John Myers
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Hearty Slovenian Style Mushroom Soup
The perfect hearty slovenian style mushroom soup recipe with a picture and simple step-by-step instructions.
For the vegetable broth:
- 1 liter Water
- 1 Pc. Onion
- 1 Pc. Leek
- 1 Pc. Carrot
- 1 Pc. Fresh asparagus
- 30 g Fresh celery
- 3 Pc. Parsley
- 1 tbsp Coarse sea salt
For the soup:
- 500 g Forest mushrooms
- 2 Pc. Potatoes
- 1 Pc. Onion
- 0,25 bunch Parsley
- 0,25 bunch Marjoram fresh
- 2 tbsp Olive oil
- 75 g Soup greens
- 1 cups Sour cream
- Coarse sea salt
- Pepper from the grinder
- The first thing to do is to boil a vegetable broth. To do this, cut the ingredients into small pieces and simmer in salted water and in a closed saucepan for about 1 hour. I always use vegetable scraps instead of fresh ingredients. E.g. the remains of peeled carrots and asparagus, onion peels and ends, the stalks of parsley, etc. I always freeze them and then use them for the broth as needed. The broth is ready after about an hour and can then cool down a little. Often you read that you should skim off the foam from the broth with a slotted spoon, I don’t do that, because there is a lot of taste in it too. What I do sometimes, however, is add vegetable broth powder to the broth if it has not become intense enough. Otherwise I avoid using any other flavor additives.
- Now it’s time for the soup: There should be at least 3 different types of mushrooms, e.g. E.g. porcini mushrooms, chestnut boletus, chanterelles, and mushrooms can also be included. Clean the piulze and cut into not too small pieces. Heat the olive oil in a large saucepan and sweat the mushrooms in it. Dice the onion and add to it. Continue to sweat everything until toasted aromas develop.
- In the meantime, peel the potatoes and cut them into cubes about 1.5 cm. Clean, peel and cut the soup greens (if fresh) into small pieces. Add the potatoes and the soup greens to the mushrooms and toss them briefly. Then deglaze with the homemade vegetable stock.
- While the soup is simmering in the closed pot, clean and chop the parsley and marjoram. After about 20 minutes add the herbs to the soup. In addition, add the sour cream and stir everything well. Bring to the boil again briefly and then season with salt and pepper.
- If you like it spicy, you can of course also use chilli powder for seasoning or cook a chilli pepper. For more acidity, you can also add a dash of vinegar to taste.
- I always have fresh, home-baked bread with lightly salted butter.
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