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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 1 pound of butter. | 2. Add onion, and sauté until wilted. | 3. Add mushrooms, sauté until juices are released. | 4. Add dill, paprika, and mix well. | 5. Add tamari, water, bring to a boil and reduce to a simmer. | 6. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. | 7. Drain some water from soup and beat into roux in stockpot until smooth. | 8. IMPORTANT- you will get flour lumps if you try to skip this step! | 9. Add water-smoothed roux to kettle. | 10. Add milk and simmer until it thickens again, coating back of spoon. | 11. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1			85.5	3.9285	2.6715	7.2
yellow onion	6	cups	chopped	689.04	41.0292	4.959	56.376000000000005
mushroom	10			-	-	-	-
dill	1	cup	chopped	307.44	55.6114	16.1078	14.6563
paprika	1	cup		311.328	59.605	15.6106	14.2306
tamari	2	cups		345.6	32.0832	60.5376	0.5760000000000001
water	2	gallons		0.0	0.0	0.0	0.0
butter	2			85.5	3.9285	2.6715	7.2
flour	6	cups		3469.68	759.6324	56.406000000000006	13.4616
milk	1	gallon		2381.44	186.6112	122.976	127.6608
cream	1 3/4	3/4	sour	796.95	18.6358	9.821	77.8838
salt	1	tablespoon		-	-	-	-
pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.