It feels like a soup kind of night, so I'm wiping up a new one: Hungarian Mushroom Soup. Pretty simple dish. I modified some elements to make it fit my taste a bit more; addition of chilies for spice, and substitution of soy for worcestershire sauce.
Ingredient selection: Mushroom, red onion, garlic, serrano pepper, lemon juice, worcestershire sauce, dill, flour and hungarian paprika mix, bouillon cube in place of stock, sour cream.
Want to get a soup pot at temperature with some butter and oil to saute our onion, garlic and mushroom.
They're going to want to cook until the mushrooms have released all their excess water and evaporating it off again. Looking at about a 10 minute cook time over medium heat.
lurking
After the water cooks off you can continue with the saute if you want to build up a good caramelization. Since I wasn't working with too many mushrooms and didn't want them shrinking too much, I decided this was an adequate point.
>not using lea and perrins Worcestershire
ONE FUCKING JOB OP
Once the base components are ready, put in your flour and paprika mix. Make sure everything gets coated and the fats suck everything up. This will help thicken our sauce and add the smokey element / color from the paprika.
It was there. It was available. But cmon man... $4.50 bottle versus a $1.50 bottle? It was a steal.
Slowly add in your stock, or in my case water (since we're adding a stock cube) slowly and gradually build up the soup until you reach a desired consistency. You want it not too thick, not too loose.
Once you find a consistency, in goes the chilies and dill. Looks loose at the moment but don't forget it will cook down further.
Just let it go and do its thing. Heat mid-low.