Mushroom soup with potatoes

Every Saturday we publish on our website the recipe of our former colleague Evan Fischer. This is not a novelty, but an electronic reprint of the Cooking Corner, published by Primorsky Dnevnik from late spring 2007 to autumn 2011. Both the originality of the recipes and the ideas accompanying their publication perfectly preserve their relevance and message, and online publication at the same time allows their quick transfer to the electronic or paper archive of cooking household.

Good read!

Mushroom soup with potatoes

Mushroom soup is one of my favorite dishes. I still remember it when my grandmother prepared it many years ago with storks, which I did not notice then, and it is often prepared from a delicious mixture of different mushrooms. Since I am not a collector of mushrooms, I have to buy mushrooms, you do not find wild mushrooms in our stores very often, but when you do find them, they are so expensive that you better think three times before buying them. So I really like to order mushroom soup as mushrooms thrive best. I was recently in Jezersko, which may not be famous as a place where mushrooms are supposed to bear rich fruit, but mushrooms are only found much more often than here.

During my days in Jezersko, I ordered mushroom soup twice and twice experienced bitter disappointment. The first time the soup was too thin, the second time it was too thick and sticky because they probably cooked too much flour in it. In short, a complete disappointment.

Let me say that this was the only disappointment because the place is beautiful, the valley is so green that one cannot believe one’s eyes when one comes from our places where the drought has burned all the grass. At about 2,600 meters, Grintovec protects the valley and the artificial lake that hides in it like pearls.

Otherwise, the preparation of mushroom soup is as simple as possible. Of course, it is better if it is prepared with fresh forest mushrooms, it also works well with mushrooms, to which we must add some dried mushrooms, which give the soup a special flavor. According to the following recipe, I prepare mushroom soup myself:

For a good mushroom soup we need:

300 grams of mixed mushrooms (especially mushrooms and crustaceans, if you do not have enough, you can also add some mushrooms and a handful of dried mushrooms, which should be soaked in lukewarm water for 10 minutes)

1 liter of beef broth (also from the center)

200 grams of potatoes

2 garlic cloves

3-4 leeks or small onions

cup of sour cream

olive oil




bay leaf



Half a glass of white wine

a little lemon juice

Clean the mushrooms well and cut them into thin slices, peel the potatoes, wash and cut them into small cubes, grate the garlic and chop the garlic, finely chop the leek and chop the parsley.

Fry the shallots and garlic in olive oil until the shallots are translucent (do not stain), add the mushrooms and fry for 5-6 minutes, stirring well, of course; add wine and let the alcohol evaporate; Then mash the mushrooms with a tablespoon of flour, stir, add the broth, add the potatoes, bay leaf and marjoram, making sure that the dish is salty enough. When it boils, cook for 15 minutes, if you find it too thin, you can mash a portion of the potatoes and let it boil for a few more minutes. When the soup is cooked, add freshly ground pepper, sour cream and parsley and mix a little.

Serve in a soup bowl, in cups, or in deep plates. Anyone can add more sour cream to their portion.

An attentive reader will wonder why I mentioned lemon juice: the latter is added to mushrooms during roasting if we want them to retain their bright color.

in good health!

Evan Fisher


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