It's officially Fall.
P.S.  I know that I'm behind the times by a few days.
It feels like it's officially fall.  It's gotten cool.  It's become rainy and cloudy.  Now it starts to get dark at 7:30 p.m. and that's just going to keep getting earlier and earlier.  It's almost Thanksgiving here in CAN. And I can feel myself falling into a bit of a slump.  Yup,  it is Fall.

Fall is soup.
As you all know I am constantly trying to find healthy, tasty lunch things to send with Kid #1 to school.  She's not a huge soup fan but A)  I'm getting a little tired of making the same lunch recipe every week and B)  She really like the chicken noodle soup that I made last week.  So, I decided that soup needs to be on the lunch menu again this week.


I like Moosewood Cookbook.  One of the most meaningful (for me it was meaningful) gifts that I've ever given was my Moosewood Cookbook that I'd all marked up and folded page tops and commented in... I think that giving or receiving gifts like that are beyond awesome.  It was hard to give it away and I missed it a lot but I never regretted doing it.  Moosewood is one of those cookbooks that I go back to over and over.  Every section is good.  Soup, sauces, main course, salads, desserts... all of it I've used.  This soup is one that I've made before and although I've never held to it exactly (who does that? Really?), it is truly inspired.
Serve this with a dollop of sour cream on the top and it's a dream.  Creamy and satisfying.  I'm going to try making some kind of corn muffin thing to serve this with.


Hungarian Mushroom Soup adapted from Moosewood Cookbook
serves 6 small portions

2 tbsp butter
1 cup chopped onion
1 1/2 - 2 lbs mushrooms sliced (I used button and shitake)
1 tsp salt
2 - 3 tsp dried dill or 3 tbsp fresh dill minced
1 tbsp mild paprika
2 tsp fresh lemon juice
3 tbsp flour
3 cups broth (can be vegetable - that's what I used)
1 cup milk
fresh parsley for the top.

Melt the butter in a kettle or Dutch oven.
Add in the onion and saute for about 5 minutes.  Add in the mushrooms, salt, dill and paprika.
Stir well and cover for about 15 minutes.  Stir occasionally.
Stir in the lemon juice.
Sprinkle in the flour and stir constantly for about 5 minutes while everything firms up.  Add in the broth, mix and cover for another 10 minutes or so.  Stir often.
Stir in the milk.  Add pepper and salt to taste.  Check tastes.

Optional: Whisk in 1/2 cup sour cream and heat VERY gently.  Don't boil!!!
Serve with freshly minced parsley.