How to make Mushroom Soup Magyaros gombaleves

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Ingredients:
2 pounds (0.9 kg) of mixed mushrooms, 1 ounce (30 g) of dried mushrooms, 6 tablespoons of oil, 3 carrots, 1 parsley root, ¼ of a celery root, 1 large onion, 1 tomato, 1 green pepper, 1 tablespoon of paprika powder, 1 teaspoon of marjoram, salt, black pepper, 2 tablespoons of flour, a handful of chopped parsley, 8-9 cups (2 liters) of chicken stock, sour cream
Dumplings:
1 cup (120 g) of flour, 1 egg, ¼ cup (60 m) of water, 2 pinches of salt
Soak the dried mushrooms in water for 15-20 minutes, and squeeze them out. Save the soaking liquids of the mushrooms, as it gives a great flavor to the soup. Sauté the chopped onions in sunflower oil until translucent. Add the sliced vegetables, sauté for 5 more minutes, and add the chopped tomatoes and peppers and season with salt and pepper. Cook the vegetables on low heat for 5 minutes, then add the flour and the paprika powder. Pour in the chicken stock and add the fresh mushrooms, the soaked mushrooms and the mushroom's soaking liquid. Add parsley and season the soup with marjoram, salt and pepper. Cook the soup until the vegetables are tender, for about 30 minutes.
For the dumplings, mix all the ingredients together. During the last 5 minutes add the dumplings into the soup by using a spaetzle maker. Cook the dumplings until they double in size. Serve the soup with lots of fresh parsley and sour cream.

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