Hungarian Beef & Mushroom Soup

The weather has cooled just as I feel squashed against the ceiling of my baking limit. At a time when I can’t face another bag of flour or brick of butter, the overnight temperatures dip to chilly, pull-up-the-blankets digits. I awake to the hum of the furnace, the tip of my nose cold to the touch. The cat has slept at our feet, something he hasn’t done since June. I wrap my furriest housecoat around my middle before stumbling to the kitchen to make hot, heart-pumping coffee.

Some lament nights like these, knowing they mean the end of summer. I rejoice. While I am in no rush for winter and will miss the summer fruits in ways that border on illegal, cooler temperatures mean I can make soup without fear of turning our tiny, non-air-conditioned house into a sauna.

To celebrate, I created this soup for the Blend & Extend challenge. This Hungarian Beef & Mushroom Soup is a ramped up variation of the mushroom bisque I inhaled during my university years. It was warming and easy to make, but had little protein to keep me going. Beef adds staying power, smoked paprika — unheard of in my college days — adds depth. Cayenne keeps things interesting. And it’s all smoothed out with a bit of sour cream.

After a few days of cool weather and stovetop cooking, I’ll return to the oven and bake. Perhaps a batch of savory biscotti to dip in the broth. Or some hearty seed bread to stick to my housecoat-wrapped ribs. Or scones. Scones never disappoint.

Oh, the possibilities. As varied as paprika itself.

Hungarian Beef & Mushroom Soup

• Author: Charmian Christie
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins

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Description

Light enough to lead into a meal, filling enough to be the main attraction at lunch, this soup showcases the classic Hungarian trio of flavours — onions, sour cream and paprika. Mushrooms add umami, beef brings protein and a trio of dried peppers keeps things interesting.

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Ingredients

• 3 tablespoon butter
• 2 large onions, finely chopped
• ½ teaspoon salt
• 1 pound lean ground beef
• 12 ounces mushrooms, thinly sliced
• 2 tablespoons chopped fresh dill or 2 tsp dried dill
• 1 tablespoon fresh thyme or 1 tsp dried thyme
• 2 tablespoons paprika
• 1 teaspoon smoked paprika (optional)
• ¼ tsp cayenne pepper
• 4 cups low-sodium or homemade beef or chicken stock
• 1 cup sour cream (plus more for garnish)
• 2 tablespoons fresh lemon juice

Garnish

• sour cream
• fresh ground black pepper

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Instructions

1. In a large saucepan or Dutch oven, melt the butter gently over medium-low heat. Add the onions and salt, and cook for 10 minutes or until the onions are very soft.
2. Increase the heat to medium and add the beef. Cook 5 minutes stirring occasionally.
3. Add the mushrooms, dill, thyme, paprika(s) and cayenne, mixing to incorporate well. Cook for 7 to 10 minutes on medium-low or until the mushrooms have softened and the spices have infused their flavours.
4. Stir in the stock, then increase heat to bring the soup to the boil. Reduce the heat and simmer another 5 minutes.
5. Swirl in the sour cream and lemon juice. Taste, adding more salt if necessary.
6. Garnish with a dollop of sour cream and a grinding of fresh black pepper. Serve immediately.

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Notes

If you can’t find smoked paprika, simply omit it. This soup will have enough flavour without it.