Does anyone have a recipe for Hungarian Mushroom Soup?!
Answers: I've had a wonderful Hungarian Mushroom soup, in some local restaurants, there's a hint of sour cream and paprika in it, I'm looking for a recipe like this.
HUNGARIAN MUSHROOM SOUP
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.
I just found this on internet maybe u need it
http://allrecipes.com/Recipe/Hungarian-M...
I hope helped u :)
obviously not! Just cook and blend your own mushrooms in milk/water add paprika, black pepper and sour cream when its ready to be served! Or look in any cook book for Mushroom Soup, and deviate as desired.
epicurious.com
allrecipes.com
INGREDIENTS
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
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DIRECTIONS
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately