Hungarian Mushroom Soup
- 8 oz crimini mushrooms, halved and sliced thinly, ¼ inch
- 3 oz guanciale or bacon, diced
- 1 small shallot, diced
- ½ tsp Hungarian sweet paprika (or more as desired)
- ¼ tsp Hungarian hot paprika (or more as desired)
- 1 tsp flour, plus 1 tbsp
- 2 tsp soy sauce
- ½ cup heavy cream
- 1 cup chicken or vegetable stock, plus ¼ cup
- 1 tbsp cream sherry (if desired)
- 2 tsp red wine vinegar
- salt and pepper to taste
- chopped parsley for garnish
- Heat a medium saucepan over Medium heat.
- Add the guanciale or bacon and cook until crisp, approximately 7 - 9 minutes.
- Remove all but 2 tablespoons of rendered fat.
- Add the mushrooms and cook with the guanciale and fat until the edges begin to brown, approximately 10 - 15 minutes.
- Halfway through the cooking of the mushrooms, add the shallots.
- When the edges of the mushrooms begin to brown, add the teaspoon of flour and the paprika, stirring so the spices do not burn.
- Cook the paprika and mushroom mixture for a minute or two until the spices bloom.
- Add the cup of stock, sherry (if using), and soy sauce, stirring to combine.
- Bring the mixture up to a gentle simmer and add the cream, stirring to incorporate.
- Cook the soup at a gentle simmer for 10 minutes.
- If the soup needs to be thickened, make a slurry by whisking together in a small bowl the remaining flour and stock.
- Add small amounts of the slurry and stir to incorporate until desired thickness is achieved.
- Allow the soup to cook for a minimum of 5 minutes after the last addition of slurry to cook out the raw flour taste.
- Add salt and pepper to taste.
- Right before serving, add the vinegar and stir to combine.
- Ladle soup into a bowl and garnish with chopped fresh parsley.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2018/05/09/hungarian-mushroom-soup/
3.5.3239