HUNGARIAN MUSHROOM SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 12 to 14 servings
Number Of Ingredients 13
Steps:
- Melt 1 pound of butter. Add onion, and saute until wilted. Add mushrooms, saute until juices are released. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. 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, then beat in salt and pepper.
MUSHROOM SOUP
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
- Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
- Serve in warm bowls. Sprinkle with minced parsley.
KAT'S ALFREDO POTATOES
Rich, cheesy, tasty dish, inspired by hubby who needed to gain weight after cancer treatments. He loves it!
Provided by Kathi Harrison Smith
Categories Potato Side Dishes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large glass baking dish.
- In the baking dish, mix the potatoes, onion, butter, milk, Swiss cheese, Parmesan cheese, and Alfredo sauce. Season with salt, black pepper, red pepper, and parsley.
- Bake 1 hour and 15 minutes in the preheated oven, or until potatoes are tender and sauce is bubbly. Top with more Parmesan cheese during the last few minutes of bake time.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 42.5 g, Cholesterol 51.5 mg, Fat 26.5 g, Fiber 4.9 g, Protein 11.7 g, SaturatedFat 12.7 g, Sodium 677.9 mg, Sugar 4.8 g
BAKED ALOHA CHICKEN
Sweet and tangy chicken legs are baked in a sticky pineapple sauce in this easy to prepare dish!
Provided by PAMELA53
Categories Chicken Thighs
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in the crushed pineapple with its liquid. Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top.
- Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink, about 20 minutes. Baste with sauce frequently while baking.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 10.6 g, Cholesterol 105.2 mg, Fat 15 g, Fiber 0.2 g, Protein 30.6 g, SaturatedFat 3.3 g, Sodium 520.1 mg, Sugar 5.6 g
MOTHER WOLFF SOUP
This comes from Sundays at The Moosewood Restaurant. It sounds like the ultimate comfort food! Times are a guess as I have no made this yet. I am waiting for cold weather! My estimate does not include time to soak beans. This soup takes time to cook so wait till a day when you will be home for several hours.
Provided by TXOLDHAM
Categories Vegetable
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, combine the first 8 ingredients and bring to a boil. Lower heat, cover and simmer for 1-1/2 hours, adding more water if needed as the barley, uncooked rice and beans absorb water.
- In a large skillet, saute the onions and celery in the oil for a few minutes. Add the paprika. Add the potatoes, sweet potatoes or carrots, salt and pepper. Cover and cook for a few minutes, stirring often. Add the green beans and continue to simmer, covered, until vegetables are just tender. Set them aside.
- Remove the bay leaf from the soup. Add the sauteed vegetables, the tomatoes, parsley (if using) and more salt and pepper to taste.
- Simmer covered, on very low heat for 1-1/2 to 2 hours, stirring occasionally.
- Ladle out generous servings and enjoy!
Nutrition Facts : Calories 191.2, Fat 4, SaturatedFat 0.6, Sodium 180.1, Carbohydrate 34, Fiber 6.2, Sugar 2.4, Protein 5.8
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