Hungarian Mushroom Soup

From Rain Forest Mushroom Company in Eddyville, Oregon

Ingredients:

  • 1 lb. fresh mixed mushrooms (Shiitake, Maitake, Oyster…)
  • 1 Tbsp. tamari (Soy sauce)
  • 2 cups chopped onions
  • 1 tsp. salt
  • 4 Tbsp. butter
  • 2 cups chicken, vegetable stock, or water
  • 3 Tbsp. flour
  • ¼ cup chopped fresh parsley
  • 1 cup milk
  • 2 tsp. fresh lemon juice
  • 1-2 tsp. dill weed
  • Fresh ground black pepper or to taste
  • 1 Tbsp. Hungarian paprika
  • 1/2 cup sour cream

Directions:

  1. Sauté onions in 2 Tbsp. butter, salt lightly.
  2. A few minutes later add mushrooms, 1 tsp. dill, ½ cup stock (or water), tamari and paprika. Cover and simmer 25 minutes.
  3. Melt remaining butter in a large saucepan; whisk in flour, cook while whisking (a few minutes).
  4. Add milk; continue to cook, stirring frequently over low heat, about 10 minutes until thick.
  5. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes.
  6. Just before serving add salt, pepper, lemon juice, sour cream, and if desired additional dill. Serve garnished with parsley.