Hungarian Mushroom Soup, from the Moosewood Cookbook

Recipe by Nana Lee
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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