COMMUNITY COOKING WITH THE CO-OP

Need a new recipe? Join us!

Coos Bay Library has teamed up with Coos Head Food Co-op to provide safe, easy, and healthy recipes to create at home. Join us virtually on Zoom for this fun community event!

Monthly Event: Every Fourth Thursday!

For this month’s recipe, Sam and Alex Baugh will be featuring a HUNGARIAN MUSHROOM SOUP POTATO BOWL.

Scroll down for ingredients.

      Register for this virtual event @  https://bit.ly/3powyqG

Event is FREE and open to everyone!

Hungarian Mushroom Soup Potato Bowl ingredients:

4 tbsp butter
2 cups onions, chopped
1 lb mushrooms, sliced
2 cups chicken or vegetable stock
1/2 cup dry white wine
2 tsp dried dill
2 tsp minced fresh thyme leaves
2 tsp paprika
2 tbsp soy sauce
1 cup whole milk
3 tbsp flour
1/4 cup sour cream
2 tbsp lemon juice
2 tbsp fresh Italian parsley
1 Large Potato per person

You will need:
Heavy pot or Dutch oven
Small Bowl
Whisk
Aluminum foil

Directions:
1. In a heavy pot or Dutch oven, cook the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.
2. Add the dill, thyme, paprika, chicken or vegetable stock, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
3. Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
4. Turn the heat down to low and slowly stir in the sour cream and lemon juice.
5. Garnish the soup with parsley and serve hot.
**Yields 5 cups of soup. If you want to serve it to four people as a main dish, we recommend doubling the recipe.

Check out the Community Cooking playlist on the library's YouTube channel with two years worth of recipes!
Go to: https://bit.ly/3pXmapN