Hungarian Mushroom Soup

Hungarian Mushroom Soup

 

Ingredients

• 2 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
• 1 large onion, diced
• 1 clove garlic, minced
• 12 oz mushrooms (cremini or white button mushrooms, chopped)
• 2 tablespoons paprika
• 4 teaspoons fresh dill, chopped or 2 teaspoons dried dill
• 1 teaspoon salt
• ¼ teaspoons black pepper
• 3 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
• 2 tablespoons flour
• 1 cup milk (vegan: use soy or hemp milk)
• 2 cups beef broth (vegan: use vegetable broth)
• 1 tablespoon soy sauce
• ½ cup sour cream (vegan: use vegan sour cream)
• Parsley, chopped, for garnish
• Extra sour cream, for garnish

Instructions

1. Melt 2 tablespoons of butter in small pan. Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Add the paprika, dill, salt and pepper. Set aside.
2. In a Dutch oven, melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown. Add the milk and broth, still whisking until the mixture is smooth. Add the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally. Stir in the sour cream, simmer for another 2 minutes. Serve immediately with chopped parsley. Add a dollop of sour cream to each bowl if desired.
3. Served with crusty bread.

French Onion Soup

French Onion Soup

Recipe courtesy Tyler Florence

537 Reviews

Total Time: 1 hours 10 minutes

Prep:

Cook:

0 hours 15 minutes

0 hours 55 minutes

Yield:

4 to 6 servings

Level:

Easy

Ingredients

1/2 cup unsalted butter

4 onions, sliced

2 garlic cloves, chopped

2 bay leaves

2 fresh thyme sprigs

Kosher salt and freshly ground black pepper

1 cup red wine, about 1/2 bottle

3 heaping tablespoons all-purpose flour

2 quarts beef broth

1 baguette, sliced

1/2 pound grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float several of the Gruyere croutons on top. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Aim of this Curriculum Vitae :
Work in a well organized team , share knowledge with other team members ,
 Continue my career development , learn new kind of cookery
And as well having a good job with a good income .