Mushroom Soup Hungarian Style

Getting ready for the winter nights, nothing better than a cup of freshly made soup, it beats the instant all the time.

This is a classic Hungarian mushroom soup, ready in 30minutes.

You need some fresh field mushrooms, I have used the brown ones as they taste a bit better to me. Chop up an onion and saute in a pot with some lard and bit of oil. You need to use lard for an authentic Hungarian taste, but if you not sure, use sunflower oil instead.

Add some white speck (this is a smoked fat of the bacon) for taste.

Chop some carrots, celeriac (that is the under ground part of the celery), parsnip, and about 600g mushrooms.

When the onion is golden brown, add the veggies with the mushroom and parsley and stir.

Add half table spoon of Hungarian powder paprika and add water.

Add vegetable stock and mushroom stock cubes - I used the European ones you buy in the deli shops.

Make the pasta by mixing about 6 spoon-full of flour with 1 whole egg, pinch of salt and teaspoon of oil and water till soft and workable.

Over the soup pot put the pasta through a manual Hungarian pasta maker (nokedli szaggato)

Add salt and pepper to taste. Mix two table spoon of sour cream with one table spoon of flour and water till runny consistency, and add to the gently simmering soup.

Serve with a dash of sour cream and a slice of freshly baked bread.