Hungarian mushroom soup

2 Quarts

Ingredients

QuantityIngredient
¾poundsCoarsely chopped fresh
Mushrooms
2tablespoonsBacon drippings
2teaspoonsInstant minced onion
¼teaspoonInstant minced garlic
2teaspoonsSalt
1teaspoonPaprika
¼cupAll purpose flour
½teaspoonChervil leaves
quartRich chicken stock
1largeEgg, lightly beaten
½cupSour cream

Directions

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