Hungarian Mushroom Soup
- 1 pound butter
- 6 cups yellow onion
- 10 pounds mushrooms, chopped
- 1 cup dill
- 1 cup paprika
- 2 cups tamari
- 2 gallons water
- 2 pounds butter
- 6 cups flour
- 1 gallon milk
- 1 .75 gallons sour cream
- 1 tablespoons salt
- 1 tablespoons pepper
Add dill, paprika, and mix well.
Add tamari, water, bring to a boil and reduce to a simmer.
In a large stockpot, make roux using butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step!
Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.
Recipe courtesy of Old Wives Tale, Portland
Recipe courtesy of Robin Miller
Recipe courtesy of Geoffrey Zakarian