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Saturday, January 22, 2011

Hungarian Mushroom Soup (Gluten and Dairy Free)

I recently had the pleasure of eating at Bookplate (National Library) in Canberra where I was introduced to Spicy Hungarian Mushroom Soup. Determined this could be made Gluten and Dairy Free I adapted an Epicurean recipe with good results. I substituted coconunt milk and was a little concerned it taint it. However the coconut and lemon worked perfectly, with definite Hungarian only flavour.

Hungarian Mushroom Soup

3 tablespoons olive oil
2 cups diced onion
500gm sliced mushrooms
2 teaspoons dried dill
1 tablespoon paprika
1 tablespoon tamari
2 1/2 cups chicken stock (or large Massel stock cube and water)
1 cup light coconut cream
3 tablespoons tapioca starch
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley

Saute the onions in the oil for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in dill, paprika, soy sauce and stock. Reduce heat to low, cover, and simmer for 15 minutes. In a separate small bowl, mix the cream and flour together. Pour into soup and stir well til thickens. Cover and simmer for 15 more minutes, stirring occasionally. Season with salt, ground black pepper, lemon juice and parsley, simmer further 5 minutes and serve.