Magyaros gombaleves 🇭🇺

Ingredients (Serves 4–6)

• 1 lb (450 g) mushrooms, sliced
• 1 medium onion, finely chopped
• 2 tbsp butter or oil
• 1½ tsp Hungarian sweet paprika
• 1 tbsp flour
• 4 cups vegetable or chicken broth
• ½ cup milk or plant milk
• ½ cup sour cream (or dairy-free alternative)
• 1 tsp dried dill (or 1 tbsp fresh)
• 1 tbsp lemon juice
• Salt and black pepper to taste
• Fresh parsley for garnish

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Instructions

1. Sauté base:
   Heat butter in a pot. Add onion and cook until soft.
   Add mushrooms and cook until they release their juices.
2. Add paprika:
   Remove pot briefly from heat and stir in paprika (to prevent burning). Return to heat.
3. Thicken:
   Sprinkle flour over mushrooms, stir well, and cook 1 minute.
4. Simmer:
   Slowly pour in broth while stirring. Add dill.
   Simmer 10–15 minutes.
5. Finish creamy:
   Stir in milk and simmer 2–3 minutes.
   Temper sour cream with a little hot soup, then stir into pot.
   Add lemon juice, salt, and pepper.
6. Serve:
   Garnish with parsley and extra sour cream if desired.

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💡 Tip: For extra depth, add a splash of white wine before the broth.

If you’d like, I can also share a fully vegan version with the same creamy texture.