Hungarian Mushroom Soup: A Moose's Tooth Knock-Off
It's no secret: I live at "the Tooth's". Alaskans know this to mean Bears Tooth and Mooses Tooth, as well as knowing they are the best restaurants in town. But because I'm trying to save money (and lose weight) I'm trying to cut down on my eating out. This led me to trolling the internet for either Tooth knock-off recipes, and I found this gem: "Hungarian Mushroom Soup for Hungry Alaskans" from DeelaDoll's blog.
The Hungarian Mushroom Soup at the Moose's Tooth is delicious. Creamy, a bit spicy, mushroom goodness. I made a few alterations to the original recipe after testing it out. Here's my version and the Weight Watcher points:
Moose's Tooth Hungarian Mushroom Soup Knock-Off:
INGREDIENTS
4 tablespoons unsalted light butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 teaspoon cayenne (optional, but I like it a bit spicier)
1 tablespoon low-sodium soy sauce
3 cups chicken broth
1 cup fat-free milk
3 tablespoons all-purpose flour
salt and black pepper to taste
2 teaspoons lemon juice
1/8 cup chopped fresh parsley (the original called for more, but it was too much)
1/2 cup fat-free Greek Yogurt (the original called for sour cream)
DIRECTIONS Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, cayenne, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally. Finally, stir in the salt, ground black pepper, lemon juice, parsley and yogurt. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Serving Size: 1 and 1/2 cups
WW points plus: 3 pts
Click for the printable version.
The perfect song for cooking this: "Little Talks"- Of Monsters and Men