-
1
Brown sliced mushrooms on high heat in half of the butter or oil in a heavy pan.
-
2
Add mushrooms, a handful at a time, to keep pan hot.
-
3
Stir constantly.
-
4
When all are browned, remove from pan and set aside.
-
5
Turn heat to medium and brown carrots and parsnips for a few minutes in the same pan, adding a smidgen more oil if needed.
-
6
Add vegetables to mushrooms and set aside.
-
7
Saute chopped onion in the remaining butter or oil over medium heat until it begins to turn glossy.
-
8
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.
-
9
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.
-
10
Slowly bring to a simmer, cover and cook gently for 20 minutes.
-
11
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.
-
12
Cook for another minute.
-
13
Serve soup garnished with dollops of sour cream, chopped parsley and a dusting of.
