Croatian Mushroom Soup Recipes

Steps:

• If you use dried mushroom soak in water them before use about 10-15 minute.
• On a melted lard sauté onion and bacon until it is soft. Add flour and sauté until the flour is brown, add very little paprika and after 30 sec. add cold water and stir to prevent coagulation.
• Add all the mushroom you have, salt, pepper and potato sliced in small cubes. Add water (cca 1 liter) and cook 1,5 hour (if water evaporate add some more).
• At the end add sour cream and parsley. REMEMBER all mushrooms are eatable, some of them only once!

Steps:

• Heat a large sauce pan and add olive oil, onion, thyme, rosemary, sea salt and mushrooms, place a lid on top and simmer until mushrooms are softened. Remove lid and add wine, simmer until most of the wine evaporates. Then pour in stock and simmer on low heat for 15 minutes.
• Whisk together cream, cornstarch and ½ the parsley and add to the soup, simmer for 5 more minutes. Season with salt and pepper and top with chopped parsley.
• For garnish use broiled mushrooms. (Thinly slice some mushrooms, place on a baking sheet lined with parchment paper, drizzle with oil and broil for 1 minute) Optional.

Steps:

• Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
• Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
• Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Steps:

• Place dried mushrooms in a medium bowl and pour in the boiling water. Let stand 15 minutes, or until mushrooms are softened. Remove mushrooms with a slotted spoon, chop and set aside. Pour the mushroom liquid through a fine sieve or cheesecloth into a bowl; discard solids and remaining sand. Reserve.
• Melt butter in a medium saucepan over medium heat. Add the onion and garlic and cook until softened and translucent. Add the wild and reserved mushrooms, in two batches if necessary, and cook stirring occasionally until they have released their juices and most of the liquid has evaporated. Add the wine and cook scraping any browned bits from the bottom of the pan. Cook until all the liquid has evaporated. Sprinkle mixture with the flour and stir to coat.
• Stir in the reserved mushroom liquid or vegetable broth and bring to a boil. Lower heat and cook for 30 minutes, stirring occasionally. Remove one cup of mushrooms and toss with parsley, set aside.
• Puree the rest of the soup in small batches in the food processor or blender. Carefully! Retur to sauce pan and stir in cream and salt and pepper. Serve hot, garnished with the mushrooms and parsley.

Steps:

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.