Hungarian Mushroom Soup

An Original Recipe by Lorraine Elliott

Preparation time: 10 minutes

Cooking time: 15 minutes

Degree of difficulty: very easy

Oil for frying
1 large onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
50g/1.7ozs. butter
3 tablespoons flour
200g/7ozs. mushrooms, sliced (I used saffron milk caps)
3 teaspoons paprika
2.5-3 cups chicken stock (depending on how thick you want your soup)
1/4 cup sour cream
Parsley to serve

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Step 1 - Fry the onions and garlic in oil for a few minutes until fragrant and translucent. Add the butter and melt. Then add the flour and stir to combine. Add the mushrooms, paprika and stock and simmer for 10 minutes or so until mushrooms are cooked through. Serve with a dollop of sour cream and parsley.

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