Gomba Leves (Mushroom Soup)
Â½ lb. unpeeled, sliced mushrooms (caps & stems separated)
2 oz. butter (not oil, as it will spoil the flavour of mushrooms)
Â½ small onion, minced
a little parsley, finely chopped
Â¼ cup flour
1 quart white stock
4 fl. oz. heavy cream
a squeeze of lemon juice
salt & pepper, to taste
Melt half of butter; add onion, mushroom stems, parsley; cook gently for a few minutes. In another pan, melt remaining butter. Stir in flour; make roux, then add stock and cook for about 10 minutes. Stir in mushrooms & onion, then the tempered cream & lemon juice. Do not let mixture boil after the juice is added, or it will curdle. Season w/ salt & pepper just before serving.
I bake Hungarian loaves to accompany this soup: Feherkenyer â€“ a light, yeasted white round bread thatâ€™s given a sweet, spicy flavour from fennel seeds.
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina