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.
Prep Time
Cook Time
Total Time
Servings
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)
Comments
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Povezani postovi
Golden Milk: Anti‑Inflammatory Turmeric Latte
Flour: From Wheat to Gluten-Free Alternatives—Structure-Building Powder of Starches, Proteins & Flavor
Evaporated Milk: Shelf-Stable Dairy Rich in Protein & Calcium
Butter: Rich Dairy Fat Loaded with Vitamin A & Flavor
Garlic: Pungent Bulb Rich in Allicin, Manganese & Vitamin C
Parsley: 137 % DV Vitamin K & Bright Green Flavour in a 2-Tbsp Sprinkle
Porcini Mushrooms: Earthy Umami & Antioxidant-Rich King Boletes
Onion: 40-Calorie Allium Packed with Quercetin, Prebiotic Fiber & Sulfur Flavor
Pepper: The King of Spices
Sea Salt: Natural Source of Minerals and Electrolyte Balance