"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

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.


Added: Wednesday, January 16, 2008


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

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.

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