Hungarian Mushroom Soup

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   in a heavy saucepan cook onions in 1/2 stick of butter over moderate heat, stirring for 3 minutes, or until just softened. Add carrots and green pepper, cook the mixture, stirring for 3 minutes and stir in paprika, sliced mushrooms, garlic, basil salt and pepper to taste. Cook the mixture stirring 3 minutes. Add chicken stock and boiling water and simmer for 25 minutes. In bowl whisk 1 cup broth into 1 cup sour cream until the mixture is smooth and stir in dill and chives. Stir sour cream mixture into remaining broth. Add salt and pepper to taste, ladle the soup into heated bowls, and top each serving with a dollop of sour cream.

* Per serving · 4 servings · Values may vary.

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