Hungarian Mushroom Soup is Perfect Recovery Food!

I woke up this morning to over an inch of new snow ūüė¶ Winter has a funny way of holding on tight here in the sub arctic. ¬†Since today I was home bound with endless amounts of homework I decided to make my favourite soup, Hungarian Mushroom.

This will be perfect recovery food for my sore legs as well.  Yesterday was our first 5K of the season.  I did a little better than I expected but still not up to my speed prior to breaking my foot.  I enjoyed a great time with my awesome running buddies.  This is a great start to the season. I was hoping to rock out some new spring outfits, but mother nature did not agree and decided that it was going to be 26 degrees! I only got this one snap of Pat, me and Heidi. I missed getting Skye and Tom in on the photo.

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INKnBURN Healing Mandala and Run or Die kept me toasty warm

Now….on to the soup!

This soup is not the prettiest to look at but it is amazing.  Like most Hungarian Mushroom soups it is loosely based on the Moosewood Cookbook version, which is where this soup was first concocted.  And the best thing is that you most likely have the ingredients on hand in the crisper and pantry. My version is a lower carb version. As most everyone knows I follow a low carb lifestyle, so I try to make this as low carb as possible.

  • 1-2 pounds of sliced mushroom (more the better) I like cremeni
  • 1 cup of finely chopped white onions or any onion but red ones!
  • 1 large clove finely chopped garlic, use FRESH or not at all
  • 3 cups of low sodium chicken or veggie broth, or use half and half.
  • 1/2 cup of heavy or regular whipping cream mixed with 1/2 cup of water
  • 1 tablespoon dark soy sauce
  • 1/2 tablespoon of Hungarian Sweet Paprika
  • 1/2 tablespoon of Spanish Sweet Paprika
  • 1/2 teaspoon of course ground black pepper
  • 1/2 teaspoon of course ground sea salt (more or less to taste)
  • 1 teaspoon of Dill weed
  • 1/4 cup of full fat sour cream (you could use lowfat or full fat greek yogurt) Do not use anything fat free, its just weird
  • 1 tablespoon of finely chopped fresh parsley for garnish
  • Juice of half a small Lemon for garnish

Step 1:  In a heavy stock, soup, or dutch oven melt a small amount of butter or olive oil (your choice) and saute the onions for a few minutes (make sure not to brown them) then add the mushrooms.  Saute till mushrooms are soft and onions translucent.  Then add the garlic.

Step 2: Add in the paprika and stir. I like to toast it and cook it a little before I add in the chicken stock. Then add the rest of the spices, minus the parsley.

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I may not be pretty…..

Step 3: Add in the soy and your stock of choice. Simmer for about 15-20 minutes covered

Step 4: Add in the cream and water mixture. Simmering again for 10-15 minutes, I leave it uncovered from here on out.

Step 5: Remove from heat, wait about 5 minutes and add in the sour cream. ¬†You need to let it cool just a little so that the sour cream doesn’t curdle.

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Almost done ūüôā

Step 6: Add in the lemon juice and add the parsley. Now check for seasoning and add salt and more pepper as needed.

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I may not be the prettiest but I am tasty

Normally I will serve this with a side of a small protein for myself, like a small half of a grilled chicken breast. ¬†Today I was serving it to someone else, so I added in a toasted piece of ciabatta bread to finish it off. ¬†If you leave off the bread the carb count is low’ish. ¬†Probably around 10-12¬†net for six servings. But for me this make 4 decent dinner sized portions. ¬†Removing the flour and the whole milk (subbing in diluted cream) and reducing the number of onions by half, really cut back on the number of carbs.

This is perfect as a side dish or a dinner soup on a cold day.  It is one of my most favourite soups to make.

 

Quick Dinner…

This is my favourite easy and inexpensive quick dinner.  Its also a great way to use up all the left over veggies I often find creeping around the crisper drawer.  Chicken Smoked Sausage and veggies over red beans and rice.

I really like the chicken version of the smoked sausage…we all know the brand that comes in the distinctive u-shaped shaped package. ¬†The chicken version is lower in fat and I think it has a better taste. It also browns nicer with a lot less fat left in the pan. Which I hate, it makes all my veggies slimey. ¬†YUCK. ¬†Turkey version is also good if you can find it.

First off, I chop everything up nice and pretty.  Today I had some of those mini sweet peppers, cremini mushrooms, broccoli, white onion and chopped garlic

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all chopped and ready to go!

I then lightly stir fry all the veggies. I like to use my “half” wok for this. It gives me lots of room and its a lot less bulky than my full on wok.

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sizzle…sizzle

I then remove the veggies and lightly brown the chicken smoked sausage. And then all the kids get back in the pool!

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now season to taste!

I like to then serve this over red beans and rice or just white or brown rice. ¬†Tonight I had red beans and brown rice! ¬†I also like to add some hot sauce at the very end. ¬†I prefer to add a jalapeno in with the bell peppers, but I didn’t have any on hand. ¬†I like Mexican hot sauce, sriracha, or Korean hot pepper paste. Tonight sriracha won.

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eat me!

This is quick and easy and can take a little as 15 minutes to prepare.  The longest part is waiting for the rice to cook. For emergencies I often have a bag or two of the frozen steamer bags, which take about 3 minutes to heat. Or you can forgo the rice and just eat as is or wrapped in a low carb tortilla.  It has a good mix of protein and fiber and is really filling. One sausage easily will last me two big meals or one big meal and two lunches. This is my go to dinner for nights I have running club. I come home cold, tired, and starving.  This warm savory dish is perfect to recharging the batteries.