Hungarian Mushroom Soup, from the Moosewood Cookbook

Name: Hungarian Mushroom Soup, from the Moosewood Cookbook
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
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

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Recipe by Nana Lee

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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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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