Hello Greg!
Monday December 02 1996 23:57, Greg Mayman wrote to Ian Hoare:
 IH>> our mushroom and dill soup is a killer.
 GM> What a way to go!!! Tell me more..... PLEASE!
No sooner saided than didded.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Mushroom soup with dill
 Categories: Starters, Soups, Vegetables, Hungarian
      Yield: 6 Servings
MMMMM--------------------METRIC MEASUREMENTS-------------------------
    250 g  Onions
      3 tb Oil or lard
    110 g  Carrots
    500 g  Mushrooms
      2 tb Dill
      1 tb Csemege paprika
      3 tb Flour
  1 1/2 l  Water
           Salt & pepper
      3 ts Vegeta
    200 ml Sour cream
MMMMM-------------------AMERICAN MEASUREMENTS------------------------
      9 oz Onions; peeled & sliced
      3 tb Oil or lard
      4 oz Carrots; peeled & sliced
      1 lb Mushrooms; cleaned & sliced
      2 tb Dill; chopped (6 sprigs)
      1 tb Csemege paprika *
      3 tb Flour
      3 pt Water
           Salt & pepper
      3 ts Vegeta
      1 c  Sour cream **
  NB * Csemege paprika is a mild fine paprika. Substitute noble sweet.
    ** Creme Fraiche, or 1 part yoghurt to 2 parts heavy cream.
  Sweat sliced onions in oil or lard, while peeling and slicing carrots
  and trimming, wiping and slicing mushrooms. When the onion is
  transparent and golden, add the carrots. Stir and cook a couple of
  minutes while finishing the preparation of the mushrooms. Add the
  mushrooms and sweat a couple of minutes.
    Raise heat and cook off liquid. Sprinkle over the flour, stirring,
  and cook a minute or so, then sprinkle over chopped dill and paprika.
  Stir and immediately add the water. While bringing to the boil, add
  the seasonings (Vegeta is a vegetable stock powder). Simmer 20
  minutes or so. Add sour cream, correct seasoning and serve.
  Basic recipe from restaurant in Balatonakali - Hungary
    Elaborated and MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918+
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