- 2 onions, chopped
- 2 carrots, grated
- 2 green peppers, chopped
- 2 cloves garlic, minced
- 1 tbspn sweet Hungarian paprika
- 1 1/2 lbs mushrooms, sliced
- 1/2 lb mushrooms, unsliced
- 1/2 tspn basil
- 5 cups chicken broth
- Salt and pepper, to taste
- 1 cup sour cream
- 2 tbspns chopped fresh dill
- 1 tbspn butter, melted
- 2 tbspns flour
- Fresh parsley and dill (garnish)
Saute onions in butter for 5 minutes. Add carrots, peppers, and garlilc, and saute for 5 minutes. Add paprika and saute 3 more minutes. Add more butter as needed, and put mixture into pot.
Saute mushrooms in butter in small batches for 3 to 5 minutes, and add to vegetables. Add basil and chicken broth, and salt and pepper to taste. Simmer slowly for 30 minutes.
Dip out 1 cup of broth. Mix with 1 cup of sour cream, stirring until smooth. Stir into pot, and add chopped dill. Blend butter and flour, and thicken soup with blended mixture. Simmer 10 minutes. Garnish with fresh dill and parsley. Yield: 6 to 8 servings.
More "Lost" Mushroom RecipesClassic Beef Stroganoff with Sour Cream (1967)
Mushrooms Bourguignon in Wine (1963)
(Origin - "Philadelphia Main Line Classics" by The Saturday Club of Wayne, Pennsylvania, 1982. Recipe contributed by the Columbia Hotel of Phoenixville, Pennsylvania.)
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