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Mushroom Soup From Herzegovina

5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizers
Servings 6


  • 3-4 tablespoons butter
  • 2-3 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
  • ½ bunch parsley minced
  • ½ teaspoon pepper
  • 2 tablespoons Vegeta or 1 bouillon cube


  • In a deep pot, simmer garlic on 2 tablespoons of butter over medium. Add tomatoes and celery. Simmer 10 minutes, stirring frequently.
  • Add 5-6 cups of water. Continue cooking on medium.
  • 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.
  • 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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