Oh, the Comfort of Soup

If you love mushrooms as much as we do, then try this delicious alternative to cream of mushroom soup. The recipe comes from Molly Katzen's book The New Moosewood Cookbook. You might want to double the recipe since one bowl is never enough!

Hungarian Mushroom Soup

2 tbs. butter
2 c. chopped onion
1-1/2 to 2 c. sliced mushrooms
1 tsp. salt
2-3 tsp. dried dill
1 tbs. mild paprika
2 tsp. fresh lemon juice
3 tbs. flour
2 c. water
1 c. milk
black pepper, to taste
1/2 c. sour cream
minced parsley for garnish

Saute onions in butter for 5. min. Add mushrooms, salt, dill, and paprika. Cover, and cook for 15 min. stirring occasionally. Stir in lemon juice. Sprinkle in flour; cook 5 min. Add water; cook for 10 min. Stir in milk and pepper. Whisk in sour cream, and heat very gently. Don't boil. Serve hot garnished with parsley. Serves 4.