Hungarian Mushroom Soup
We have been making this for as long as I can remember. It is still the best and easiest mushroom soup I can think of. If you want you can used smoked paprika, a really good variation.
Yield: 4 servings
Time: 90 minutes
Ingredients:
½ lb mushrooms, washed and sliced
1 tbs butter
1 tbs paprika
I tbs flour
2 pnt boiling stock or broth
1 egg yolk, slightly beaten
6 tbs sour cream
Instructions:
Place butter in a large sauce pan and melt. Add mushrooms and paprika. Saute slowly for 10 minutes, but do not brown.
Add flour and cook until lightly colored.
Gradually add stock, stirring constantly. Simmer for 1 hour.
Just before serving mix egg and sour cream. Add 2‑3 ladles of the hot stock the egg mixture, stirring briskly. This is called tempering. Then add egg mixture to soup stirring as you add.
Do not allow soup to boil further. Serve immediately.