Hungarian Mushroom Soup

Ingredients

Directions

Saute the onions and mushrooms in the butter in a large sauté 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 blend.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.