hungarian-mushroom-soup
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A few years ago, I visited the Alaska State Fair and ate my way through a variety of comfort foods, including Hungarian mushroom soup, or gomba leves. It’s a mushroom-heavy soup spiced with Hungarian paprika, dill, and thyme. This soup just hits the spot on a cold night. There are a number of variations that include pasta, turnips, soup dumplings, and more. This recipe, however, is a simple version that includes milk for a creamy, rich texture. Feel free to substitute the paprika with garam masala and a pinch of turmeric and chili powder for a spicier Indian-style soup. You can also use plant-based butter and vegan sour cream to make this soup vegan. —Hetal Vasavada

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Ingredients

6–8 servings

4

medium yellow or white onions (about 1½ lb.)

2

lb. mushrooms (crimini and/or shiitake)

2

medium carrots (about 12 oz.)

6

garlic cloves

2

handfuls of parsley leaves with tender stems

½

cup (1 stick) unsalted butter

Kosher salt

4

tsp. Hungarian sweet paprika, plus more for serving

4

tsp. dried dill or ¼ cup fresh dill

2

tsp. dried thyme or 2 Tbsp. fresh thyme

6

cups low-sodium vegetable broth

2

cups whole milk

¼

cup all-purpose flour

¾

cup sour cream, plus more for serving

Freshly ground black pepper

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