HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK

HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK image

Number Of Ingredients 13

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

Steps:

Saute onions in 2 Tbsp stock, salt lightly. 2A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika. 3Cover and simmer 15 minutes. 4Melt butter in large saucepan. 5Whisk in flour and cook, whisking, a few minutes. 6Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick. 7Stir in mushroom mixture and remaining stock. 8Cover and simmer 10-15 minutes. 9Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp). 10Serve garnished with parsley.