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.
- 12 oz mushrooms,
cleaned and sliced
- 2 cups chopped onion
- 1 garlic clove,
- 4 Tbsp butter or margarine
- 3 Tbsp flour
- 1 cup milk
- 2 tsp dill weed
- 1 Tbsp Hungarian paprika
- 1 Tbsp tamari
- black pepper,
- 2 tsp lemon juice
- 2 cups vegetable stock or water
- 1/4 cup fresh parsley
- 1/2 cup sour cream
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
Add lemon juice and salt and pepper to taste before serving. Top with
Tamari is a kind of soy sauce; if you can't find it, you can use ordinary soy
approximate measurement OK.
Aiken Computation Lab, Harvard University, Cambridge, Massachusetts, USA
Recipe last modified: 14 Jan 87
From: horton@harvard.HARVARD.EDU (Nike Horton)
Subject: RECIPE: Paprika mushroom soup
Date: 20 Jun 87 05:17:07 GMT
Organization: Aiken Lab, Harvard University, Cambridge, Massachusetts, USA
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