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Creamy Hungarian Mushroom Soup

Creamy Hungarian Mushroom Soup

I'm generally not a New Years resolution type of person, but the past couple of years I've tried to set some goals for myself. This year I have a couple of food related goals.

The first one is to cook out of all of my cookbooks. I have a cookbook obsession, and where I love flipping through them, I'm not great at actually making meals with them. The second one is to do a little bit better job of meal planning now that I'm back at work, and have pretty much figured out the daycare drop off, go to work, daycare pick up, come home and wash and prep a million bottles routine (boy am I regretting Dr. Browns...SO MANY PARTS!). My main goal is to cook 2-3 dinners a week, that will last us most of the week, and make some lunches. My approach is to make a big pot of something on Sunday; Stew, Soup, Short Ribs, Ragu, etc., a slow cooker meal and one quick and easy weeknight dinner. Last weeks meal plan is below. I also made chicken salad for sandwiches during the week, lets just say when the Seahawks aren't on, I have a much more productive weekend.

Sunday - Creamy Hungarian Mushroom Soup from my Moosewood Restaurant Favorites Cookbook
Monday - Leftover Soup
Tuesday - Slow Cooker Salsa Chicken Tacos
Wednesday - Leftover Slow Cooker Salsa Chicken, this time in Taco/Burrito Bowl form 
Thursday - My Grandpa sent us an Omaha Steak Package for Christmas so we tapped into that
Friday - Dinner out on the town!

I don't have a goal to blog more, if it happens it happens and if it doesn't, it doesn't. I've always told myself that I would just blog how ever frequent or infrequent I want to...it's for fun. Maybe I'll try to keep you up to date on my meal planning and share recipes I'm trying.

So this soup, it starts with creamy so it has to be good. The creaminess comes from potatoes and cream cheese...no heavy cream, so healthy, right? It turned out delicious and was comfort food on a winter night. The recipe is from Moosewood Kitchen Favorites, and I'm excited to try some other recipes from this cookbook. A crusty loaf of fresh French bread to dip into this soup would really top it off well. This fed us for dinner for 2 nights, and one lunch. Good thing Mr. KMW likes repetition. 

Below is the recipe, with a few minor adjustments that I made.

1-1/2 pounds white mushrooms
2 tablespoons butter
1-1/2 onions, chopped
1 teaspoon salt, plus more to taste
2 stalks celery, chopped
2 carrots, chopped
1 teaspoon dried thyme
2 tablespoons soy sauce
1 teaspoon smoked paprika (can use sweet)
1/4 cup dry sherry
3 medium potatoes, peeled and diced
2-1/2 cups water
2 tablespoons butter
2 cups of milk
4 ounces cream cheese
1 tablespoon chopped fresh dill

Chop half of the mushrooms, and slice the remaining half. Set the halved mushrooms to the side.

Melt 2 tablespoons of butter in a large dutch oven over medium low heat. Add the onions and salt, cooking until soft, about 10 minutes. Add the celery, carrots and thyme, cover and cook for 5 minutes.

Stir in the chopped mushrooms. Add the soy sauce, paprika, and sherry. Increase heat to medium and continue to cook covered, stirring frequently, for about 5 minutes. Add the potatoes and water and bring the pot to a simmer. Simmer until the potatoes are tender about 5 minutes.

In a separate pan, sauté the sliced mushroom sin 2 tablespoons of butter, until they are tender and lightly browned, about 10 minutes, and set aside.

Turn off heat. Add in the milk, cream cheese and fresh dill to the dutch oven, and puree soup with an immersion blender (if you want to be more thorough than me, or do not have an immersion blender, you can do this in batches in a regular blender). Puree until its the consistency you desire, and then stir in the sauteed mushrooms. Reheat over low heat, if needed. 

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