Hungarian Mushroom Soup
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Description: Prepared with white wine, dill weed, flour, milk, butter, and onion. Eight servings.
RecipeSource: Hungarian Mushroom Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * HUNGARIAN MUSHROOM SOUP Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups/stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tb Butter, unsalted 2 c Onion -- diced 2 lb Mushroom -- sliced 3/4 c Wine, white, dry 6 tb Butter, unsalted 6 tb Flour, all-purpose 3 c Milk, whole 3 c Sour cream 1 1/2 ts Paprika, hungarian 1 t Salt 1 t Dill weed 1/2 ts Pepper, black, ground Saute the onions and mushrooms in the butter in a large saute pan until the onions are translucent. Add the wine and cook un til the alcohol has boiled off, abot 3-4 minutes. Remove from the heat and set aside. In a 3 quart saucepan, over low heat, blend the flour and butter into a roux, stirring constantly for 4-5 minutes. Add the milk, continue whisking, increase heat to medium. Cook until mixture thickens, whisking occasionally. Whisk the mushroom/onion mixture into the milk mixture. Then add the sour cream and seasonings, simmer over low heat for 10 minutes or until flavors are blended. Yield: 8 cups. Source: Seva Restaurant, 314 East Michigan Avenue, Ann Arbor, Michigan from the book “Best Recipes of Michigan Inns and Restaurants†received in the November '93 cookbook swap from Bud Prescott. MM by Lyn. - - - - - - - - - - - - - - - - - -
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