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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and coarsely chop mushrooms. | 2. Saute over medium-low heat, covered, with lemon juice, butter, onions, and water for 20 minutes. | 3. Transfer to a large saucepan, add the broth (keeping 1 cup aside), and bring to a low simmer. | 4. Blend the sour cream with the flour and mix well. | 5. Blend in the 1 cup reserved stock until smooth. | 6. Add slowly to the pot, stirring constantly. | 7. Simmer for five minutes, stirring often. | 8. Serve garnished with chopped dill. | 9. The richly flavored wild mushrooms that Polish cooks used to use are difficult to find. | 10. You may substitute dried mushrooms for part of the fresh, reconstituted according to package directions, for richer flavor. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white button mushroom	16	ounces		403.4667	0.0	89.76	2.2667
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
butter	2	tablespoons		171.0	7.857	5.343	14.4
lemon	1/2			0.6404	0.2058	0.0243	0.0066
water	1/4	cup		0.0	0.0	0.0	0.0
beef stock bouillon	6	cups	divided	403.4667	0.0	89.76	2.2667
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
salt pepper				403.4667	0.0	89.76	2.2667
dill				-	-	-	-

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