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Hungarian Mushroom Soup

1 QT beef stock (see note)

8 TBS butter, divided

1 cup chopped onion

1 TBS chopped fresh garlic

1/2 TSP salt

3 cup chopped fresh mushrooms

1 TBS dill weed

1 TBS paprika

1/8 TSP white pepper

1/2 cup flour

2 cup heavy cream

3 TBS sour cream

1 TBS lemon juice

1 TBS soy sauce


Kristi's note* We added different kinds of mushrooms for that unique flavor. Enjoy!

Note: For an easy beef stock, heat 1 quart water over high heat in medium sauce pan.  Add 2 TBS beef base, 2 TSP Worcestershire Sauce and 1/4 TSP Tabasco Sauce.  Stir to dissolve base and set aside. 

In a large sauce pan, saute onion, garlic and salt in 4 TBS butter until onion is tender.  Stir in mushrooms, dill weed, paprika and white pepper.  Add half of the beef stock.  Cover and simmer over low heat for 10 minutes.

Meanwhile, in another sauce pan, melt remaining 4 TBS butter over low heat.  Whisk in flour and cook until smooth, stirring constantly, approximately 1 minute.  Add cream and continue to cook over low heat, stirring frequently for 8-10 minutes.  Add this cream and remaining stock to mushroom mixture.  Stir in sour cream, lemon juice and soy sauce.  Heat through.  Makes 8 cups.     

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