I was glad to get back to my kitchen on January 1st. I missed cooking and puttering around at home. This soup recipe is one I've been looking forward to posting. It's by Mollie Katzen and can be found with other vegetarian recipes in The New Moosewood Cookbook. I get crimini mushrooms through my winter co-op and they just might be my favorite type of mushroom. They shine in this recipe of Hungarian Mushroom Soup. This soup has a depth of flavor that is almost other worldly. Eat it with warm bread, a salad, or a side of butternut squash, and continue to enjoy satisfying winter foods to keep away the chill!
Hungarian Mushroom Soup
2 tablespoons butter
2 cups chopped onion
Melt butter in a large pot. Add the onion and saute over medium heat until soft, about 5 minutes.
1 - 1.5 pounds mushrooms (I used crimini), sliced
3 teaspoons dried dill (or 3 tablespoons fresh)
1 tablespoon mild paprika
1 teaspoon salt
2 teaspoons fresh lemon juice
Add to pot, stir well, and cover. Let cook for about 15 minutes, stirring occasionally. Add lemon juice.
3 tablespoons flour
2 cups water
Gradually sprinkle in the flour, stirring constantly. Cook and stir a few minutes over medium-low heat. Add water, cover, and cook about 10 minutes, stirring often.
1 cup milk at room temperature
fresh ground black pepper to taste
1/4 cup to 1/2 cup plain yogurt or sour cream
minced parsley for a garnish (optional)
Stir in milk and add black pepper to taste. Whisk in the yogurt (or sour cream) and heat gently (don't boil beyond this point). Serve with freshly minced parsley on top.