Recipe 128

Name:

Recipe name and category: Hungarian Mushroom Soup

No. of servings: 6 - 8

Preparation time:

Recipe ingredients and directions:

6 tbs butter

1-1/2 cups onion, chopped

4 tsp Hungarian paprika (I use regular, everyday paprika and it tastes great.)

4 tsp dried dill weed

2 tsp salt

1 tsp black pepper

2/3 cup all-purpose flour

1-2/3 cups milk

2-2/3 cups water

4 cups mushrooms, sliced (crimini are best)

2 tbs soy sauce

2 tbs lemon juice

½ cup sour cream

3 tbs fresh parsley, minced

Melt butter in large saucepan; sauté onion, paprika, dill weed, salt and pepper until onion is tender. Whisk in the flour, then milk and water. Add mushrooms; bring almost to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Remove from heat; stir in soy sauce, lemon juice, and sour cream. Garnish with parsley.

Recipe source: This soup permeates Portland lore. I got it from my neighbor, Deborah Hedges, who thinks it came from an Oregonian feature on Three Lions Bakery. But it tastes amazingly like the house soup at Old Wives’ Tales.

Recipe anecdote: Perfect for a cold winter night with French bread and salad.