Gombaleves — Hungarian mushroom soup

Name: Gombaleves — Hungarian mushroom soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Hungarian
Ingredients: 400 g Mushrooms; 120 g Onion; 10 g Garlic; 120 g Carrot; 20 g Rapeseed oil; 5 g Paprika powder; 750 g Water; 18 g Plain wheat flour; 120 g Sour cream, 20% fat; 3 g Fresh thyme; 12 g Fresh parsley; 3 g Salt; 1 g Black pepper; 180 g White wheat bread

Paprika mushroom soup enriched with sour cream, served with measured bread as a light meal.

Estimated total time: 35 minutes2 portionsAbout 600 kcal per portion

Gombaleves — Hungarian mushroom soup — representative dish photograph — Photo: Cajsa Lilliehook · CC BY-SA 2.0 · Photo source. The representative photograph shows mushroom soup without the measured bread side; exact photographed ingredients are not verified.

Ingredients for 2 portions

400 g Mushrooms
120 g Onion
10 g Garlic
120 g Carrot
20 g Rapeseed oil
5 g Paprika powder
750 g Water
18 g Plain wheat flour
120 g Sour cream, 20% fat
3 g Fresh thyme
12 g Fresh parsley
3 g Salt
1 g Black pepper
180 g White wheat bread

Method

Clean and slice 400 g mushrooms; dice 120 g onion and 120 g carrot, mince 10 g garlic and chop 12 g parsley. Use store-bought plain wheat bread and check its label for eggs or other unsuitable animal ingredients if following a lacto-vegetarian diet.
Heat 20 g rapeseed oil in a pot. Soften the onion and garlic, stir in 5 g paprika off the direct heat so it does not scorch, then add the mushrooms. Cook about 6 minutes until their moisture reduces.
Pour in 750 g water with the carrot and 3 g fresh thyme. Bring to a simmer and cook about 10–12 minutes until the carrot is tender. Meanwhile mix 18 g plain wheat flour with 120 g sour cream in a bowl. Whisk in a few spoonfuls of hot soup to warm it gradually.
Stir the tempered sour-cream mixture back into the pot. Simmer gently for 3–4 minutes until lightly thickened; do not boil hard. Season with 3 g salt and 1 g black pepper, and scatter over the parsley. Divide the soup and serve with 90 g bread per person.

Adapted from Hungarian Tidbits’ paprika mushroom soup. Its reference includes a little soup pasta; this version omits the pasta and adds a measured 180 g bread side so the soup is a light main meal. The source uses chestnut or white mushrooms, both covered by the generic mushroom entry. The photograph shows paprika mushroom soup but does not show the bread. Bread must be suitable for a lacto-vegetarian diet; milk and gluten are flagged. Time and calorie values are editorial estimates, not kitchen-tested.

Gombaleves

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Hungarian Tidbits — Hungarian Mushroom Soup, Gomba Leves

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