Mushroom soup

Author: Orsolya Szepesi – thyssenkrupp Materials Hungary

INGREDIENTS (4 servings)

  • 500g mushrooms

  • 1 pcs onion

  • 2 pcs carrot

  • 1 pcs turnip

  • 2 tbs oil

  • 2 tbs sour cream

  • 1 tbs flour

  • 1 pcs stock cube

  • 1 ts Hungarian paprika

  • 1 pcs bay leaf

  • fresh parsley

  • salt, pepper

for the noodles:

  • 1 pcs egg

  • 70g flour

  • salt


Even as a child I loved mushrooms, no matter how they were prepared. It was a particularly funny experience when we went to the market with the granny and have the mushrooms bought gave to the professional inspector to check them. This mushroom soup can be prepared quickly, it is healthy because of the many vegetables and they can also be varied according to taste.


1. Simmer the finely chopped onion in the oil until glassy, add the carrot and turnip cut into rings and simmer on a low heat for 10 minutes. Meanwhile, cut the mushrooms into 3-4 mm thick slices then add them to the vegetables and simmer for another 3 minutes. Sprinkle with Hungarian paprika, salt, pepper, chopped parsley and bay leaf and stir them. Pour 1.2 litres of water and start cooking the soup on low heat.
2. After 15 minutes from boiling, mix the sour cream and flourthoroughly. Take 4-5 tablespoons of soup, stir it and pour it back into the soup. This gives the soup a thicker and creamier texture. 
3. Beat the egg with a pinch of salt and enough flour to get a loose dumpling texture and cut or tear off small pieces. Add it to the soup and cook for another 3-4 minutes. When noodles come to top remove bowl from the heat and serve after resting for a few minutes.
4. Tips:We can use pre-made stock instead of plain water and stock-cube. If you prefer cream soups you can add some cooking cream too. Noodles can be boosted with some butter and finely chopped celery green, parsley, oregano or pepper and can be made bit more soft texture with adding some water.