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Jim Maley, fungiphile and infamous chili authority, adapted this soup from The Moosewood Cookbook by Mollie Katzen. He relates:
I am told this recipe is used in the Hungarian community. Hungary is the focal point for peppers in Eastern Europe and all peppers are called paprika. Like most Eastern Europeans, they love wild mushrooms. Hungary is one of the few countries to mix hot with mushrooms.
As for the recipe, I usually skip the soy sauce and add a little garlic. For this batch, I added a little cooking sherry as well. I have used various Hungarian paprika varieties in the soup, but the Pride of Szeged Hot Paprika works out well and is readily available. This powder allows you to carefully upgrade heat at the end to provide a lot of zest, but at a level adjusted to prevent overpowering the mushrooms. I like to use mushrooms with good texture, like Lobsters, and some nice strong ones such as boletes. Shiitake mushrooms are a good bet, too.
Yield: 4 servings
Time: 1 hour
12 oz mushrooms, sliced
2 c onion, chopped
2 Tbl butter
3 tTbl flour
1 c skim milk
1 - 2 tsp dried dill weed
1Tbl hungarian paprika (see note above)
1 Tbl tamari soy sauce
1 tsp salt
2 c stock
2 tsp lemon juice
1/4 c fresh parsley, chopped
fresh ground black pepper to taste
1/2 c sour cream
1. Sauté onions in 2 Tbl. Stock; salt lightly. A few minutes later, add mushrooms, 1 tsp dill, 1/2 c stock or water, tamari, and paprika. Cover and simmer 15 minutes.
2. Melt butter in large saucepan. Whisk in flour and cook, whisking, a few minutes. Add milk. Cook, stirring frequently, over low heat until thick, about 10 minutes.
3. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes.
4. Just before serving, add salt, pepper, lemon juice, sour cream, and if desired extra dill
(1 tsp). Serve garnished with parsley.