Hungarian Mushroom Soup (Gombaleves)

Ingredients:

• 1 lb (450 g) mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp butter or oil
• 1 tsp sweet paprika
• 4 cups (960 ml) vegetable or chicken broth
• 1 cup (240 ml) sour cream
• 2 tbsp all-purpose flour
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions:

1. Heat butter or oil in a large pot over medium heat. Sauté onions and garlic until soft.
2. Add mushrooms and cook 5–7 minutes until tender.
3. Stir in paprika and flour, cooking 1–2 minutes to combine.
4. Gradually add broth, stirring constantly to avoid lumps. Bring to a simmer.
5. Cook 10–15 minutes until soup thickens slightly.
6. Remove from heat, temper sour cream with a few spoonfuls of hot soup, then stir into the pot.
7. Season with salt and pepper.
8. Garnish with chopped parsley and serve warm.

Creamy, rich, and full of authentic Hungarian flavor.