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 Polish - Polish Mushroom And Potato Soup
adapted from Sarah Leah Chase's Cold-Weather Cooking
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Description
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Ingredients
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- 1 Cup Porcini Mushrooms -- Chopped
- 3 Tablespoons Butter
- 3 Medium Leeks -- Chopped
- 1 Medium Onion -- Chopped
- 3 Stalks Celery -- Chopped
- 1 Large Carrot -- Chopped
- 1 Pound Mushroom -- Chopped
- 1 Tablespoon Caraway Seed -- Crushed
- 8 Cups Beef Broth
- 5 Large Potato -- Cubed
- Salt And Pepper -- To Taste
- 1 Cup Sour Cream
- 1/4 Cup Flour
- 2 Teaspoons Paprika
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Directions
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Saute leeks, onions, celery and carrots in butter for 5 minutes. Add all mushrooms and caraway. Saute for 15 minutes. Bring potatoes and broth to a boil. Simmer for 20 minutes. Add sauteed vegetables to the pot. Season with salt and pepper. Whisk together sour cream, flour and paprika. Stir into the hot soup. Simmer for 5 minutes. Serve.
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Serves
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4
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Time to Make
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0:00
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