Hungarian Mushroom Soup
Wickford Gourmet Foods
Hungarian Mushroom Soup
Wickford Gourmet Foods
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6 shallots, sliced thin 2 sticks (1 cup) unsalted butter 3 tablespoons hot paprika 3 tablespoons sweet paprika 6 tablespoons all purpose flour 2 quarts chicken broth 4 quarts mushrooms, sliced (about 10 cups) 4 cups sour cream 1/3 cup chopped fresh dill Directions: In a large kettle, cook the shallots in the butter over moderate heat, stirring, until they are softened. Stir in the paprikas, and reduce the heat to moderately low. Stir in the flour and cook the roux, stirring, for 3 minutes. Stir in the broth and the mushrooms, bring the mixture to a boil, stirring occasionally, and boil it for 20 minutes. Add the sour cream, 1/2 cup at a time, stirring well after each addition. Add the dill and salt and pepper to taste, and heat the soup over low heat, stirring, until it is heated through. Do not let the soup boil. Serves 8.
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