Hardy and filling, and it doesn't take that long to make.
The Stuff That Goes in It
Mushrooms, obviously. Choose some that looks good. You need enough for about 3-4 cups. I think little portabellas (crimini) work the best, but you could use regular button mushrooms, or big portabellas, if you take the gills out first.
1 onion: chopped
1/2 stick of butter. Don't use olive oil.
salt: to taste
pepper: to taste
1-2 cups of chicken stock. (You can use veggie stock or water. Different taste)
1-2 t. of dill
1-2 T. of paprika
a dash or two of tamari
some fresh lemon juice (optional)
chopped parsley: however much you want
What to do:
Chop the mushrooms and onions
Get a stock pot, and melt the butter on medium heat (don't burn it). Put in the 'shrooms and onions in the pot and saute until soft. Also, put in some of the dill.
Add the chicken broth, tamari, salt, pepper, dill, and paprika, and simmer on low heat for a few minutes.
Put the mix into a blender (or food processor, in smaller batches) and puree. Texture is important, so make sure you know what your dinner partner thinks about texture. Puree accordingly. If you don't know, go for smooth, rather than chunky. Return to low heat. Remember to take out the bay leaves.
Add the Half-and-Half, being careful not to curddle it.
Put in bowls, garnish with chopped parsley.
Serve with big chunks of bread.
Footnote: This is a variation of a recipe which can be found in Molly Katzen's Moosewood Cookbook. This is an absolutely wonderful cookbook, indispensible if you are a vegetarian, and damn near indispensible even if you are not.
I happen to like this better before the half and half is added and it is whozzed in the blender. But usually I cook if for people who like it like the recipe. Try it without the half and half. You may like it better.
Last updated: The Ides of March, 2001