It’s a Ukrainian Mushroom Soup. After you take the first sip of it, you’ll instantly feel cozy and warm. Classic autumn soup with a ton of flavor.
And if you love rich mushroom soups, also try my Mushroom and Cheese Soup.
Ukrainian Mushroom Soup
As we’re moving closer into the fall weather, there are certain types of recipes that warm my heart and soul more than others.
Can you guess?
I’m talking about soups…creamy (but sometimes not), flavorful and comforting.
…the soups, that won’t take long to prepare;
…the soups that will keep you full and fueled for hours.
This Mushroom Soup is exactly the type of recipe I’m talking about. It’s thick, creamy, mushroomy and loaded with flavor. Just give it a try and it’ll quickly go in your lunch or dinner rotation.
In Ukraine, mushroom soups are typically prepared with Porcini mushrooms. They are rich and fragrant and there are literally hundreds of recipes with it.
Unfortunately, here in the US, Porcinis are quite difficult to find and only specialised grocery stores may carry them.
But over the years of living in the US and trying all kinds of soups, I came to a conclusion that you can easily make a show-stopping mushroom soup with regular store-bought mushrooms, like Portobello or Shiitake.
In fact, that’s what we’re going to achieve today – the Best Mushroom Soup made with simple ingredients.
What goes in Mushroom Soup?
This easy mushroom soup is made with the ingredients available in most grocery stores. It includes simple veggies like onion, carrot, potatoes and mushrooms as well as a little thyme for an additional aroma, vegetable broth and a splash of half and half for creaminess.
What kind of mushrooms should I choose?
If you can get your hands on fresh Porcini, Shiitake or Oyster mushrooms, that would be amazing. They have a rich woodsy flavor and taste amazing in Mushroom Soups.
No Shiitake? – no problem.
Portobello or Crimini Mushroom will work as well. They are affordable and taste just as delicious as Shiitake.
How do you store mushroom soup?
If you have leftovers, this mushroom soup can be refrigerated. Just ladle it in a safe food container (I like these glass BPA-free containers) and store for up to 2 days.
Since this soup contains dairy, it’s not advisable to freeze it.
More cozy soups for fall and winter
Ukrainian Mushroom Soup
- Heat 2 tablespoon of olive oil in a large non-stick skillet and over medium heat. Add onion and carrot and sauté stirring from time to time until onion is translucent, about 5-7 minutes.
- Transfer vegetables to a plate and add mushrooms. Cook stirring occasionally until liquid evaporates and mushrooms start to brown, 5-7 minutes.
- Add sautéed onion, carrot, 3/4 of all mushrooms, 1 tsp of thyme, 1 tsp of salt and 1/4 tsp pepper and cook until potatoes are tender, about 5 more minutes.
- Add 1 cup of half and half, bring soup to a boil, add 3 cloves of garlic pushed through a garlic press and remove soup from the heat.
- Ladle the soup into bowls, top with the remaining mushrooms and serve with a crusty baguette.
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