Hungarian mushroom soup

Yield: 2 Quarts

Measure Ingredient
¾ pounds Coarsely chopped fresh
\N \N Mushrooms
2 tablespoons Bacon drippings
2 teaspoons Instant minced onion
¼ teaspoon Instant minced garlic
2 teaspoons Salt
1 teaspoon Paprika
¼ cup All purpose flour
½ teaspoon Chervil leaves
1½ quart Rich chicken stock
1 large Egg, lightly beaten
½ cup Sour cream

Saute mushrooms in bacon drippings until mushrooms are tender, about 10 minutes. Stir in next 6 ingredients. Add stock, mix well, and cook until soup is hot and slightly thickened. Blend egg with sour cream and place in soup tureen. Pour inhot soup, stirring constantly. Serve hot.

Source: "THE SPICE COOKBOOK", by Avanelle Day and Lillie Stuckey, 196

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