Gobova Juha — Print Recipe — The Culinary Codex

A velvety Slovenian mushroom soup made from freshly foraged forest mushrooms, enriched with cream and fragrant with thyme and marjoram.

Ingredients

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.