Hungarian Mushroom Soup, From The Moosewood Cookbook
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 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
Recipe
- 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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