Hungarian Mushroom Soup

We are now moving to Hungary in our Culinary journey across the globe.After the heavy breakfast from Guyana, we have a simple soup from the Hungarian cuisine.But before going to the recipe, here is something from the country I chose...
The Hungarian Cuisine:
Some of the popular dishes from this cuisine are
 I made a simple yet flavorful soup from this cuisine.This is prepared by caramelizing the onion and mushroom, preparing a roux and then adding it to the cooked mushroom. The potato added to this soup is optional but it gives a nice texture and makes the soup filling.

Behind the scene:

 Lil Angel loves mushroom so I took a small break from the lentil soup routine and made this for her. She and Lil dude enjoyed the soup. This soup will be featured in our menu quite often henceforth as we all loved it so much..

I used:

Mushrooms- 10, washed, cleaned and chopped
Onion-1, chopped
Garlic-2 pods,sliced
Potato-1, peeled and cubed
Coriander leaves- a handful
Red chili powder-1 teaspoon
Pepper powder-1/2 teaspoon
Butter- 1 teaspoon
Salt to taste

For the roux

All purpose flour-2 tablespoons
Butter- 2 tablespoons
Milk-2 cups

Melt butter in a pan and saute the onion and garlic till onion turns soft. Add the potato and saute for a minute. Then in goes the chopped mushroom and coriander leaves.

Add the red chili powder, pepper powder and salt. Cook for a while. The mushrooms will sweat. Keep cooking till the moisture has evaporated and the mixture is dry. Remove from heat and keep aside.

For the roux:

Melt butter in a pan and add the flour. Cook on low flaming mixing well it, till it turns golden brown.Add milk and whisk well so that there are no lumps.[I used the same pan in which I cooked the veggie.That why you see a few specs of coriander leaves in the roux]. Also I removed the mixture from the pan into a small bowl and whisked the mixture after adding milk and then returned it to the pan.

Once the mixture in the pan comes to a boil, add the mushroom and simmer ,covered till the potato is cooked. Stir a couple of times in between. Add more milk / water if the soup is too thick.

Serve hot garnished with coriander leaves.


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