Czech Mushroom Soup (Houbová polévka)
Houbová polévka Say it: HOH-boh-vah pohl-EV-ka
Houbová polévka is a traditional Czech mushroom soup that celebrates the country’s abundant forests. Foraged wild mushrooms, especially porcini, chanterelles and honey fungus, are gently simmered with root vegetables, caraway and a touch of sour cream to create a hearty, earthy bowl. It is commonly served as a comforting first course during autumn and winter family meals or on Christmas Eve in many Czech households. The soup’s deep forest flavor, velvety texture and gentle tang make it a beloved classic that warms both body and soul.
Czech Mushroom Soup (Houbová polévka)
Houbová polévka
Pronounced HOH-boh-vah pohl-EV-ka
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Melt the butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the caraway seeds and cook for 30 seconds until fragrant. Add the sliced mushrooms, carrots, and parsnip. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 8–10 minutes.
Pour in the vegetable stock, add the bay leaves and diced potatoes. Bring to a boil, then reduce heat and simmer gently for 15–20 minutes until the vegetables are tender.
In a small bowl whisk together the sour cream and flour until smooth. Slowly stir a ladleful of hot soup into the sour-cream mixture to temper it.
Pour the tempered sour-cream mixture back into the pot while stirring constantly. Simmer for another 5 minutes until the soup thickens slightly.
Remove the bay leaves. Season with salt, black pepper, and a splash of vinegar or lemon juice if desired for brightness.
Stir in most of the chopped dill or parsley, reserving a little for garnish. Taste and adjust seasoning.
Ladle into warm bowls, sprinkle with the remaining herbs, and serve immediately.
Regional variants
Some Czech families add a handful of barley or small pasta shapes for extra heartiness. Regional versions in Moravia may include different local forest mushrooms such as honey fungus.
Cook's notes
- Use a mix of fresh wild mushrooms when possible; 1 oz (30 g) dried porcini rehydrated in warm water add excellent depth if fresh are limited.
- For a smoother texture, blend a portion of the soup with an immersion blender before adding the sour-cream mixture.
- The soup tastes even better the next day after flavors have melded; reheat gently to avoid curdling the cream.
Serve with
Fresh rye bread or a slice of Czech houska bread; a light Czech lager pairs beautifully.
Make ahead and storage
Refrigerate up to 3 days. Reheat slowly over low heat, stirring often; add a splash of stock if it thickens too much.
