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    Home » Vegetarian Soups

    Published: Aug, 2019. Updated: Oct, 2022 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Ukrainian Mushroom Soup

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    Jump to Recipe

    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 Hungarian Style Mushroom Soup.

    Ukrainian Mushroom Soup with sautéed mushrooms.

    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.

    It's one of the best vegan mushroom recipes and you'll see why.

    Jump to:
    • Ukrainian Mushroom Soup
    • What goes in Mushroom Soup?
    • What kind of mushrooms should I choose?
    • Variations
    • Frequently Asked Questions
    • Storing and Freezing
    • Similar Recipes
    • Recipe

    This Mushroom Soup is exactly the type of recipe I'm talking about. It's thick, creamy, mushroom, and loaded with flavor.

    Just give it a try and it'll quickly go into your lunch or dinner rotation.

    Thick mushroom soup with sautéed mushrooms on top.

    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, fresh 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.

    Creamy Mushroom Soup in a bowl.

    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 (check out these best vegan potato recipes), 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 or dry Porcini, Shiitake, or Oyster mushrooms, that would be amazing.

    They have a rich woodsy flavor and taste amazing in all kinds of Mushroom Soups.

    No Shiitake? - no problem.

    Portobello or Crimini Mushrooms will work as well. They are affordable and taste just as delicious as Shiitake. Just try my Portobello Mushroom Bolognese and you'll see what I mean. So much flavor in a such simple dish.

    ...a few tips if you're using dry Porcini mushrooms

    These are usually sold in little 1 or 2-oz sachets in practically all grocery stores.

    You can use 2 ounces of dry Porcinis in addition to 8 oz of regular Portobello mushrooms that the recipe is calling for.

    Now important part - make sure to soak Porcini overnight in 4 cups of water.

    This water will become your new broth and is going to make your soup even more flavorful and delicious.

    Thick and creamy mushroom soup.

    Variations

    If you want to make this easy soup even heartier, here are some additional ingredients that pair well with mushrooms and that you can add to a soup:

    • small cubes of rotisserie chicken;
    • broccoli florets, added to a soup at the same time with sautéed onion, carrot and mushrooms
    • homemade croutons
    • grilled cheese sandwich...yum!
    • red pepper flakes sprinkled on top of soup after ladling it into the bowls
    • cooked sausage
    • crumbled Feta or Goat cheese

    Frequently Asked Questions

    What herbs or spices can I add to this soup?

    Apart from thyme that pairs beautifully with mushrooms, you can also use the following herbs.
    In this soup I recommend using only one type of herb so not to overpower the mushrooms. Good choices are fresh rosemary, fresh sage, dry basil, dry oregano, sweet or smoked paprika.

    What wine goes with Cream of Mushroom Soup?

    Creamy vegetable soups like this pair wonderfully with slightly sweet and flavorful wines such as: Gewurztraminer, Riesling, Moscato

    How to make this soup low carb or Keto-friendly?

    If you're following low carb or Ketogenic diet, here's how to make this soup compliant: 1. replace potatoes with cauliflower
    2. use heavy cream or coconut milk in a place of half and half

    How can I make it vegan?

    Replace half and half with the same amount of coconut milk. Or you can use ½ c of coconut milk + ½ c of other plant-based milk (oat, soy or almond).

    Storing and Freezing

    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 advisable not to freeze it.

    Mushroom soup with a slice of baguette in it.

    Similar Recipes

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      Dill Pickle Soup (Polish Zuppa Ogórkowa)
    • Easy vegan soup with Portobello mushrooms and white beans
      White Bean Mushroom Soup
    • Bowl of Green Borscht
      Green Borscht (Ukrainian Spinach Soup)
    • Hungarian Gluten Free cream of Mushroom Soup with some drizzle of cream.
      Hearty Vegan Cream Of Mushroom Soup With Coconut Milk

    If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

    Recipe

    Creamy Ukrainian Mushroom Soup in a bowl with sautéed mushroom on top.

    Ukrainian Mushroom Soup

    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 ton of flavor.
    4.59 from 70 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Ukrainian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 290kcal
    Author: Iryna Bychkiv
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    Ingredients

    • 4 c vegetable broth
    • 2 medium potatoes diced
    • 2 tablespoon olive oil
    • 1 large onion finely minced
    • 1 small carrot chopped
    • 8 oz Portobello, Crimini or Shiitake mushrooms sliced (see the post above for mushroom recommendations)
    • 1 teaspoon thyme
    • 1 c half and half* see notes
    • 3 cloves garlic
    • 1 teaspoon salt
    • ¼ teaspoon pepper

    Instructions

    • Heat 2 tablespoon of olive oil in a large non-stick pan 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.
    • Meanwhile, add vegetable stock to a large stockpot and bring it to a boil. Add potatoes, reduce heat to medium-low and cook for 10 minutes.
    • Add sautéed onion, carrot, ¾ of all mushrooms, 1 teaspoon of thyme, 1 teaspoon of salt and ¼ teaspoon 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.
    • Using an immersion or stand blender, puree the soup.
    • Ladle the soup into bowls, top with the remaining mushrooms and serve with a crusty baguette.

    Notes

    If you don't have Half & Half, you can use ½ cup of milk plus ½ cup of cream.
    How to make the soup vegan. Replace half and half with the same amount of coconut milk. Or you can use ½ c of coconut milk + ½ c of other plant-based milk (oat, soy or almond).
    Storing. 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 advisable not to freeze it.

    Nutrition

    Calories: 290kcal | Carbohydrates: 28.8g | Protein: 10.5g | Fat: 15.6g | Saturated Fat: 5.8g | Cholesterol: 22mg | Sodium: 1390mg | Potassium: 1097mg | Fiber: 4.7g | Sugar: 5.3g | Calcium: 110mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!

    If you need good and reliable immersion blender, this one from Kitchen Aid has 4.5+ rating and is sold more than 1000 times. Plus, it' super affordable and will make a great gift for you or your loved ones. See it on Amazon.

    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Comments

    1. Steph says

      January 20, 2025 at 2:58 pm

      5 stars
      Very delicious.Used baby bellas. Made it on a frigidly cold day and it warmed me right up. Used coconut milk instead of half and half and it was fantastic! I ate my first bowl with some oyster crackers and my second bowl with some chili crisp. Both went down a treat! Thanks for the recipe. Very mushroomy in the best way!

      Reply
      • Iryna Bychkiv says

        January 24, 2025 at 9:47 am

        Steph, thank you for your comment and 5-star rating! I'm happy you enjoyed this soup recipe:)

        Reply
    2. Bee says

      November 04, 2023 at 8:02 am

      Can you use mushroom broth instead of chicken? Would it change the flavor too much?

      Reply
      • Iryna says

        November 04, 2023 at 8:32 am

        I think it will be very flavorful with the mushroom broth. Sure, you can use it.

        Reply
    3. Monica Osterhout says

      July 29, 2023 at 4:19 pm

      5 stars
      Super yummy. I suggest increasing the amount of mushrooms. Could probably do double!

      Reply
      • Iryna says

        August 04, 2023 at 10:18 am

        Monica, thank you so much for your comment and a 5-star rating! I'm happy you enjoyed this recipe:)

        Reply
    4. Suzi says

      December 23, 2022 at 1:52 pm

      5 stars
      Well, you have a delicious recipe here!!! I had this big tub of creminis I needed to use up so doubled this recipe today with high hopes. Subbed coconut milk, as we are vegan and YUM!!! Thank you so much!! I used my immersion blender but left some texture for interest. I like it this way but imagine its amazing blended smooth as well. Added a tad more garlic but followed the rest. Definitely worthy of 5 stars - perhaps 10!!!

      Reply
      • Iryna says

        December 27, 2022 at 12:04 pm

        Suzy, thank you so much for your comment and a 5-star rating! I'm so happy you loved this recipe!!!

        Reply
    5. Ron says

      November 14, 2022 at 2:25 pm

      4 stars
      Very good soup but I would add the line salt and pepper to taste. Never add salt until the end.

      Reply
      • Iryna says

        November 17, 2022 at 4:54 pm

        Ron, thank you for your comment! I'm happy you liked this recipe!

        Reply
    6. Tia says

      October 02, 2022 at 1:29 am

      I can't wait to make this. I will leave my rating after I do, just to be fair. Whilen reading through the recipe, I noticed a couple of spots regarding whether or not it is ok to freeze this, I believe you had a typo. It reads "Since this soup contains dairy, it's not advisable not to freeze it." It should be "Since this soup contains dairy, it's advisable not to freeze it."

      Reply
      • Iryna says

        October 04, 2022 at 12:42 pm

        Tia, thanks for the heads up. I've already made a correction:) I hope you'll enjoy this recipe!

        Reply
    7. Janice says

      August 11, 2022 at 3:47 am

      5 stars
      Our Ukrainian guests loved this soup. They did say that it was unusual for a soup to be pureed. I added more liquid and used double cream to achieve an extra portion. Very easy to make, and very delicious!

      Reply
      • Iryna says

        August 11, 2022 at 5:10 pm

        Janice, thank you so much for your comment and a 5-star rating! I'm happy you and your Ukrainian guests enjoyed this soup:)

        Reply
    8. Constance says

      June 15, 2022 at 12:19 pm

      5 stars
      It was delicious!

      Reply
    9. Tamela Bush says

      April 04, 2022 at 4:22 pm

      5 stars
      Just made this. Absolutely delicious! I had made some veggie stock last weekend and was excited to use it in this recipe. Just really warming and good! Give it a try!

      Reply
      • Iryna says

        April 11, 2022 at 5:32 pm

        Tamela, thank you so much for your comment and a 5-star rating! I'm glad you liked this recipe!

        Reply
    10. Natalia Bartkova, DDS says

      March 20, 2022 at 3:14 pm

      5 stars
      delicious!

      Reply
    11. Sheila says

      March 06, 2022 at 1:54 pm

      5 stars
      The only problem I had with this soup was I should have doubled the recipe! 🙂 this is amazing!

      Reply
      • Iryna says

        March 08, 2022 at 11:54 am

        Sheila, thank you so much for your comment and a 5-star rating! I'm happy you liked this recipe!

        Reply
    12. Cathy R says

      December 29, 2021 at 8:56 pm

      5 stars
      This soup was a big hit with the family. Son and girlfriend are Vegan, so I substituted Coconut Milk for the Half and Half, and it was delicious. The soup was light and full of flavor. I'll definitely make it again.

      Reply
      • Iryna says

        January 04, 2022 at 4:52 pm

        Cathy, thank you so much for your comment and a 5-star rating! I'm happy you loved this recipe! Swapping coconut milk for half and half is a wonderful idea.

        Reply
    13. Eve says

      June 02, 2021 at 5:42 am

      This recipe sounds absolutely delicious making me so keen to try it. Thankyou so much.

      Ps Is Heavy cream just double cream?

      Reply
      • Iryna says

        June 02, 2021 at 9:47 am

        Hi Eve! Yes, heavy cream is a double cream. I hope you'll this soup:)

        Reply
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    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

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