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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hungarian Mushroom Soup Recipe

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This recipe for Hungarian Mushroom Soup is from The Dimiceli Cucina, 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:  
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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