5 c. chicken stock or 5 c. water and 4 chicken bouillon cubes
1/2 to 1 lb. mushrooms, sliced
1 carrot, diced
1 sm. onion, chopped
1 green pepper, chopped
1 tbsp. flour
2 tbsp. cold water
1 tsp. paprika (Hungarian type if you have it)
1/2 c. sour cream
In a saucepan, heat the stock, add the mushrooms and vegetables. Simmer covered for 20 minutes or until the vegetables are tender. Make a paste with the flour and water. Add the paprika and sour cream. Add this gradually to the hot soup and simmer for 5 more minutes. It can be served plain or with thin soup noodles. I most often serve it by omitting the sour cream in the pot and serve the sour cream on the side. It’s good as a clear soup too.