The residents in the Taylor household never seem to tire of soup, where it is a frequent and welcome choice for lunch and/or dinner. We find that it is the ultimate comfort food, nourishing and rejuvenating us, while at the same time stirring up memories that are sure to make us nostalgic for the more carefree days of our childhood.
Many of our viewers must agree with us about soup, because soup is consistently the Number One search that directs readers to our site. Thank you, search engines, for helping us to more easily spread the word about the joys of wild mushrooming (and, of course, soup!).
If you, too, are a lover of all things soupy, then this month's Incredible Edible recipe is directed to you. For you are sure to find Ken Gordon's (owner and chef at Kenny & Zuke's Delicatessen in Portland) rendition of the classic Hungarian mushroom soup to be one of, if not the best, you've ever placed in your treasured soup bowl. Rich? Yes, you might say it's a little over the top, with 1/2 pound of butter and a cup of heavy cream. Yet, the resulting product is balanced and Oh, so satisfying.
Our Harry & David soup bowls have been filled to the brim
with a number of delightful soups over the years, including
Chef Gordon's much-loved Hungarian Mushroom Soup.
3 large yellow onions, peeled and diced
2 carrots, peeled and diced
3 ribs of celery, diced
1/2 pound of unsalted butter
2 tablespoons minced fresh garlic
2 pounds crimini or white mushrooms, sliced
3 tablespoons sweet Hungarian paprika
1 tablespoon dried thyme
3 tablespoons flour
2 quarts hot water
1 cup heavy cream
Salt and black pepper to taste
- In a large, heavy pot over medium heat, cook diced onions, carrots and celery in unsalted butter, until the vegetables are softened. Stir in garlic and cook for 5 minutes longer, stirring frequently. Season lightly with salt and black pepper, stirring occasionally. Don't allow the vegetables to color. Turn up the heat to medium-high and add mushrooms. Stir frequently until mushrooms are cooked through. Season again. Sprinkle with paprika and dried thyme. (Note: Thyme is one of the few herbs I think are good dried, but if you want to use fresh, use a bit more and add it toward the end.) Stir to mix well.
- Turn the heat back to medium and sprinkle with flour. Stir well and keep stirring for 4 to 5 minutes while cooking, coating the mixture well and making sure the flour, which has now formed a roux with the butter, doesn't stick to the bottom of the pot and burn. Add the hot water and stir well. Bring to a simmer, stirring frequently, and cook for about 10 minutes or so. Add a cup of heavy cream and bring back to a simmer. Correct the seasonings and serve. Should serve up to a dozen people.
Note: There are some customizations you can do to make this a bit finer, such as adding some wild mushrooms into the mix, or a little dry sherry a few minutes before the soup is finished. Feel free.
Another note: You'll notice I season often. I don't really add any more salt than I would if I just seasoned all at once, but seasoning each element of a dish as you go along gives more layers to the flavor of your food.