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Full Online Book HomeLearning KitchenSoups - Mushroom - Hungarian Mushroom Soup By Angel
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Soups - Mushroom -  Hungarian Mushroom Soup By Angel Post by :ssimktg2 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :655

Click below to download : Soups - Mushroom - Hungarian Mushroom Soup By Angel (Format : PDF)

Soups - Mushroom - Hungarian Mushroom Soup By Angel

12 oz. fresh mushrooms -- sliced
2 cups chopped onions
4 Tbsp. butter
3 Tbsp. flour
1 cup milk
1 to 2 tsp. dill weed
1 Tbsp. Hungarian paprika
1 Tbsp. tamari
1 tsp. salt
2 cups stock or water
2 tsp. fresh lemon juice
1/4 cup fresh chopped parsley
fresh ground pepper to taste
1/2 cup sour cream

Saute onions in 2 tablespoons of butter. Salt lightly. A few minutes later, add mushrooms, 1 teaspoon dill, 1/2 cup stock (or water), tamari and paprika. Cover and simmer for 15 minutes.

Melt remaining butter in a large saucepan. Whisk in flour and cook; whisking a few minutes. Add milk. Cook, stirring frequently until thick, over low heat about 10 minutes. Stir in mushroom mixture and remaining stock (or water). Cover and simmer 10 to 15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream and, if desired, extra dill. Serve garnished with parsley.

Makes 4 rich servings. Takes 1 hour to prepare.
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Soups - Mushroom -  Mushroom Barley Soup Soups - Mushroom - Mushroom Barley Soup

Soups - Mushroom -  Mushroom Barley Soup
6 cups of water 2 cans (10-1/2 ounces each) condensed beef broth 1 pound of beef top round, cut into 1/2 inch chunks 2 large onions, chopped 1/2 pound of fresh, sliced mushrooms 4 medium carrots, peeled and sliced 1 can (14-1/2 ounces) of diced tomatoes, drained 3/4 teaspoon of black pepper 1 cup of quick cooking pearl barley In a soup pot, combine all of the ingredients except the barley; cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 20 minutes, stirring occasionally. Add the barley and simmer for 15 to

Soups - Mushroom -  Hungarian Mushroom Soup Soups - Mushroom - Hungarian Mushroom Soup

Soups - Mushroom -  Hungarian Mushroom Soup
150 g. /6 oz. mushroomsstock made from 500 g. /1 lb. pork or beef boneshalf an onion (chopped) 1 tablespoon lard 1 level tablespoon flour 100 ml. /2 and half fl. oz. sour cream paprika half a bunch chopped parsley salt Wash the mushroom and cut into thin slices. Heat the lard and fry the mushrooms gently, covered, for 10 minutes. Add the onion and brown at low heat, stirring occasionally, until all the water has evaporated. Add the salt, flour and chopped parsley. Stir together for minute and sprinkle with paprika. Pour 1 litre of stock onto the