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From Fran Earle
Ontario, Canada
After I first met my husband-to-be, I had planned a
lovely holiday meal. I had shopped til the fridge was bursting and on
that morning, just as I was starting to prepare for dinner, my darling
insisted that we drive 100 miles to Niagara Falls to see the Christmas
lights - on the condition that we return in time to still prepare dinner
that evening (family was coming over), I nervously agreed to go. The
Christmas lights were spectacular, the day was sheer heaven, and we did
indeed return in time to prepare what ended up being one of our most
delicious, elegant and most memorable meals - Michael rolled up his
sleeves and helped me put everything together with such eagerness that
the dinner was perfect - not one guest ever suspected that I hadn't been
in the kitchen slaving all day. This soup has since evolved to become
"THE" soup and whenever we have it, we remember again the warmth of that
very special day and the budding love that showed its face then.
Hungarian Mushroom Soup
Ingredients:
6 whole shallots, sliced thin
1 cup butter, sweet
3 tbsp hot paprika
3 tbsp sweet paprika
6 tbsp flour
5 cups vegetable broth
10 cups sliced mushrooms
4 cups sour cream
1/3cups chopped fresh dill
Directions:
1. Melt butter in large soup pot over medium heat.
2. Add shallots & saute til softened.
3. Stir in both paprikas; reduce heat to low.
4. Stir in flour; cook ROUX, stirring 3 minutes.
5. Stir in broth & mushrooms.
6. Bring to a boil, stirring occasionally.
7. Boil 20 minutes.
8. Add sour cream, ½ cup @ a time; stir well after each ½ cup.
9. Reduce heat to low.
10. Add dill, salt, pepper.
11. DO NOT BOIL @ THIS POINT!
GREAT TO FREEZE
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