Hungarian Mushroom Soup

Magyaros gombaleves


150 g/6 oz mushrooms, stock made from 500 g/1 lb pork or beef bones, half an onion (chopped), 1 tablespoon lard, 1 level tablespoon flour, 100 ml/2 and half fl oz sour cream, paprika, half a bunch chopped parsley, salt


Wash the mushroom and cut into thin slices. Heat the lard and fry the mushrooms gently, covered, for 10 min. Add the onion and brown at low heat, stirring occasionally, until all the water has evaporated. Add the salt, flour and chopped parsley. Stir together for minute and sprinkle with paprika.

Pour 1 litre of stock onto the mushrooms and stir well. Add the sour cream, stir well and serve.

Edited by: János Mohácsi (