Mushroom Soup Paprika Recipe
Ingredients
1/2 pound mushrooms
1 tablespoon butter or margarine
1 teaspoon paprika
1 tablespoon flour
2 tablespoons finely chopped parsley
4 cups beef broth (canned, freshly made, or made with beef stock concentrate)
1 egg yolk
1/2 pint(l cup) commercial sour cream
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.
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