Hungarian Mushroom Soup

Jan gave the recipe to Patti who passed it along to me.

This was absolutely delicious and of course vegetable broth could be
substituted for chicken broth to make it vegetarian. I don't know how
well it keeps because we ate it up right away.

Subject: Hungarian mushroom soup

This is the recipe I was looking at:

2 onions coarsely chopped
2 carrots grated
2 green peppers minced
1 tablespoon Hungarian paprika
1 1/2 pounds sliced fresh mushrooms
2 garlic cloves minced
1/2 teaspoons basil
salt and pepper
4 cups chicken stock
2 cups boiling water
1 cup sour cream
2 tablespoons snipped dill
2 tablespoons snipped chives

in a heavy saucepan cook onions in 1/2 stick of butter over moderate
heat, stirring for 3 minutes, or until just softened. Add carrots and
green pepper, cook the mixture, stirring for 3 minutes and stir in
paprika, sliced mushrooms, garlic, basil salt and pepper to taste.
Cook the mixture stirring 3 minutes. Add chicken stock and boiling
water and simmer for 25 minutes. In bowl whisk 1 cup broth into 1 cup
sour cream until the mixture is smooth and stir in dill and chives.
Stir sour cream mixture into remaining broth. Add salt and pepper to
taste, ladle the soup into heated bowls, and top each serving with a
dollop of sour cream.

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