Hungarian Mushroom Soup
Delicately sautéed mushrooms in a rich, roux-thickened beef stock with light cream, Madeira wine, chopped dill, sour cream and a pinch of Hungarian paprika.
Water, Mushrooms, Light Cream (milk, cream), Rice Flour, Onions, Carrots, Soybean Oil, Madeira Wine (contains sulfite), Beef Stock, Sour Cream (cultured light cream, nonfat milk, enzymes), Sea Salt, Butter (cream, salt), Rice Starch, Paprika (for color), Spices. Contains Milk.
Chopped parsley, scallions or fried parsley.
Sour cream sprinkled with paprika and chopped parsley, or over egg noodles.
Top Shelf ($$$)
Serve with mushroom-filled ravioli.