|Name:||Hungarian Mushroom Soup||Contributor:||Dorsie|
|Description:||Directly from the Moosewood cookbook without apparent modification||Posted:||1999-12-23|
|Key words:||soup, Moosewood||Category:||Soups|
|Ingredients:||2 Tbs butter
2 c chopped onion
1-1/2 to 2 lbs mushrooms, sliced
1 tsp salt
2 - 3 tsp dried dill (or 2 - 3 Tbsp freshly minced dill)
1 Tbsp mild paprika
2 tsp fresh lemon juice
3 Tbsp flour
2 c water
1 c milk (can be lowfat) at room temperature
black pepper, to taste
1/2 c sour cream (can be reduced fat variety)
finely minced fresh parsley for the top
|Preparation:||1) Melt butter in a kettle or Dutch oven. Add onions and saute over medium heat for about 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook about 15 more minutes, stirring occasionally. Stir in lemon juice.
2) Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, cover, and cook about 10 minutes, stirring often.
3) Stir in milk; add black pepper to taste. Check to see if it needs more salt. Whisk in the sour cream, and heat very gently. Don't boil or cook it after this point. Serve hot, topped with freshly minced parsley.
|Notes:||(I think Bill couldn't find this because the index and TOC in Moosewood Cookbook are kind of flakey. I picked up my copy and it fell open to page 18, which has the Hungarian Mushroom soup. Musta been some kind of cosmic imperative there.)|