Hungarian Mushroom Soup | CUESA

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Hungarian Mushroom Soup

Source:

Far West Fungi

This recipe was submitted as part of CUESA’s 2010 Soup Festival.

Serves 4

INGREDIENTS

2 cups chopped onion
4 tablespoons butter
1 teaspoon salt
12 ounces fresh mushrooms, sliced
1-2 teaspoons dill weed
2 cups stock or water
1 tablespoon tamari
1 tablespoon Hungarian paprika
3 tablespoons flour
1 cup milk
fresh ground black pepper, to taste
2 teaspoons fresh lemon juice
½ cup sour cream
¼ cup chopped parsley

PREPARATION

  1. Sauté the onions in 2 tablespoons of butter. Salt lightly. A few minutes later add the mushrooms, 1 teaspoon dill, ½ cup stock or water, tamari, and paprika. Cover and simmer for 15 minutes.

  2. Melt remaining butter in a large saucepan. Whisk in flour, and cook, whisking, 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 for 10-15 minutes. Just before serving, season with salt and pepper; add the lemon juice, sour cream and, if desired, extra dill. Divide into 4 bowls, garnish with parsley and serve.

 

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