New England Mushroom Hunters favorite mushroom recipes.

Hungarian Mushroom Soup

Recipe By: The Moosewood Cookbook, by Mollie Katzen
Serving Size: 4
Preparation Time: 1 hour

12 ounces mushrooms -sliced
2 cups onion -chopped
2 tablespoons butter
3 tablespoons flour
1 cup skim milk
2 teaspoons dill weed
1 tablespoon Hungarian paprika
1 tablespoon tamari soy sauce (Gus uses regular Soy Sauce)
1 teaspoon salt
2 cups chicken stock
2 teaspoons lemon juice -fresh
1/4 cup parsley -chopped
fresh ground black pepper -to taste
1/2 cup sour cream

1. Sauté onions in 2 Tbsp stock, salt lightly. A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, tamari, and paprika. Cover and simmer 15 minutes.

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

3. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes.

4. Just before serving, add salt, pepper, lemon juice, sour cream, and if desired extra dill (1 tsp). Serve garnished with parsley

Bill Yule's
Shaggy Mane Soup

1/4 lb bacon
1/2 good sized sweet onion.
3 ribs celery
3 or 4 cups fresh shaggy manes diced
2 cups stock (chicken, vegetable or mushroom)
1/2 cup dry white wine (if you're willing to part with it)
1/2 stick real butter.

This can be a camp cookout soup or whatever.
Start to fry the bacon in a large skillet or cast iron pot...add the celery first and a minute later the onion...add a little garlic ( I said a little Emeril!!)...add the shaggy manes and cover, turn down the heat so it's just bubbling...add the soup stock and wine...add salt and pepper and butter...cook for ten minutes...taste and you and 3 or 4 friends eat...ummm...delicious.