Hungarian Mushroom Soup (Gombaleves) Recipe

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Ingredients:

• 2 tbsp butter or oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 500 g mushrooms, sliced (button or mixed)
• 1–2 tsp Hungarian sweet paprika
• 1–2 carrots, sliced
• 1 parsnip, sliced (optional)
• 1 potato, diced
• 1 liter vegetable or chicken broth
• 150 ml sour cream
• 1 tbsp flour (optional, for thickening)
• Salt and pepper to taste
• 1 tsp lemon juice or vinegar (optional)
• Fresh parsley for garnish

Instructions:

1. Melt butter in a pot, sauté onion until soft.
2. Add garlic, cook 30 seconds.
3. Add mushrooms, cook 5–7 minutes until soft.
4. Stir in paprika.
5. Add carrots, parsnip, potato, and broth. Bring to a boil.
6. Reduce heat, simmer 20–25 minutes until vegetables are tender.
7. Mix flour with sour cream (if using), stir into soup to thicken.
8. Season with salt, pepper, and a splash of lemon juice or vinegar.
9. Serve hot, garnished with fresh parsley.