Easy Creamy Ukrainian Mushroom Soup Recipe: Is Silky Smooth & Delish by 30Seconds Food


Easy Creamy Ukrainian Mushroom Soup Recipe: Is Silky Smooth & Delish

It seems like every part of the world has their own take on mushroom soup. Hungarian mushroom soup has whole mushrooms in a creamy broth, while this Ukrainian mushroom soup recipe is blended into a creamy pureed mushroom broth. The result is silky smooth mushroom goodness. The mushrooms you save for the top add some texture and more mushroom flavor.

The shopping list is short for this mushroom soup recipe: olive oil, onion, carrot, mushrooms, garlic, chicken or vegetable broth, potatoes, dried thyme and half and half or whole milk. Serve this easy mushroom soup recipe with crusty bread. You could even put a dollop of sour cream on it like some do in Ukraine.

As we enjoy this creamy mushroom soup, let's send positive energy and thoughts to the strong and brave people of Ukraine. If you want to help, here are some ways to support Ukraine.

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Cuisine: Ukrainian
Prep Time: 10 minutes
Cook Time: 30 minutes

Total Time: 40 minutes
Servings: 4

Ingredients

  • 2 tablespoons olive oil (divided)
  • 1 onion, chopped fine
  • 1 carrot, chopped
  • 8 ounces baby bella, cremini, shiitake or your favorite mushrooms, sliced
  • 4 cloves garlic, pressed
  • 4 cups chicken broth or vegetable broth
  • 2 russet potatoes, diced
  • 1 teaspoon dried thyme
  • 1 cup half and half or whole milk
  • chopped parsley, for garnish (optional)

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Recipe Notes

  • Use your favorite mushrooms for this Ukrainian soup. Try a combination of wild mushrooms!

Here's how to make it: 

  1. Heat 1 tablespoon of the olive oil in a soup pot. Add the onion and carrot and cook until softened, about 5 minutes. Remove to a plate.
  2. Add the remaining olive oil and the mushrooms to the same pot. Cook until they soften and begin to brown, about 6 minutes. Remove to another plate.
  3. Add the garlic to the pot and cook 30 seconds. Pour in the broth and bring to a boil. Add potatoes, reduce heat and cook about 10 minutes. 
  4. Add the carrots, onion and 3/4 of the mushrooms back to the pot along with the thyme. Season with salt and pepper. Cook about 5 minutes.
  5. Add the half and half and bring to just a simmer. Remove from the heat. 
  6. Puree the soup with an immersion blender. Taste and add more salt and pepper, if needed. Ladle the soup into bowls and top with the remaining mushrooms. 

Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Donna John
Yum! I loved the Hungarian mushroom soup. Can't wait to make this one!
Rosseyes
I think this will make a really nice cozy meal I'm going to try it I'm sorry I haven't been as quick as you guys you guys have excellent taste and thank you Miss John you have excellent taste and we're going to pray for this country some of us do have family there and I tell you it's something isn't it
bepositive
This sounds delicious. God bless the people of Ukraine. 🙏🏼
Elisa Schmitz
Mmm, so delicious. I love that we can keep Ukraine front and center in our minds, hearts, and even in our stomachs. We are with you.
Steve Koren
This soup was delicious and very simple to make. My wife and I used fresh shitake mushrooms from our local Asian market. We also used veggie broth and cashew cream to make it vegan. Only warning I'd give is that is gave us both crazy gas. Was worth it but we renamed it Ukrainian Fart Soup, affectionately.
Donna John
LOL! So happy ya'll enjoyed it ... farts and all! :-) Great idea for making it vegan!
Maureen Jones
My soup is very, very thick? Should I use broth to thin out?
Donna John
I would use broth or half and half.
Maureen Jones
What consistency should it be? Somewhere between broth and porridge I imagine.
Donna John
Not like porridge. Just a creamy broth consistency. Like potato soup.
Jen Knowles
Made this last night and the whole family loved it! Very easy but so tasty.
Donna John
We are so happy to hear that!!
Liliana Prado Porras
Great soup! So easy to make and so creamy.
Donna John
So happy you enjoyed it! More mushroom soup recipes are coming from other countries, so stay tuned! Liliana Prado Porras
David Cartwright
I made this last night, and it was fantastic. I used whole milk instead of half and half and it was plenty thick and very hearty - and delicious. The only disappointing thing was that I was looking forward to having a bowl for lunch today, but we ate it all last night!
Elisa Schmitz
So great to hear this, David Cartwright ! We're so glad you enjoyed this delicious recipe. Thank you for letting us know that whole milk was thick enough, too. Great feedback. We hope you enjoy more recipes from our site. Thanks for being part of our community!
Jo Anne Balsano
How long will this soup keep in the fridge?
Donna John
I would keep it no longer than four days.
Dbrun
I made this last night and it was scrumptious. Thank you. This is one that goes into the "have to make again" book.
Elisa Schmitz
How wonderful, Dbrun ! We're so glad you enjoyed this amazing recipe. It's one of our favorites. Thank you for letting us know! Hope you enjoy other recipes on our site. We're glad you're part of our community!

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