| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hungarian |
Soups/stews, Hungary |
8 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter, unsalted |
| 2 |
c |
Onion; diced |
| 2 |
lb |
Mushroom; sliced |
| 3/4 |
c |
Wine, white, dry |
| 6 |
tb |
Butter, unsalted |
| 6 |
tb |
Flour, all-purpose |
| 3 |
c |
Milk, whole |
| 3 |
c |
Sour cream |
| 1 1/2 |
ts |
Paprika, hungarian |
| 1 |
ts |
Salt |
| 1 |
ts |
Dill weed |
| 1/2 |
ts |
Pepper, black, ground |
INSTRUCTIONS
Saute the onions and mushrooms in the butter in a large saute pan until
the onions are translucent.
Add the wine and cook un til the alcohol has boiled off, abot 3-4
minutes. Remove from the heat and set aside.
In a 3 quart saucepan, over low heat, blend the flour and butter into a
roux, stirring constantly for 4-5 minutes. Add the milk, continue
whisking, increase heat to medium. Cook until mixture thickens, whisking
occasionally.
Whisk the mushroom/onion mixture into the milk mixture. Then add the
sour cream and seasonings, simmer over low heat for 10 minutes or until
flavors are blended. Yield: 8 cups. Source: Seva Restaurant, 314 East
Michigan Avenue, Ann Arbor, Michigan from the book "Best Recipes of
Michigan Inns and Restaurants" received in the November '93 cookbook swap
from Bud Prescott. MM by Lyn.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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