Hungarian Mushroom Soup
Hungarian mushroom soup is an easy, rustic recipe that comes together in less than 30 minutes. It’s creamy and delicious — learn how to make Hungarian mushroom soup and substitutions below!
In Hungarian, this soup is known as Gombaleves. Traditionally, this soup is made with the addition of carrots and turnips, however I chose to leave them out for simplicity’s sake. If you have them on hand, add to the soup along with the mushrooms and onions. Continue reading for more substitutions!
Best mushrooms to use
The best mushrooms to use for Hungarian mushroom soup are baby bellas or cremini mushrooms. White mushrooms don’t have that deep mushroom flavor, and since mushrooms are the main focus of the dish, you really want that mushroom flavor to shine.
In Hungary, the mushroom hunting is a traditional activity and an important part of their culinary heritage. Chantarelles, morels, truffles, and porcini are popular and you’ll find a lot. If you are a mushroom lover and find yourself in Hungary, be sure to take a local mushroom foraging tour!
Hungarian Mushroom Soup Substitutions
This recipe has a few substitutions that work well depending on what you have in your household. This recipe is pretty forgiving so don’t worry about having precise meausurements!
Veggie broth — feel to use either beef or chicken broth
Plain almond milk — substitute for milk or ½ cup heavy cream
Sour cream — Substitute plain yogurt
Carrots — add in 1-2 finely diced carrots if you have them. Add in with onions and mushrooms
Paprika – Add more if you desire, or try adding a bit of Hungarian Hot paprika to spice things up
Truffle oil – add a drizzle to finish off the soup
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Hungarian Mushroom Soup
- 2 tablespoons of salted butter
- 1 large onion chopped
- 1 clove garlic minced
- 1 lb. cremini/baby bella mushrooms sliced
- 4 teaspoons sweet paprika
- ½ teaspoon ground pepper
- 3 tablespoons of flour
- 2 cups veggie broth
- 1 cup plain almond milk
- ⅓ cup sour cream
- 2 tablespoons of fresh parsley chopped
- 2 tablespoons fresh dill chopped
- Truffle oil optional
- Melt butter over medium heat. Then add onions and mushrooms and sauté for 10 minutes.
- Add in the flour, paprika, and pepper, and stir for 2 minutes.
- Add the veggie broth and almond milk, and simmer for 5 minutes.
- Take the saucepan off the heat and mix in sour cream, dill, parsley.
- Add a tiny drizzle of truffle oil to individual bowls for a beautiful finish.
If you tried this recipe, let me know how you liked it in the comments below!