Hungarian Mushroom Soup

This is probably my all-time favorite soup, and my sister Julie’s too. It’s from the original Molly Katzen Moosewood cookbook.
This can also make a good sauce for pasta, rice, or potatoes.

12 oz sliced mushrooms
2 C chopped onions
2 T butter
3 T flour
1-2 t dill weed
1 T Hungarian paprika
1 C milk
1 T tamari
1 t salt
2 C stock or water
2 t lemon juice
fresh ground black pepper
1/2 C sour cream or yogurt, room temperature
Saute onions in butter. Salt lightly. A few minutes later, add mushrooms and cook for a couple of minutes. Add flour, dill, and paprika and cook for about 5 minutes. Gradually add the milk and cook, stirring frequently, until thick. Add the tamari and the stock or water. Cover and simmer gently for 10-15 minutes. Just before serving, add the lemon juice, salt and pepper, and some extra dill if desired. Serve each bowl with a dollop of sour cream or yogurt in the middle.

1 Comment

  1. Your recipe is not bad,except for my Father ,who comes from Szeged, where they all put paprikash on everything except ice cream,we had to triple the dosage (Hot) for him…

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