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"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

Cream of Mushroom Soup Café Budapest Recipe

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This recipe for Cream of Mushroom Soup Café Budapest is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ oz dried porcinis
8 c boiling water
1/2 stick butter
½ c onion, diced
3 lbs fresh mushrooms, thinly sliced
3 t flour
2 t chicken base concentrate
juice of half a lemon
1 t salt
¼ t pepper
1 c half and half or light cream
1 c sour cream
3 t parsley, minced
Directions:
Directions:
Wash dried mushrooms in cold water. Place in bowl and cover with boiling water. Soak 30 minutes. Add chicken base concentrate and whisk until smooth.

Melt butter in 4 qt saucepan and add onion. Sauté until translucent. Add half the fresh mushrooms and sauté over low heat until liquid is evaporated. Add flour, stir with wire whisk, cook 3-5 minutes.. Add remaining fresh mushrooms, soaked dried mushrooms, and their liquid, lemon juice, salt, and pepper. Bring to boil, reduce heat, and cook 10-15 minutes. Add half and half, sour cream, and parsley, blending with whisk.

Simmer 10-15 minutes. Adjust seasoning. Garnish with croutons and parsley.

 

 

 

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