Magyaros Gombaleves
Rich, creamy, and full of paprika flavor — a true Hungarian comfort soup 🍄❤️
🛒 Ingredients
- 1 lb (450 g) mushrooms (button or cremini), sliced
- 1 medium onion, finely chopped
- 2 tbsp butter or oil
- 2 tbsp all-purpose flour
- 1 tsp sweet Hungarian paprika
- ½ tsp hot paprika (optional)
- 1 tsp caraway seeds (optional, traditional)
- 4 cups vegetable or chicken broth
- 1 cup milk or sour cream
- Salt & black pepper, to taste
- 1 tbsp soy sauce or Worcestershire sauce (optional, depth of flavor)
- Fresh dill or parsley (for garnish)
👩🍳 Instructions
- Sauté base
Melt butter in a pot over medium heat. Add onion and cook until soft and translucent. - Cook mushrooms
Add sliced mushrooms and sauté until they release moisture and start to brown. - Paprika roux
Sprinkle flour over mushrooms, stir well. Remove from heat briefly and add paprika (important to avoid burning). - Add liquid
Gradually stir in broth. Add caraway seeds, soy/Worcestershire, salt, and pepper. - Simmer
Bring to a gentle simmer and cook 10–15 minutes, stirring occasionally. - Creamy finish
Lower heat. Stir in milk or sour cream (temper if needed). Do not boil. - Serve
Garnish with fresh dill or parsley.
🍽️ To Serve
- With crusty bread or Hungarian pogácsa
- Add a dollop of sour cream on top
💡 Tips
- Use Hungarian sweet paprika for authentic flavor
- Add a squeeze of lemon juice at the end for balance
- For extra richness, mix milk + sour cream
👉 This soup tastes even better the next day 😋
Want a vegan version or a slow-cooker version?
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