While Ben Greene provided this recipe from Feast of Blackwood, he made sure to point out that Erin Martin suggested it and did the bulk of the work preparing it. He did, however, do the tough job of tasting and approving it. Rumor has it he had to have lots and lots of tastes to make sure even though we could tell from the first bite.
Hungarian Mushroom Soup
Ingredients-
½ lb. butter, plus 2 lb. butter for roux
10 lb. mushrooms
1 cup paprika
2 cups tamari (dark soy sauce)
2 gallons Vegetable stock (we used a powdered soup base to make the stock)
2 onions, diced and sautéed
6 cups flour
1 gallon milk
5 lb. sour cream
Melt 1 pound of butter. Add mushrooms, sauté until juices are released. Add paprika and mix well.
Add tamari, water, bring to a boil and reduce to a simmer. Add Sautéed onions. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended.