Cream of Mushroom Soup (Čobanska Supa od Vrganja)

One-third of Montenegro is covered with forests. Who says forest often says mushrooms. The first data ever recorded about Montenegro mushrooms was published in Cracow by two renowned masters in botany Beck & Szyszylowicz in 1888. Later, a Czech mycologist, Bubak, visited Montenegro three times from 1901 to 1904. He explored several areas and mentioned more than 700 varieties of mushrooms.

Like most Europeans, Montenegrins are fans of mushrooms. Mushroom picking is not only a weekend hobby but an important source of income. In fact, a good amount of truffles, boletes and other exotic mushrooms sold in Western Europe are from the forests of Montenegro and Kosovo.

But beware! All mushrooms are not edible!


Cream of Mushroom Soup (Čobanska Supa od Vrganja)


Yield: for 4-6 people



  • ½ lb mushrooms, fresh or frozen (boletes, porcini, oyster or others)
  • 3 scallions, finely chopped
  • 5 sliced ​​carrots
  • 1 celery stalks
  • 5 medium potatoes, cut into chunks
  • 4 tablespoons olive oil
  • ½ cup heavy cream
  • Salt
  • Pepper



Remove the earthy part of the mushroom stems, quickly rinse under water and pat dry gently.

Slightly heat olive oil in a large skillet.

Sauté onions on medium-low, stirring constantly.

Add mushrooms and cook for 3 minutes over high heat, stirring constantly.

Finally, add the carrots, celery, and potatoes and sauté for 3 minutes.

Add salt and pepper.

Cover with boiling water and cook for 45 minutes over medium heat.

Add the heavy cream 5 minutes before the end of cooking and stir regularly.

Put everything in a blender and mix until reaching a smooth texture.


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