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Hungarian Mushroom Soup
from The Moosewood Cookbook by Mollie Katzen
1 hour to prepare; serves approximately four
You will need:
12 oz. fresh mushrooms, sliced
2 cups chopped onion
4 tbsp. butter
3 tbsp. flour
1 cup milk
1-2 tsp dill weed
1 tbsp. Hungarian paprika
1 tbsp. tamari
1 tsp. salt
2 cups stock or water
2 tsp. fresh lemon juice
1/4 cup fresh chopped parsley
fresh-ground black pepper to taste
1/2 cup sour cream
Sautee the onions in 2 tbsp. butter. Salt lightly. A few minutes later add mushrooms, 1 tsp. dill, 1/2 cup stock or water, tamari and paprika. Cover and simmer 15 minutes.
Melt remaining butter in a large saucepan. Whisk in flour and cook, whisking, a few minutes. Add milk. Cook, stirring frequently, over low heat about 10 minutes or until thick. Stir in mushroom mixture and remaining stock or water. Cover and simmer 10-15 minutes.
Just before serving, add salt, pepper, lemon juice, sour cream, and extra dill if desired. Serve garnished with parsley.
Mom's Tips for Hungarian Mushrooom Soup:
This soup reheats beautifully, but be careful not to heat too aggressively once the sour cream has been added, or it will curdle and you don't want that.
Guesstimating most ingredients is fine. For a lower-fat version, use less butter/margarine than is suggested for the sauteeing. You'll need the same amount for the roux, though. (Roux: a mixture of flour and oil or melted butter/margarine, cooked for a while and then added to liquid in order to thicken it.)
This recipe can be turned into filling for baked potatoes or pot pie.
Leave out (or minimize) the second addition of stock/water. Add one or more of the following: cooked broccoli, cooked cauliflower, canned artichoke hearts, whatever else you fancy. Spoon mixture over a split baked potato or into a half-baked pie shell. Sprinkle with parmesan cheese and/or grated swiss cheese. Bake until cheese is brown and bubbling.
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