Friedrich Froebel - recipes

Hunter's Soup

A little taste of Thuringia made with wild forest mushrooms. The forests are full of herbs and mushrooms, and Thuringians are adept at mushroom hunting which is a science and an art.


  • 150 g (approx. 5.3 oz) cubed onions
  • 2 tablespoons butter
  • 500-700 g (approx 17.5-26.5 oz) washed forest mushrooms
  • 1 teaspoon salt and milled pepper
  • 2 tablespoons flour
  • 3/4 liter broth (approx. 26.4 fl.oz) (use about 3 teaspoons of powdered bouillon)
  • 75ml (approx 26.4 fl.oz ) heavy cream
  • 3-4 tablespoons chopped parsley
  • 1 hard roll
  • 1 teaspoon butter


  • Sautee cubed onions in hot butter until translucent.
  • Add mushrooms and sautee till liquid is reduced.
  • Salt and pepper the mixture.
  • Sprinkle flour and brown it a little.
  • Add broth and stir in cream.
  • Stir in coarsely chopped parsley.
  • Fry little cubes from the roll till crispy and spread on the soup at table.

Granny's Fine Hunters' Soup translated by Johannes Froebel Parker from Thuringian Country Cooking: Cooking and Baking - Easy and Fast by Gudrun Dietze Leipzig: Buchverlag fuer die Frau, GmbH, 2002

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