Hungarian Mushroom Soup and Buttermilk Biscuits


2 tablespoons butter
1 onion, diced
1 pound mushrooms, sliced
1/4 cup flour
1 tablespoon paprika
4 cups chicken stock (or substitute 2 cups of the stock for 2 cups of milk for a creamy soup)
2 teaspoons dried dill
1 tablespoon soy sauce
salt and pepper to taste
1/2 cup sour cream
1 splash lemon juice
1 handful fresh dill, chopped (optional)


1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and has evaporated most of the liquid.
2. Mix in the flour and paprika and let it cook for 2-3 minutes.
3. Add the stock (or combination stock and milk), dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes
4. Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.


Buttermilk Biscuits

These biscuits are great and easy to make. If you can learn to use a gentle touch, you'll never want to use the ones in the exploding packages again. *;)


2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk ( I use sa co cultured buttermilk blend in a powder form. That way I always have buttermilk available. It also has a very long refrigeration life.)


1. Preheat your oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7. Turn the dough out onto a floured board.
8. VERY gently, pat (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use just enough flour when folding so the dough doesn't stick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.

* You also must pat the dough out with your hands, lightly.
* Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
*You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

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