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Hungarian   -   Hot Hungarian Mushroom Soup   adapted from Hot and Spicy by Marlena Spieler

  • 1/2 Pound Mushroom -- thinly sliced
  • 1/4 Cup Butter
  • 1 Medium Onion -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 2 Tablespoons Paprika
  • 2 Tablespoons Flour
  • 4 Cups Chicken Broth
  • 4 Small Red Potatoes -- cubed
  • 1 Small Red Bell Pepper -- finely chopped
  • 1 Tablespoon Tomato Paste
  • 1 Tablespoon Hot Salsa
  • 1/2 Cup Sour Cream
  • Salsa -- to taste
Directions Saute mushrooms in butter. Set aside. In saucepan, saute onion, garlic and paprika in small amount of oil until onion is limp. Sprinkle on flour and stir until slightly darkened in color. Stir in chicken broth. Add potato, peppers, tomato paste, and salsa. Cook until the potatoes are tender. Return mushrooms and any liquid to the pot. Season with salt and pepper. Top with a dollop of sour cream and extra salsa if desired.
Serves 4
Time to Make 0:00

Printer version   2 Votes - Yum: 4.5, Easiness: 4.5, Speed: 4, Overall: 4.33333 Rate this recipe

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