*  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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