Hungarian Mushroom Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Butter, unsalted
2 cup: Onion, diced
2 lbs: Mushroom, sliced
3/4 cup: Wine, white, dry
6 tbsp: Butter, unsalted
6 tbsp: Flour, all-purpose
3 cup: Milk, whole
3 cup: Sour cream,
1 1/2 tsp: Paprika, hungarian
1 tsp: Salt,
1 tsp: Dill weed,
1/2 tsp: Pepper, black, ground
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp