Bosnian Mushroom Soup (Bez Vrhnja)
A comforting and earthy mushroom soup, traditionally made without cream, highlighting the natural flavors of mushrooms and vegetables. It's a wholesome and satisfying soup perfect for any season.
🧂 Ingredients
- 3-4 tbsp Butter
- 1 large Onion(minced)
- 2-3 cloves Garlic(minced)
- 1 pound Mushrooms (e.g., portobello, champignons)(diced)
- 1 pound Tomatoes (or canned)(skinned and diced, or use canned with liquid)
- 3 stalks Celery (or celery root)(minced, or ¼ smaller celery root, grated)
- 0.5 bunch Fresh parsley(minced)
- 2-3 cups Broth (vegetable, beef, or chicken)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegeta or stock powder (optional)
- 1 tsp Sugar (optional)(to offset tomato acidity)
👨🍳 Instructions
- 1
In a deep pot, melt butter over medium heat. Add minced onion and sauté until softened, about 4-5 minutes.
- 2
Add minced garlic and sauté for 1 minute more.
- 3
Add diced tomatoes and minced celery (or grated celery root). Stir and simmer for another 10-12 minutes.
- 4
In a separate pan, add the diced mushrooms and sweat them over medium-low heat until softened, about 5-7 minutes.
- 5
Add 1-2 tablespoons of butter to the mushrooms, along with minced parsley and seasonings (salt, pepper). Stir and cook for a few more minutes.
- 6
Transfer the cooked mushrooms to the pot with the vegetables.
- 7
Pour in the broth (start with 2 cups, add more if needed for desired consistency). Add Vegeta or stock powder if using.
- 8
Bring the soup to a boil, then reduce heat and simmer for 1-2 minutes.
- 9
Taste and adjust seasoning with salt and pepper as needed. Add sugar if using to balance tomato acidity.
- 10
Serve hot, with crusty bread or pastry.
💡 Pro Tips
- ✓For a richer flavor, use a mix of mushroom varieties.
- ✓Ensure mushrooms are well-drained after sweating to avoid a watery soup.
- ✓This soup can be made ahead and reheats well.
🔄 Variations
- Add a splash of lemon juice at the end for brightness.
- For a heartier soup, add cooked grains like barley or farro.