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Mushroom Soup From Herzegovina

  • Author: Balkan Lunch Box (Adapted)
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 6 1x
  • Category: Appetizers


  • 34 tablespoons butter
  • 23 garlic cloves (minced)
  • 1 pound tomatoes (skinned, diced)
  • 3 sticks of celery (or 1 smaller celery root, grated)
  • 1 pound portobello mushrooms (champignons, bolete or oyster mushrooms, diced)
  • 1/2 bunch parsley (minced)
  • 1/2 teaspoon pepper
  • 2 tablespoons Vegeta (or 1 bouillon cube)


  1. In a deep pot, simmer garlic on 2 tablespoons of butter over medium. Add tomatoes and celery. Simmer 10 minutes, stirring frequently.
  2. Add 5-6 cups of water. Continue cooking on medium.
  3. In a pan heat up remaining butter over medium and add mushrooms. Simmer until mushrooms are soft (10 to 15 minutes). Add seasonings and stir.
  4. Combine mushrooms and parsley with the rest of the soup and bring to a boil. Reduce heat, and simmer another 20 minutes.


Serve with toasted garlic bread, and a glass of red wine.
Keto: instead of seasonings, use sea salt.
Paleo: instead of seasonings, use sea salt.
Vegan: instead of butter use olive oil.

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