FORGET whatever negative notions you may have about mushroom soup, such as….that it comes in a can and is only useful in casseroles. I picked up recipe in soup class last year. There is no word to describe it, but, believe me, at the end of a long, hard day one spoonful of THIS will ease your woes. 🙂

Makes 4 servings.

12 ozs. fresh sliced mushrooms
2 cups onion, chopped
4 T butter
3 T flour
1 cup milk
1 t dried dill
1 T Hungarian paprika (that’s the sweet paprika)
1 T Tamari (a soy sauce, more flavorful)
2 cups water
1 t salt
1/2 t black pepper
2 t lemon juice
1/4 c fresh parsley, chopped
1/2 c sour cream

Melt 2 T of butter in a large skillet. Add the onions and sauté for 3 minutes. Add mushrooms, dill, 1/2 cup of water, tamari and paprika. Cover and simmer 15 minutes.

Melt remaining 2 T butter in a large saucepan or soup pot. Whisk in flour and cook, whisking a few minutes. Add milk. Cook, stirring frequently, over low heat, about 10 minutes or until thick.

Stir in mushroom mixture, remaining 1-1/2 cups of water, salt, pepper, lemon juice, parsley and sour cream. Cover and simmer for 10-15 minutes. Remove from heat and allow to stand for 10-15 minutes for flavors to blend before serving.

Don’t you just love the smell of a house when someone is cooking?


About Marilyn

Reading, thinking, listening, writing and talking about faith, creativity, ESL for refugees, grief and finding the story in a story. Student of Spanish. Foe of procrastination. Cheez-it fan. People person with hermit tendencies or vice-versa. Thank you so much for reading.
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One Response to Soup Week: HUNGARIAN MUSHROOM

  1. I already have Hungarian paprika!


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