Hungarian Rye Bread Soup

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#112063

serves/makes:

ready in:
1-2 hrs

ingredients

1 envelope instant mashed potatoes
1 cup water
1/2 cup milk
5 cans (10 ounce size) beef bouillon
5 large slices dark rye bread, crusts removed, cubed
2 tablespoons instant onion flakes
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/2 teaspoon thyme
1 cup sour cream
salami cubes

directions

Reconstitute potatoes with water and milk. Simmer with bouillon, bread and onions for 45 minutes.

Season with pepper, nutmeg and thyme-no salt. Mix in blender until smooth.

Stir in sour cream just before serving. Serve with tiny cubes of salami on top.