Meant to send this the other day when the mushrom soup thread was active.
I was turned on to June Meyer's recipes by a motorcycle racer friend who
left to come to USA during the Hungasrian revolution of the mid-50s. I've
only made this one twice .... but it surely is good.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hungarian Mushroom Soup w/Fresh Dill
Categories: Mushrooms, Vegetables, Chilies, Herbs, Dairy
Yield: 6 servings

3 tb Unsalted butter
1 md Yellow onion; chopped
24 oz Baby Bella or White Button
- mushrooms
2 tb Sweet Hungarian Paprika
2 tb Flour
+=PLUS=+
1 tb For the roux; if needed
3 c Broth (Mushroom or Chicken)
1 c Milk
3 tb Soy Sauce or Tamari
1/2 c Sour cream; more to decorate
- each bowl
1 tb Fresh lemon juice
2 tb Fresh dill; Chopped
Salt & Black Pepper

Chop your onions. Heat up butter in a dutch oven or
other heavy pot, add onions and sweat for 5 minutes.

Wash and then slice your mushrooms. Add mushrooms to the
onions, season with some salt and pepper and cook for
about 10-15 minutes, until they're soft.

Add sweet paprika and flour to the mushrooms, cover well
and cook for about 2-3 minutes.

Add milk, broth and soy sauce. Cover and cook for about
15 minutes.

If your soup is not thick enough you may create a roux
by combining flour with sour cream and touch of water.
If your soup is the right consistency, you'll just add a
dollop of sour cream to a measuring cup. In order to add
sour cream to the soup and make it super creamy, you
need to temper it. In order to do this, you will need to
add a little bit of hot soup to your measuring cup with
sour cream OR sour cream/flour roux and then mix it
well. Keep adding the hot liquid and stir well until you
have a full cup. Then you're ready to add it to your
pot. Your soup will be creamy and smooth.

Add lemon juice. Then adjust seasoning with salt and
pepper, as needed, and add fresh dill. Serve with crusty
bread!

If you want to make this soup a little spicier, add a
pinch of Hot Hungarian Paprika when serving in the
bowls.

RECIPE FROM: http://www.junemeyer.com/recipes.html

Uncle Dirty Dave's Kitchen

MMMMM

... Smuggled whisky tastes even better - Hiram Walker
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Mushroom Soup
By: Dave Drum to Carol Schenkenberger on Sat Feb 24 2024 06:34 am

Meant to send this the other day when the mushrom soup thread was active.
I was turned on to June Meyer's recipes by a motorcycle racer friend who left to come to USA during the Hungasrian revolution of the mid-50s. I've only made this one twice .... but it surely is good.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hungarian Mushroom Soup w/Fresh Dill
Categories: Mushrooms, Vegetables, Chilies, Herbs, Dairy
Yield: 6 servings

3 tb Unsalted butter
1 md Yellow onion; chopped
24 oz Baby Bella or White Button
- mushrooms
2 tb Sweet Hungarian Paprika
2 tb Flour
+=PLUS=+
1 tb For the roux; if needed
3 c Broth (Mushroom or Chicken)
1 c Milk
3 tb Soy Sauce or Tamari
1/2 c Sour cream; more to decorate
- each bowl
1 tb Fresh lemon juice
2 tb Fresh dill; Chopped
Salt & Black Pepper

Chop your onions. Heat up butter in a dutch oven or
other heavy pot, add onions and sweat for 5 minutes.

Wash and then slice your mushrooms. Add mushrooms to the
onions, season with some salt and pepper and cook for
about 10-15 minutes, until they're soft.

Add sweet paprika and flour to the mushrooms, cover well
and cook for about 2-3 minutes.

Add milk, broth and soy sauce. Cover and cook for about
15 minutes.

If your soup is not thick enough you may create a roux
by combining flour with sour cream and touch of water.
If your soup is the right consistency, you'll just add a
dollop of sour cream to a measuring cup. In order to add
sour cream to the soup and make it super creamy, you
need to temper it. In order to do this, you will need to
add a little bit of hot soup to your measuring cup with
sour cream OR sour cream/flour roux and then mix it
well. Keep adding the hot liquid and stir well until you
have a full cup. Then you're ready to add it to your
pot. Your soup will be creamy and smooth.

Add lemon juice. Then adjust seasoning with salt and
pepper, as needed, and add fresh dill. Serve with crusty
bread!

