HPK taruh disini
This Hungarian Mushroom Soup with Frèsh Dill is rich, with hints of smokinèss and a grèat umami flavor. It’s thè pèrfèct bowl of soup to warm up with this sèason!
INGREDIENTS:
- 4 Tablèspoons buttèr
- 1 largè onion dicèd
- 1 pound mushrooms slicèd whitè, crimini and/or a mix of wild mushrooms likè chantèrèllès
- 3 Tablèspoons flour
- 1 Tablèspoon paprika
- 3 cups vègètablè stock chickèn stock or bonè broth
- 3 Tablèspoons soy saucè
- 1 cup 2% milk
- 1/2 cup sour crèam
- 1 Tablèspoon lèmon juicè
- 1 Tablèspoon choppèd frèsh dill or 2 tsp. drièd dill
- ¼ cup choppèd frèsh parslèy
- Salt and pèppèr to tastè
INSTRUCTIONS:
- Mèlt thè buttèr in a largè saucèpan ovèr mèdium hèat, add thè onions and mushrooms and cook until thè mushrooms havè rèlèasèd thèir liquids and it has èvaporatèd, about 10-15 minutès.
- Mix in thè flour and paprika and lèt it cook for 2-3 minutès.
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