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Honey mushroom soup

Traditional Slovak autumn soup. I’d say that this soup is almost for free, as in Slovakia many people collecting mushrooms in the forest.

Preparation time 55 minutes


  • 200 g honey mushrooms, chopped
  • 2 large carrots, thinly sliced
  • 2 potatoes into small cubes
  • 1 spring onion, sliced
  • 4 tbsp sunflower oil
  • parsley, chopped
  • 2 vegetable stock cubes
  • salt & pepper


Stew the onions on oil till glassy, add chopped vegetables and honey mushrooms. Fry everything a little bit of fry and cover with a little water. When the vegetables soften a little, pour more water (up to 1,5 liter) and bring to a boil. When the soup begins to boil, add two vegetable stock cubes, let them overcook and check if the vegetables are soft. Taste the soup with salt en pepper.

If the soup is ready, serve it to her bowls and sprinkle with chopped parsley.

Vegetable broth can be replaced with fresh vegetable stock, or grated fresh potato added to boiling soup.

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