Danielle's Slovenian Mushroom Soup
Adapted From Homemade Slovenian Food
Course:
Soup
Cuisine:
Eastern European
Servings: 12
Ingredients
- 1 container of Baby Bella Mushrooms
- 1 container of Shitake Mushrooms
- 1 container of dried Porcini Mushrooms
- 10 petite red potatoes , peeled and chopped
- Sprigs of fresh thyme to taste (I used about 3)
- 2 or 3 bay leaves
- A pinch of sage
- 2 medium to large-ish carrots , peeled and sliced
- 1 32 oz . container of low-sodium vegetable broth
- 3 cloves garlic , crushed
- 1 medium onion , chopped
- Salt and Pepper to taste
- 1/2-1 tsp Agave nectar
- 1 tbsp Apple cider vinegar
- Garlic powder to taste (or use more fresh garlic if you prefer)
- Paprika to taste
- Fresh or dry parsley to taste
- 2 tbsp Buckwheat grains (optional)
- Sour Cream to garnish
- 2-3 tbsp Olive oil
Instructions
-
Soak porcini mushrooms in hot water.
-
Pan fry onion and garlic in about 1 to 1 ½ tbsp. olive oil quickly over med-high heat until you start to see caramelization, about 1 to 2 minutes. Place onions and garlic into crockpot with the potatoes, carrots, sage, and thyme.
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Strain the porcini mushrooms and save the soaking liquid. Squeeze remaining liquid from the porcinis and add them and liquid to the pot. Add in the rest of the mushrooms.
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Pour vegetable broth into the pot and add in water until all the vegetables are covered. Stir.
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If using a crockpot, set to low and let cook for about 8 hours. After 8 hours, strain out some of the potatoes and mash them. Add potato mash back to pot.
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If using buckwheat grains, soak them in hot water for about 5 to 10 minutes, strain and add to pot after 8 hours.
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Start adding in the remaining olive oil, salt, pepper, agave, vinegar, garlic powder, and paprika. Make any adjustments you’d like to get the taste you want.
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Let simmer another 20 or 30 minutes.
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Serve with sour cream.