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Danielle's Slovenian Mushroom Soup

Course Soup
Cuisine Eastern European
Servings 12
Author Danielle N.


  • 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


  1. Soak porcini mushrooms in hot water.
  2. 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.
  3. 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.
  4. Pour vegetable broth into the pot and add in water until all the vegetables are covered. Stir.
  5. 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.
  6. If using buckwheat grains, soak them in hot water for about 5 to 10 minutes, strain and add to pot after 8 hours.
  7. 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.
  8. Let simmer another 20 or 30 minutes.
  9. Serve with sour cream.