Zupa grzybowa - polish mushroom soup

8 servings

Ingredients

Quantity Ingredient
¾ pounds Mushrooms; fresh
¼ cup Butter or margarine
1 medium Onion; peeled and chopped
2 tablespoons Flour
6 cups Chicken broth or vegetable stock
Salt and pepper; to taste
2 Egg yolks
6 Green onions, with tops; chopped
1 tablespoon Lemon juice
2 teaspoons Paprika
1½ cup Sour cream; at room temperature
2 tablespoons Dill, fresh; chopped

Directions

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Clean mushrooms by rinsing quickly or wiping with wet paper towling.

Cut off any tough stem ends. Slice crosswise. Melt butter in a saucepan and saute onion and green onions in butter until soft. Add mushrooms and lemon juice; saute 4 mins. Stir in paprika and flour.

Add chicken broth a little at a time. Season with salt and pepper.

Simmer, covered, for 30 mins. Meanwhile, stir egg yolks until light and creamy. Mix with sour cream and dill. When broth is cooked, stir in 2 or 3 Tbs of hot broth into sour cream mixture and mixwell.

Return sour cream and broth to soup and leave over the low fire, stirring 1 or 2 mins, or until thickened. Serves 8 to 10.

NOTES : Zupa grzybowa, or mushroom soup, is one of the best-liked soups in

the Polish soup repertoire. It is made in many variations.

This is

one of thos that can be prepared with fresh cultured mushrooms, although the Poles prefer to use their flavorful dried wild mushrooms.

from my kitchen to------------------------------->yours..... Dan Klepach

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