Gombaleves (Creamy Mushroom Soup)
Published Feb. 18, 2025
- Total Time
- 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- ½ hour
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 1pound white button or cremini mushrooms, thinly sliced (about 6 cups)
- 1cup finely chopped yellow or white onion
- Salt and pepper
- 3garlic cloves, minced
- 1tablespoon Hungarian paprika
- 2teaspoons dried dill
- ½teaspoon dried thyme
- 3cups low-sodium chicken, mushroom or vegetable broth
- 1teaspoon Worcestershire sauce
- 3tablespoons all-purpose flour
- 1cup whole milk
- ¼ cup sour cream, plus more for serving (optional)
- 1tablespoon lemon juice
- ¼cup chopped parsley
- Crusty bread, for serving
Nutritional analysis per serving (6 servings)
192 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 6 grams protein; 688 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven or pot, melt butter over medium. Add mushrooms and onion, season with salt and pepper, and cook, stirring occasionally, until softened and all of the liquid has been absorbed, 10 minutes. Continue to cook, stirring occasionally, until vegetables are lightly caramelized, 5 minutes.
- Step 2
Stir in garlic, paprika, dill and thyme until well blended, then add broth and Worcestershire sauce. Bring to a boil, stirring to lift up any browned bits on the bottom of the pot. Cover, reduce heat to low and cook, stirring occasionally, to allow flavors to meld, 10 minutes.
- Step 3
Place flour in a small bowl; whisk in milk until smooth. Add milk mixture to the pot (reserving the bowl) and cook, stirring occasionally, until soup has thickened slightly, about 5 minutes. Turn off heat.
- Step 4
While soup thickens, place sour cream in the small bowl and whisk in ¼ cup of the soup, 1 tablespoon at a time, until well blended. (Tempering the sour cream will prevent it from curdling when added to the hot soup.) Add sour cream mixture and lemon juice to the pot and mix well. Season with salt and pepper.
- Step 5
Divide soup among bowls and top with parsley and a dollop of sour cream, if desired. Serve warm, with crusty bread on the side. (The soup can be stored in the refrigerator for 3 days or frozen for up to 3 months. To reheat, simply thaw then warm in a saucepan over low heat, whisking, until warm.)
Private Notes
Comments
I'd make this again 'as is' except I would dirty the extra pot to caramelize and sweat the mushrooms separately (while caramelizing the onions in the main pot). Then add them together and proceed. Even in my large Dutch oven, the large onion + 1lb of mushrooms put out a TON of water, added a lot of cooking time, and made it hard to get that sweet sweet caramelization. Otherwise, so easy and delicious.
This is almost identical to the Hungarian mushroom soup I make. To amp up the mushroom flavor, I also add about an ounce of dried porcini mushrooms that I have rehydrated in 1/4 cup hot water. After the mushrooms have softened, I chop them up and add them and the water used to hydrate them to the soup. Also, a little dill goes a long way in our house, so I often just use thyme.
This is almost identical to the The Moosewood Cookbook’s, “Hungarian Mushroom Soup.”
One of the tastiest things I've made from NYT Cooking. Used crimini & shitake mushrooms. Followed other comments and caramelized the mushrroms first, removed them and did the same with the onions which added a few minutes to the cooking time but worth it. A bit of smoked paprika too. Killer soup.
Not so fabulous. Wouldn’t make again . No distinctive flavor
I doubled this because 4 appetizer servings were not going to be enough! Even though I usually make half recipes at this stage of my life. I wish the Times had a scale function. I always have to write out the revised quantities when I double or halve a recipe, because if i don’t it’s a sure thing that I’ll add the wrong amount of something. This came out great. Browning 2 lb of mushrooms took forever so I was glad I heeded the commenters who said to do them separately. I then did the onions in the same Dutch oven and added the mushrooms back to continue the prep.