Hungarian Mushroom Soup
Ingredients
| Ingredient | Standard | Standard Unit | Weight 1 | Unit 1 | Weight 2 | Unit 2 |
|---|---|---|---|---|---|---|
| Butter (Unsalted) | 2 | Tbsp | ||||
| Onion | 2 | Cups | ||||
| Mushrooms | 1.5 | lb | ||||
| Dill | 4 | Tspn | ||||
| Paprika (Sweet) | 1 | Tbsp | ||||
| Soy Sauce | 1 | Tbsp | ||||
| Broth (Chicken) | 2 | Cups | ||||
| Milk | 1 | Cups | ||||
| Flour (All Purpose) | 3 | Tbsp | ||||
| Tomato (Large) | 0.5 | Tomatoes | ||||
| Pepper (Hungarian Wax) Pepper (Jalapeno) | 0.5 | Peppers | ||||
| Sour Cream | 0.5 | Cups | ||||
| Salt | ||||||
| Pepper |
Objects
| Object | (Optional) |
|---|---|
| Large pot |
Instructions
- Chop onions.
- Melt butter in pod, add onions, cook 5 mins.
- Add mushrooms, cook 5 mins.
- Add dill, paprika, soy sauce, broth, change heat to low, simmer 15 mins.
- Seperatly mix milk and flour, add to soup.
- Cut tomato and pepper in half, add to soup, simmer 15 mins.
- Mix sour cream into soup, simmer 10 mins.
- Remove tomato and pepper halves.