"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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