Hungarian mushroom soup

Ingredients for 4 servings:

• 500 g mushrooms
• 200 g carrot(s)
• 100 g parsley root(s)
• 150 g onion(s)
• 1 tsp, heaped paprika powder
• 1 tsp, heaped sage, dried
• 1 bay leaf
• 3 tbsp oil for frying
• 1 ½ liters vegetable broth
• salt and pepper
• 1 tsp, leveled cornstarch
• 2 tbsp sour cream or sour cream
• ½ bunch of parsley for sprinkling
• 1 egg(s)
• 1 pinch of salt
• 5 tbsp, leveled flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

spicy for the party

Clean the mushrooms and cut into pieces about 4 mm thick. Peel and slice the carrots and parsley root. Peel and finely dice the onion. Heat oil in a saucepan. Sauté the onion until translucent. Add the carrots and parsley root and sauté over low heat, covered, for about 10 minutes. Add the mushrooms and sauté for 3 minutes. Season all the vegetables with salt and pepper and sprinkle with paprika. Mix everything together and immediately pour in the vegetable stock. Add the sage and bay leaf. Cover and simmer over medium heat for about 15 minutes. For the dumplings, whisk the egg, salt, and flour until a thick batter forms. Combine the sour cream and cornstarch, add 4-5 tablespoons of the soup, and mix well. Add the mixture to the soup and stir in. Using a small spoon, drop a little of the dumpling batter into the soup until it’s all used up. Stir occasionally to prevent the batter from clumping. Let the soup simmer for about 4 minutes. Roughly chop the parsley and sprinkle it over the soup.