Bosnian Mushroom Soup
Creamy soup of porcini mushrooms and aromatic herbs.
This Bosnian mushroom soup features sautéed porcini mushrooms and onion in a savory broth, thickened with a flour–butter roux and finished with evaporated milk.
• Updated 4/25/2025
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
Ingredients
- Vegetable Broth - 800 ml
- Garlic - 2 cloves
- Parsley - 2 tbsp
- Flour - 1 tbsp
- Porcini Mushrooms - 200 g
- Butter - 1 tbsp
- Onion - 1 piece
- Pepper - 1 to taste
- Sea Salt - 1 to taste
- Evaporated Milk - 100 ml
Directions
Step 1
Clean and slice 200 g porcini mushrooms.
Step 2
Chop 1 onion and mince 2 garlic cloves.
Step 3
Melt 1 tbsp butter in a pot; sauté onion and garlic until translucent.
Step 4
Add mushrooms, cook until tender, about 5 min.
Step 5
Sprinkle 1 tbsp flour over mushrooms and stir to coat.
Step 6
Gradually whisk in 800 ml vegetable broth; bring to a simmer.
Step 7
Stir in 100 ml evaporated milk, season with salt and pepper.
Step 8
Garnish with 2 tbsp chopped parsley and serve hot.
Cook's Notes
Temper slowly to avoid curdling the egg.
Nutrition Facts (per serving)
110
Calories
5g
Fat
12g
Carbs
3g
Protein