Ingredients
-
12
-
2
-
2
-
3
-
1
-
2
-
1
-
1
-
1
-
2
-
2
-
1/4
-
-
1/2
-
Directions
Hungarian Mushroom Soup, from the Moosewood Cookbook, As I’ve said before, I LOVE mushrooms, so here is another great recipe using them Make this with a variety of mushrooms, and hot paprika, or smoked paprika, very nice This is from Marie on another recipe site Mega suggested the following: One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour Give it a try!, This was such a great soup, full of flavor! The mushrooms gave it a hearty bite and taste
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Steps
|
1
Done
|
Saute Onions in 2 Tbsp Stock, Salt Lightly. |
|
2
Done
|
a Few Minutes Later, Add Mushrooms, 1 Tsp Dill, 1/2 Cup Stock or Water, Soy Sauce, and Paprika. |
|
3
Done
|
Cover and Simmer 15 Minutes. |
|
4
Done
|
Melt Butter in Large Saucepan. |
|
5
Done
|
Whisk in Flour and Cook, Whisking, a Few Minutes. |
|
6
Done
|
Add Milk and Cook, Stirring Frequently, Over Low Heat About 10 Minutes - Until Thick. |
|
7
Done
|
Stir in Mushroom Mixture and Remaining Stock. |
|
8
Done
|
Cover and Simmer 10-15 Minutes. |
|
9
Done
|
Just Before Serving, Add Salt, Pepper, Lemon Juice, Sour Cream, and, If Desired, Extra Dill (1 Tsp). |
|
10
Done
|
Serve Garnished With Parsley. |
