|
|
Hungarian Mushroom Soup Saute 2 c. chopped
onion in 2 T. margarine till tender. Add 12 oz. fresh
mushrooms, sliced 1 tsp. dill weed 1 T. paprika 1 T. soy sauce 1/2 c. stock, cover
and simmer 15 min. In separate
saucepan make white sauce: Melt 2 T. margarine,
stir in 3 T. flour and cook
until absorbed. Whisk in 1 c. milk, cooking
and stirring over medium heat until thickened. When thick, add to mushrooms
with 1 1/2 c. stock. Simmer 15 min. Add 1 tsp. salt 2 tsp. lemon juice 1/2 c. sour cream Black pepper to
taste Garnish with 1/4 c. fresh chopped parsley |
|
|
|
