Gombaleves (Creamy Hungarian Mushroom Soup)

Published: Feb. 18, 2025

Time Requirements

• Total Time: 50 minutes

• Prep Time: 20 minutes

• Cook Time: 30 minutes

Ingredients

Base Ingredients

• 4 tablespoons unsalted butter

• 1 pound (450g) white button or cremini mushrooms, thinly sliced (about 6 cups)

• 1 cup (150g) finely chopped yellow or white onion

Aromatics & Spices

• 3 garlic cloves, minced

• 1 tablespoon Hungarian paprika

• 2 teaspoons dried dill

• ½ teaspoon dried thyme

• Salt and freshly ground black pepper

Broth & Flavorings

• 3 cups low-sodium chicken, mushroom, or vegetable broth (unsalted preferred for low-sodium)

• 1 teaspoon Worcestershire sauce

Thickeners & Dairy

• 3 tablespoons all-purpose flour

• 1 cup whole milk

• ¼ cup sour cream (plus extra for garnish, optional)

Finishing Touches

• 1 tablespoon fresh lemon juice

• ¼ cup chopped fresh parsley

• Crusty bread, for serving

Preparation

Step 1: Sauté and Caramelize Vegetables

In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add mushrooms and onion, season with salt and pepper, and cook, stirring occasionally, until mushrooms release their moisture and the mixture softens (10 minutes). Continue cooking (uncovering the pot) until vegetables develop a deep golden-brown caramelization, 5–7 minutes. This step concentrates sugars in onions and mushrooms for richness.

Step 2: Simmer with Aromatics and Broth

Add minced garlic, paprika, dill, and thyme to the pot. Stir 30 seconds to toast spices. Pour in broth and Worcestershire sauce, scraping browned bits from the bottom with a wooden spoon to deglaze. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer 10 minutes to meld flavors.

Step 3: Thicken with Milk and Flour

In a small bowl, whisk flour into milk until smooth (no lumps). Slowly pour into the pot, stirring constantly to prevent clumping. Cook over low heat, stirring occasionally, until soup thickens slightly (coats the back of a spoon), 5 minutes.

Step 4: Temper Sour Cream and Finish

To prevent curdling: In the same small bowl, whisk ¼ cup hot soup into sour cream (1 tablespoon at a time). Pour this "tempered" sour cream back into the pot, add lemon juice, and stir gently. Season with salt/pepper to taste.

Step 5: Serve

Ladle into warmed bowls, garnish with parsley and a dollop of sour cream. Pair with crusty bread for dipping.

Storage & Reheating

• Refrigerate: Airtight container for up to 3 days.

• Freeze: Airtight containers for up to 3 months.

• Reheat: Thaw frozen soup overnight, then warm in a saucepan over low heat (whisking occasionally) until heated through.

Chef’s Tips & Variations

• Mushroom Separation: For better caramelization, cook onions and mushrooms separately: Sweat onions (5 minutes), caramelize mushrooms (10–15 minutes) in a separate pan, then combine.

• Porcini Infusion: Rehydrate 1 oz dried porcini in ¼ cup hot water; chop and add with the soaking liquid to boost umami.

• Gluten-Free: Replace flour with 1.5 tablespoons cornstarch (mixed with 2 tbsp cold water).

• Sherry Deglazing: Add 1 tablespoon dry sherry during Step 2 for depth.

User Reviews

• "Separate onion and mushroom cooking! 1 lb mushrooms + 1 cup onion create too much liquid, making caramelization hard. Use a second pan for mushrooms."

• "Identical to Hungarian restaurant soup. Added rehydrated porcini for intense mushroom flavor—game-changer."

• "Silky texture! Roasted mushrooms or dry sherry add complexity. Gluten-free swap works too."

Note: The soup can be adjusted to taste; sour cream adds tang, while paprika and dill anchor the Hungarian profile. Enjoy warm with crusty bread for dipping!