Recipe: Hungarian Mushroom Soup (blender or food processor)

HUNGARIAN MUSHROOM SOUP

1 pound button mushrooms, or a combination of button and shiitake or creminl, wiped clean
3 teaspoons olive oil, divided use
1 cup finely chopped onions
1 medium carrot, peeled and finely diced
2 medium cloves garlic, peeled and minced
1 (14 1/2-ounce) can chicken broth plus enough water to equal 3 1/2 cups
1/3 cup pearl barley
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 teaspoon tomato paste
1/2 cup dry sherry, divided use
2 teaspoons lemon Juice
1/4 cup finely chopped parsley
2 tablespoons finely chopped fresh dill
1/4 teaspoon freshly ground black pepper

Thinly slice about a quarter of the mushrooms and set aside. Coarsely chop the remaining mushrooms; set aside.

In a large pan heat 2 teaspoons of the oil over medium heat. Add the onions, carrot and garlic; saute 5 minutes.

Add 1/4 cup of the broth-water combination, barley, dill weed, paprika and tomato paste Cover and simmer 10 minutes.

Add the chopped mushrooms, remaining broth and 1/4 cup sherry. Bring to a boil, cover and reduce the heat to medium low; cook 40 minutes.

With a slotted spoon transfer 1 cup of the cooked vegetables and barley to a food processor or blender. Puree until very smooth. Stir back into the soup.

In a nonstick skillet heat the remaining 1 teaspoon olive oil over medium-high heat. Add the reserved sliced mushrooms and saute 4 minutes.

Add 1/4 cup sherry and cook until the liquid has been reduced to a couple of tablespoons.

Stir mushrooms into the soup. Add the lemon juice, parsley, fresh dill and pepper. Heat through and serve.

Makes 4 servings
Source: The Wellness Lowfat Cookbook by the University of California at Berkeley