AMBOY COTTAGE CAFE HUNGARIAN MUSHROOM SOUP

AMBOY COTTAGE CAFE HUNGARIAN MUSHROOM SOUP

Serves 4 to 6.

• 2 to 3 bacon slices, diced

• 1 lb. sirloin steak, cut into small cubes

• 2 carrots, chopped, divided

• 1 large onion, chopped

• 3 garlic cloves

• 2 tbsp. chopped fresh parsley

• 1 lb. mushrooms, plus a few extra to garnish

• 2 tsp. paprika, or to taste

• 11/2 tbsp. granular beef base, or 1 quart beef stock

• Salt and freshly ground black pepper to taste

• 1 green bell pepper, cored, seeded and cut into 1/4 -inch pieces

• 1/2 c. sour cream

Directions

In a soup pot, cook the bacon over medium heat until crisp, about 5 minutes, and transfer with a slotted spoon to a paper towel to drain. Remove all but 1 tablespoon of the rendered bacon fat from the pot. Set the pot over medium heat and add steak and brown the pieces well on all sides. Remove and set aside.

Add half the carrots and all of the onion, garlic, marjoram, parsley, mushrooms and paprika. Cook until the mushrooms release their juices and the onions begin to brown, about 5 minutes. Return the steak and bacon to the pot along with the beef base and enough water to cover (about 1 quart) or add the beef stock.

Add a few more sliced fresh mushrooms right before serving. Serve with a dollop of sour cream and a sprinkle of paprika.

Nutrition information per serving of 6:

Calories346Fat10 gSodium750 mgCarbohydrates35 g

Calcium62 mgSaturated fat4 gProtein29 gCholesterol94 mg