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.

Ingredients

(Serves 3-4)

350 g mushrooms, cleaned and sliced
300 g chopped onion
1 garlic clove, crushed
50 g butter or margarine
50 ml flour
25 cl milk
10 ml dill weed
15 ml Hungarian paprika
15 ml tamari
black pepper, to taste
salt, to taste
10 ml lemon juice
5 dl vegetable stock or water
10 g fresh parsley
12 cl sour cream

Procedure

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 cream.
Add lemon juice and salt and pepper to taste before serving. Top with chopped parsley.

Notes

Tamari is a kind of soy sauce; if you can't find it, you can use ordinary soy sauce.

Rating

Difficulty: easy.
Time: 1 hour.
Precision: approximate measurement OK.

Contributor

 
Nicholas Horton 
Aiken Computation Lab, Harvard University, Cambridge, Massachusetts, USA 
horton@harvard.harvard.edu

Recipe last modified: 14 Jan 87

Original header

Path: decwrl!recipes
From: horton@harvard.HARVARD.EDU (Nike Horton)
Newsgroups: alt.gourmand
Subject: RECIPE: Paprika mushroom soup
Message-ID: <10475@decwrl.DEC.COM>
Date: 20 Jun 87 05:17:07 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Aiken Lab, Harvard University, Cambridge, Massachusetts, USA
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