This savory but sinful soup recipe was sent by Doris Bettis of Trophy Club, Texas, to the Fort Worth Star-Telegram. It contains a lot of mushrooms and paprika.
HUNGARIAN MUSHROOM SOUP
6 scallions, sliced thin
1 cup butter
3 tablespoons hot paprika
3 tablespoons sweet paprika
6 tablespoons all-purpose flour
10 cups sliced fresh mush-rooms
2 quarts chicken broth
1/2 to 1 teaspoon salt, or to taste
4 cups sour cream
1 tablespoon dried dill
1/2 teaspoon black pepper, or to taste
In large soup pot, saute scallions in butter over medium heat until soft. Stir in flour and cook 3 minutes, stirring constantly. Add broth and mushrooms; boil 20 minutes, stirring occasionally. Lower heat.
Add sour cream 1/2 cup at a time, stirring well after each addition. Add paprika, dill, salt and pepper. Heat over low heat. Do not boil.
Nutritional analysis per serving: 362 calories, 34 grams fat, 11 grams carbohydrates, 6 grams protein, 78 milligrams cholesterol, 661 milligrams sodium, 84 percent of calories from fat.