Thursday, September 22, 2011

Hungarian Mushroom Soup

Another classic Moosewood recipe.  I first tasted this delicious soup at Sibley Station in Pequot Lakes MN and then again somewhere in northern Michigan when I while cross country skiing.  Nancy.

4 tbsp butter divided
1 c onion, chopped
Salt and pepper
12 oz fresh mushrooms
2 tsp chopped dill
2 c broth (recipe calls for beef - I use vegetable)
1/2 c chopped parsley
1 tbsp paprika
3 tbsp flour
1 c milk
2 tsp lemon juice
1/2 c sour cream

Saute onions with half the butter and then add mushrooms, salt, half of the broth and half the dill. Cover and simmer 15 minutes. Melt remaining butter in saucepan and wisk in four, stirring constantly about 3 minutes. Add milk and continue stirring about 10 minutes until thick Stir in mushroom mixture an remaining broth. Simmer 10-15 minutes. Just before serving add pepper, lemon juice, sour cream and the rest of the dill. Garnish with parsley. Makes 4-6 rich servings.

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