Mushroom soup (Lithuanian)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more accessible and cost-effective.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: canned mushrooms

Cauliflower provides a similar texture while being lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often more affordable.

Heat broth in a sufficient pot to hold all materials.

Melt butter in a frying pan or skillet.

When the broth is boiling, add the diced potatoes to the broth.

When the butter is bubbling, add the minced onions to the butter.

Cook onions on medium high until starting to brown.

Add sliced carrots and cook until soft.

Add the boiled chantrelles and fry until there is no liquid left.

Transfer all ingredients to the soup pot, season to taste with salt and pepper.

Simmer another five or ten minutes, until potatoes are soft.

Garnish with fresh herbs, such as thyme, parsley, or dill.

Cooking Techniques

Equipment Needed

Spice Level: