Hungarian mushroom soup: an easy, creamy recipe

Name: Hungarian mushroom soup: an easy, creamy recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 1.1 lb button mushrooms; 1 onion; 2 tbsp butter; 2 tsp sweet paprika; 1 tbsp flour; 2 cups vegetable stock; ¾ cup + 1 tbsp milk; 2 tbsp crème fraîche; 1 tbsp soy sauce; 1 tsp lemon juice; a few sprigs fresh dill; salt to taste; black pepper to taste

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Starter

Very Easy

40 min

193 Kcal

If you love rich, creamy mushroom soups, this Hungarian mushroom soup, also known as gombaleves, is sure to become a favorite! Packed with tender mushrooms and flavored with paprika and dill, it’s a comforting dish with a deliciously aromatic touch. A little crème fraîche adds creaminess, while lemon juice brings just the right amount of freshness. Easy to make in one pot, with no blender needed, this hearty soup is perfect for chilly evenings. Serve it piping hot with toasted bread for dipping!

Materials

Saucepan
Cutting board

Preparation

Preparation5 min

Cook time35 min

Finely slice the onion and slice the mushrooms.
Sauté the onion in butter for 3 minutes over medium heat.
Add the mushrooms and let them brown for 8 to 10 minutes.
Add the paprika and flour. Mix well to coat the mushrooms.
Gradually add the broth while stirring.
Add the milk and soy sauce and cook over low heat for 12 to 15 minutes, stirring occasionally, until the soup thickens.
Remove from the heat, then add the crème fraîche, lemon juice, dill, salt, and pepper.
There you go, it's ready! ;)

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FAQ ❓

What mushrooms should you use for Hungarian mushroom soup?

White button mushrooms are perfect for this Hungarian soup. Their mild flavor pairs very well with paprika, dill, and crème fraîche. For a more intense flavor, you can also mix different varieties of mushrooms, such as oyster mushrooms or brown mushrooms.

How can you thicken mushroom soup that is too thin?

If your mushroom soup isn’t creamy enough, let it simmer uncovered for a few more minutes. You can also stir in a small spoonful of flour mixed with cold milk, then cook it a little longer to thicken the soup without forming lumps.

Can you replace the crème fraîche?

Yes, crème fraîche can be replaced with oat or soy cream for a dairy-free version, provided you also replace the butter and milk. Greek yogurt is another option; stir it in off the heat to prevent it from curdling.

Why add paprika?

Paprika is an iconic spice in Hungarian cuisine. It adds a reddish-orange color and a mild flavor, which can be slightly smoky depending on the variety used. Sweet paprika pairs especially well with mushrooms and dill without making the soup spicy.

Can you make Hungarian mushroom soup ahead of time?

Yes, this creamy soup can be made the day before. The flavors of the mushrooms, paprika, and dill will have time to develop. Reheat it gently over low heat without bringing it to a boil, to preserve the texture of the crème fraîche.

How should you store the soup?

After cooling it quickly, store the soup in an airtight container in the refrigerator for 2 to 3 days. It can be frozen, but the cream and milk may change its texture when thawed. Stir well while reheating to bring it back to an even consistency.

Nutrition

for 1 serving / for 100 g

Calories: 193Kcal

Carbs: 11.7g
Total fat: 11.9g
Saturated fat: 7.2g
Proteins: 6.9g
Fibers: 5g
Sugar: 5.1g
ProPoints: 5
SmartPoints: 8

Nutritional information for 1 serving (345g)

Cookware

burner

Attributes

Keep refrigerated

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Adèle Peyches

Editorial manager who just can't wait for winter to enjoy fondue! Passionate about gastronomy and always on the lookout for new culinary gems, I first studied law before returning to my first love: the taste of good products and the joy of sharing around the table :)

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