Montenegro shepherd's cream of mushroom with porcini (čobasnka krem supa od vrganja) stands apart from the usual cream of mushroom. Porcini are known for deep flavor and meaty texture, making every spoonful of this rich soup that much more satisfying. Shall we?
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Background
Traditional Montenegrin cream of mushroom is special due to its use of porcinis (vrganji). These mushrooms are plentiful in the Montenegro mountainous regions, where in the past shepherds relied on foraging for hearty ingredients.
Known for their robust, nutty flavor, and meaty texture, porcini mushrooms have been a staple in Balkan cuisine for centuries. They're added to risottos, sauces, side dishes, and, of course, soup.
Today's soup preparation is quite simple and similar to the classic creamy mushroom broths. Veggies are sautéed and then covered with seasonings and boiling liquid. At the end, a splash of heavy cream is added just before blending.
Why You'll Love This Soup
- Classic Cream of Mushroom... But Better! Porcinis are known for a deeper, richer umami flavor compared to other mushrooms like portabellas.
- Boozy or Thick... You Choose! Splash of wine, heavy cream, or both? It's completely up to you.
- Meaty yet Vegetarian! Porcinis have a firm, meaty texture which gives the soup more body and a perfect balance between creamy comfort and robust flavors.
Ingredients
Here are the ingredients for Montenegro shepherd's cream of mushroom (čobanska supa sa vrganjima)!
- Oil. Vegetable all, olive oil, avocado oil, coconut oil, lard, ghee, or butter all work.
- Onion. All types of onions work. We like yellow or white.
- Carrots.
- Garlic.
- Celery. Stalks or roots.
- Porcini Mushrooms. Fresh, frozen, or dry. If dry, soak them in warm water and use ¼ to ⅓ of the amount.
- Potatoes. Although all types will work, we like a starchy Russett, for a thicker soup.
- Broth. Vegetable, chicken or beef, homemade or store-bought. Substitute with stock powder, bouillon or Vegeta dissolved in water.
- Herbs and Seasonings. Parsley, salt, and pepper.
- Heavy Cream. For thickening. Substitute with half and half, or two more starchy potatoes.
- (Optional). Wine.
Instructions
Here are cooking instructions for the Montenegro shepherd's cream of mushroom with porcini (čobasnka krem supa od vrganja):
Preparation. If using dried porcini mushrooms, cover with hot water for 20 min.
Step 1. Heat oil in a deep pot and sauté onions, carrots, garlic, celery, parsley, and mushrooms, one by one. (If adding wine, add now and sauté until it evaporates.)
Step 2. Add herbs, seasonings, potatoes, and hot liquid. Cook for 35 min.
Step 3. Add a splash of heavy cream. Blend.
More Mushroom 💙
We just looooove mushrooms! Check out our other mushroom favorites below.
Variations
- Lighten it up! Substitute half-and-half for heavy cream, or add 2 more starchy potatoes.
- Amplify the umami! Splash a bit of soy sauce or apple cider vinegar, or add some cheese like Parm.
- Add more texture! Keep some mushrooms whole, and blend less for a more rustic taste and feel.
- Adjust the taste! For a richer broth, use beef stock, for lighter broth, use chicken stock, for a vegetarian soup, use vegetable stock or water with seasonings.
Recipe FAQs
Absolutely! Use cremini, portabello, or shiitake.
However know these do not have the meatiness, texture, and deep nutty flavor of porcinis. As a result, taste won't be as deep.
No! Mushrooms are a volatile ingredient. To prevent potential poisoning you're best off keeping most mushroom dishes away from your freezer.
Clean fresh porcini mushrooms by brushing away dirt, and then running them under water. Your mushrooms are ready to go.
For dry porcinis, soak them in warm water for 20-30 minutes first, and then do the same process.
Handling
Here are the handling instructions for the Montenegrin shepherd's cream of mushroom with porcini soup.
- Serving: serve warm, with a slice of homemade bread, cornbread, fried dough balls, or a side salad. Montenegro shepherd's cream of mushroom can be a standalone meal or a side dish.
- Storing: store in the fridge, in an airtight container, for up to 24 hours. Discard past this time as mushrooms and potatoes are volatile.
- Heating: reheat using a preferred method. Only reheat as much as you plan to eat.
Thoughts?
If you make today's Montenegro Shepherd's Cream of Mushroom with Porcini (čobanska krem supa sa vrganjima) and liked it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
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Prijatno, Dobar Tek, and Bon Appetit!
Montenegro Shepherd's Cream of Mushroom with Porcini
Ingredients
- 2 tablespoons oil olive, vegetable, sunflower, avocado, coconut, butter, lard or ghee
- 1 onion medium; yellow or white; peeled, and diced or minced
- 2 carrots medium; peeled, and diced or minced
- 2 garlic cloves peeled and minced
- 1 celery stalk minced; or 1-2 ounces (30-60 grams) shredded celery root
- 11 ounces fresh porcini mushrooms roughly chopped; 3 ounces (80 grams) if using dried
- 3 starchy potatoes medium; Russet, Yukon Gold, or old potatoes; peeled and diced small
- 4 cups broth for a richer broth, use beef stock, for lighter broth, use chicken stock, for a vegetarian soup, use vegetable stock; alternatively dissolve a bouillon, 1 tablespoon Vegeta, or stock powder in hot water
- salt and pepper to taste
- 1-2 tablespoons dry parsley minced; or double that fresh parsley
- 1.7 ounces heavy cream or 2-3 more potatoes
- (Optional) ½ cup dry white wine pinot grigio, chardonnay or other dry white wine; substitute with non-alcoholic white wine, or grape juice
Instructions
- (Only if using dried porcini.) Place porcini mushrooms in a deep bowl. Cover with warm water and soak for 20-30 minutes. Strain, chop, and continue by following the directions below.
- In a deep pot, heat the oil and add onion. Sauté over medium until onions become translucent (about 5-6 minutes). Add carrots and celery and continue sauteéing (about 4-5 minutes). Finally, add garlic and mushrooms and continue sauteéing until the water from the mushrooms almost evaporates (about 6-7 minutes, shorter if using dried-then-soaked porcini).
- (Optional) If adding wine, add it now. Continue sautéing everything for about 5 minutes, or until the wine almost evaporates.
- Add potatoes, seasonings, and broth. Bring the temperature to medium-high and cook for 35 minutes, or until the potatoes are fork-tender.
- Whisk in heavy cream. Blend to your preferred consistency. Serve.
- Serve warm, with a slice of homemade bread, cornbread, fried dough balls, or a side salad. (Shepherd's cream of mushroom can be consumed by itself or as a side dish.)Store in the fridge, in an airtight container, for up to 24 hours. Discard past this time as both mushrooms and potatoes are volatile.Reheat using a preferred method. Only reheat as much as you plan to eat.Don't freeze!
Notes
- Nutrition Information
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