Hungarian Mushroom Soup
Yield
8 servingsPrep
5 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| 2 | cups |
onions
diced |
|
| 2 | pounds |
mushrooms
sliced |
|
| ¾ | cup |
white wine
dry |
*
|
| 6 | tablespoons |
butter, unsalted
|
|
| 6 | tablespoons |
all-purpose flour
|
|
| 3 | cups |
milk, whole
|
|
| 3 | cups |
sour cream
|
|
| 1 ½ | teaspoons |
paprika
hungarian |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
dill weed
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 473 | ml |
onions
diced |
|
| 907.2 | g |
mushrooms
sliced |
|
| 177 | ml |
white wine
dry |
*
|
| 9E+1 | ml |
butter, unsalted
|
|
| 9E+1 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk, whole
|
|
| 7.1E+2 | ml |
sour cream
|
|
| 7.5 | ml |
paprika
hungarian |
|
| 5 | ml |
salt
|
|
| 5 | ml |
dill weed
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Sauté 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 to 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 to 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.
