Mushroom hunting season is coming! I can’t wait! The weather was alternating between rain and sunshine during the last couple of weeks and that’s the best climate for my favorite little inhabitants of the forest. Guess, yes… mushrooooms!

My father just brought a large batch of  Majovky mushrooms home for me. These are the very first mushrooms of the year and this weekend, we will go to the forest and gather a batch ourselves. We call them “Majovky” because Maj means May. These aromatic mushrooms only grow at the beginning of spring.

Ahh gosh!! How I love mushrooms! Soups, fried mushrooms, salty cakes, sauces… There are so many amazing choices. We’ll have to hunt a lot this year so we can dry and store them. We didn’t go mushroom hunting at all last year because  we were exploring the US and didn’t have time. Even if we were here, I was told it was too dry and they weren’t as abundant like they usually are.

Let’s figure out a simple mushroom recipe. It’s the first one of this season so I’ll go for a white creamy soup. I hope I chose the right one for you 😉

mushrooms ( I had about 20-25 pieces)
4 potatoes
3x 200ml sour creams
4 tbsp of milk
4tbsp of all purpose flour
1 tsp of salt
1tsp of caraway
2 eggs

Get your pot ready with a liter and a half of  water. Put the mushrooms, salt, caraway and potatoes into the pot and bring it to a boil. Cook it for about 45 minutes to get the best mushroom broth and during that time, prepare the sour cream. Pour the sour cream into a bowl, mix in the flour, milk and whisk it very well. After about 20 minutes into the boil time, mix the sour cream and flour mixture into the pot. It’s important to cook the flour for about 20 minutes because you should not taste the flour when we’re done. Before you eat the soup, you can add scrambled eggs to it, you might like the taste. We love it! But it depends on you.

Enjoy this creamy mushroom soup and let me know how you liked it  😉