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Page 3
2 tablespoons fresh chives, chopped 1 teaspoon ground thyme 1 teaspoon black peppercorns 1/2 teaspoon crushed hot red peppers 2 teaspoons salt 3 tablespoons sour cream 1 eciorbak 2 teaspoons all-purpose flour
In a skillet, heat butter over medium-high heat. Saute mushrooms about five minutes while stirring. When stock begins to boil, reduce heat to low and add mushrooms and seasonings. Stir well and simmer, partially covered, about 20 minutes. In a bowl, mix sour cream, egg yolk and flour. Stir in a few tablespoons of ciorba and mix well. Blend back into ciorba and simmer another five or ten minutes before serving.
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