mushroom

This soup has one of the most divine aromas while cooking that anyone could wish for. It's also very tweakable: you can substitute whatever kind of wild mushroom suits you best. (We suggest using wild ones, dry or fresh, rather than the plain cultured field or button mushroom: the flavor will suffer if you use the plainer kind.)

Use the best paprika you can find -- Hungarian, preferably, rather than the cheaper Spanish kind -- and a good smoky bacon.

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