Hungarian Mushroom Soup From The Moosewood Cookbook Recipes

HUNGARIAN MUSHROOM SOUP (FROM MOOSEWOOD) RECIPE - (3.8/5)

Steps:

• -Sauté onions in 2 Tbs butter & salt lightly -After about 5 minutes, add mushrooms, 1 tsp dill, 1/2 cup stock/water, soy sauce, & paprika -Cover & simmer for 15 minutes, set aside -Melt remaining butter in a different large sauce pan & whisk in flour. Cook & whisk for several minutes -Add milk & cook over low heat stirring frequently (10 minutes or until kind of thick) -Stir in mushroom mixture & remaining stock/water -Cover & simmer for 15 minutes -Just before serving, add salt, some pepper, lemon juice, & sour cream, & extra dill if you want. -Garnish with chopped parsley

HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK

Steps:

• 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.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

HUNGARIAN MUSHROOM SOUP (VEGETARIAN) RECIPE - (4.3/5)

Steps:

• Boil water and stir in the mushroom soup base. Set aside. Clean and slice the mushrooms. Chop onion in to small pieces. In a large pot sauté onions in enough soup base to cover the bottom of the pot. Cook 5 minutes or until soft over medium heat. Next, add 1 cup of the reserved broth, mushrooms, tamari, paprika and dill. Stir, cover and simmer 15 minutes. In a separate pot melt butter. Next, whisk in flour and cook 10-15 seconds. Whisk in the milk and cook for about 3-4 minutes until thickened. Add the remaining broth to the milk mixture and then to the mushroom mixture. Stir, cover and cook 10 more minutes. Serve with garnish of lemon juice, parsley and sour cream.