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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Hungarian Mushroom Soup Recipe

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This recipe for Hungarian Mushroom Soup is from The Lucky Duck Cookbook, 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:  
8 Tbls. butter, divided
1 c. chopped onion
1 Tbls. minced fresh garlic
1/2 tsp. salt
3 c. fresh mushrooms
1 Tbls. dill weed
1 Tbls. Hungarian paprika
1/8 tsp. white pepper
2 quarts beef stock
3/4 c. flour
2 c. heavy cream ,whipping cream, not whipped
3 Tbls. sour cream
1 Tbls. lemon juice
1 Tbls. soy sauce
Directions:
Directions:
In soup kettle over medium heat, saute' onion, garlic, and salt in 3 Tbls. butter until onion turns translucent--about 5 minutes. Stir in mushrooms, dill weed, paprika and white pepper. Add 2/3 of the beef stock. Cover and simmer over low heat 10 minutes. In another saucepan, melt remaining 5 Tbls. butter over low heat. Whisk in flour and cook till smooth, stirring constantly about 1 min. Add cream and continue to cook over low heat, stirring frequently, about 10 mins. Add cream mixture and remaining 1/3 c. stock to mushroom mixture. Stir in sour cream, lemon juice and soy sauce. Heat through.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is another wonderful soup from The Antlers Restaurant at Breezy Point.

 

 

 

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