Hungarian mushroom soup

Does everyone already have this recipe? It comes from the New Revised Edition of the Moosewood Cookbook. Many years ago, this cookbook really changed the way I think about food and also how I prepare food. When I was a beginning cook, I used to borrow the book from the library over and over, again and again. I can now happily say I use my very own, well loved and dog-eared copy! I have made a few revisions to this outstanding recipe.

Here?s what you need:

1 T butter

2 C chopped onions

2 lbs sliced mushrooms (I use two large containers from the grocery. I suppose you could experiment with different types of mushrooms for added flavor, but the regular mushrooms are sufficient)

1 t salt

2-3 t dried dill

1 T paprika

2 t fresh lemon juice ( a secret ingredient to so many things)

1 t grated lemon zest

3 T flour

2 C high quality chicken stock (be careful what you use here. Often, chicken broth is very salty and has an artificial taste)

1 C milk (lo-fat or skim is fine)

½ C sour cream (lo-fat or fat free is fine)

Black pepper to taste

Here?s what you do:

Melt butter in soup pot; add onions, mushrooms, salt, dill, and paprika. Stir well, incorporating all the spices. Cover and let cook on low heat for about 15 minutes. Stir occasionally.

Stir in lemon zest, lemon juice and the flour. Stir well. Cook and stir for about 5 minutes on medium-low heat.

Add the chicken stock and stir well. Cover again and cook for another 10 minutes.

At this point, you may let the soup sit for a while and ?soak.? (my term J) The mushrooms will become more and more delicious and that broth! It?s delicious.

When you are ready to serve the soup, remove it from the heat, add the milk and sour cream, using a whisk to incorporate it all. Check for seasonings, being generous with the pepper. Because of the dairy products, do not boil this soup. Heat and re-heat very gently.

An outstanding recipe and one I turn to often.

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