This recipe is actually a family favorite from when I was a little girl. My mom loves this soup and she has been making since we were little. It comes from The Moosewood Cookbook by Molli Katzen. I highly recommend this cookbook and any of her other cook books. Her handwritten recipes are all vegetarian and easy to prepare! I have fond memories from my childhood of playing "restaurant" with my brother and naming our restaurant Moosewood Cafe. We even made a menu based on the cookbook. I think my mom might still have it and it would be a blast to see it again!
HUNGARIAN MUSHROOM SOUP (from the Moosewood Cookbook by Mollie Katzen)
Ingredients: (yields 4 to 5 servings)
2 tablespoons of butter (I actually substitute olive oil instead of butter)
2 cups chopped onion
1 1/2 to 2 pounds of mushrooms, sliced
1 teaspoon salt
2 to 3 teaspoon dried dill
1 tablespoon mild paprika
2 teaspoon fresh lemon juice
3 tablespoon flour
2 cups of water
1 cup of milk (I use non or low fat)
black pepper, to taste
1.2 cup sour cream (I use non fat)
finely minced fresh parsley, for the top
Directions: (1 hour to prepare):
Melt the butter in a kettle or Dutch Oven. Add onions, and saute over medium heat for about 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook for about 15 minutes, stirring occasionally . Stir in lemon juice.
Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, cover, and cook about 10 minutes, stirring often.
Stir in milk; add black pepper to taste. Check to see if it needs more salt. Whisk in the sour cream, and heat very gently. Don't boil or cook it after this point. Serve hot, topped with freshly minced parsley.
“Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.” -Louis P. De Gouy