For the fourth gathering of The Soup of Democracy, in December 2017, we were in the mood for a creamy, wintry, mushroom-y soup, to go along with our transpartisan issue-focused discussions of pluralism, Citizens United, LGBT rights, racial injustice, economic inequality, education, military spending, and democracy. You can view notes from the discussion here.
This soup was an improvised combination of a few different mushroom soup recipes, including one from the infamous Moosewood Cookbook.
Ingredients:
48 oz mushrooms (Baby Bella/Cremini)
6 cups onions, chopped
1 finely shredded carrot
6 Tbsp butter
9 Tbsp flour
3 cups milk
6 tsp fresh dill
1.5 Tbsp Hungarian paprika
5 Tbsp tamari soy sauce
1.5 tsp salt
6 cups vegetable stock
6 tsp fresh lemon juice
1.5 cup sour cream
ground pepper to taste
Parsley to garnish
Saute onions until transparent.
Add mushrooms, shredded carrot, 2 tsp dill, 1.5 cup vegetable stock, soy sauce and paprika.
Cover and simmer for 15 min.
Melt butter in large saucepan. Whisk in flour and cook, whisking, for a few minutes.
Add milk and cook, stirring frequently so as not to burn, over low heat until thickened.
Stir in mushroom mixture and remaining stock.
Cover and simmer 10–15 min.
Before serving, add salt, pepper, lemon juice, sour cream, and extra dill. Garnish with parsley.
