Hungarian mushroom sop

It looks like you meant Hungarian Mushroom Soup 🍄🥣. Here’s a classic, hearty version of this creamy, paprika-spiced soup that’s full of rich flavor.

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Hungarian Mushroom Soup (Gombaleves)

🧾 Ingredients (Serves 4–6)

• 2 Tbsp butter or oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 lb (450 g) mushrooms, sliced (white button, cremini, or mixed)

• 1 tsp sweet paprika (Hungarian if possible)

• ½ tsp smoked paprika (optional for depth)

• 3 cups vegetable or chicken broth

• 1 cup sour cream

• 2 Tbsp all-purpose flour (optional, for thickening)

• Salt and pepper, to taste

• Fresh parsley or dill for garnish

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👩‍🍳 Instructions

1. Sauté vegetables

   • In a large pot, melt butter over medium heat.

   • Add onions and cook until soft, 4–5 minutes.

   • Add garlic and cook 30 seconds until fragrant.

2. Cook mushrooms & paprika

   • Add sliced mushrooms and cook 5–7 minutes until they release moisture and start to brown.

   • Stir in paprika (and smoked paprika if using) to coat mushrooms.

3. Add broth

   • Pour in the broth and bring to a gentle boil.

   • Reduce heat and simmer 10–15 minutes.

4. Prepare sour cream mixture

   • In a small bowl, mix sour cream and flour (if using) until smooth.

   • Temper by adding a few tablespoons of hot soup to the sour cream, then stir back into the pot to prevent curdling.

5. Simmer & season

   • Simmer 5 more minutes until soup thickens slightly.

   • Season with salt and pepper to taste.

6. Serve

   • Garnish with fresh parsley or dill.

   • Optional: serve with crusty bread or a dollop of extra sour cream.

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🌟 Pro Tips

• Creaminess: For a lighter version, use Greek yogurt instead of sour cream, but temper carefully.

• Mushroom variety: Mix cremini, shiitake, or portobello for a deeper flavor.

• Make ahead: Soup tastes even better after a few hours or overnight; reheat gently.

• Spice level: Add a pinch of cayenne or smoked paprika for heat.

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🔄 Variations

• Vegetarian: Use vegetable broth; skip meat additions.

• Thicker soup: Add ½ cup cooked rice or small pasta like orzo.

• Rustic version: Slice mushrooms thickly and leave more broth for a chunky style.

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This is the classic, cozy Hungarian mushroom soup that’s rich, comforting, and full of paprika flavor.

I can also provide a quick 30-minute version that keeps it light but still creamy, perfect for weeknight dinners. Do you want me to do that?