Zupa grzybowa - polish mushroom soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Mushrooms; fresh |
| ¼ | cup | Butter or margarine |
| 1 | medium | Onion; peeled and chopped |
| 2 | tablespoons | Flour |
| 6 | cups | Chicken broth or vegetable stock |
| Salt and pepper; to taste | ||
| 2 | Egg yolks | |
| 6 | Green onions, with tops; chopped | |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Paprika |
| 1½ | cup | Sour cream; at room temperature |
| 2 | tablespoons | Dill, fresh; chopped |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Clean mushrooms by rinsing quickly or wiping with wet paper towling.
Cut off any tough stem ends. Slice crosswise. Melt butter in a saucepan and saute onion and green onions in butter until soft. Add mushrooms and lemon juice; saute 4 mins. Stir in paprika and flour.
Add chicken broth a little at a time. Season with salt and pepper.
Simmer, covered, for 30 mins. Meanwhile, stir egg yolks until light and creamy. Mix with sour cream and dill. When broth is cooked, stir in 2 or 3 Tbs of hot broth into sour cream mixture and mixwell.
Return sour cream and broth to soup and leave over the low fire, stirring 1 or 2 mins, or until thickened. Serves 8 to 10.
NOTES : Zupa grzybowa, or mushroom soup, is one of the best-liked soups in
the Polish soup repertoire. It is made in many variations.
This is
one of thos that can be prepared with fresh cultured mushrooms, although the Poles prefer to use their flavorful dried wild mushrooms.
from my kitchen to------------------------------->yours..... Dan Klepach