Hungarian Mushroom Soup and Langos

A simple and quick soup with an interesting fried bread for winter.

Hungarian Mushroom Soup

Melt butter and add onions until yellow. Add mushrooms and cook until tender; it should take only a few minutes. Add capsicum, dill, paprika, and stock. Simmer for 15 minutes.

Meanwhile, make a roux of milk and flour and add to soup and simer for a further 15 minutes. Add sour cream prior to serving.

2 tablespoons butter
2 cups chopped onions
500g sliced mushrooms
1/4 cup dill
1 tablespoon sweet paprika
2 cups vegetable or chicken stock
1 cup milk
3 tablespoons all-purpose flour
1 capsicum
salt and pepper to taste
1/2 cup light sour cream


Blend (stand mixer, swift whip) flour, warm milk, and yeast. Knead dough for about 5 minutes. Cover and allow to rest for about an hour. The dough will rise to about double in size. Cut dough into four large roughly pieces, add to a pan and oil, and fry until browned on each side (c2 minutes). Brush on garlic and oil. Add sour cream and semi-hard cheese (Hungarian for authenticity, but a cheddar will do!)

2 cups plain flour + 1 tbsp yeast
1 cup milk
1 tsp vegetable oil
vegetable oil
2 tablespoons of garlic
1 cup sour cream
250g shredded cheese