Hungarian Gombaleves: Creamy Paprika Mushroom Soup with Sour Cream and Fresh Dill

Melt the butter in a large heavy pot over medium heat. Add the onion and cook, stirring, for 5 to 6 minutes until soft and translucent.

Serves 4

Ingredients

• 3 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 1 lb (450 g) cremini or mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon sweet Hungarian paprika
• 1/2 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable stock
• 1 cup whole milk
• 2 teaspoons soy sauce or 1 teaspoon Worcestershire sauce
• 1/2 cup sour cream, plus more for serving
• 2 tablespoons chopped fresh dill, plus more for garnish
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste

Instructions

1. Melt the butter in a large heavy pot over medium heat. Add the onion and cook, stirring, for 5 to 6 minutes until soft and translucent.
2. Add the mushrooms and a pinch of salt. Cook for 8 to 10 minutes, stirring occasionally, until they release their liquid and it evaporates, leaving the mushrooms browned and glossy.
3. Stir in the garlic, paprika and thyme and cook for 1 minute until fragrant. Keep the heat moderate so the paprika does not scorch and turn bitter.
4. Sprinkle the flour over the mushrooms and stir for 1 to 2 minutes to cook out the raw taste.
5. Pour in the stock gradually, stirring to dissolve any lumps, then add the milk and soy sauce. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring now and then, until slightly thickened.
6. Remove the pot from the heat. In a small bowl, whisk the sour cream with a ladle of the hot soup to temper it, then stir the mixture back into the pot so the sour cream stays silky and does not curdle.
7. Stir in the dill and lemon juice. Taste and season generously with salt and pepper.
8. Ladle into bowls, top each with a spoonful of sour cream, a little extra dill and a pinch of paprika. Serve with rye or crusty bread.
9. Gombaleves is the Hungarian answer to a cool autumn afternoon, when forest mushrooms fill the markets and a bowl of something creamy and paprika-rich feels exactly right. Paprika is the heartbeat of Hungarian cooking, a spice that arrived via the Ottoman Turks and became so beloved that the country now grades it in eight levels of heat and sweetness. The sour cream and dill finish is typical of the Hungarian table, where a spoonful of tejfol softens almost every stew and soup. Served with bread for a workday lunch, it is hearty enough to count as a meal yet light enough to leave room for an afternoon pastry.

Nutrition (estimated, per serving)

• Calories: 265 kcal
• Protein: 9g
• Fat: 18g
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 8g
• Sodium: 720mg