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!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Clean the mushrooms thoroughly with a damp paper towel and slice them thinly. Set aside.

Step 2

Dice the onion, carrot, and potato into small cubes. Mince the garlic cloves finely.

Step 3

In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot, and sauté for 5 minutes until softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Add the diced potato, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potato is tender.

Step 9

Season the soup with salt and black pepper to taste. Adjust the seasoning if necessary.

Step 10

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.

Step 11

Serve the soup hot, optionally garnished with a dollop of sour cream and a sprinkle of fresh parsley.

Nutrition Facts

Serving size	(2190.6g)

Amount per serving	% Daily Value*
Calories	866.4

Total Fat 49.2g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 4.6g
Cholesterol 34.5mg	0%
Sodium 7061.7mg	0%
Total Carbohydrate 82.4g	0%
Dietary Fiber 14.1g	0%
Total Sugars 26.0g
Protein 31.8g	0%

Vitamin D 35IU	0%
Calcium 227.5mg	0%
Iron 5.8mg	0%
Potassium 3015.2mg	0%

*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.

Source of Calories

Fat: 49.2%

Protein: 14.1%

Carbs: 36.6%