Paprika mushroom soup
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Paprika mushroom soup
  Soups    Mushrooms  
Last updated 6/12/2012 12:47:42 AM. Recipe ID 8521. Report a problem with this recipe.
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      Title: Paprika mushroom soup
 Categories: Soups
      Yield: 4 Servings
 
     12 oz Mushrooms, cleaned
           -and sliced
      2 c  Onion, chopped
      1    Garlic clove, crushed
      4 tb Butter (or margarine)
      3 tb Flour
      1 c  Milk
      2 ts Dill weed
      1 tb Hungarian paprika
      1 tb Tamari
           Black pepper, to taste
           Salt, to taste
      2 ts Lemon juice
      2 c  Vegetable stock or water
    1/4 c  Parsley, fresh
    1/2 c  Sour cream
 
  Saute onions in large pot with half the butter for 5 minutes. Add
  mushrooms and crushed garlic along with dill, paprika, stock and
  tamari. Simmer covered for 15 minutes.
  
  In a saucepan, melt butter over medium heat and stir in flour. Whisk
  while heating for 2 minutes, then add milk. Stir often for 10 minutes
  or until thick. Combine mushroom mixture with sauce and simmer for 15
  minutes. Add sour cream.  Add lemon juice and salt and pepper to
  taste before serving. Top with chopped parsley.
  
  NOTES:
  
  *  A rich dill, paprika and mushroom soup -- I first saw this at "Old
  Wives Tale," a restaurant in Portland, Oregon. The waiter there said
  that this had been on the menu every day for a year, and highly
  recommended it. The soup was delicious. I was pleasantly surprised to
  find a recipe for it in Molly Katzen's "Moosewood Cookbook." Yield:
  Serves 3-4.
  
  *  Tamari is a kind of soy sauce; if you can't find it, you can use
  ordinary soy sauce.
  
  : Difficulty:  easy.
  : Time:  1 hour.
  : Precision:  approximate measurement OK.
  
  : Nicholas Horton
  : Aiken Computation Lab, Harvard University, Cambridge,
  Massachusetts, USA : horton@harvard.harvard.edu
  
  : 




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Recipe ID 8521 (Apr 03, 2005)

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