They say you shouldn’t buy a car without test-driving it. I feel similarly toward cookbooks — which is why I’m often seen camped out in the culinary section of my library, many cookbooks strewn about — because you can test-drive the recipes before taking the plunge of purchase.
That said, one of my recent check-outs was Mollie Katzen’s Moosewood Cookbook. I found a few recipes that piqued my interest, but my due date was up, so after not giving it much of a chance, I took it back feeling underwhelmed. As the librarian checked it back in, she asked whether or not I made Mollie’s mushroom soup. When I replied that I hadn’t, she bit her lip and looked at me with sorrow. After confessing she’s not much of a cook, she said she’s head-over-heels for Mollie’s mushroom soup.
(What the librarian neglected to tell me was which one of the three mushroom soup recipes in the book she was cuckoo for).
Out of the three, I picked the richest sounding one: Hungarian mushroom soup. And while I’m still unsure whether or not this recipe was the librarian’s favorite, this is easily one of my favorite soups. I plan on making this again…and again. In future makings, I would love to veganize it (the milk and butter are easy, but I am unsure how to substitute yogurt in a creamy soup — silken tofu? Soy yogurt? Recommendations are welcome!).
Looks like that librarian does more than just renew books, as my faith in Mollie’s cookbook has been revitalized; I’m pumped to try out more of her recipes, particularly the soups!
Source: Moosewood Cookbook Ingredients:
12 oz fresh mushrooms, sliced
2 C chopped onion
4 Tbsp butter (I used 2 T butter, 2 T coconut oil)
3 Tbsp flour (any flour, including gluten-free flours would do, I used whole wheat)
1 C milk
1-2 tsp dill
1 Tbsp Hungarian paprika (regular paprika works)
1 Tbsp tamari (can use gluten-free)
1 tsp salt
2 C stock or water (I used 1 C stock, 1 C water)
2 tsp fresh lemon juice
1/4 C freshly chopped parsley (I skipped this, since I didn’t have any on-hand)
Freshly ground black pepper, to taste
1/2 C sour cream (I used plain Greek yogurt)
- Saute the onions in 2 T butter (this is where I used the coconut oil). Salt the onions lightly. A few minutes later, add the mushrooms, 1 tsp. dill, 1/2 C stock or water, tamari and paprika. Cover and simmer for 15 minutes.
- Meanwhile, melt the remaining butter in a large saucepan. Whisk in flour, and cook whilst whisking for a few minutes. Then add the milk. Continue to cook the mixture, stirring frequently, over low heat for about 10 minutes, or until thick.
- Stir the mushroom mixture and remaining stock into the milk mixture. Cover and simmer for 10-15 minutes.
- Just before serving add the salt, pepper, lemon juice, sour cream and, if desired, extra dill.