Hungarian Mushroom Soup Recipe

Here’s a classic Hungarian Mushroom Soup (Gombaleves) recipe — creamy, flavorful, and comforting 🍄🥣

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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

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Instructions

1. 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.
2. Add paprika:
   • Stir in paprika for flavor (don’t let it burn).
3. Add broth & simmer:
   • Pour in broth and bring to a boil.
   • Reduce heat and simmer 15–20 minutes.
4. 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.
5. Season & serve:
   • Adjust salt and pepper.
   • Garnish with parsley or dill if desired.
   • Serve hot with fresh bread.

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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?