Hungarian Mushroom Soup (Gombaleves)
A rich and earthy Hungarian mushroom soup, thickened with a roux and flavored with sweet Hungarian paprika and sour cream. This hearty soup is often served with homemade pinched noodles (csipetke).
🧂 Ingredients
- 21 ounces White or brown mushrooms(sliced (about 600g))
- 1 Medium onion(diced)
- 5 tablespoons Vegetable oil(sunflower or canola)
- 3 tablespoons All-purpose flour
- 1 teaspoon Sweet Hungarian paprika
- 2 tablespoons Sour cream(plus extra for serving)
- 2 Medium carrots(peeled and sliced into 1/4 inch rounds)
- 1 Parsley root or parsnip(peeled and sliced into 1/4 inch rounds)
- 2-3 Medium potatoes(peeled and cut into medium cubes)
- 5 cups Water or chicken broth
- 1 bunch Fresh parsley(chopped)
- to taste Salt
- to taste Ground black pepper
👨🍳 Instructions
- 1
Prepare the roux: Heat 3 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the 3 tablespoons of all-purpose flour and stir constantly until it turns a light golden brown (about 2-3 minutes).
💡 Tip: Do not let the flour burn, as it will make the soup bitter. - 2
Remove the pot from the heat. Stir in the 1 teaspoon of sweet Hungarian paprika and 2 tablespoons of sour cream. Mix well until smooth. This is your thickening base.
💡 Tip: Removing from heat prevents the paprika from burning. - 3
Add the diced onion to the pot with the remaining 2 tablespoons of vegetable oil. Sauté until softened and translucent, about 5-7 minutes. Add the sliced carrots, parsley root/parsnip, and cubed potatoes. Season with salt and pepper to taste. Simmer for about 5 minutes.
- 4
Add the sliced mushrooms to the pot. Stir and cook for another 5 minutes until the mushrooms begin to soften.
- 5
Pour in the 5 cups of water or broth. Bring the soup to a boil, then reduce heat and simmer, covered, for about 15-20 minutes, or until the vegetables are tender.
- 6
Stir the prepared roux (from step 2) into the simmering soup. Continue to simmer for another 5-10 minutes, stirring occasionally, until the soup has thickened to your desired consistency.
- 7
Stir in most of the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
💡 Tip: Reserve some parsley for garnish. - 8
Serve hot, garnished with an extra dollop of sour cream and the remaining fresh parsley. This soup is excellent served with homemade pinched noodles (csipetke) or crusty bread.
💡 Tip: If serving with csipetke, prepare them separately and add to individual bowls before ladling the soup.
💡 Pro Tips
- ✓For a richer flavor, use a good quality chicken or vegetable broth instead of water.
- ✓Do not blend this soup; it is meant to be chunky.
- ✓If you can find wild mushrooms, they will add an even deeper flavor.
- ✓The consistency of the roux can be adjusted by adding more or less liquid.
🔄 Variations
- Add a pinch of nutmeg for a subtle warmth.
- For a spicier soup, add a pinch of hot Hungarian paprika.
- Include other root vegetables like celery root or turnip.