🇭🇺 Hungarian Mushroom Soup (Magyaros Gombaleves)

Instructions

1. Sauté the aromatics:
   In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent (about 4–5 minutes).
2. Cook the mushrooms:
   Add garlic and sliced mushrooms. Cook for about 6–8 minutes until the mushrooms release their juices and soften.
3. Add paprika and flour:
   Stir in the Hungarian paprika and flour. Cook for about 1 minute while stirring to form a light roux.
4. Pour in broth and milk:
   Gradually add the broth and milk while stirring to avoid lumps. Bring to a gentle simmer.
5. Season the soup:
   Add soy sauce, dill, salt, and black pepper. Simmer for 10–15 minutes until slightly thickened.
6. Finish the soup:
   Lower the heat and stir in sour cream and lemon juice. Mix well without boiling.
7. Serve:
   Garnish with fresh parsley and serve warm with crusty bread.

🍲 Tips

• Use Hungarian sweet paprika for authentic flavor.
• A mix of mushrooms (button, cremini, or wild mushrooms) makes the soup richer.
• This soup tastes even better the next day after the flavors develop.

If you want, I can also give you the very traditional Hungarian grandma-style version of this soup (the one often served in Hungarian homes).