It’s National Soup Month, and I’m doing my part by making a big pot of soup as often as I can. A sale on mushrooms at the local market came just at the right time, giving me an opportunity to try a recipe for Hungarian Mushroom Soup, just one of the many luscious recipes in The Moosewood Cookbook. It gets its rich color and smoky taste from a good dousing of Hungarian paprika, something that we should all try to increase in our diets as it is high in antioxidants and contains more vitamin C by weight than lemon juice.
This soup is rich and hearty, so a little goes a long way. It does warm up both body and soul, something much needed during the month of January.
Hungarian Mushroom Soup
12 ounces mushrooms, sliced
2 cups onions, chopped
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 teaspoons fresh dill weed
1 tablespoon Hungarian paprika
1 tablespoon soy sauce
3/4 teaspoon salt
2 cups stock (I used homemade chicken stock)
2 teaspoons freshly squeezed lemon juice
1/4 cup parsley, chopped
Freshly ground black pepper, to taste
1/2 cup sour cream (optional – I skipped it)
Sauté onions in 2 Tbsp. stock until transparent; salt lightly. 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 for 1-2 minutes. Add milk and cook, stirring frequently, over low heat until thickened, 5-8 minutes. 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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