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Tejfölös Gombaleves

Mushroom Soup with Sour Cream

Hungarian-style mushroom soup is made with sour cream. This is a translation of a recipe originally published on konyhamester.hu. It serves four people.

250 grams champignons
100 grams carrots
100 grams parsley root
3 tablespoons oil
2 tablespoons flour
200 milliliters sour cream
1 medium-sized onion
Ground black pepper

Wash and finely slice the mushrooms, dice the carrots and parsley root. Finely dice the onion, wilt in hot oil, then add vegetables and half of the finely chopped parsley. When vegetables are slightly red, add 1 to 1.5 liters of water, some salt and pepper. When the soup is cooked, make habarás from flour and sour cream and add to the soup. When serving, decorate with the remaining parsley.

  1. Good Grief says:

    Great recipe, I love mushroom soup.

    Few things about mushrooms.

    Careful with the wild ones. I know of certified mushroom experts who picked their own mushrooms for the soup, and it turned out to be their last supper.

    A friend of mine on the other hand tried to get out of army service, he bought an illustrated book on mushrooms. He picked the ones that make you sick, ate them, and nothing happened.

  2. Koermendi says:

    Slightly ‘red’? Piros? What was the Magyar word?

  3. Good Grief says:

    The Hungarian version says: “Ha zöldségek kissé megpirultak”

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