We continue with recipes reprinted by permission of the Austrian Donau Club in Connecticut. Our thanks to Dennis Kern, President of the Club, and (again) to Linda Poglitsch, who provided this recipe!

SCHWAMMERLSUPPE / MUSHROOM SOUP
(from Linda Poglitsch)


Ingredients:
  • 1/2 lb. mushrooms, sliced
  • 2 Tbsp. butter
  • 1 tsp. onion, chopped
  • 1 tsp. parsley
  • 1 tsp. lemon juice

Ingredients-white sauce:
  • 2 Tbsp. butter
  • 3 Tbsp. flour
  • 1-1/2 qt. water or soup stock
  • 1-1/4 c. sour cream

Preparation:
Sauté well-cleaned mushrooms in butter with onion, parsley, and lemon juice. Prepare White Sauce. Boil 10 minutes; add salt and pepper. Add mushrooms and sour cream. Simmer 10 minutes more.

Preparation-White Sauce:
Melt butter. Add flour; stir. Add water or soup stock, stirring to boiling point.