“Be sure to use the Hungarian sweet paprika instead of the smoked in this....it just works better with the recipe.”
READY IN:
45mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the onion in butter in a large Dutch oven over medium heat, stirring constantly, until tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly.
  2. Add the mushrooms, 1/2 cup beef stock, and the next 6 ingredients (paprika through black pepper). Bring to a boil; cover, reduce heat and simmer 15 minutes.
  3. Gradually stir in the remaining 1 1/2 cups beef stock, milk, and parsley. Cook over medium heat, stirring constantly, untiil the mixture is thickened and bubbly.
  4. Ladle into soup bowls and garnish, if desired.

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