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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hungarian soup Recipe

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This recipe for Hungarian soup is from The Gall Family Cookbook Project, 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:  
1 1/2 lb sliced mushrooms
5-6 cubed gold Yukon potatos
2 large chopped onions
6 cups vegi broth or water
3-6 tbl soy sauce, adjust to appropriate saltiness
2 tbl nutritional yeast
1 1/2 tbl Hungarian paprika
1 bay leave
1 1/2 tbl dill
1 1/2 tbl lemon juice

3 tbl flour
1/4 cup water

2 cups ‘milk’ from this book
1/2 container Tofutti sourcream
1/4 cup chopped parsley
Pepper to taste
Directions:
Directions:
Combine diced potatos with a tiny bit of oil, salt, pepper, and a sprinkle of paprika in a bowl. Spread on parchment paper, and baked until golden at 400.

Sauté sliced mushrooms in sauté pan until golden.

In soup pan, sauté chopped onions. Add browned mushrooms.
Add broth, soy sauce, paprika, nutritional yeast, bay leaf, dill and lemon juice. Simmer 15 minutes.

Mix flour and water. Add to broth with potatos. Simmer 15 more minutes

Combine milk and sourcream, whisk.
Add parsley.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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