Hungarian Mushroom Soup
INGREDIENTS:
2 rashers fat bacon, derinded and finely chopped
175g/ 6oz button mushrooms, thinly sliced
25g/ 1oz flour
2 tsp paprika (sweet)
750ml/ 1 1/4pints chicken stock
salt and pepper
2 egg yolks
4 tbsp double cream
Garnish:
1-2 tbsp chopped parsley
1 Put the bacon and mushrooms into a pan and fry together. Stir in the flour and paprika and cook gently for 2 to 3 minutes. Gradually blend in the stock. Bring the soup to the boil and stir over a moderate heat until thickened. Add salt and pepper to your taste.
2 Blend the egg yolks and cream together. Whisk in 2 to 3 tbsp of very hot, but not boiling, soup, then whisk the mixture into the hot soup in the saucepan and simmer gently, stirring all the time, for 2 to 3 minutes.
3 Serve garnished with the parsley
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