My fascination with cream of mushroom soup began when great aunt Lizi took moa and second cousin Jettike to the Gundel in Budapest. Among other things, I had cream of mushroom soup. It was delicious, but it must have had copious amounts of heavy cream in it. A few years passed and I came to Canada where lo behold I discovered Campbell's Cream of Mushroom soup. Admittedly it was one of the least artificial tasting canned soups of the day so I served it often. Then one day Jim rebelled and told me he hated it. So I reached back to the past and made a pot of my grandmother's mushroom soup. And that was a hit.

3 cups chicken broth
2 cups fresh mushrooms
salt and ground pepper

• Place the chicken broth in a medium sized pot.
• Clean and slice the mushrooms.
• Add the mushrooms to the pot.
• Bring to slow simmer and cook for 5 minutes.
• Season with salt and pepper.
• Make soup dumplings from one lightly beaten egg, flour, salt and water.
• Spoon the dumpling batter into the simmering soup.
• Slowly cook until dumplings have floated to the surface.
• Cover the pot and remove from heat.
• Let soup steep for 10 minutes before serving.
• Sprinkle, preferably fresh, parsley on the top and serve.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!