Hungarian Mushroom Soup

February 5th, 2019 4 Comments

 

The warm weather of the weekend brought everyone out of the woodwork. Some items don’t fit in our little freezer-cooler so they live in the snow, apparently it piqued the interest of a small neighbor in the hood who took advantage of the higher temperatures and ventured out from their subnivian homes to find some snacks. There’s an amazing world of activity under the snow, insulated from the cold and hidden from many predators.

 

 

Kids in bright gear were the lunchtime show out our ABR rustic cabin window—who needs tv’s or screens?

 

Scott practiced his own version of a Ladder Workout up to the cabin. We have an unending source of entertainment in our little neck of the woods.

 

 

 

This morning the Yeti didn’t bother with a jacket for his morning chat with the Bully crew. Pisten Bullys are a skier’s good friend, packing and grooming the trails for speedy bliss. We enjoyed First Tracks on a pristine trail courtesy of that ABR Bully.

 

 

 

 

This is another soup from the Deli days, found somewhere (possibly Moosewood Cookbook?) and adapted to our needs, and now adapted again reduced to a household size. It’s a rich and full flavor dish that was a treat up here in the cabin. Normally I would not suggest freezing anything with sour cream but it kept a creamy texture even when thawed….though any food tastes better in a warm cabin after a long ski.

 

 

May you enjoy some time outdoors followed by good meal!

 

 

Hungarian Mushroom Soup

Prep Time: 20 minutes

Cook Time: 25 minutes

 

Sauté in a soup pot:

3 Tablespoons Butter

1 Carrot, diced

1 medium Onion, diced

2 stalks Celery, diced

1 1/2 teaspoons Sea Salt

1/2 pound Mushrooms, sliced

2 1/2 teaspoons Dill Weed

1/4 cup Rice Flour

Cook until the onions begin to turn translucent. Add:

2 1/2 – 3 cups Water or Vegetable Stock

1 Tablespoon Tamari

1 Tablespoon Paprika

Ground Pepper

Simmer around 20 minutes, until carrots are cooked. Stir in:

1 1/2 cups Milk, Buttermilk, or Rice Milk

1/2 cup Sour Cream

1 teaspoon Lemon Juice

1/3 cup Parsley, chopped

Bring back up to a simmer, then serve hot or remove from heat and chill for later.

 

 

 

 

 

“Still round the corner there may wait, 

A new road or a secret gate.”

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from Bilbo Baggins’ song ‘Upon the Hearth the Fire is Red’

(J. R. R. Tolkien)

 

 

 

 

 

4 Comments

  1. norma jean bosma says:

    Beautiful photos. The clarity and white snow you are enjoying just brings me North as well.

    Look forward to the soup recipe.

    Thank-you – Be well.

  2. Patsy says:

    I just made the soup. It’s delicious and I am going to share it with my neighbor on this snowy day here in the south.

    Appreciation always.

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