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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.