Pink
01-04-2008, 06:03 PM
2 T butter
2 c chopped onion
1.5 - 2 lbs mushrooms, sliced
1 t salt
2 to 3 t dried dill (or 2-3 T freshly minced)
2 T mild paprika
2 t fresh lemon juice
3 T flour
2 c water (I used chicken stock)
1 c lowfat milk (at room temp)
black pepper to taste
.5 c low fat sour cream
finely minced parsley
1. Melt butter in kettle or Dutch oven. Saute onions until soft. Add mushrooms, salt, dill & paprika. Stir well & cover, cook about 15 minutes, stirring occasionally. Stir in lemon juice.
2. Gradually sprinkle in flour, stirring constantly (to make a roux). Cook & stir for 5 minutes or so (to get rid of the raw flour taste). Add water/broth, cover & cook about 10 minutes, stirring often.
3. Stir in milk & pepper. Check to see if it needs more salt. Whisk in sour cream & heat very gently. Don't allow to boil. Sprinkle with fresh parsley before serving.
This is a 'for company' soup.
2 c chopped onion
1.5 - 2 lbs mushrooms, sliced
1 t salt
2 to 3 t dried dill (or 2-3 T freshly minced)
2 T mild paprika
2 t fresh lemon juice
3 T flour
2 c water (I used chicken stock)
1 c lowfat milk (at room temp)
black pepper to taste
.5 c low fat sour cream
finely minced parsley
1. Melt butter in kettle or Dutch oven. Saute onions until soft. Add mushrooms, salt, dill & paprika. Stir well & cover, cook about 15 minutes, stirring occasionally. Stir in lemon juice.
2. Gradually sprinkle in flour, stirring constantly (to make a roux). Cook & stir for 5 minutes or so (to get rid of the raw flour taste). Add water/broth, cover & cook about 10 minutes, stirring often.
3. Stir in milk & pepper. Check to see if it needs more salt. Whisk in sour cream & heat very gently. Don't allow to boil. Sprinkle with fresh parsley before serving.
This is a 'for company' soup.