04-29-2004, 01:23 PM
[#cc0000]Ingredients[/#cc0000]
3 pounds squid
2 tbsp butter
1 cup chopped onion
1 cup sliced fresh mushrooms
1 cup julienne carrots
3 cups chicken bouillon
1 cup sour cream
2 tbsp flour
1/2 tsp dill weed
1/2 tsp salt
Dash white pepper
Chopped parsley
[#cc0000]Instructions[/#cc0000]
Clean squid, wash, pat dry and cut into small rings. Melt butter and saute squid and vegetables five minutes. Add bouillon and simmer 30 minutes until squid is tender. Combine remaining ingredients, except parsley, and blend into soup. Cook, stirring constantly, until thickened. Serve garnished with parsley.
[signature]
3 pounds squid
2 tbsp butter
1 cup chopped onion
1 cup sliced fresh mushrooms
1 cup julienne carrots
3 cups chicken bouillon
1 cup sour cream
2 tbsp flour
1/2 tsp dill weed
1/2 tsp salt
Dash white pepper
Chopped parsley
[#cc0000]Instructions[/#cc0000]
Clean squid, wash, pat dry and cut into small rings. Melt butter and saute squid and vegetables five minutes. Add bouillon and simmer 30 minutes until squid is tender. Combine remaining ingredients, except parsley, and blend into soup. Cook, stirring constantly, until thickened. Serve garnished with parsley.
[signature]