Mushroom Soup

Hungarian Mushroom Soup, from the Moosewood Cookbook. Photo by Mega

Ingredients:


  • 12 ounces mushrooms , -sliced
  • 2 cups onions , chopped
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 2 teaspoons dill weed
  • 1 tablespoon Hungarian paprika
  • 1 tablespoon tamari soy sauce
  • 1 teaspoon salt
  • 2 cups stock
  • 2 teaspoons lemon juice , -fresh
  • 1/4 cup parsley , chopped
  • fresh ground black pepper , -to taste
  • 1/2 cup sour cream

Directions:

  1. Saute onions in 2 Tbsp stock, salt lightly.
  2. A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
  3. Cover and simmer 15 minutes.
  4. Melt butter in large saucepan.
  5. Whisk in flour and cook, whisking, a few minutes.
  6. Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
  7. Stir in mushroom mixture and remaining stock.
  8. Cover and simmer 10-15 minutes.
  9. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
  10. Serve garnished with parsley.

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