Hungarian Mushroom Soup -- 1.15.08

So Justin and I made this soup the first night of Food Basics. It's really nice and flavorful. However, when we initially made it, the flavor was flat and we could figure out what to do other than add more salt. Chef gave us two great adjustments, add toasted paprika (toast over a medium high heat on a dry skillet) and add some liquor to add body and flavor. We added Mirin and red wine (reducing by half) along with the saved water from hydrating the porcini mushrooms.




I remade this at home because I didn't like the picture with a lump of sinking sour cream in the middle. It was fun to cook a second time to reinforce the recipe with new learnings, plus the family loved it.