Perfect for the chill in the air... Hungarian Mushroom Soup!

First dusting of snow on the Stuart range in our front yard! 

With the fresh snow on the Cascade peaks out front, we are enjoying creating delicious soups to ward off the dropping night temperatures for our family dinners.  This is an old favorite of ours Kathy's mom shared with the lodge eons ago.  It is easy to put together and makes a perfect quick meal with warm rustic bread and a field greens and kale salad with autumn pears and our honey balsamic vinaigrette.  A warm orchard apple and cinnamon fruit crisp with vanilla bean ice-cream finishes off a perfect supper by the roaring fire!  Try it with your family... 

Hungarian Mushroom Soup    Serves 4-6

From the cookbook “Black Butte Ranch Cookbook”                                                                      

12 oz fresh mushrooms, sliced

2 c chopped onion

2 Tbsp butter

2 c chicken broth

1 - 2 tsp dill weed

1 Tbsp Hungarian paprika

1 Tbsp tamari or soy sauce

2 Tbsp butter

3 Tbsp flour

1 c milk

2 tsp fresh lemon juice

1/2 c sour cream

1 tsp salt

fresh ground pepper

1/4 c chopped fresh parsley

Instructions: 

1.  In saucepan, saute mushrooms and onion in 2 Tbsp of the butter.  

2.  Add broth, dill weed, paprika and tamari.  Cover and simmer for 15 minutes.

3.  Melt remaining butter in large saucepan and whisk in flour.  Cooka few minutes.  Add milk slowlyand cook over low heat 10 minutes or until thick.  

4.  Stir in the mushroom mixture and simmer 10 to 15 minutes.  

5.  Add lemon juice and sour cream.   Salt & pepper to taste.  Garnish with fresh parsley.