Hungarian Mushroom Soup

Title:
Hungarian Mushroom Soup

Yield:
8 Servings

Categories:
Soups,
Hungary




Ingredients:





     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 ts Salt


     1 ts 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.  Source:  Seva Restaurant, 314 East


 Michigan Avenue, Ann Arbor, Michigan from the book "Best Recipes of


 Michigan Inns and Restaurants" received in the November '93 cookbook swap


 from Bud Prescott.  MM by Lyn.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip