Hungarian Mushroom Soup

Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
Hungarian Mushroom Soup
Print Recipe
    Servings
    6 cups
    Servings
    6 cups
    Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
    Hungarian Mushroom Soup
    Print Recipe
      Servings
      6 cups
      Servings
      6 cups
      Ingredients
      Servings: cups
      Instructions
      1. Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
      2. Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
      3. Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
      4. Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

      Potato Chip Shrimp


      Potato Chip Shrimp
      Print Recipe
        Servings Prep Time
        20 shrimp 10 minutes
        Cook Time
        12-16 minutes
        Servings Prep Time
        20 shrimp 10 minutes
        Cook Time
        12-16 minutes
        Potato Chip Shrimp
        Print Recipe
          Servings Prep Time
          20 shrimp 10 minutes
          Cook Time
          12-16 minutes
          Servings Prep Time
          20 shrimp 10 minutes
          Cook Time
          12-16 minutes
          Ingredients
          Servings: shrimp
          Instructions
          1. Combine potato chips, 3tbsp flour, dill, salt and pepper in the bowl of a food processor. Blend until chips have broken down into small crumbs. (the chips with only process so far, so don't be afraid of over processing) Remove coating to a shallow bowl and set aside.
          2. Prepare breading station by adding remaining 3 tbsp of flour to a shallow bowl and seasoning lightly with salt and pepper. In a third shallow bowl whisk egg whites with water. Arrange breading station starting with flour, egg whites and potato chip coating.
          3. In a large dutch oven, pot or deep fryer, heat a minimum of 4" of oil to 350℉ using a candy/deep fry thermometer. Pat shrimp dry with a paper towel and toss in flour to coat. Shake off 6-7 shrimp and add to egg white bowl and toss to coat. Remove shrimp one by one to coating bowl and press both sides of shrimp into coating. The coating will adhere nicely when gently pressed on. Place prepared shrimp on a plate or small baking sheet. Repeat with remain shrimp until all are coated. Drop 5-6 shrimp into hot oil and cook for approximately 3 minutes until golden. Remove with slotted scoop to a paper towel lined plate. Continue with remaining shrimp. Serve immediately with your favourite tartar sauce.
          Recipe Notes

          -I used Old Dutch Dill Pickle with the addition of a little dried dill, however your favourite brand and/or flavour can be used as is.

          -substitute all purpose flour for cornstarch if wanting gluten free.