"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hungarian Mushroom Soup Recipe

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This recipe for Hungarian Mushroom Soup, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, January 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons paprika
3 lbs mushrooms sliced
6 cups chicken broth
6 teaspoons lemon juice
1 1/2 cups sour cream
3 tablespoons soy sauce
3 cups milk
black pepper to taste
12 tablespoons butter
3/4 cup chopped fresh parsley
6 teaspoons dried dill weed
9 tablespoons flour
3 teaspoons salt

Directions:
Directions:
Melt butter in large pot. Saute onions in butter for 5 minutes. Add mushrooms and saute for 5 more minutes. Stir in dill, paprika, soy sauce and broth.

Reduce heat to low and simmer 15 minutes.

In separate bowl, whisk the ilk and flour together. Pour into soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

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.

Number Of Servings:
Number Of Servings:
18

 

 

 

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