Hungarian Mushroom Soup Recipe - Chef Tips

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is fresher and can be cheaper.

fresh mushrooms

🥗Healthier: dried mushrooms

💰Cheaper: canned mushrooms

Dried mushrooms are often more concentrated in flavor.

Slice off one side of the mushrooms to create a flat surface and slice them up.

Turn on the burner to medium-high heat and place the stock pot on it.

Add 2 tablespoons of butter to the pot and let it melt.

Stir in 2 cups of diced white onion and cook for about 5 minutes until softened and translucent.

Add 1 teaspoon of garlic shallot puree and stir well.

Add the sliced mushrooms and cook until they sweat out their moisture, about 10-15 minutes.

Add 1-2 teaspoons of kosher salt and 2-3 teaspoons of dried dill weed, stirring well.

Sprinkle in 1 tablespoon of Hungarian paprika and continue cooking the mushrooms for another 10 minutes.

Add 2 teaspoons of fresh lemon juice and stir.

Add 3 teaspoons of all-purpose flour, stirring to combine and cook for about 5 minutes to remove the raw flour taste.

Pour in 2 cups of chicken broth, stir, and reduce heat to medium-low, covering the pot and letting it simmer for 10 minutes.

Prepare the garnish by zesting one lemon and chopping a small bunch of Italian parsley.

After 10 minutes, remove the lid and stir in 1 cup of heavy cream and 0.5 cup of sour cream, whisking quickly.

Add fresh cracked pepper to taste and adjust salt if necessary.

Serve immediately, garnished with fresh chopped parsley and lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

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