Hungarian Mushroom Soup

* Exported from MasterCook *

HUNGARIAN MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Salt
1 t 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.



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