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Monday, June 15, 2015

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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