Hungarian Mushroom Soup
PREP:
15 MINSCOOK:
20 MINSTOTAL:
35 MINSSERVING SIZE:
8 ozSERVINGS:
15INGREDIENTS
| 1 Stick Butter |
| 1 1/2 cup Yellow Onion, Chopped |
| 1 1/2 Tbsp Garlic (3-4 Cloves), Chopped |
| 4 cups Mushrooms, Chopped |
| 1 Tbsp Dill Weed, Domestic |
| 1 Tbsp Paprika (Hungarian) |
| 1/4 tsp White Pepper, Ground |
| 1 Tbsp Fresh Lemon Juice |
| 2 qts Water |
| 3 Tbsp Xtra-Fine Beef Base |
| 1 Tbsp Worcestershire Sauce |
| 1 tsp Hot Sauce |
| 3 1/2 cups Cream Soup Base |
| 1 qt Cool Water |
INSTRUCTIONS
In a stock pot, sauté onions and mushrooms in butter over medium high heat until softened. Add garlic and sauté until fragrant. Add dillweed, Hungarian paprika, white pepper, lemon juice, water, and Karlsburger Beef Base. Bring to a boil. Reduce to a simmer and add Worcestershire sauce and hot sauce. Stir to combine.
In a bowl, combine Karlsburger Cream Soup Base with cool water; whip to form a slurry. Whisk the slurry into the other ingredients. Simmer until the soup thickens. Enjoy!
Serving suggestion: Serve over egg noodles.
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