Hungarian Mushroom Soup

Bouillon Soup and Catering

1 lb. sliced mushrooms

1 cup diced onions

½ cup diced carrots

2 tsp fresh minced garlic

½ cup butter

½ cup flour

2 qts stock (vegetable, chicken or beef)

1 cup sour cream

¼ cup Hungarian paprika

thyme, basil and oregano to taste (start with one tsp each)

black pepper and nutmeg to taste (start with ½ tsp each)

1 TB Worcestershire sauce

Saute onions, carrots and mushrooms till onions are transparent.

Add flour, cook for 4-5 minutes. Add stock, bring to boil, turn down to medium heat. Add seasonings, except paprika. Mix paprika thoroughly with sour cream, then mix 1 cup soup into sour cream mixture. Add sour cream/paprika mixture into the soup, simmer for at least 1 hour.