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HUNGARIAN MUSHROOM SOUP, FROM THE

MOOSEWOOD COOKBOOK
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Recipe by Nana Lee (http://www.geniuskitchen.com/user/210188)

(http://www.geniuskitchen.com/user/210188)

“As I've said before, I LOVE mushrooms, so here is another great recipe using them. ... More ()

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Top Review by 25
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We LOVED this soup. Everyone at it so fast that I immediately made a second batch. One thing I changed was to
use an 8oz brick of low fat cream cheese instead of the milk and flour.
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READY IN: 45mins SERVES: 4

UNITS: US

INGREDIENTS Nutrition

12 ounces mushrooms (http://www.geniuskitchen.com/about/mushroom-110), -sliced

2 cups onions (http://www.geniuskitchen.com/about/onion-148), chopped

2 tablespoons butter (http://www.geniuskitchen.com/about/butter-141)

3 tablespoons flour (http://www.geniuskitchen.com/about/flour-64)

1 cup milk (http://www.geniuskitchen.com/about/milk-360)

2 teaspoons dill weed (http://www.geniuskitchen.com/about/dill-164)

1 tablespoon Hungarian paprika (http://www.geniuskitchen.com/about/paprika-335)

1 tablespoon tamari soy sauce (http://www.geniuskitchen.com/about/soy-sauce-473)

1 teaspoon salt (http://www.geniuskitchen.com/about/salt-359)

2 cups stock

2 teaspoons lemon juice (http://www.geniuskitchen.com/about/lemon-juice-55), -fresh

1⁄ cup parsley (http://www.geniuskitchen.com/about/parsley-171), chopped

4

fresh ground black pepper (http://www.geniuskitchen.com/about/pepper-337), -to taste

1⁄ cup sour cream (http://www.geniuskitchen.com/about/sour-cream-147)

2

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DIRECTIONS

Saute onions in 2 Tbsp stock, salt lightly.

A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
 Cover and simmer 15 minutes.

Melt butter in large saucepan.

Whisk in flour and cook, whisking, a few minutes.

Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.

Stir in mushroom mixture and remaining stock.

Cover and simmer 10-15 minutes.

Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).

Serve garnished with parsley.

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review by sherry n. (http://www.geniuskitchen.com/user/2000174759) 

10/31/2017 (http://www.geniuskitchen.com/recipe/hungarian-mushroom-soup-from-the-moosewood-cookbook-
135215/reviews/2034667)
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been making this soup since the cookbook was published - a real family favorite - wonderful made ahead, just add lemon juice, parsley
and sour cream after reheating

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review by Janell D. (http://www.geniuskitchen.com/user/2000596749) 

9/12/2017 (http://www.geniuskitchen.com/recipe/hungarian-mushroom-soup-from-the-moosewood-cookbook-
135215/reviews/2031195)
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My niece made this last night and it is the best soup ever!! I can't wait to make it.

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review by Mona E. (http://www.geniuskitchen.com/user/2001511057) 

4/30/2017 (http://www.geniuskitchen.com/recipe/hungarian-mushroom-soup-from-the-moosewood-cookbook-
135215/reviews/2018389)
Omg, this is the best recipe! I think you cam use any kind of mushroom worth this recipe. I used baby bella and button mushrooms. I was
gonna give this to my dad but no way Jose! I'll make a separate batch just for him. Just a recommendation: if you don't like spicy then
don't use hour paprika. Use either smoked or regular.

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question by Kim L. (http://www.geniuskitchen.com/user/2001248051) 

11/15/2016 (http://www.geniuskitchen.com/recipe/hungarian-mushroom-soup-from-the-moosewood-cookbook-
135215/questions/230)
So, if I were going to serve this at a dinner party, is it better if made a day or two ahead, or better if made fresh and served?

 Like  Replies 1

review by Anonymous (http://www.geniuskitchen.com/user/2000830025) 

1/20/2016 (http://www.geniuskitchen.com/recipe/hungarian-mushroom-soup-from-the-moosewood-cookbook-
135215/reviews/1497727)
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A very easy soup to make, but oh so good. I live in Oregon and pick my own wild fresh mushrooms. This is also my go to recipe for when
someone is sick. I do add at least double the amount of mushrooms just because that is how I roll. =) Store bought mushrooms are great.
Please use caution if you choose to pick your own. Mushrooms can be very tricky to make a positive ID> But yes, this soup is awesome no
matter what you use.
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