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Hungarian Mushroom Soup, from the Moosewood Cookbook

Hungarian Mushroom Soup, from the Moosewood Cookbook
  • 1 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Hungarian Mushroom Soup, from the Moosewood Cookbook

Make this with a variety of mushrooms, and sweet paprika, or smoked paprika. Consider using an 8 oz brick of low fat cream cheese instead of the milk and flour. Consider adding sherry Consider including Porcini mushrooms

Ingredients

2 cups onions, chopped
12 ounces mushrooms, -sliced
2 teaspoons dill weed
1 tablespoon Hungarian paprika
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 cups stock
½ cup sour cream
1 tablespoon Tamari soy sauce
1 teaspoon salt
2 teaspoons lemon juice, -fresh
¼ cup parsley, chopped
fresh ground black pepper, -to taste

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 garnish with parsley.

More recipes by Sylvia H.

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