Mushroom Soup Paprika Recipe
Ingredients
| Mushrooms | 1/2 pound | |
| Butter/Margarine | 1 Tablespoon | |
| Paprika | 1 Teaspoon | |
| Flour | 1 Tablespoon | |
| Parsley | 2 Tablespoon, finely chopped | |
| Beef broth | 4 Cup (16 tbs), canned | |
| Egg yolk | 1 | |
| Sour cream | 1/2 Pint |
Directions
Slice mushrooms thinly into a pan.
Saute in butter along with paprika for 5 minutes, or until golden brown.
Sprinkle mushrooms with flour and parsley.
Gradually stir in beef broth and simmer slowly 30 minutes.
Beat egg yolk slightly; blend with sour cream, and pour into a soup tureen.
Gradually stir the hot soup into the tureen.
Ladle into soup bowls.
Saute in butter along with paprika for 5 minutes, or until golden brown.
Sprinkle mushrooms with flour and parsley.
Gradually stir in beef broth and simmer slowly 30 minutes.
Beat egg yolk slightly; blend with sour cream, and pour into a soup tureen.
Gradually stir the hot soup into the tureen.
Ladle into soup bowls.
Chef
