Good mushroom stew. This is the standard recipe from Mollie Katzen's Moosewood cookbook. I always omit the soy sauce - it doesn't need it. Instead, I add a nice dry but slightly sweet sherry (not cooking sherry! - make it something you'd actually drink, ok?). Add it during the roux-mushroom saute step. This addition really makes the recipe - trust me! Before serving, throw some nice fresh, chopped chives along with a sprinkling of dill seed on top of the soup after you've added the sour cream. A key to this recipe is also the paprika. If you cheap-out on it, you'll notice. Instead of smokey-sweet you'll have bitter. I like the Hungarian brand paprika, personally. It costs more, but it's worth it.
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