Mushroom and Bacon Soup (Croatian Juha od gljiva i slanine)

 

Mushroom and Bacon Soup (Croatian Juha Od Gljiva i Slanine):

This traditional Croatian-inspired soup combines the bold flavors of crispy bacon, earthy mushrooms, and aromatic herbs into a satisfying dish perfect for any time of year. Whether you're cooking to warm up in the winter or just craving something soul-soothing, this soup delivers rich, deep flavor with minimal effort.

What Makes This Recipe Special:

• Rich flavor from crispy smoked bacon

• Optional vegan sour cream topping for an extra layer of deliciousness

• Earthy mushrooms bring depth and heartiness

• Aromatic herbs like thyme and bay leaf add rustic charm

• One-pot, no-fuss cooking for easy cleanup

• Versatile for any season - warm and comforting in winter, light enough for spring or fall

Nutrition (Per Serving):

(Estimate — adjust based on ingredients used)

• Calories: 260

• Protein: 11g

• Fat: 22g

• Carbohydrates: 5g

• Fiber:<1g

• Sugar: 3g

• Sodium: 500mg

Nutrition values may vary depending on portion size and substitutions.

How to Store & Serve:

This soup is best served hot and freshly ladled into bowls, but it stores beautifully for make-ahead meals:

• To serve: Garnish with a swirl of sour cream or dairy-free alternative and a sprinkle of fresh parsley or cracked pepper. Pair with rustic bread or toast for a satisfying meal.

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen even more overnight.

• Freezer: Let cool completely, then freeze in portions for up to 2 months. Defrost in the refrigerator overnight before reheating.

• To reheat: Warm gently on the stovetop over medium heat until heated through. Stir occasionally and add a splash of water or broth if needed to loosen the texture.

Tip: This soup thickens slightly as it sits—feel free to adjust with extra broth when reheating.

Watch my Step-by-Step Video:

The Full Recipe:

Ingredients:

• 1 pound of finely chopped raw bacon
• 1 finely chopped medium onion
• 2 chopped medium potatoes
• 20 chopped white mushrooms with stems
• 1 teaspoon of salt
• 1 teaspoon of ground black pepper
• 1/2 teaspoon of dried marjoram
• 1/2 teaspoon of paprika
• 1 tablespoon of gluten-free flour
• 2 sprigs of fresh thyme
• 1 quart of beef stock
• 1/4 cup of finely chopped cilantro

Cookware:

• Large Dutch Oven or stock pot 

Directions:

1.  Place the chopped bacon in a large pot over low heat.
2. Cook for 12-14 minutes stirring occasionally, until the fat renders and the bacon becomes crispy.
3. Add the chopped onion to the pot with the bacon and fat. 
4. Cook for 5-6 minutes over medium heat, until the onion is soft and translucent.
5. Stir in the chopped mushrooms and diced potatoes. Cook for another 6-8 minutes, stirring occasionally, until the mushrooms soften and release their moisture.
6. Sprinkle in the salt, black pepper, paprika, and marjoram. Stir well to combine.
7. Sprinkle the flour over the mixture and stir constantly for 1 minute to coat the vegetables and absorb the fat, creating a light roux.
8. Pour in the beef stock and add the fresh thyme sprigs. Bring the soup to a boil, then reduce heat to a simmer.
9. Cover and cook for 20-25 minutes, or until the potatoes are tender and the broth has slightly thickened.
10. Remove the thyme sprigs, then remove the pot from the heat.
11. After cooling for 15 minutes, stir in the finely chopped cilantro or parsley and simmer for an additional 2 minutes.
12. Ladle into bowls and garnish with reserved crispy bacon (if using) or fresh herbs. Serve hot with crusty bread or rustic toast.

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