PAPRIKA MUSHROOM SOUP
A rich dill, paprika and mushroom soup
I first saw this at "Old Wives Tale", a restaurant in Portland Oregon. The
waiter there said that this had been on the menu every day for a year, and
highly recommended it. The soup was delicious. I was pleasantly surprised to
find a recipe for it in Molly Katzen's Moosewood Cookbook.
Ingredients
(Serves 3-4)
- 12 oz mushrooms,
cleaned and sliced
- 2 cups chopped onion
- 1 garlic clove,
crushed
- 4 Tbsp butter or margarine
- 3 Tbsp flour
- 1 cup milk
- 2 tsp dill weed
- 1 Tbsp Hungarian paprika
- 1 Tbsp tamari
- black pepper,
to taste
- salt,
to taste
- 2 tsp lemon juice
- 2 cups vegetable stock or water
- 1/4 cup fresh parsley
- 1/2 cup sour cream
Procedure
-
Sautae onions in large pot with half the butter for 5 minutes.
Add mushrooms and crushed garlic along with dill, paprika, stock, and
tamari. Simmer covered for 15 minutes.
-
In a saucepan, melt butter over medium heat and stir in flour. Whisk
while heating for 2 minutes, then add milk. Stir often for 10 minutes
or until thick.
-
Combine mushroom mixture with sauce and simmer for 15 minutes. Add sour
cream.
-
Add lemon juice and salt and pepper to taste before serving. Top with
chopped parsley.
Notes
Tamari is a kind of soy sauce; if you can't find it, you can use ordinary soy
sauce.
Rating
Difficulty:
easy.
Time:
1 hour.
Precision:
approximate measurement OK.
Contributor
Nicholas Horton
Aiken Computation Lab, Harvard University, Cambridge, Massachusetts, USA
horton@harvard.harvard.edu
Recipe last modified: 14 Jan 87
Original header
Path: decwrl!recipes
From: horton@harvard.HARVARD.EDU (Nike Horton)
Newsgroups: alt.gourmand
Subject: RECIPE: Paprika mushroom soup
Message-ID: <10475@decwrl.DEC.COM>
Date: 20 Jun 87 05:17:07 GMT
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