Absolutely! Hungarian Mushroom Soup, or Gombaleves, is a rich, creamy, slightly tangy soup with paprika and mushrooms—a comforting classic from Hungary. Here’s a detailed recipe:
Hungarian Mushroom Soup (Gombaleves)
Ingredients:
- 2 tbsp butter or oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1–1.5 lbs (450–700 g) mushrooms (button, cremini, or a mix), sliced
- 2 tbsp all-purpose flour
- 1 tbsp sweet Hungarian paprika
- 4 cups vegetable or chicken broth
- 1 tsp caraway seeds (optional, for authentic flavor)
- 1 cup sour cream
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: 1 small carrot and 1 small potato, diced (for extra heartiness)
Instructions:
- Sauté aromatics:
- In a large pot, melt butter over medium heat.
- Add onions and garlic, sauté until translucent and fragrant.
- Cook mushrooms:
- Add sliced mushrooms (and optional carrot/potato if using).
- Cook 5–7 minutes until they release moisture and start to brown.
- Add flour & paprika:
- Sprinkle flour over the mushrooms and stir well to coat.
- Add paprika and caraway seeds, stir for 30 seconds to bloom the flavor.
- Add broth:
- Gradually pour in broth while stirring to prevent lumps.
- Bring to a gentle boil, then reduce heat and simmer 15–20 minutes until vegetables are tender.
- Add sour cream:
- Remove a few spoonfuls of hot broth and whisk into sour cream to temper it (prevents curdling).
- Slowly stir the tempered sour cream back into the soup.
- Heat gently, but do not boil, to keep the soup creamy.
- Season & serve:
- Taste and adjust salt and pepper.
- Garnish with chopped parsley.
- Serve hot, ideally with crusty bread or a slice of rye.
💡 Tips for the best flavor:
- Use fresh mushrooms for the richest taste; dried porcini rehydrated in warm water can also add depth.
- Hungarian paprika is key—sweet paprika is traditional, but a mix of sweet and smoked can add complexity.
- For a richer soup, add a splash of cream along with the sour cream.
If you want, I can also give a “restaurant-style, ultra-creamy Hungarian Mushroom Soup” version that includes a touch of white wine and cream for an extra luxurious flavor.
Do you want me to give that version too?