Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site mhuxt.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!mhuxt!lcb From: lcb@mhuxt.UUCP (BARBALAS) Newsgroups: net.cooks Subject: Re: Cream of Mushroom Soup Message-ID: <194@mhuxt.UUCP> Date: Fri, 22-Jun-84 09:35:44 EDT Article-I.D.: mhuxt.194 Posted: Fri Jun 22 09:35:44 1984 Date-Received: Sat, 23-Jun-84 03:15:14 EDT References: <9101@lanl-a.UUCP> Organization: AT&T Bell Laboratories, Murray Hill Lines: 27 Hungarian Mushroom Soup From the Moosewood Cookbook 12 oz mushrooms 3 Tbs flour 2 Cups chopped onions 1 Tbs Hungarian paprika 4 Tbs butter 1 Tbs. tamari 1 Cup milk 1 tsp salt 1-2 tsp dill weed 2 Cups stock or water 2 tsp fresh lemon juice 1/4 cup parsley fresh ground pepper 1/2 cup sour cream Saute onions in 2 Tbs butter. Salt lightly. A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock, tamari and paprika. Cover and simmer 15 minutes. Melt remaining butter in a large saucepan. Whisk in flour, and cook, whisking a few minutes. Add milk, cook, stirring frequently, over low heat about 10 minutes, til thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream amd dill to taste. Serve garnished with parsley. Makes 4 rich servings and takes 45- 1 hour to prepare.