Hungarian Mushroom Soup Recipe

• 1/2 kg Mushrooms, cut in half
• 3 tbsp Butter
• 2 Scallions, chopped
• 1 tbsp Hungarian paprika
• 2 Cups Chicken broth
• 1 Cup water
• 1 tbsp Flour
• 1/2 Cup sour cream
• 1 Egg yolk

• Brown mushrooms and scallions in the butter.
• Sprinkle and stir in the paprika and then, flour.
• Add chicken broth and water. Simmer 15 to 20 minutes.
• In a bowl, beat egg yolk into the sour cream.
• Slowly stir the egg mixture into the soup and cook for 5 min.
• Hungarian Mushroom Soup is ready.