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Hungarian Mushroom Soup, from the Moosewood Cookbook

Nana Lee
  • 45 minutes
  • Serves 4

INGREDIENTS

2 tsp

Dill weed

12 oz

Mushrooms

2 cups

Onions

1/4 cup

Parsley

2 cups

Stock

2 tsp

Lemon juice, fresh

1 tbsp

Tamari soy sauce

1

Black pepper, fresh ground

3 tbsp

Flour

1 tbsp

Hungarian paprika

1 tsp

Salt

2 tbsp

Butter

1 cup

Milk

1/2 cup

Sour cream