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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 8 ounces mushrooms, thinly sliced (common button or brown Italian)
- 1 carrot, sliced
- 1 parsnip, chopped
- 12 medium onion, chopped (3 oz or 85 g)
- 2 tablespoons flour
- 2 teaspoons Hungarian paprika
- 4 cups water or 4 cups stock
- 1 tablespoon salt (1 tsp if using stock)
- 14 cup raw white rice
- 2 tablespoons parsley, chopped
- 2 tablespoons sour cream
Method
- Brown sliced mushrooms on high heat in half of the butter or oil in a heavy pan.
- Add mushrooms, a handful at a time, to keep pan hot.
- Stir constantly.
- When all are browned, remove from pan and set aside.
- Turn heat to medium and brown carrots and parsnips for a few minutes in the same pan, adding a smidgen more oil if needed.
- Add vegetables to mushrooms and set aside.
- Saute chopped onion in the remaining butter or oil over medium heat until it begins to turn glossy.
- Sprinkle with flour and paprika, stirring constantly, and continue to saute for a few seconds; then very slowly stir in about a cup of the water or stock and bring to boil to deglaze.
- When all the flavorful particles sticking to the bottom and sides of the pan are dissolved (thats what deglazing does), pour liquid into a medium soup pot along with mushrooms, vegetables, salt, rice and parsley.
- Slowly bring to a simmer, cover and cook gently for 20 minutes.
- Mix one tablespoon of the sour cream with a small amount of hot soup in a small bowl to form a thin smooth paste; then stir it slowly into the hot soup.
- Cook for another minute.
- Serve soup garnished with dollops of sour cream, chopped parsley and a dusting of.
