Rinse the mushrooms a little with cold water, remove the stem and slice them. Keep the wild mushrooms in warm water to rehydrate, take them out of the water and if necessary chop them. Onion and red peppers after you have peeled them from the respective peel, chop them finely.
Heat the sunflower oil in a soup pot and sauté the chopped onion for about a minute over medium heat, stirring. Add the diced pepper and half a teaspoon of salt, sauté the vegetables for another minute stirring occasionally.
Add the sliced mushrooms, mix and season with fresh thyme that we chopped finely and paprika. Add two tablespoons of flour, mix and let it absorb for a minute the liquid.
Add a little water, about 500 ml first, to homogenize the flour, then add the remaining 2.5 l of water. Season with sea salt, freshly ground pepper, vegetable mix for soups and cook over medium-small heat for about 20 minutes.
In a bowl, break a fresh egg over which add the wheat flour. With a fork or a whisk, mix everything well until you get a kind of paste, not very thick but not liquid.
With a teaspoon, add small amounts of dough in the soup, which in contact with hot water will swell a little and will float to the surface. Boil the dumplings for about five minutes on low heat, add the juice of half a lemon, chopped parsley and ready.
Serve hot with a little hot chilly if you like and a tablespoon of sour cream or Greek yoghurt.
You can leave the soup as it is, without making dumplings, it will be delicious anyway.