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Montenegro Shepherd's Cream of Mushroom with Porcini

Aida
Montenegrin čobanska krem supa od vrganja features earthy porcini mushrooms and tender vegetables in a smooth, creamy broth.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soups & Stews, Vegetarian
Cuisine Montenegro
Servings 4
Calories 424 kcal

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 
Nutrition information was calculated using vegetable broth, heavy cream, and no wine. 

Nutrition

Serving: 1of 4Calories: 424kcalCarbohydrates: 63.54gProtein: 8.62gFat: 16.68gSaturated Fat: 6.742gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 7.59gSodium: 1000mgPotassium: 1588mgFiber: 9.5gSugar: 9.39gVitamin A: 6112IUVitamin C: 59.4mgCalcium: 72mgIron: 2.81mg
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