Hungarian Mushroom Soup with Cucumber Vinaigrette Salad
The second in a series of easy, hearty winter soups and sides. It is hard to beat a classic Hungarian mushroom soup on a cold winter day, but sometimes the classic can feel a little stodgy for today's tastes. I've created a modern version with the earthy flavor of roasted mushrooms, spiced with good Hungarian paprika and fresh dill, all with a little lighter base. This soup gives me a retro, 1970s kind of feeling when I prepare it, probably because it was a famous recipe in The Moosewood Cookbook. We'll pair the soup with a classic cucumber vinaigrette salad that perfectly contrasts with the creamy soup.
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View the video to cook along with Amy here: https://www.youtube.com/watch?v=OsxKAZlLhIc