Friday, January 2, 2009

Vegetarian Hungarian Mushroom Soup

I love mushrooms and this was the first soup I ever learned how to make well. My original recipe came from the Moose Wood Cookbook, but over time I have adjusted this to my pallet. There's something about mushrooms and spice that make the winter months so comforting. One more soup to celebrate the chill in the are.

2 Tbs Olive Oil or Sunflower oil
1/2 cup White Wine
1/2 cup sliced onions
32 Oz Fresh Mushrooms- Sliced
1 Tbs Dried Dill (or 3-4 Tbs freshly minced- or to taste)
2 Tbs Mild Paprika
1/2 Tsp All Spice
1-2 tsp of Cayenne Pepper
2 Tsp Fresh Squeezed Lemon Juice
Salt to taste
4-5 Tbs Flour
2 1/2 cups water
1 cup Milk or Plain Soy Milk
1/2-1 cup sour cream
Cilantro or Parsley for Topping

1. Pour oil into a large pot. Add wine and onions and saute over medium heat from 5 minutes.
2. Add the mushrooms, dill, paprika, all spice, and cayenne pepper. Stir and cover. Let cook for 15-20 minutes. Stir occasionally.
3. Stir in the lemon juice and add the salt to taste
4. Sprinkle in the flour, stir constantly. Cook another 5-10 minutes over low heat.
5. Add the water, cover and cook about 15 minutes. Stir often.
6. Stir in the Soy Milk, reduce heat to low heat if you haven't all ready done so. Add more salt if needed
7. Whisk in the sour cream. Keep soup warm, but don't boil the soup at this point otherwise the milk products will curdle.
8. Serve with a topping of cilantro or parsley

Griffin Says:
Don't have lemons? Use a little Rice Vinegar to get that zing. Star by adding 1/2 tsp and increase to the taste you seek.

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