![]() ![]() I realize with this (admittedly) hectic schedule, eating healthy is a massive challenge. 2020 promises to continue this trend for me, as I work full-time, will be in school part-time, and run a few side gigs that I love and refuse to give up. ![]() I am just really much happier when I have loads of things in my planner. Cook the soup, stirring constantly until warmed through.I used to love to cook, then I became one of those habitually busy people. Transfer to a soup pot set over medium-high heat. 24 hours before serving, place the soup in the refrigerator to thaw. ![]() Store in an airtight container in the freezer for up to 1 month. If serving 4 people as a main dish, we recommend doubling the recipe. Over low heat, slowly stir in the sour cream, and lemon juice until fully incorporated.ĭivide the soup into four bowls and top with fresh parsley to serve. Add the milk mixture to the soup and cook, stirring occasionally, until the soup begins to thicken, about 10 more minutes. In a small bowl, whisk flour into the milk until smooth. Reduce to a simmer over low heat and cook, stirring occasionally, until the liquid reduces by ⅓, about 10 minutes. Add the stock, white wine, dill, thyme, paprika, worcestershire and salt. When the butter is melted, add onions and mushrooms and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Melt butter in a large pot over medium heat. While we love its unique smoky depth of flavor, it’s not right for this Hungarian mushroom soup.
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