Recipe - Paprika Mushroom Soup

12 ounce Mushrooms, cleaned
and cut or sliced up
2 cup Onion, chopped
1 Garlic clove, crushed
4 tablespoon Butter (or margarine)
3 tablespoon Flour
1 cup Milk
2 teaspoon Dill weed
1 tablespoon Hungarian paprika
1 tablespoon Tamari
Black pepper, to taste
Salt, to taste
2 teaspoon Lemon juice
2 cup Vegetable stock or water
One fourth cup Parsley, fresh
One half cup 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 34.

* 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

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini