This is a creamy soup using the classic Hungarian ingredients of paprika, onion, garlic and sour cream. I used chestnut mushrooms here but white mushrooms are just as fine.

A few times I had this soup in Hungary made with freshly picked small field mushrooms, they are called Scotch bonnet (Marasmius oreades), here is the recipe. (Of course be very careful if picking mushrooms and make sure they are good to eat.)

Ingredients – 4 portions

• 250g chestnut or white mushrooms
• 3-4 tbsp sunflower or olive oil
• 1 heaped tsp paprika powder
• 1 medium onion
• 1 clove of garlic
• 1 medium carrot
• 1-2 tbsp frozen peas (optional)
• 1000 ml (4 cups) water
• 3 tbsp small pasta shapes for soup (about 40g)
• 1 level tbsp white flour
• 3-4 heaped tbsp sour cream
• 1/2 tsp of dried thyme
• a few springs of fresh parsley
• salt pepper to taste

Method

1. Saute the onion garlic on a little oil.
2. Sprinkle on the paprika, stir then add the mushrooms and coat in the paprika oil.
3. Add a few splashes of water and cover to start off the mushrooms cooking on a medium heat.
4. When the mushrooms are reduced in size and released quite a bit of liquid, pour in the water and bring to boiling point.
5. In a bowl combine the sour cream and flour evenly. Ladle in a bit of the hot liquid from the soup, stir, ladle in a bit more, combine, then pour in the hot soup.  Bring to the boil while stirring, the soup should thicken slightly.
6. Add the chopped carrots cook till nearly tender.
7. Add the pasta shapes and cook according to packet instructions.  Smaller pasta should take about 5 minutes to cook.
8. Serve the soup sprinkled with chopped fresh parsley and white crusty bread on the side.