Sunday, November 30, 2008

Hungarian Mushroom Soup

Be advised mushroom haters-this weeks soup may not be to your liking. The soup of week show cases my favorite fungus-mushrooms. They are excellent on pizza,or on a sandwich,in a omelet,or on salad. I know many of you are wondering if a forest fungus can be turned into an excellent soup. Of course they can. I got this recipe from "The Moosewood Cookbook" by Mollie Katzen. A word about Mollie(like I know her so well right?) She has excellent recipes for those of us who are vegetable-challenged or have an unreasonable fear of all things green or root oriented. You can check this book out at you local library.

Hungarian Mushroom Soup


2 Tbs. butter
2 cups chopped onion
1 1/2 to 2 lbs mushrooms,sliced
1 tsp. salt
2 to 3 tsp. dried dill (or 2 to 3 Tbs. freshly minced)
1 Tbs. mild paprika
2 tsp fresh lemon juice(i used concentrate and it worked fine)
3 Tbs flour
2 cups water
1 cup milk (can be low fat)~at room temperature
black pepper, to taste
1/2 cup sour cream(can be reduced-fat variety)
finely minced fresh parsley, for the top(or garnish)

1) Melt the butter in a kettle or Dutch oven. Add onions and saute` over medium heat for about 5 minutes.

Add Mushrooms, salt,dill,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.

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