Czech Republic – Houbova Polevka Myslivecka ~ Hunter’s Mushroom Soup

Houbova Polevka myslivecka, Czech Food, Czech Cuisine, Blogging Marathon, Around the world in 30 days with ABC cooking

Today we are traveling to Central Europe to Czech Republic for some Czech cuisine. Czech Republic was formed in 1993 when Czechoslovakia dissolved into Czech Republic and Slovakia. For the taste of Czech food, I chose a soup that is prepared with mushrooms, onion and bacon. I do not know why it is called Hunter’s soup. It is a classic Czech soup and we liked the taste. This can be served as a starter or as a light meal with some bread. I had served mine for main course on a day when both of us wanted a light dinner.

Houbova Polevka myslivecka, Czech Food, Czech Cuisine, Blogging Marathon, Around the world in 30 days with ABC cooking

The recipe called for heavy cream and I used fat free milk instead. The recipe also called for cooking wine or red wine and I substituted it with some water.

Houbova Polevka myslivecka, Czech Food, Czech Cuisine, Blogging Marathon, Around the world in 30 days with ABC cooking,

Adapted from: here & here
Total Time: 25 – 35 minutes
Preparation: 5 minutes
Cooking Time: 20 – 30 minutes
Serves: 3 – 6

Ingredients:

  • 1 tbsp. Oil
  • 1 cup chopped Onion / ½ large Onion chopped
  • 6 strips of Bacon chopped (Easiest way to chop bacon was with a kitchen shears)
  • 10 oz. Mushrooms sliced
  • ¼ c All Purpose Flour (approx. 3-4 tbsp.)
  • 5 cups Water
  • 3 small cubes of Chicken Bouillon or flavor of choice
  • ¼ cup ~ 4 tbsp. Heavy whipping Cream (I used fat free milk)
  • ¾ cup Cooking Wine or Red Wine or substitute with water (I used ¼ cup water)
  • ¼ – ½ tsp. Salt (adjust to taste and mind you bacon is salty)
  • ¼ – ½ tsp. Black Pepper Powder (adjust to taste)
  • Parsley to garnish (opt)

Preparation:

  • Heat oil in a sauce pan and fry chopped bacon for 3-4 minutes until the bacon is light brown.
  • Add onion and sauté for 2-3 minutes until translucent.
  • Add mushrooms and fry for 3-5 minutes until tender.
  • Add flour and fry for couple of minutes until it is light brown. Keep stirring to prevent flour from burning and sticking to the pan.
  • Add water and bring it to a boil. Add bouillon cubes and mix until it dissolves into the soup.
  • Reduce the heat and simmer for 5 minutes.
  • Add milk or whipping cream and give it quick stir.
  • Add salt, pepper and wine if using and mix well. I used water instead of wine.
  • Simmer for another 5- 10 minutes. Adjust salt and pepper to taste.
  • Serve hot. Can be garnish with parsley.

Note:

  • I used water and bouillon cubes. Water & bouillon can be substituted with stock.

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