Hungarian Mushroom Soup

I can distinctly remember the moment when I became a vegetarian at age 13. I had signed up for something out of the back of a magazine back when people still did that (got mail and read magazines, that is) and wound up getting all sorts of colorful junk mail, one of which was a posting from PETA. It was a picture of a poor disfigured bunny, saying they tested cosmetics on him, etc. and I was no longer a meat eater, much to the chargrin of my parents and grandparents. It stayed that way, eating many a bun with ketchup, pickles, onions and cheese at various events when I was forced to eat at McDonalds or Hardees for some event or trip, for 15 years. 

The first cookbook I ever got when I wanted to start cooking was called "The Enchanted Broccoli Forest" and contained the exact kind of recipes rednecks think weirdo vegetarians eat. Rude tofu scrambles with grapefruit, lentils and chickpeas, and a sandwich I recall containing broccoli and ketchup. Yack much???

I then found a life-changing awesome cookbook for my little veggie self, The MooseWood Cookbook, and  it's still one of my favorites today. This is a very close rendition to their Hungarian Mushroom soup, and it's a must have for the winter soup rotation:

Hungarian Mushroom Soup

-12 ounces mushrooms, -sliced
-2 cups onions, chopped
-2 tablespoons butter
-3 tablespoons flour
-1 cup milk
-2 teaspoons dill weed
-1 tablespoon Hungarian paprika
-1 tablespoon tamari soy sauce
-1 teaspoon salt
-2 cups stock
-2 teaspoons lemon juice, -fresh
-1/4 cup parsley, chopped
-fresh ground black pepper, -to taste
-1/2 cup sour cream

Directions:
-Saute onions in 2 Tbsp stock, salt lightly.
-A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
-Cover and simmer 15 minutes.
Melt butter in large saucepan.
-Whisk in flour and cook, whisking, a few minutes.
-Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
-Stir in mushroom mixture and remaining stock.
-Cover and simmer 10-15 minutes.
-Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
-Serve garnished with parsley.

Oooooo la- la!!

Meaty mushrooms and tender onions with a smooth, flavorful creamy base, a great meal for a brisk on-the-verge of fall lunch or dinner.

This is one of my favorite meals ever, and I've eaten it all fall, winter and spring for half my life. If you're like me and just crave mushrooms, this is the perfect soup for you. And mushrooms are full of vitamin D, something we need extra of in the great white northern winters. Enjoy!