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German Potato Soup
7 slices lean bacon
3 onions, finely chopped
6 mushrooms, finely chopped
4 1/2 tbsp. flour
9 cubes beef bouillon
6 lg. potatoes, thinly sliced
3 egg yolks
1 1/2 c. sour cream
2 tsp. minced parsley
2 tsp. dried basil
Instructions
Slice the bacon and saute it in pan for 5 minutes. Stir in onions, mushrooms and saute until vegetables are tender (5 minutes). Blend in flour and gradually add the bouillon, stirring constantly. Peel and slice the potatoes; add them to the simmering bouillon and cook 1 hour, stirring occasionally. Beat the egg yolks and mix with the sour cream. Stir 1/2 cup of hot soup into egg yolk mixture. Add this mixture to the soup; simmer 10 minutes, stirring constantly. Serve immediately with sprinkled parsley and basil.
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