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Slovenian Mushroom Soup:
Gobova Juha

What's The Big Idea?

Mushrooms play a big part in Slovenian cuisine, and this soup is full of them. It's surprisingly filling too!

Shopping List

Here's the list of what you need:

  • 4 tablespoons of butter
  • 1 medium onion, finely chopped
  • 1 tablespoon plain flour
  • 2 cloves garlic, minced
  • 1lb of wild mushrooms, cut into chunks*
  • 2 medium potatoes, peeled and cut into 1cm cubes
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • ½ teaspoon marjoram
  • 230ml dry white wine
  • 2 tablespoons of finely chopped parsley
  • 4 tablepoons sour cream
* If possible bolete or a similar kind of meaty mushrooms, but any mushrooms are good!

What To Do

  • Melt the butter in a large saucepan and fry the onion for five minutes
  • Stir in the flour and garlic and cook for a further minute
  • Stir in the mushrooms, and fry for a further two minutes
  • Add a pint of warm water, the potatoes, the bay leaves, salt, pepper, and marjoram
  • Bring to the boil, reduce the heat and simmer gently for fifteen minutes until the potatoes are tender, stirring frequently
  • Add the wine and check the seasoning
  • Ladle the soup into bowls and garnish with chopped parsley and a dollop of sour cream

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