Gomba Leves- Hungarian Mushroom Soup

This Hungarian mushroom soup is smoky, creamy and, oddly enough, meaty; even though the soup is vegetarian the mushrooms add a definite meatiness to the soup.  Although you start with a whole pound of mushrooms, they cook down a significant amount so if you’d like plenty of leftovers I suggest doubling the recipe.

When I was reading about Hungarian food online, people stressed again and again how much better Hungarian paprika is than the standard stuff you’d find in your supermarket spice aisle.  Unfortunately I wasn’t able to find any, but the soup was great even without it.  I also recommend adding a bit of smoked paprika if you have it on hand; it definitely added another level of flavor.  If you’d like to add some heat, add cayenne to taste.


Hungarian Mushroom Soup

Yield: 4 as an appetizer, 2 as a main meal


* 1 Tablespoon butter
* 1 medium onion, finely chopped
* 1 pound button mushrooms
* 2 Tablespoons roughly chopped fresh dill, plus extra for garnish
* 2 teaspoons paprika
* 1/2 teaspoon smoked paprika (optional)
* 1 teaspoon lemon juice
* 1 cup beef, chicken, or vegetable broth
* 1/2 cup milk, at room temperature
* 1/2 cup sour cream, at room temperature, plus extra for garnish
* 1 Tablespoon cornstarch
* 2 Tablespoons water
* salt and pepper to taste


In a large saucepan, melt the butter over medium heat. Add the onions and cook until the onions begin to brown. Add the mushrooms, dill and paprika. Stir well, cover, and cook for about 10 minutes, stirring occasionally. Add the lemon juice and mix well.

Add the broth, cover and cook for another 10 minutes. Reduce the heat to low. Add the milk and stir well. Whisk in the sour cream and heat gently until soup is hot. Make a cornstarch slurry with the cornstarch and water, making sure there are no lumps. Add to the soup and stir well. Continue to cook over low heat for a couple minutes, until the soup has thickened slightly.

Salt and pepper to taste. Pour into individual bowls and garnish with a dollop of sour cream and a sprinkle of fresh dill, if desired.

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5 Responses to “Gomba Leves- Hungarian Mushroom Soup”

  1. #
    Kreatív konyha — May 10, 2011 at 8:45 pm

    I really appreciate that you write/ wrote about Hungarian food. I hope you liked them, my favourite is the Gundel pancakes :)


  2. #
    Charissa — May 10, 2011 at 11:45 pm

    I love vegan soups so much…and red pepper is at the top of the list! Thanks so much for sharing…I've never been to your site before, it's lovely!


  3. #
    Mushrooms Canada — May 11, 2011 at 4:09 pm

    I really enjoy making soup from scratch, and it's not like it is incredibly hard either. The mushrooms would definitely add a nice meatiness to this soup… love the colour!
    - Brittany


  4. #
    ~Candace~ — November 6, 2011 at 6:42 pm

    Just made this soup to take to church. Might I say it is WONDERFUL :) I did, however, use portabello and Baby Bella Mushrooms which lend a very earthy taste. The smoked paprika is terrific. I used heavy cream in place of the milk and quadrupled the recipe!! It turned out perfectly. My hubby doesn't want me to take it to church..lol It keeps well in a crock-pot, too.


  5. #
    CATE — November 6, 2011 at 7:20 pm

    Candace- so glad you liked it! I'm sure it was extra extra good with the portabellos and baby bellas (and of course the heavy cream- yum!).


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