Tortilla Soup and Hungarian Mushroom Soup

Originally published January 26,2009

My family loves soup; you should hear my kids slurping soup from their spoons. While their slurping can grate on my nerves, I can take it (for a little while) because I know that they are really enjoying the soup I prepared for them. Both of my kids really like these soups and I taught participants in one of my cooking classes how to make them, too. Both are simply delicious and will warm you on a cold winter's day or night. The tortilla soup works on a warm spring day, too.

The Mansion’s Retired Tortilla Soup

(From the Mansion at Turtle Creek Cookbook--Dean Fearing's recipe adapted by me)

The beauty of this soup lies in the light tomato broth (like a tomato consommé) and the beautiful garnishes. This is absolutely the best tortilla soup I have ever eaten.

3 T. Oil (do not use olive oil)

4 Corn Tortillas (roughly chopped)

6 Cloves Garlic

1 T. Chopped Cilantro

1 Cup Fresh Onion Puree

2 Cups Fresh Tomato Puree

1 T Cumin Powder

2 t. Chili Powder

2 Bay Leaves

4 T. Canned Tomato Puree

2 Qts. (8 Cups) Chicken Broth

¼ t. Cayenne Pepper (or to taste)

1 Cooked Chicken Breast Shredded or cut into strips

1 Avocado (Peeled, seeded, and cubed)

4-5 Corn Tortillas (cut into strips & fried crisp in oil)

½ Lime (squeezed into finished soup)

Lime for garnish

Scallions cut thinly for garnish

Jalapenos for garnish (seeded and ribs removed cut into cubes)

Heat oil in a stock pot or large saucepan and add the chopped corn tortillas, cilantro and the garlic. Sauté until tortillas are soft. Next, add the fresh onion and fresh (not canned) tomato purees into the pot and bring to a boil. (To make the purees, simply blend tomatoes and onion in your blender.) Add the cumin, chili powder, bay leaves, canned tomato puree and the chicken broth and reduce heat to a simmer. Add cayenne and salt to taste and cook for 30 minutes—stirring frequently.

Strain and pour strained soup into a warm tureen or bowl and garnish table-side with the chicken, cheese, lime, avocado, tortilla strips and serve immediately. (Serves 8-10)

Hungarian Mushroom Soup

This soup is rich and hearty. A crusty loaf of sourdough bread is a must with this soup for sopping up the last drops.

½ Med. Onion (finely diced)

2 Garlic Cloves (finely diced or grated)

1 Qt. (4 Cups) Chicken Broth

1 Qt. (4 Cups) Beef Broth

1-1/2 T. Paprika (not smoked)

1 T. Dill

2 T. Butter

2 Flats of White or Cremini Mushrooms

Salt to taste

1 Cup Heavy Cream

2 T. All Purpose Flour

Heat the butter in a large saucepan or stock pot and add the onions and then the garlic (to keep garlic from burning). Once softened, add the mushrooms and cook until they release their moisture. Add the flour and paprika and stir. Cook for two minutes. Add the broths and bring to a boil and reduce the heat to med-low. Cook for 10 minutes and add the cream and taste. Adjust seasonings if necessary. Add the dill.

Serve with a garnish of sour cream and a side of crusty bread.

(Serves 8-10)