ReceptnaptárMushroom soup with sour cream
This traditional Hungarian mushroom soup is simple and quick to make: button mushrooms, a little roux, parsley and a pinch of paprika, with rice to make it more filling. Sour cream goes in at the end, making it silky and gently tangy. It makes a good lunch on cold days, and a light first course on a festive menu.
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Ingredients
Method
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- Clean the mushrooms, rinse them quickly, then slice or dice them thinly.
- In a pot, fry the parsley in the lard over a medium heat for 2 minutes, then sprinkle in the flour and cook, stirring, to a pale roux.
- Take off the heat, stir in the paprika, then pour in the water.
- Season with salt, bring to the boil, then add the mushrooms and rice.
- Cook covered over medium heat for 15-18 minutes until the rice and mushrooms are tender.
- Before serving, stir in 3-4 tbsp of sour cream.
- Serve hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not soak the mushrooms in water, because they absorb it and their flavour gets diluted. A quick rinse or a wipe with a damp cloth is enough.
- Thin the sour cream with a little hot soup before pouring it in, so that it does not go lumpy or split.
- A few dried porcini, soaked and added to the soup with their liquid, give even plain button mushrooms a much deeper, woodland flavour.
Frequently asked questions
Can I use meat stock instead of water?
Yes, vegetable or meat stock gives a stronger flavour, but use less salt in that case. The mushroom taste comes through more cleanly in water, so with good mushrooms water is quite enough.
Can it be made without rice?
Yes, you can cook small csipetke, pinched noodles, in it instead, or simply leave the rice out. Without rice the soup is lighter, and the cooking time is a few minutes shorter.
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