.5kg/3lb whole chicken (you could use chicken pieces, just make sure it’s thighs etc. on the bone)

3 celery sticks (peeled so it is not stringy)

1 garlic cloves, crushed

275g wild mushrooms (personally, I wouldn’t bother slicing, even if large but is up to personal tastes)

1 tsp chopped fresh thyme

250ml chicken stock

250ml dry white wine

Juice of 1 lemon

2 tbsp chopped fresh parsley (I tend to prefer flat leaf)

120ml sour cream

Salt and ground black pepper

Flat leaf parsley to garnish

Fresh green beans to serve

Instructions

Preheat the oven to 190 degrees Celsius,  375 degrees Fahrenheit, Gas Mark 5

Heat the oil in a roasting tin and brown the chicken all over

chick-2

Remove the chicken temporarily

Fry the onions for about 2 minutes in the roasting tin

Add the celery, garlic, wild mushrooms and thyme and cook for 3 minutes

chick-3

Pour in the chicken stock, wine and lemon juice into the roasting tin (or foil dish as in my case)

chick-4

Sit the chicken on the top of the stock etc.

chick-6

Sprinkle over half the parsley

Season well

Place the chicken in the oven for 1 1/2 – 1 3/4 hours or until tender

Baste occasionally to prevent drying out

Remove the chicken from the roasting tin and keep warm

Put the roasting tin on the hob and stir in the sour cream over a gentle heat until you make a thick pouring sauce

Arrange the chicken on a plate, surrounded by the cream and mushroom sauce

Garnish with parsley sprigs

Serve with grean beans and/or potatoes
Serve the chicken with the sauce and fresh green beans