Hungarian Mushroom Soup
(from kylerhea’s recipe box)
I used water and not stock and that was fine.
*The fresh parsley is nice but not necessary.
***This is lovely w/ just a green salad and some fresh bread and butter.
Source: The Moosewood Cookbook
Prep time: 60 minutes
Serves 4 people
Categories: Faves, MUSHROOMS, SOUPS, VEGETARIAN
Ingredients
- 12 oz fresh mushrooms, sliced
- 2 cups chopped onions
- 4 Tbs butter
- 3 Tbs flour
- 1 cup milk
- 1 - 2 tsp dill weed
- 1 Tbs Hungarian paprika
- 1 Tbs tamari
- 1 tsp salt
- 2 cups stock or water
- 2 tsp fresh lemon juice
- 1/2 cup sour cream
- 1/4 cup parsley, chopped
- fresh ground black pepper (to taste)
Directions
-
Saute the onions in 2 Tbs butter, salt lightly. A few minutes later add mushrooms, 1 tsp dill, 1/2 cup stock or water, tamari and paprika. Cover and simmer for 15 minutes.
-
Melt remaining butter in a large saucepan. Whisk in flour, and cook, whisking for a few minutes. Add milk. Cook, stirring frequently, over low heat for about 10 minutes – until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes.
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Just before serving add salt, pepper, lemon juice, sour cream and, if desired, extra dill. Serve garnished with parsley.