Hungarian Mushroom Soup, from the Moosewood Cookbook
As I've said before, I LOVE mushrooms, so here is another great recipe using them. Make this with a variety of mushrooms,and hot paprika, or smoked paprika, very nice. This is from Marie on another recipe site. Mega suggested the following: "One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour. " Give it a try!
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INGREDIENTS
Nutrition- 12
- 2
- 2tablespoons butter
- 3tablespoons flour
- 1cup milk
- 2teaspoons dill weed
- 1tablespoon Hungarian paprika
- 1tablespoon tamari soy sauce
- 1teaspoon salt
- 2cups stock
- 2
- 1⁄4
-
- 1⁄2cup sour cream
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DIRECTIONS
- Saute onions in 2 Tbsp stock, salt lightly.
- A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
- Cover and simmer 15 minutes.
- Melt butter in large saucepan.
- Whisk in flour and cook, whisking, a few minutes.
- Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
- Stir in mushroom mixture and remaining stock.
- Cover and simmer 10-15 minutes.
- Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
- Serve garnished with parsley.
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