Last week, we dined at a friend’s house in Orford NH and he served this amazing (and, spicy!) mushroom soup. I love mushrooms and I have enjoyed the Rustic Mushroom soup at the Canoe Club in Hanover, and the Spinach, Garlic and Mushroom soup at Three Tomatoes in Lebanon, but this soup was in a category by itself. It didn’t simply provide tasty sustenance, it provided heat . A nice HOT bowl of soup for an extremely cold winter- since that is what we seem to be stuck with this year.
Another appealing thing about this soup: there was no heavy cream involved, just milk so it didn’t fill you up too much. You can (and should) add a baguette to complete the meal.
As a friend, he was nice enough to give me the recipe and allow me to share it. So, here is David Coker’s Hungarian Mushroom Soup. I suggest you make a bowl this weekend, sit by the fire and enjoy!
DAVID’S HUNGARIAN MUSHROOM SOUP
3 leeks ( I sometimes use shallots or sweet onions)
2 large Portabellas or 1 plus some Shitakes, chopped
1 hot pepper (your proclivities should guide you here)
3 T. butter
1 tsp dill
2 Tbsp. sweet Hungarian Paprika
1 tsp. hot Hungarian Paprika (you may want to lessen the amt. depending on your proclivities above)
1 cup chicken stock
Cover, and simmer for 15 minutes
Make Roux: 2-3 T. butter
3 Tbsp. ﬂour (we have gone GF so I now use corn starch- if you do it needs to be dissolved in a little cold water)
1 cup milk
Puree mushrooms and leeks adding a little more stock as needed
Combine: mushroom puree, roux, plus 2 cups of stock
Do not bring quite to the boil and serve with:
a dollop of sour cream
a few drops of lemon juice in each bowl
fresh dill and/or parsley
salt and pepper to taste
This soup is very forgiving of speciﬁcs.