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Hungarian Mushroom Soup

January 10, 2010

Once upon a time, when I was a little girl, my parents took me to Old Wives’ Tales restaurant in Portland, Oregon, and, being the strange six year old that I was, really enjoyed their version of Hungarian mushroom soup. The memory of that hearty, creamy, smoky soup stuck with me for years – and despite dozens of recipe searches through cookbooks, on the internet, through private recipes of family and friends, I was beginning to feel suspiciously like Goldilocks: we could never find a recipe that was just right, it seemed as though that nostalgia-inspiring meal could not be duplicated. Finally, many years and dozens of failed experiments later, we found a recipe that was kind of close – so after much ado (and tweaking) here we are…

The Info
Time Relinquished: 45 minutes
Servings: 6 people of average appetite or 4 hungry people + leftovers

Ingredients
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
2 tablespoons paprika
1 tablespoon gluten-free tamari / soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons gluten-free flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

Hardware
Stockpot with lid

Assembly Line
In the stock pot, melt butter over medium heat. Saute the onions for 5 minutes. Add the mushrooms and saute for another 5 minutes (until they have reduced by 1/3 and released some liquid). Stir in dill, paprika, soy sauce and broth – stirring well to combine. Reduce heat and simmer for 15 minutes, covered, stirring occasionally.

In a separate bowl or measuring cup, whisk together flour and milk. Pour into the soup, stirring well to blend. Cover and simmer an additional 15 minutes, stirring occasionally.

Stir in salt, pepper, lemon juice, parsley and sour cream. Mix well, and allow soup to heat through over a low flame (5 or less minutes) but be sure not to bring to a boil! (the cream will curdle). Serve immediately with a small dollop of sour cream, or allow to cool and refrigerate for later. It reheats very well, but I have not yet tried freezing it – though I don’t doubt it would be just fine. Enjoy!

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