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Thursday, 11 September 2014
Hungarian Mushroom Soup
Topic: Recipes

Fall Is Showing Up Early

At least in northwestern Illinois, that is. It's brisk, cloudy, and chilly. Of course, the 46 degree morning temperature provides a great excuse to put the first fire in the fireplace.

And it's also an excuse to make a pot of soup, made all the better by including some Super-Foods. Mushrooms are a favorite because they are great sources of B vitamins and one of the highest natural sources of selenium and have that unique flavor property referred to as Unami.

This time I chose to make a pot of Hungarian Mushroom Soup. It has unexpected paprika and dillweed in its creamy broth, and is sure to be a favorite lunch on the chilly days we can all expect in the coming Fall season.

 

Hungarian Mushroom Soup

4 servings

2 Tbsp olive oil

½ large onion, chopped

1 stalk celery, chopped

Saute together in a heavy soup pot until cooked and tender.

Then add 1 LB. Sliced fresh mushrooms and saute with above until cooked.

Add the following seasonings:

1 tsp. Spanish paprika

2 tsp. dried dillweed (or equiv. fresh)

1 tsp dried parsley (or equiv. fresh)

½ tsp dried thyme (or equiv. Fresh )

1 Tbsp. Soy sauce

several grinds of black pepper

Then add 2 & ½ cups chicken broth and heat through.

Whisk separately, 2 Tbsp. Flour in 1 cup of milk, then stir into soup.

Cook until thickened about 10 more minutes.

Add more chicken broth, if desired, for a thinner soup.

Taste and adjust seasonings, including adding salt if desired.

Finally, add 1 Tbsp. Lemon juice and stir in.

Ladle into soup bowls and top with a dollop of Greek yogurt or sour cream.


 

 


Posted by Karen at 12:19 CDT
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