Wednesday, October 29, 2014

Hungarian Mushroom Soup

I'm really excited for tonight because I get to go to the season opener game for the Blazers!!!  I just love watching basketball, I appreciate how fast of a game it is and all the excitement with the loud announcers, music, and fans.  In other news Halloween is almost here and I can't wait, my boyfriend and I are going to a movie character themed party and we are dressing up as Jessica and Roger Rabbit.  Speaking of this weekend it sure is going to be a busy one, Saturday morning we are getting up and driving to Eugene, OR for the Ducks vs. Stanford game which will be a major game (I sure hope we win).  Now let's talk food, my friend Rebecca came over last night and we actually made something together that didn't involve pimento cheese, instead it involved lots of mushrooms which we both love.  We adapted this Moosewood recipe and ate the soup while watching Halloween II (one of my favorites).  Enjoy!

Serves 4

The Ingredients

12  ounces mushrooms, sliced  

2  cups onions, chopped  

3  tablespoons butter  

3  tablespoons flour  

1 cup milk (whole)                                                                                                                                                                                      
2  teaspoons dill weed, fresh                                                                                                                                                                        
1  tablespoon Hungarian paprika  

1  tablespoon tamari soy sauce  

1  teaspoon salt  

1 tablespoon olive oil

2 cups vegetable stock
2  teaspoons lemon juice, fresh

1/4 cup parsley, chopped

Black pepper to taste

1 cup sour cream

The Process

Saute onions in 1 Tbsp olive oil and 2 Tbsp stock, salt lightly.

2.  A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.

3.  Cover and simmer 15 minutes.

4.  Melt butter in large saucepan.

5.  Whisk in flour and cook, whisking, a few minutes.

6.  Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.

7.  Stir in mushroom mixture and remaining stock.

8.  Cover and simmer 10-15 minutes.

9.  Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).

10.  Serve garnished with parsley


No comments:

Post a Comment