Hungarian Mushroom Soup, from the Moosewood Cookbook |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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! 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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