As a mushroom enthusiast, National Mushroom Month is one of the most anticipated times of the year for me. It’s a chance to eat as many of the mushroom’s healthy, tasty varieties as possible in new and classic heart-warming recipes.
Mushrooms are a great source of nutrients - including vitamin D, riboflavin, niacin, potassium, selenium and B vitamins – that can help every American meet the Department of Agriculture’s (USDA) MyPlate guidelines for healthy eating. Because mushrooms are low in calories, fat and cholesterol-free, and low in sodium, their hearty, meaty texture provides a satisfying meal option that can fill you up while helping you sustain healthy eating habits.
Here, at the USDA’s Agricultural Marketing Service (AMS), we’ve been talking about how white button, maitake, oyster, crimini, shiitake, beech, portabella, enoki, wild mushrooms and other delicious varieties are used in some of our favorite recipes. We’re also visiting the National Mushroom Council’s website regularly to get ideas from their extensive mushroom recipe list.
One of our favorites, brought in by a staff member, is a low-fat version of Hungarian mushroom soup. We’d love to try one of your favorite mushroom recipes too. Please share it with us in the comment section and let us know what you’re doing to celebrate National Mushroom Month.
Healthy Hungarian Mushroom Soup
Makes about 6 servings
Ingredients
- 4 tablespoons olive oil
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup low fat milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ground black pepper (optional, to taste)
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup light sour cream
Directions
- In a large pot, heat the olive oil over medium heat. Add the onions and saute them in the oil for about 5 minutes. Add mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. Reduce heat, cover and simmer for 15 minutes.
- In a small bowl, whisk milk and flour together. Pour into the pot with the broth mixture and stir until blended. Cover and simmer for 15 more minutes, stirring occasionally.
- Add salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and heat thoroughly over low heat for about 5 minutes. DO NOT bring to a boil. Can be served as soon as soup is heated through.