How to cook
Clean the mushrooms, cut them into slices and pour about 6 1/5 cups (1.5 L) of salted water over them. Bring to a boil and leave to boil on moderate heat. Add the finely chopped onions, carrots, celery. Season the soup with bay leaf, finely ground black pepper and salt.
Boil the mushrooms and vegetables about 30 min., then add the rice and finely chopped tomatoes. Boil until the rice is ready.
Heat the oil. Add the flour and braise until golden. Season with paprika and dilute with a little of the mushroom broth. Return the roux to the soup and stir well. Let the dish bubble and then remove from the heat.
Before serving, sprinkle with finely chopped parsley. Optionally you can add 1 tbsp cream.