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This dish uses one preparation, which has its own recipe. Each is shown at the quantity its own recipe makes.
- Light Vegetable StockCook preparation
Paul & Aunty Judy’s Hungarian Mushroom Soup
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Step 1 of 8
1 of 8
Prepare vegetables very finely but leave mushroom slices visible. Measure the full stock and reserve a small splash from it.
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What you are cooking with
- 750 g Brown mushrooms, visibly sliced
- 150 g Onion, minced very fine
- 100 g Carrot, minced very fine
- 90 g Red bell pepper, minced very fine
- 120 g Ripe tomato, finely chopped
- 10 g Garlic, minced
- to taste Fresh red chilli, minced, record actual weight
- 40 g Butter
- 18 g Sweet paprika
- 2 g Caraway seed, lightly crushed
- 2 to 3 g Black pepper
- 1.2 L Light Vegetable Stock
- 20 g Flat-leaf parsley, chopped
- 8 g Salt, starting amount, adjust to taste
- optional Small bay leaf
- to taste Lemon juice or sherry vinegar, choose one finishing acid
- 120 g Sour cream, cool, for serving