s HUNGARIAN MUSHROOM SOUP ***** s |
Ingredients
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Instructions *** 3-7-12 excellent *** 3-12-2011 excellent again! *** 2-2-2011 excellent, tried adding 3 tb sherry and taking about 1/2 the cooked mushrooms and running through the blender and then returning to the soup *** 1-7-19 very good, somewhat different *** Submitted By: HAMM Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 6 "This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling." Ingredients: 4 tablespoons unsalted butter 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 milk 3 tablespoons all-purpose flour 1 teaspoon salt ground black pepper to taste 2 teaspoons lemon juice 1/4 cup chopped fresh parsley 1/2 cup sour cream Directions: 1. 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, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes. 2. 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. 3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. ALL RIGHTS RESERVED © 2011 Allrecipes.com This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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