DAY 5: Hungarian Mushroom Soup, Cheddar Scones and Slaw

Hungarian Mushroom Soup

  • 20 crimini mushrooms, thinly sliced

  • ½ onion, chopped

  • 1 Tbsp butter

  • ½ Tbsp paprika

  • 2 tsp dried dill

  • 1 cup hot water

  • 1 Tbsp broth powder

  • 1 cup milk

  • ½ lemon, juiced

  • Sea salt & pepper to taste

Instructions

Sauté onion and mushrooms in butter 2-3 minutes. Add paprika and dill and sauté until fragrant. Mix broth powder and hot water; stir until powder is dissolved. Add to to mushroom mixture along with milk. Reduce heat and simmer 15 minutes. Season to taste with lemon juice, salt & pepper.

Cheddar Scones

  • ¾ cup flour

  • 1½ tsp baking powder

  • 1 tsp dry mustard

  • ½ tsp salt

  • 2 Tbsp cold butter

  • ¼ cup grated cheddar

  • 2 green onions, finely sliced

  • ½ cup milk

Instructions

Mix flour, baking powder, mustard and salt together. Cut the butter into the flour. Stir in cheese & green onions. Add milk and stir. Knead for 30 seconds, then shape into a 6″ circle. Cut into six wedges. Separate wedges and place on an ungreased cookie sheet. Bake at 350°F for 12-14 minutes. For tonight’s meal, serve 3 scones and remaining slaw from Day 3. Save 3 scones for tomorrow.