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Features for "Hungarian Mushroom Soup"
Served as starter. Vegetarian dish.
Ingredients for "Hungarian Mushroom Soup" (Click here for measurement conversion) 4 Tablespoon Butter, unsalted
2 cup Onion, diced
2 lb Mushroom, sliced
3/4 cup Wine, white, dry
6 Tablespoon Butter, unsalted
6 Tablespoon Flour, all-purpose
3 cup Milk, whole
3 cup Sour Cream
1 1/2 teaspoon Paprika, Hungarian
1 teaspoon Salt
1 teaspoon Dill weed
1/2 teaspoon Pepper, black, ground
Method for "Hungarian Mushroom Soup"
Saute the onions and mushrooms in the butter in a large saute pan until the onions are translucent. Add the wine and cook until the alcohol has boiled off, about 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.
Comments
Serves: 8
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