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
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.