hungarian potato soup
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the sour cream finish gives this vegetable soup a rich |
texture. |
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serves 4 |
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2 Tbsp | olive oil |
1 medium | onion, diced |
1 cup | mushrooms, sliced |
2 Tbsp | flour |
2 medium | potatoes, diced |
3 cup | chicken broth |
2 cup | water |
1 tsp | paprika |
2 tsp | dill weed |
1/2 cup | sour cream |
| salt and pepper to taste |
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heat the oil in a soup pot. add the onion and cook until soft. add the |
mushrooms and cook for 2 minutes longer. whisk in the flour and cook for 3 |
minutes. add the potatoes, broth, water, paprika and dill. bring to a |
boil, reduce the heat and simmer for 45 minutes (or until the potatoes are |
soft). remove from the heat and whisk in the sour cream. check the |
seasonings. serve warm. |
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(ID: 75118) Mirror: rec.food.recipes: Fri, Jan 7, 2005 |