Hungarian Gombaleves (Mushroom Soup)

Ingredients

Butter

2 tablespoons

Onion

1, finely chopped

Mushrooms

500g, sliced

All-purpose flour

2 tablespoons

Vegetable broth

4 cups

Sour cream

1/2 cup

Salt

to taste

Black pepper

to taste

Parsley

for garnish

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the finely chopped onion to the pot and sauté until it becomes translucent.
3. Add in the sliced mushrooms and continue to sauté until they start to brown and release their moisture.
4. Sprinkle the flour over the mushrooms, stirring well to evenly coat the mushrooms and create a roux. This will thicken the soup.
5. Gradually pour in the vegetable broth, stirring continuously to prevent lumps from forming.
6. Bring the soup to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.
7. After 20 minutes, remove the pot from the heat and stir in the sour cream until it's well incorporated.
8. Season the soup with salt and pepper to your taste.
9. Before serving, garnish each bowl with freshly chopped parsley for added color and flavor.