A velvety Slovenian mushroom soup made from freshly foraged forest mushrooms, enriched with cream and fragrant with thyme and marjoram.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: cream swirl, fresh parsley, sautéed mushroom slices
Accompaniments: crusty bread
Instructions
-
1
Melt butter in a large pot, sauté onion until translucent, about 5 min. Add garlic, cook 1 min.
-
2
Add mushrooms and cook until they release their liquid and begin to brown, about 10 min.
-
3
Add diced potatoes and broth, bring to a boil, then simmer 20 min until potatoes are tender.
-
4
Blend half the soup until smooth, leaving remaining half chunky for texture.
-
5
Stir in cream, thyme, and marjoram. Heat through without boiling. Season with salt and pepper.
-
6
Serve in warm bowls garnished with fresh parsley and a swirl of cream.
Did You Know?
Slovenians are passionate mushroom foragers — over 40% of the population goes mushroom picking in autumn, making it practically a national sport.
Chef's Notes
Equipment Tips
- large pot
- immersion blender
- ladle
Garnishing
cream swirl, fresh parsley, sautéed mushroom slices
Accompaniments
crusty bread
The Story Behind Gobova Juha
Mushroom gathering is deeply woven into Slovenian culture, with families guarding their secret forest spots across generations. Gobova juha transforms the autumn harvest into a silky, aromatic soup that appears on virtually every Slovenian restaurant menu when the season arrives.
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