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. Now that was a hit!
Apai Nagymama
MUSHROOM SOUP
3 cups chicken broth2 cups fresh mushrooms
salt and ground pepper
parsley
• 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.
