2 pkt (10 oz) frozen green beans, fresh may be used, but not canned
2 tbl butter, margarine or oil
1/2 cup chopped onions
1/4 cup vinegar
2 tsp sugar
fresh dill, as desired
Cook beans in salted water until tender, not soft. Drain and set aside.
Heat oil; add onions and saute until limp; add dill.
Add enough flour to make a roux. ( thick paste )
Add 1 cup of water , sugar and vinegar and stir while the sauce gets thick. Add drained beans, and mix. If too thick, add a little more water.
½ lb. unpeeled, sliced mushrooms (caps & stems separated)
2 oz. butter (not oil, as it will spoil the flavour of mushrooms)
½ small onion, minced
a little parsley, finely chopped
¼ cup flour
1 quart white stock
4 fl. oz. heavy cream
a squeeze of lemon juice
salt & pepper, to taste
Melt half of butter; add onion, mushroom stems, parsley; cook gently for a few minutes. In another pan, melt remaining butter. Stir in flour; make roux, then add stock and cook for about 10 minutes. Stir in mushrooms & onion, then the tempered cream & lemon juice. Do not let mixture boil after the juice is added, or it will curdle. Season w/ salt & pepper just before serving.
I bake Hungarian loaves to accompany this soup: Feherkenyer – a light, yeasted white round bread that’s given a sweet, spicy flavour from fennel seeds.