Here’s a vegetarian recipe sure to please your palate.
|Photo courtesy of su-lin via Flickr|
Hungarian Mushroom Soup
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
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