Clarissa Johal: #MeatlessMonday - Hungarian Mushroom Soup

Monday, February 1, 2016

#MeatlessMonday - Hungarian Mushroom Soup

I love to cook with mushrooms. They’re versatile, add a heartiness to a dish, and they’re good for you—high in protein, low in fat, and filled with potassium. You can’t go wrong!

Here’s a vegetarian recipe sure to please your palate.

Photo courtesy of su-lin via Flickr

Hungarian Mushroom Soup


3 cups milk
2 onions, diced
1 tbsp. plus ¼ cup butter
1 tsp. salt
2 pounds mushrooms, cleaned and sliced
4½ tsp. dill
2 tbsp. paprika
2-3/4 cups vegetable stock
½ cup flour
1 tbsp. lemon juice
2T soy sauce
1½ cups sour cream

Warm milk in saucepan at low heat.

In soup pot, sauté onions in 1 tablespoon of butter. When they are translucent, add mushrooms, dill, paprika, lemon juice and 1 cup vegetable stock. Cover and simmer for 10 minutes.

In separate saucepan, melt remaining butter. Slowly whisk in flour, forming a roux. Add warm milk, whisking to eliminate lumps. Add this mixture to soup pot. Add remaining stock and simmer for 10 minutes.

Just before serving, whisk in soy sauce and sour cream.

Yield 10 cups


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