Here’s a classic Hungarian Mushroom Soup (Gombaleves) recipe — creamy, flavorful, and comforting 🍄🥣
Hungarian Mushroom Soup (Gombaleves)
Ingredients
- 500 g (about 1 lb) fresh mushrooms, sliced (button or cremini work well)
- 1 medium onion, finely chopped
- 2 tbsp butter or oil
- 1 tsp paprika (sweet Hungarian)
- 3 cups vegetable or chicken broth
- 1 cup sour cream
- 1 tbsp flour (optional, for thickening)
- Salt & black pepper, to taste
- Optional: chopped parsley or dill for garnish
Instructions
- Sauté onions and mushrooms:
- In a large pot, melt butter over medium heat.
- Add onion and cook until translucent.
- Add mushrooms and cook until soft.
- Add paprika:
- Stir in paprika for flavor (don’t let it burn).
- Add broth & simmer:
- Pour in broth and bring to a boil.
- Reduce heat and simmer 15–20 minutes.
- Make it creamy:
- Optional: mix flour with a little sour cream for thickening.
- Remove a few spoonfuls of hot soup, whisk into sour cream, then stir back into the pot.
- Simmer 2–3 minutes, but don’t boil once sour cream is added to prevent curdling.
- Season & serve:
- Adjust salt and pepper.
- Garnish with parsley or dill if desired.
- Serve hot with fresh bread.
Tips
- For richer flavor, add a splash of white wine or a small potato when simmering.
- Can use a mix of mushrooms for an earthy depth.
- Leftovers taste even better the next day — the flavors meld beautifully 😋
If you want, I can also make a super simple 3-ingredient shortcut version that’s creamy, tasty, and ready in under 20 minutes.
Do you want me to do that?
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