Prep 20 mins
Cook 1 hr 30 mins
This is Northern Croatia recipe. We usually use wild mushrooms ("vrganj") fresh or dried. Most similar to "vrganj" is crimini. You can use any kind of eatable mushroom.
- 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!
Great soup!Taste to my liking.I used dry wild mushrooms which I have from 2 years ago which I picked up in forest in Europe. I followed the recipe exactly and I would not change a thing! And tomorrow soup will be even better. Thanks nitko.
Wonderful soup. This is so hearty that a big bowl of this soup and biscuits was dinner. I used crimini and oyster mushrooms, turkey bacon and fat free sour cream and a tbsp of oil. even with my fat cuts this is a marvelous soup so I can only thing that the full fat original would be out of this world. It's very simple to make, it mostly just simmers on the stove top and I had no difficulty using the recipe as it is written. Thank you for posting this. Made for PAC Fall '07
You don't have quantities of flour or the spices! It will be impossible to make this recipe without an approximate guide. Please revise your recipe because I would love to try it!