Cuisine of Slovenia’s Regions: Dolenjska Mushroom Soup with Chanterelles


  1. 300 g potatoes,
  2. 1 litre of water or broth,
  3. 150–200 g fresh chanterelles,
  4. 50 g finely chopped onion,
  5. 40–50 mL vegetable (or olive) oil,
  6. 20 g flour,
  7. 2 cloves of garlic,
  8. bay leaves,
  9. half a cube of broth (if there is no liquid broth),
  10. pepper, savory, parsley, marjoram,
  11. 10 mL Cviček wine or dry red wine.


Peel potatoes, cut into cubes, pour with water or broth. Add peeled and coarsely chopped chanterelles and bay leaf. Fry the onion in a skillet, add the finely chopped garlic, sprinkle with flour and fry all together until transparent. Add water or broth to the ingredients, boil a little bit and add to the soup. Add spices and bring to a boil. At the end, add wine and chopped parsley.