Hungarian Mushroom Soup | It's Only Food w/ Chef John Politte

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.

Melt 4 tablespoons of butter in a pot over medium to medium-high heat.

Add 2 small onions to the pot and stir until they start to get color and fragrance.

Add 1 pound of mushrooms to the pot and cook until they have shrunk and released their liquid.

Add 1 tablespoon of smoked paprika, 1 teaspoon of dried thyme, 2 teaspoons of dill weed, and 1 tablespoon of minced fresh garlic to the mushrooms and stir.

Squeeze juice from half a lemon into the pot, making sure to remove any seeds, and stir.

Let the mixture sit for about 2 minutes to combine flavors.

Add 4 tablespoons of flour to the pot, stirring it in gradually to create a roux.

Add 2 tablespoons of soy sauce to the roux and stir to combine.

Pour in 1 cup of milk and stir.

Add 2.5 cups of chicken stock to the mixture, stirring to combine everything.

Allow the soup to thicken slightly, then prepare to plate it.

Plate the soup and add a dollop of sour cream on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens