hungarian potato soup
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| |
| the sour cream finish gives this vegetable soup a rich |
| texture. |
| |
| serves 4 |
| |
| 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 |
| |
| 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 |