Zupa Grzybowa - Polish Mushroom Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Mushrooms, fresh
6: Green onions, with tops,
1/4 cup: Butter or margarine,
-chopped,
1 medium: Onion, peeled and chopped
1 tbsp: Lemon juice,
2 tbsp: Flour,
2 tsp: Paprika,
6 cup: Chicken broth or vegetable,
1 1/2 cup: Sour cream, at room
-stock,
-temperature,
Salt and pepper, to taste
2 tbsp: Dill, fresh, chopped
2: Egg yolks,
Directions:
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Clean mushrooms by rinsing quickly or wiping with wet paper towling.
Cut off any tough stem ends. Slice crosswise. Melt butter in a
saucepan and saute onion and green onions in butter until soft. Add
mushrooms and lemon juice; saute 4 mins. Stir in paprika and flour.
Add chicken broth a little at a time. Season with salt and pepper.
Simmer, covered, for 30 mins. Meanwhile, stir egg yolks until light
and creamy. Mix with sour cream and dill. When broth is cooked, stir
in 2 or 3 Tbs of hot broth into sour cream mixture and mixwell.
Return sour cream and broth to soup and leave over the low fire,
stirring 1 or 2 mins, or until thickened. Serves 8 to 10.
NOTES : Zupa grzybowa, or mushroom soup, is one of the best-liked
soups in
the Polish soup repertoire. It is made in many variations.
This is
one of thos that can be prepared with fresh cultured mushrooms,
although the Poles prefer to use their flavorful dried wild
mushrooms.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp
Clean mushrooms by rinsing quickly or wiping with wet paper towling.
Cut off any tough stem ends. Slice crosswise. Melt butter in a
saucepan and saute onion and green onions in butter until soft. Add
mushrooms and lemon juice; saute 4 mins. Stir in paprika and flour.
Add chicken broth a little at a time. Season with salt and pepper.
Simmer, covered, for 30 mins. Meanwhile, stir egg yolks until light
and creamy. Mix with sour cream and dill. When broth is cooked, stir
in 2 or 3 Tbs of hot broth into sour cream mixture and mixwell.
Return sour cream and broth to soup and leave over the low fire,
stirring 1 or 2 mins, or until thickened. Serves 8 to 10.
NOTES : Zupa grzybowa, or mushroom soup, is one of the best-liked
soups in
the Polish soup repertoire. It is made in many variations.
This is
one of thos that can be prepared with fresh cultured mushrooms,
although the Poles prefer to use their flavorful dried wild
mushrooms.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp