Mushroom Soup Paprika
|Finely chopped parsley||2 Tablespoon|
|Beef broth||4 Cup (64 tbs) (Canned / Freshly Made / Made With Beef Stock Concentrate)|
|Commercial sour cream||1⁄2 Pint (1 Cup)|
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.