Gobova Juha
Mushroom picking, especially in the fall, is almost a national sport in Eastern European countries where old growth forests are still standing, especially in the foothills of the Alps, the Carpathians, the Tatras…
In Slovenia, during the season, temporary sheds are rented to ‘professional’ mushroom pickers as a holding area while they are out hunting for more. Of course, they have a mushroom festival in the fall. The mushrooms are sold at regional markets to make this delicious soup.
I make no claims to having tasted this soup, but a reader has - in Slovenia - and claims that it is a “Thick and creamy soup, with more than one kind of mushroom, served with a dollop of sour cream and fresh crusty bread on the side. It was a rather cold day, so the soup hit the right spot.”
Ingredients:
1 lb (450 gr) mixed mushrooms, shitake, chanterelle, portobello if available fresh. If not, then half pound button mushrooms with 3 Tbsp other dried varieties rehydrated in warm water (save the water).
4-5 Tbsp butter
1 chopped onion
1 Tbsp flour
1 tsp minced garlic, divided in half
2 peeled potatoes, cut into small cubes
3 cups (750ml) warm water (include the soaking water from above)
2 Bay leaves
½ tsp ground Bl. Pepper
Pinch of dried, crumbled Marjoram
½ cup (125 ml) semi-dry white wine (e.g. riesling, or tramini) OR 1 Tbsp wine vinegar
Salt to taste
Garnish:
Chopped parsley
Dollop of sour cream
Directions:
Melt butter in a large saucepan and sauté onions until transparent. Stir in flour along with 1/2 teaspoon garlic and cook until frothy, about 30 seconds.
Stir in mushrooms (whatever kind you have opted for). Add water, bay leaves, pepper, and marjoram.
Simmer and cook on low heat for ten minutes, then add potatoes and reserved 1/2 teaspoon garlic. Continue cooking, stirring at frequent intervals, until potatoes are tender.
Add wine or vinegar and adjust seasoning to taste with salt. Remove bay leaves.
Ladle soup into bowls and sprinkle with parsley. Garnish with a dollop of sour cream. Serve immediately.
Yields 4 servings.