Hungarian Mushroom Soup, from the Moosewood Cookbook

Hungarian Mushroom Soup, from the Moosewood Cookbook

wtorek, 4 lutego 2014

Hungarian Mushroom Soup, from the Moosewood Cookbook

Time: 45 mins

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.