Hungarian Mushroom Soup
Ingredients
12 oz thin sliced mushrooms
2 cups chopped onions
2 teaspoons fresh dill weed
1 Tablespoon Hungarian Paprika (I also add a Tablespoon of Hot Hungarian Paprika)
1 Tablespoon Gluten Free Tamari soy sauce
1/2 teaspoon Himalayan sea salt
2 cups vegetable stock
juice from 1 lemon
fresh ground pepper
12 oz thin sliced mushrooms
2 cups chopped onions
2 teaspoons fresh dill weed
1 Tablespoon Hungarian Paprika (I also add a Tablespoon of Hot Hungarian Paprika)
1 Tablespoon Gluten Free Tamari soy sauce
1/2 teaspoon Himalayan sea salt
2 cups vegetable stock
juice from 1 lemon
fresh ground pepper
Directions
saute the onions in 2 Tablespoons of stock. lightly salt
A few minutes later add the mushrooms, 1 tsp dill, 1/2 cup of stock or water, soy sauce and paprika
Cover and simmer for 15 minutes
Add lemon, pepper, salt and remaining dill
cook for another 15 minutes uncovered
Serve with garnish of lemon and enjoy!
saute the onions in 2 Tablespoons of stock. lightly salt
A few minutes later add the mushrooms, 1 tsp dill, 1/2 cup of stock or water, soy sauce and paprika
Cover and simmer for 15 minutes
Add lemon, pepper, salt and remaining dill
cook for another 15 minutes uncovered
Serve with garnish of lemon and enjoy!
Dairy Free , Vegan , Vegetarian
Submited by : Karen Sasine
Funny Story about the recipe : This is a modification of The Moosewood Cookbook recipe, which is a restaurant in Ithaca, Ny, where I grew up. My mom used to take me there all the time when I was a child but I never liked it because it was “heathy” As an adult, I am obsessed with making it! The traditional recipe calls for an addition of butter, flour and milk, but I have found that without these ingredients, it still taste delicious!
