Potato Mushroom Goulash Potato Mushroom Goulash

Author: Canadian Living

The key to this creamy Eastern European soup is homemade stock. The soup's subtle flavour of caraway seed makes it a perfect companion for Home-Style Caraway Rye Bread.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: October 2009



In small bowl, cover dried mushrooms with 3/4 cup (175 mL) hot water; let stand until softened, about 15 minutes. Drain through cheesecloth-lined strainer, reserving liquid. Mince mushrooms.

In Dutch oven or large saucepan, heat butter over medium-low heat; cook onions, leeks, and soaked and white mushrooms until softened, about 10 minutes.

Add potatoes; cook, stirring, for 5 minutes. Add stock, soaking liquid, salt, caraway seeds and paprika; bring to boil. Reduce heat, cover and simmer until potatoes are tender enough to fall apart, about 20 minutes. Stir in sour cream.

Nutritional facts Per each of 10 servings: about

  • Sodium 224 mg
  • Protein 5 g
  • Calories 166.0
  • Total fat 7 g
  • Potassium 521 mg
  • Cholesterol 16 mg
  • Saturated fat 4 g
  • Total carbohydrate 23 g


  • Iron 9.0
  • Folate 12.0
  • Calcium 4.0
  • Vitamin A 5.0
  • Vitamin C 12.0
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Potato Mushroom Goulash