Teresa's Recipes
Hungarian Gombaleves (Mushroom Soup)
Indulge in a bowl of Gombaleves, a traditional Hungarian mushroom soup that's a harmony of rich flavors and comforting warmth. This soup is a Hungarian classic, typically enjoyed during the chilly months, it's a delightful culinary experience that brings the rustic flavors of the Hungarian countryside right to your table. The earthy mushrooms, simmered in a hearty vegetable broth and finished with a dollop of tangy sour cream, make this soup a perfect comfort food.
Ingredients
- 2 tablespoons Butter
- 1, finely chopped Onion
- 500g, sliced Mushrooms
- 2 tablespoons All-purpose flour
- 4 cups Vegetable broth
- 1/2 cup Sour cream
- to taste Salt
- to taste Black pepper
- for garnish Parsley
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 190
- Fat: 11g
- Carbs: 20g
- Protein: 7g
- Sodium: 900mg
- Sugar: 4g
Instructions
- In a large pot, melt the butter over medium heat.
- Add the finely chopped onion to the pot and sauté until it becomes translucent.
- Add in the sliced mushrooms and continue to sauté until they start to brown and release their moisture.
- Sprinkle the flour over the mushrooms, stirring well to evenly coat the mushrooms and create a roux. This will thicken the soup.
- Gradually pour in the vegetable broth, stirring continuously to prevent lumps from forming.
- Bring the soup to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.
- After 20 minutes, remove the pot from the heat and stir in the sour cream until it's well incorporated.
- Season the soup with salt and pepper to your taste.
- Before serving, garnish each bowl with freshly chopped parsley for added color and flavor.
Tips
- For a vegan version, replace the butter with olive oil and use a vegan sour cream substitute. You can also add different types of mushrooms for a varied texture and flavor. Serve with a slice of crusty bread for a complete meal.