MUSHROOM PAPRIKA SOUP
(Serves 4-6)

½ LB. MUSHROOMS

1 T. BUTTER

1 TSP. PAPRIKA

1 T. FLOUR

2 T. CHOPPED PARSLEY

1/8 TSP. WHITE PEPPER

4 C. BEEF BOUILLON

1 EGG YOLK

1 C. SOUR CREAM

 

 

SLICE MUSHROOMS THINLY AND SAUTE IN BUTTER IN 3 QT.POT.
ALLOW THE MUSHROOMS TO BROWN, LIGHTLY

SPRINKLE WITH FLOUR, PAPRIKA, PARSLEY AND PEPPER AND MIX WELL.

STIR IN BOUILLON, PARTIALLY COVER, AND SIMMER SLOWLY FOR 30 MINUTES.

BEAT THE EGG YOLK AND MIX WELL WITH THE SOUR CREAM.

ADD TO SOUP, STIRRING CONSTANTLY.

POUR SOUP INTO BOWLS AND TOP EACH WITH CHOPPED PARSLEY.