Slovenian mushroom and potato soup (gobova juha s krompirjem), is truly satisfying! It combines earthy mushrooms and tender potatoes for a warm, hearty meal. A cream of mushroom alternative, it's a delicious choice for chilly days. Shall we?
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Background
This easy, hearty mushroom and potato soup, known in Slovenia as gobova juha s krompirjem, is a wonderful alternative to the cream of mushroom. Originating from the mountainous regions of Slovenia, it’s a simple yet deeply comforting meal.
We start by sautéing onions until soft, then add carrots, garlic, and mushrooms, and cook until the mushrooms release their moisture. A splash of white wine enhances the flavor, followed by liquid, potatoes plus seasonings.
This method creates a fantastic broth that’s savory, comforting, and just thick enough—without going all "fall soup" on you. While you're welcome to thicken it with a splash of heavy cream, it's not necessary.
Why? Because this mushroom and potato soup (gobova juha s krompirjem) is perfect as it is!
Why You'll Love This Mushroom and Potato Soup
- Healthy ingredients: Packed with nutritious vegetables for a wholesome meal.
- Rich flavor: Earthy mushrooms and savory broth create a delightful umami taste.
- Hearty and satisfying: Mushroom and potato soup is a perfect meal for chilly days.
- Simple preparation: Easy to make with minimal ingredients.
- Versatile: Pairs well with bread or salad for a complete meal.
Ingredients
We bet you have most of the ingredients needed for mushroom and potato soup (gobova juha) in your pantry already!
- Oil. Vegetable all, olive oil, avocado oil, or coconut oil work.
- Onion. All types of onions work. We like yellow and white for the mushroom and potato soup.
- Carrots.
- Garlic.
- Mushrooms. Cremini (portobellos) are our favorites, followed by the penny bun, shiitake, porcini, or a combination. Note that each mushroom brings its own flavor.
- White Wine. A splash of dry white wine. Substitute with grape juice juice, or omit.
- Potatoes. Although all types will work, we like a starchy Russett, for a thicker soup.
- Vegetable broth. Homemade or store-bought. Substitute with stock powder or Vegeta dissolved in hot water.
- Herbs and Seasonings. Parsley, salt, pepper.
- (Optional) Thickener. Anything from 1-2 tablespoons of starch and/ or flour, or a few tablespoons of heavy cream will work.
Instructions
Here are the cooking instructions for the mushroom and potato soup.
Step 1: Heat oil in a deep pot and sauté onions until translucent, then add carrots, garlic, and mushrooms until the mushrooms release moisture.
Step 2: Add white wine and simmer until it evaporates, then stir in potatoes, seasonings, and broth. Cook until the potatoes are fork-tender.
Step 3 (optional): Add a thickener for extra thickness and cook for a few more minutes.
More Mushroom 💙
We just looooove mushrooms! Check out our other mushroom favorites below.
Handling
Here are the handling instructions for the mushroom and potato soup (gobova juha s krompirjem).
- Serving: serve mushroom and potato soup warm, with a slice of homemade bread, cornbread, fried dough balls, a side salad, or another side of choice.
- Storing: store in the fridge, in an airtight container, for up to 24 hours. Discard past this time as both mushrooms and potatoes are volatile.
- Heating: reheat mushroom and potato using a preferred method. Only reheat as much as you plan to eat.
Recipe FAQs
Not particularly. While incredibly tasty and nourishing, you're best off with a bowl of chicken soup with semolina noodles when you have a fever or a cold.
(Semolina dumpling soup is also known as Balkan penicillin. 😀)
One to two days. While some people feel comfortable keeping it up to a week, we believe mushrooms should be consumed as soon as possible.
Refrigerate leftover mushroom and potato soup immediately after it cools. Only reheat as much as you plan to eat.
Mushroom soup is packed with nutrients while being low in calories. It boasts about 12g of protein per serving. And it's full of minerals like zinc, and iron, vitamin B, and antioxidants.
About 15-30 minutes, depending on your desired consistency.
While not creamy, mushroom and potato soup gets its thickness from starch (from potatoes). To thicken it more, add a roux or a few tablespoons of heavy cream.
Thoughts?
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Prijatno, Dobar Tek, and Bon Appetit!
Slovenian Mushroom and Potato Soup (Gobova Juha s Krompirjem)
Ingredients
- 2-3 tablespoons oil olive, vegetable, sunflower, avocado or coconut all work
- 1 onion medium; yellow or white; peeled, and diced or minced
- 1-2 carrot(s) medium; peeled, and diced or minced
- 1-2 garlic clove(s) peeled and minced
- 9-11 ounces mushrooms diced; portabella, cremini, shiitake, or a mix of, fresh, frozen, or dry; if dry, soak ahead
- .5-1 cup dry white wine adjust volume to taste; pinot grigio, chardonnay or other dry white wine; substitute with non-alcoholic white wine, grape juice or omit
- 3-4 starchy potatoes medium; Russet, Yukon Gold, or old potato; peeled and diced small
- 3-3.5 cups vegetable broth or water with dissolved bouillon, Vegeta or stock powder
- salt and pepper to taste
- 1-2 tablespoons parsley minced; double volume if using fresh parsley
- (Optional) thickener 1-2 teaspoons starch or flour, or a few tablespoons of heavy cream
Instructions
- In a deep pot, heat the oil and add onion. Sauté over medium until onions become translucent (about 5 minutes). Add carrots and continue sauteéing (about 5-6 more minutes). Finally, add garlic and mushrooms and continue sauteéing until the water from the mushrooms almost evaporates (4-6 minutes).
- Add white wine to the pot and simmer until it evaporates (about 6-7 minutes).
- Add potatoes, seasonings, and broth. Cook for about 20 more minutes, or until the potatoes are fork-tender.
- (Optional) If you'd like to thicken the soup even more, add a thickener. Cook for 2-5 additional minutes and serve.
- Serve warm, with a slice of homemade bread, cornbread, fried dough balls, a side salad, or another side of choice.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.
Notes
- Nutrition Information
- Temperature
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