Search for anything:

Hungarian Mushroom Soup

ethnic, soups

3/4 lb coarsely chopped fresh
1 mushrooms
2 tablespoon bacon drippings
2 teaspoon instant minced onion
1/4 teaspoon instant minced garlic
2 teaspoon salt
1 teaspoon paprika
1/4 cup all purpose flour
1/2 teaspoon chervil leaves
1 1/2 quart rich chicken stock
1 large egg, lightly beaten
1/2 cup sour cream

Saute mushrooms in bacon drippings until mushrooms are tender, about 10 minutes. Stir in next 6 ingredients. Add stock, mix well, and cook until soup is hot and slightly thickened. Blend egg with sour cream and place in soup tureen. Pour inhot soup, stirring constantly. Serve hot. Source: "THE SPICE COOKBOOK", by Avanelle Day and Lillie Stuckey, 196

Yield: 2 quarts

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU