moiram@tektronix.UUCP (06/16/84)
Although I haven't yet tried this recipe, it is from one of my favorite
cookbooks, RITUAL OF THE HEARTH by Roberta Sickler.
QUEEN OF MUSHROOM SOUP
.75 lb mushrooms
5 T sweet butter
1 small white onion, minced
1.5 cups vegetable broth (2 tsp veggie powder in boiling water)
3 T unbleached white flour
1/8 tsp thyme
1 - 2 T chopped fresh parsley
1 egg
1.5 cups milk
.5 cup heavy cream
1 T lemon juice
3 T sour cream
salt & pepper to taste
The stems are removed from the mushrooms. The caps are sliced uniformly and
set aside. The stems are chopped fine. In about 3 T sweet butter, the stems
are sauteed with the minced onion, until both are very tender. The mushrooms
and onions are removed and placed in a strainer set over a bowl, and the juices pressed out into the bowl with a wooden spoon.
Meanwhile, the vegetable broth is prepared. With a few tablespoons of the
broth, the mushroom-onion mixture is pureed in the blender, or minced very
fine in a chopping bowl, and set over a medium flame. Three tablespoons
of white flour are sprinkled into the juices, the mixture is stirred briskly
until a roux forms. The roux is cooked 1 minute and the remaining vegetable
broth is slowly stirred in. When the broth has thickened evenly, the mushroom
puree, thyme and parsley are added.
The egg, milk, and heavy cream are beaten together and added to the soup. The
heat is reduced, and the soup is heated gently.
Meanwhile, the sliced mushroom caps are added to 2 tablespoons heated butter
in a skillet. Over low heat, they are tossed until lightly coated. Lemon
juice is added and the mushrooms are covered, and cooked for 3 minutes.
The hot soup is beaten lightly with a wire whisk, seasoned, and the sauteed
mushroom slices are added. Sour cream is beaten into the mushroom soup just
before serving.
Moira Mallison
tektronix!moiramhenrya@athena.UUCP (Henry Alward) (06/18/84)
For a nice variant of the foregoing mushroom soup recipe, try substituting clam broth for the vegetable stock. Henry Alward, Logic Design Systems, Tektronix Inc., Beaverton, Oregon 97075
lcb@mhuxt.UUCP (BARBALAS) (06/22/84)
Hungarian Mushroom Soup From the Moosewood Cookbook 12 oz mushrooms 3 Tbs flour 2 Cups chopped onions 1 Tbs Hungarian paprika 4 Tbs butter 1 Tbs. tamari 1 Cup milk 1 tsp salt 1-2 tsp dill weed 2 Cups stock or water 2 tsp fresh lemon juice 1/4 cup parsley fresh ground pepper 1/2 cup sour cream Saute onions in 2 Tbs butter. Salt lightly. A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock, tamari and paprika. Cover and simmer 15 minutes. Melt remaining butter in a large saucepan. Whisk in flour, and cook, whisking a few minutes. Add milk, cook, stirring frequently, over low heat about 10 minutes, til thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream amd dill to taste. Serve garnished with parsley. Makes 4 rich servings and takes 45- 1 hour to prepare.
thomas@utah-gr.UUCP (Spencer W. Thomas) (06/24/84)
But you're missing the most important ingredient - a good sized dollop of sherry (or brandy!) =Spencer
crm@rti.UUCP (06/28/84)
On the hungarian mushroom soup recipe... A couple small notes: 1) tahine? Funnny, my grandmother never used it. Maybe I'm just being a purist. 2) Instead of sour cream, try using sweet cream. Make the soup, broth mushrooms etc, then put about a tablespoon of cream in the bottom of each bowl, put the soup in on top. Also, we never used lemon juice or dill, but I can imagine they would be good. The soup is called 'gombaleves' (gohm-ba-le-vesh). Charlie Martin