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The BudaBEST Hungarian Mushroom Soup with Hungarian Fry Bread (Langos)

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 The BudaBEST Hungarian Mushroom Soup with Hungarian Fry Bread (Langos)
Recipe for the week of January 3-7, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Hungarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Yield 6-8 servings
Ingredients
For the Soup
  • 4 yellow onions diced
  • 2 pound Button Mushrooms thinly sliced
  • 2 medium carrots diced
  • 6 garlic cloves minced
  • 2 handfuls of parsley light minced
  • ½ cup butter
  • 6 cups vegetable broth
  • 2 cups milk
  • ¼ cup flour
  • ¾ cup sour cream plus more for serving
For the Spice Mix
  • 1 teaspoon black pepper
  • 4 tsp. paprika plus more for serving
  • 2 teaspoons Salt
  • 4 tsp. dried dill
  • 2 tsp. dried thyme
For the Fry Bread
  • 2 Russet Potatoes peeled
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon Salt
  • Smidgen of sugar
  • 1/4 teaspoon instant yeast
  • 1/2 tablespoon vegetable oil plus more for frying
  • 1/4 cup milk
  • 1 garlic clove halfed
Course Main Dish
Cuisine Hungarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Yield 6-8 servings
Ingredients
For the Soup
  • 4 yellow onions diced
  • 2 pound Button Mushrooms thinly sliced
  • 2 medium carrots diced
  • 6 garlic cloves minced
  • 2 handfuls of parsley light minced
  • ½ cup butter
  • 6 cups vegetable broth
  • 2 cups milk
  • ¼ cup flour
  • ¾ cup sour cream plus more for serving
For the Spice Mix
  • 1 teaspoon black pepper
  • 4 tsp. paprika plus more for serving
  • 2 teaspoons Salt
  • 4 tsp. dried dill
  • 2 tsp. dried thyme
For the Fry Bread
  • 2 Russet Potatoes peeled
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon Salt
  • Smidgen of sugar
  • 1/4 teaspoon instant yeast
  • 1/2 tablespoon vegetable oil plus more for frying
  • 1/4 cup milk
  • 1 garlic clove halfed
Instructions
To Make the Soup
  1. Prep your ingredients appropriately and place in bowl with onion separated.
  2. Smash, peel, and finely mince 6 garlic cloves. Finely chop 2 handfuls of parsley leaves with tender stems until you have ¼ cup; set parsley aside.
  3. Melt butter in a large heavy pot over medium heat. Add onion and a pinch of salt and cook, stirring occasionally with a spoon, until onion is softened and browned, about 10 minutes. Add mushrooms and carrots to pot and cook, stirring often, until mushrooms start to brown, 12–16 minutes. Add garlic, paprika, dried dill, and dried thyme and cook, stirring often, until fragrant, about 2 minutes.
  4. Add vegetable broth and bring to boil over high heat. Reduce heat to medium-low and simmer, uncovered, 10 minutes.
  5. Whisk 2 cups milk and ¼ cup all-purpose flour in a small bowl or measuring glass to combine. Pour into soup and stir well. Bring to a boil over high heat. Reduce heat to medium-low and simmer until soup is thick enough to thinly coat spoon, about 8 minutes. Remove from heat.
  6. Mix sour cream and 2–3 Tbsp. broth from soup until loose, then add to soup and stir well to incorporate. Season with salt and black pepper.
  7. Ladle soup into bowls and top each with a dollop of sour cream, some reserved parsley, and a pinch of paprika.
To Make the Fry Bread
  1. Boil potatoes until fork tender. Once drained, use a ricer to easily mash up potatoes.
  2. Combine warm mashed potatoes with flour, yeast, salt, sugar, and vegetable oil. Slowly add the milk until you can form a dough ball. Cover the bowl and let the dough rise. Peel the garlic cloves and divide them in halves.
  3. Divide the dough into 4 equal parts and press the dough flatter using your hand and make sure it's not too thick, but also not too thin. Create a few slits in the dough using a knife before cooking.
  4. Fry the bread on both sides for a few minutes, until both sides are beautiful golden brown. Transfer the bread to paper towels to remove any excess oil and immediately run a piece of garlic over the warm bread and season with a bit of salt.