Gombaleves (Mushroom soup)2 pounds of mushroom
1 pound of carrot
1 pound of potato
1 medium onion
Optional: 1 small celery, 1 parsley root, 1 turnip
1/8 pound flour
2 quarts of water
A teaspoon paprika, salt
½ cup sour cream to serve with
Serves app. 4
Slice the carrot, the mushroom and cut the potato (celery, turnip and parsley root) into cubes, put it all in a pot on some oil and a bit of salt, and braise (steam) it, while stirring sometimes. When it released quite a bit of sauce, add the flour and the paprika, and gradually add water while continuously stirring. Drop in the cleaned but whole onion, a bit more of salt if needed and some parsley. Parsley should always go into the pot at the very end, not to get overcooked. Cook it until the potato cooks well. (App. 15 min.) Serve with sour cream!
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