Hungarian Mushroom Soup, From The Moosewood Cookbook Recipe

Name: Hungarian Mushroom Soup, From The Moosewood Cookbook
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces mushrooms, -sliced; 2 cups onions, chopped; 2 tablespoons butter; 3 tablespoons flour; 1 cup milk; 2 teaspoons dill weed; 1 tablespoon Hungarian paprika; 1 tablespoon tamari soy sauce; 1 teaspoon salt; 2 cups stock; 2 teaspoons lemon juice, -fresh; 1/4 cup parsley, chopped; fresh ground black pepper, -to taste; 1/2 cup sour cream

Servings: persons

12 ounces mushrooms, -sliced
2 cups onions, chopped
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 teaspoons dill weed
1 tablespoon Hungarian paprika
1 tablespoon tamari soy sauce
1 teaspoon salt
2 cups stock
2 teaspoons lemon juice, -fresh
1/4 cup parsley, chopped
fresh ground black pepper, -to taste
1/2 cup sour cream

1
Saute onions in 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.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces mushrooms, -sliced, 2 cups onions, chopped, 2 tablespoons butter, 3 tablespoons flour, and more.

Yes, Hungarian Mushroom Soup, From The Moosewood Cookbook falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Mushroom Soup, From The Moosewood Cookbook

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