If you want to make this soup a little spicier, add a
pinch of Hot Hungarian Paprika when serving in the
bowls.

RECIPE FROM: http://www.junemeyer.com/recipes.html

Uncle Dirty Dave's Kitchen

MMMMM

... Smuggled whisky tastes even better - Hiram Walker

Thanks Dave! I was curious about it after Denis mentioned it.

Interesting but I'm apt to keep making my own more complex version that would be called a bisque if it had seafood in it. For non-title pedantic folks (grin), it's Mushroom Bisque.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

Add lemon juice. Then adjust seasoning with salt and
pepper, as needed, and add fresh dill. Serve with crusty
bread!

If you want to make this soup a little spicier, add a
pinch of Hot Hungarian Paprika when serving in the
bowls.

RECIPE FROM: http://www.junemeyer.com/recipes.html

Uncle Dirty Dave's Kitchen

MMMMM

Thanks Dave! I was curious about it after Denis mentioned it.

Interesting but I'm apt to keep making my own more complex version that would be called a bisque if it had seafood in it. For non-title
pedantic folks (grin), it's Mushroom Bisque.

We're fresh out of pedants here. MLoo died and Nanook got his nose all
out of joint when no one would follow along with his specious suppositions

I miss Loo, he had soe redeeming qualities. We had some dandy discussions
over recipes such as this - which is a non-standard way to treat fish -
that I picked up from a New York Timrd cookbook.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings

2 lb Fish filets or steaks
26 oz Jar Onofrio's Basilico sauce
- or Marinara sauce *
Salt & fresh black pepper
1 lb Mozzarella or Provolone;
- sliced or shredded
1 lb Crimini/Swiss Brown button
- mushrooms, cleaned, sliced
- reserving 8 buttons
Fresh grated or shaved
- Parmesan cheese
8 tb Butter; melted

Set oven @ 425-|F/220-|C.

Spread a thin layer of sauce over bottom of baking dish
place a layer of firm whitefish filets on the sauce. Salt
and pepper the fish. Sprinkle some sliced mushrooms over
fish and place cheese in a layer over the mushrooms.
Spread a layer of sauce over the cheese and repeat the
fish, mushroom, cheese layers until the baking dish is
near full or you run out of fish.

Top the last layer with cheese, the remaining sauce in
the jar and the 8 reserved mushroom buttons. Grate or
shave Parmesan over until you are ashamed of yourself or
until you run out of cheese.

Drizzle the melted butter over the cheese and bake until
fish is done - 15 to 20 minutes

* Available from www.onofrios.com. Or you may use Rao's,
Filippo Berio, Classico, etc.

I like the addition of the basil in the Basilico sauce. If
you don't care for basil with your fish use the straight
marinara. - UDD

Adapted from a NYT Cookbook recipe and served many times
from Dirty Dave's Kitchen.

MM Format by Dave Drum - 10 June 1997

MMMMM

... "Nothing is said that has not been said before" -- Terence
--- MultiMail/Win v0.52
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Re: Re: Mushroom Soup
By: Dave Drum to Carol Shenkenberger on Sun Feb 25 2024 04:52 am


I miss Michael and Jim both. Jim's alive and well up in Yellowknife. His granddaughter Neeka would be about 30 now and possibly a grandmother herself soon.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

I miss Michael and Jim both. Jim's alive and well up in Yellowknife.
His granddaughter Neeka would be about 30 now and possibly a
grandmother herself soon.

I know that Neekha is a mother. But I don't think she was precocious
enough to be a granny just yet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Neekha's Rich Baking Powder Biscuits
Categories: Quickbreads, Jw
Yield: 6 Servings

2 c Flour
2 1/2 ts Baking powder
3/4 ts Salt
5 tb Shortening
3/4 c Milk

MMMMM----------------------------PLUS---------------------------------
1/4 c Brown sugar
1 lg Egg
1/2 ts Vanilla
Raisins

Like cookies. Mix. And add two handfuls sugar.... and an
egg....and some vanilla.... just one cap.... not too
much.... make puppy shapes.... with hands.... add raisins
for eyes and ears and mouth. If you really like raisins,
add more for toes and belly button. Bake brown. Be
careful; oven hot.

It's bread not cookies. Good for you....eat lots.

As dictated by Neekha, 29 months.

From: Jim Weller - 25 Mar 2001

Uncle Dirty Dave's Archives

MMMMM

... Some people don't just have a screw loose. Their whole toolboz is missing. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)