Hungarian Mushroom Soup

This winter I was in the mood for soup, so I tried a few different versions of new soups.  The one I liked best and thought was also very hearty was a mushroom soup.  Then, yesterday, I was talking to a friend of mine who asked if I had ever made Hungarian Mushroom soup.  I did some research and found that I had a recipe for it, but had never made it.  In being me, I have adapted it to my tastes.  And, in case you didn't know, paprika comes from Hungary.  I was accustomed to the sweet paprika which added flavor, but no spice to recipes.  When looking in a spice shop (my favorite is Penzey's), I discovered they have spicy paprika.  I love it!  Adds the depth of regular paprika with additional spice.  With the addition of spicy paprika it added a little bite to the soup, but still retained the traditional flavor.  There are variations around the internet of this Hungarian Mushroom Soup, but this is a version after the Moosewood cookbook's version.

Hungarian Mushroom Soup

Serves: 4 starter portions

2 tablespoons unsalted butter
1 large yellow onion, diced
4 cloves garlic, minced
12 oz. cremini mushrooms (chopped, but not finely)
2 tablespoons half-sharp paprika (or half sweet and half sharp if you don;t like as much spice)
2 tablespoons freshly chopped dill
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-2 teaspoons fresh lemon juice (to taste)
3 tablespoon unsalted butter
2-3 tablespoons flour
1 cup milk
2 cups vegetable or beef broth
1 tablespoon dark soy sauce
1/2 cup sour cream
Garnish (if desired): extra dill, fresh parsley, dollop of sour cream

Melt 2 tablespoons butter in a frying pan.  Saute the onions just until starting to brown.  Add the garlic, saute for another minute.  Add the mushrooms and saute for another 5 minutes until the mushroom have release their juices.  Continue over a lower heat for another 5-10 minutes.  Add the lemon juice.  Remove from heat and set aside.

In a Dutch oven over medium, add the 3 tablespoon butter.  Once melted add the flour and whisk for several minutes until the flour/butter mixture turn a caramel brown color.  Add the milk, broth, soy sauce and continue whisking until the mixture is smooth.  Whisk in the paprika, dill, salt and black pepper.  Add the mushroom mixture.  Bring to a boil and then reduce the heat to a simmer for about 10 minutes.  Stir often.  Turn off heat and let cool for a couple of minute.  Add the sour cream and stir in gently (if you would like more heat you can turn it on low, but do not boil or the sour cream with curdle).   Serve hot with parsley, dill and/or a dollop of sour cream.  Very good with crusty bread.

Cold Smoked Salmon with Dill on Rye Crisp

I have never really considered myself to be someone who loves fish.  I like to eat it from time to time, but it is not something I am always crazy about because I have had some not so great fish.  I remember being about 9 years old when someone gave me some smoked fish.  I had never had it before, and I can't even remember who gave it to me.  I never had it again until much later on a trip to Norway.  My friend bought some smoked mackerel.  I loved it.  A couple of years ago when I returned to visit the same friend she asked what I wanted to eat while I was there and that was one of the things that I had to have!  On to salmon....I like it baked, broiled, grilled.  Then I discovered cold smoked salmon....my love of smoke mixed with a different fish....and again I was in love.

Yesterday, I hosted a Christmas brunch based on my half Scandinavian part.  Cold smoked salmon was one of the appetizers that I made.  It is simple to assemble and the flavors are outstanding.  Nothing says Scandinavia like dill and salmon.

Cold Smoked Salmon with dill on Rye Crisp
Rye Crisp - I used 9 rounds broken into halves
Neufchatel cheese (6-8 ounces)  (You can use cream cheese if you prefer.)
Fresh dill, finely chopped (reserve some sprigs for the top garnish)
English cucumber, thinly sliced
Cold smoked salmon (about 3.5 ounces)

Put the Neufchatel cheese into a small bowl.  Add the finely chopped dill.  Mix until incorporated throughout.  Place rye crisps onto a plate.  Spread dill and neufchatel cheese mixture onto each crisp.  Place finely sliced cucumber on top of the cheese.  Place a piece of cold smoked salmon on top.  Garnish with a little piece of dill.  Keep chilled until serving.  (Don't leave it too long in the refrigerator or else the cracker will not stay crisp.)  Eat and enjoy.

Tzatziki

Tzatziki

For anyone who has tried tzatziki and wanted to make it at home, you should know that it is very simple.  There are several different variations out there, but this is the version I have been making for many years now.  It was based off a recipe from Greece that a friend gave me long ago.  It is great as a dressing on salad or just with warmed up pita bread.  It is nice and refreshing on a hot day.

Tzatziki
greek yogurt (1-2 cups)
cucumber - seedless is preferable, but not necessary
dill
garlic
salt and pepper

This is the basic recipe I use.  I did not include amounts because it depends on what you get for ingredients.  The thicker the yogurt, the more cucumber I add. (The cucumber should be shredded.  I use a box grater.  You can use the size you like, but I like the thicker pieces in mine.) I stir until I get the consistency that I like.  Dill - buy fresh and it will add such a refreshing flavor to the yogurt. I usually finely chop or press if I am being lazy 2-3 cloves of garlic, but add as much or as little as you like.  Add salt and pepper to taste once everything else has been added.