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Hungarian Mushroom Soup Recipe

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

Contributor:  
Contributor:  
Denise DiMiceli
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups nonfat milk
2 small yellow onions diced
1 tablespoon and 1/4 cup butter (to be used separately)
1 teaspoon salt
2 pound mushrooms, sliced
4 1/2 teaspoons dill
2 tablespoons Paprika
2 tablespoons soy sauce
1 tablespoon lemon juice
2 3/4 cup vegetable, beef or chicken stock
1/2 cup flour
2 cups low fat sour cream

Directions:
Directions:
Warm milk in a sauce pan on low heat
In a soup pot saute' onions in 1 T. butter and salt until soft
Add mushrooms, dill, paprika, soy sauce, lemon juice and 1 cup of the stock; cover and simmer 15 minutes
In a separate sauce pan, melt the remaining 1/4 cup butter
Whisk in flour, forming a roux
Slowly add warmed milk, whisking out any lumps
Add the sour cream to the milk mixture whisking until smooth
Add roux/milk mixture and remaining stock to the soup pot; mixing through
Simmer for 15 min to blend flavors

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is great on a cold day with some toasted sourdough for dipping.

 

 

 

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