Croatian Mushroom Soup
Warm up with the comforting flavors of Croatian Mushroom Soup, a rich and rustic dish that highlights a medley of fresh mushrooms, aromatic vegetables, and fragrant herbs. This traditional recipe is made extra hearty with the addition of potatoes and thickened with a touch of flour for a subtly creamy texture. The infusion of paprika and marjoram adds depth and warmth, creating a flavor profile that’s both earthy and savory. Perfect for a cozy dinner, this soup is easily adaptable—blend it partially for a silky yet chunky consistency, and finish with a dollop of sour cream and fresh parsley for a beautiful garnish. Ready in under an hour, this one-pot dish is not only a breeze to prepare but also a vibrant showcase of authentic Croatian cuisine. Perfect for mushroom lovers searching for a wholesome and satisfying meal, this soup is sure to become a new favorite!
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Recipe Information
Ingredients
- 500 g fresh mushrooms (e.g., button, cremini, or wild mushrooms)
- 1 medium onion
- 1 medium carrot
- 2 large garlic cloves
- 1 medium potato
- 1200 ml vegetable or chicken stock
- 2 tbsp olive oil
- 1 tbsp all-purpose flour
- 1 tsp paprika (sweet or smoked, as preferred)
- 1 tsp dried marjoram
- 1 tsp salt
- 1 tsp black pepper
- 4 tbsp sour cream (optional, for garnish)
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Clean the mushrooms thoroughly with a damp paper towel and slice them thinly. Set aside.
Dice the onion, carrot, and potato into small cubes. Mince the garlic cloves finely.
In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot, and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook for 7-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Stir in the paprika and dried marjoram, then pour in the vegetable or chicken stock, stirring constantly to avoid lumps. Bring the mixture to a boil.
Add the diced potato, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potato is tender.
Season the soup with salt and black pepper to taste. Adjust the seasoning if necessary.
Once the soup is fully cooked, use an immersion blender to blend a portion of the soup directly in the pot to create a creamy consistency, leaving some chunks for texture. Alternatively, remove a portion of the soup, blend it in a countertop blender, and return it to the pot.
Serve the soup hot, optionally garnished with a dollop of sour cream and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 34 mg | 12% | |
| Sodium | 7062 mg | 307% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 26.0 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 228 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3015 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
