Hungarian Mushroom Soup (Gombaleves)

Hungarian Mushroom Soup (Gombaleves) 🇭🇺🍄

Creamy, earthy, and gently spiced with paprika and dill, Gombaleves is a comforting Hungarian classic—perfect as a starter or a light meal.

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🍄 Ingredients

• 2 tbsp butter or oil
• 1 small onion, finely chopped
• 12 oz (340 g) mushrooms, sliced
• 1 tbsp all-purpose flour
• 1½ tsp sweet Hungarian paprika
• 4 cups vegetable or chicken broth
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 tsp dried dill (or 1 tbsp fresh)
• ½ cup sour cream
• 1 tsp lemon juice or vinegar (optional)

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🍲 Instructions

1. Melt butter in a pot over medium heat.
2. Add onion and sauté until soft.
3. Add mushrooms and cook until they release liquid and soften.
4. Stir in flour and cook briefly.
5. Remove from heat and mix in paprika.
6. Slowly add broth, stirring constantly.
7. Add salt, pepper, and dill.
8. Simmer 15–20 minutes.

Finish

1. Mix sour cream with a ladle of hot soup.
2. Stir back into pot and heat gently (do not boil).
3. Add lemon juice if using.

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🍽️ To Serve

• With crusty bread
• Garnish with extra dill or parsley

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🔑 Authentic Tips

• Never boil after adding sour cream
• Use Hungarian sweet paprika 🌶️
• Dill is traditional—don’t skip it

If you want:

• A short Facebook recipe
• A Darija version
• Or a vegan version