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Mushroom Soup Paprika

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Ingredients
  Mushrooms 1⁄2 Pound
  Butter/Margarine 1 Tablespoon
  Paprika 1 Teaspoon
  Flour 1 Tablespoon
  Finely chopped parsley 2 Tablespoon
  Beef broth 4 Cup (64 tbs) (Canned / Freshly Made / Made With Beef Stock Concentrate)
  Egg yolk 1
  Commercial sour cream 1⁄2 Pint (1 Cup)
Directions

Slice mushrooms thinly into a pan.
Saute in butter along with paprika for 5 minutes, or until golden brown.
Sprinkle mushrooms with flour and parsley.
Gradually stir in beef broth and simmer slowly 30 minutes.
Beat egg yolk slightly; blend with sour cream, and pour into a soup tureen.
Gradually stir the hot soup into the tureen.
Ladle into soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 815 Calories from Fat 593

% Daily Value*

Total Fat 67 g103.7%

Saturated Fat 38.1 g190.4%

Trans Fat 0 g

Cholesterol 342.1 mg114%

Sodium 3360.1 mg140%

Total Carbohydrates 33 g11%

Dietary Fiber 5.5 g22.1%

Sugars 13 g

Protein 29 g57.2%

Vitamin A 142.8% Vitamin C 84%

Calcium 40.4% Iron 40.7%

*Based on a 2000 Calorie diet

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Mushroom Soup Paprika Recipe