Croatian Wild Mushroom Soup with Porcini and Cream

In Croatian homes, soup anchors the meal. A clear broth or a more substantial bowl almost always arrives first, especially at Sunday lunches and feast days. Mushroom soup holds a special place in that lineup, particularly versions built around porcini, which Croatian cooks prize for their woodland aroma and deep, savory character. National overviews of Croatian cuisine even single out mushroom soup—often with porcini—as a classic first course.

This wild mushroom soup draws on that tradition while leaning toward the richer, creamier styles found in continental regions with dense forests, such as Gorski kotar and Lika, where foraging is part of everyday life. Local recipes often combine dried porcini (vrganj) with fresh mushrooms, potatoes, onions, and a simple roux or cream base, sometimes enriched with lard or butter. The result is not a faint, background soup, but one that carries the scent of the forest straight to the table.

The flavor profile rests on layers. Dried porcini contribute a concentrated, almost nutty depth and supply an umami-rich soaking liquid that becomes the backbone of the broth. Fresh mushrooms bring a gentler, more rounded flavor and a tender bite. Slow-cooked onions and a touch of garlic create a sweet, savory foundation, while potatoes lend body so the soup feels substantial without turning heavy or gluey. A modest splash of white wine brightens the base and ties the mushroom notes together, a technique seen in regional Croatian recipes that use wine for acidity and aroma. 

Cream plays a supporting role rather than dominating the bowl. A short simmer with cream softens the edges of the mushroom flavor and yields a smooth, velvety broth, but the soup retains enough structure to feel rustic. Partial blending—only some of the soup is puréed—gives a pleasing contrast between silky liquid and small, tender mushroom pieces. That balance mirrors many Central European mushroom soups, which often combine broth, vegetables, and cream while preserving texture rather than turning everything into a fully smooth purée. 

This version suits everyday cooking and more formal occasions. It starts with pantry-friendly dried porcini and common cultivated mushrooms, so it does not depend on a fresh forest haul. The recipe uses a straightforward stovetop method, with one main pot and an immersion blender if available. It scales neatly for a family gathering and sits comfortably as a first course before roasts, braised meats, or a generous vegetable main. Paired with good country bread, it can stand alone as a light meal.

The soup adapts well to different diets. A cook who needs to avoid lactose can swap in plant-based cream and oil in place of butter. Gluten-sensitive guests can still enjoy the dish by replacing the small amount of flour in the roux with a gluten-free starch. For those who prefer a lighter bowl, it is easy to reduce or omit cream, letting the potatoes handle thickening duties.

What makes this particular recipe distinctive is its balance between tradition and practicality. It respects Croatian habits of serving soup as part of almost every formal meal, treats porcini with the attention they deserve, and takes cues from regional examples that pair mushrooms with potatoes, cream, and a hint of wine. At the same time, it fits modern home kitchens: the ingredients are accessible, the timings are realistic for a weeknight, and the method has been tightened so each stage adds noticeable flavor. The final bowl feels grounded in place—earthy, forest-scented, and quietly luxurious—while staying approachable for everyday cooking.