I’ve been sick again for the past several days. Feeling under the weather always makes me crave comfort foods. One of my favorites is Hungarian Mushroom Soup from The New Moosewood Cookbook by Mollie Katzen. Of course, since I can’t have dairy products, I substitute the dairy options for non-dairy. Soy margarine instead of butter, soy creamer instead of milk, and soy sour cream instead of sour cream. Check out Tofutti makes a great sour cream substitute called Sour Supreme and Silk makes a good soy creamer. Using soy will help cut the calorie and fat content of this soup. If you are going to use soy for this recipe, it’s very important to use soy creamer and not soy milk. Soy milk does not thicken to the consistency needed for this soup like soy creamer does. I usually accompany this soup with a slice of garlic bread, but it’s a great meal on it’s own. Expect lots of leftovers, which can be easily re-heated on the stove top.

Ingredients :
+ 12 ounces fresh mushrooms
+ 2 cups chopped onion
+ 4 tablespoons butter
+ 3 tablespoons flour
+ 1 cup milk
+ 1 – 2 teaspoons dried dill
+ 1 tablespoon paprika
+ 1 tablespoon tamari or soy sauce
+ 1 teaspoon salt
+ 2 cups stock, broth, or water
+ 2 teaspoons lemon juice
+ 1/4 cup chopped fresh parsley
+ 1/2 cup sour cream or plain yogurt

Directions :
1. Saute the onions in 2 tablespoons butter, salt lightly. A few minutes later, add the mushrooms, 1 teaspoon dill, 1/2 cup stock, tamari, and paprika. Cover and summer for 15 minutes.

2. Melt the remaining butter in large saucepan. Whisk in flour and cook, whisking, a few minutes. Add the milk. Cook, stirring frequently, over low heat for about 10 minutes – until thick.

3. Stir in the mushroom mixture and remaining stock. Cover and simmer for 10 – 15 minutes.

4. Just before serving add salt, pepper, lemon juice, sour cream, and, if desired, extra dill. Serve garnished with parsley.

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