🇭🇺 Hungarian Mushroom Soup

Magyaros Gombaleves

Ingredients (serves 4–6)

• 1 lb (450 g) mushrooms, sliced (white or cremini)
• 1 small onion, finely chopped
• 2 tbsp butter or oil
• 1½ tbsp sweet Hungarian paprika
• 1 tbsp flour
• 4 cups chicken or vegetable broth
• ½ cup milk or light cream
• ½–¾ cup sour cream
• 1 tsp dried marjoram (very traditional)
• 1 tsp dried tarragon (optional but lovely)
• 1 tbsp fresh dill (optional but authentic)
• 1–2 tsp lemon juice
• Salt & black pepper to taste
• Fresh parsley for garnish

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Instructions

1. Sauté onions
   In a large pot, melt butter. Add onion and cook until soft and translucent.
2. Cook mushrooms
   Add mushrooms and cook until they release their liquid and begin to brown slightly (about 8–10 minutes).
3. Add paprika properly
   Remove pot briefly from heat. Stir in paprika (so it doesn’t burn). Return to heat.
4. Season
   Add marjoram, tarragon (if using), salt, and pepper.
5. Add broth & simmer
   Pour in broth and simmer gently for 10–15 minutes.
6. Thicken slightly
   Stir flour into milk until smooth. Add to soup and simmer another 5 minutes until slightly thickened.
7. Finish creamy & tangy
   Temper sour cream with a ladle of hot soup, then stir into pot.
   Add lemon juice to brighten the flavor.
8. Final touch
   Stir in fresh dill and garnish with parsley.