Creamy Ukrainian Mushroom Soup Recipe Is Silky Smooth & Delicious (9 Ingredients) Soups Dinner Lunch Vegetarian European Recipes Vegetables Gluten-free

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. Plus you get the health benefits of mushrooms!

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.

Serve this creamy mushroom soup for lunch or dinner. Serve some hot bread or crackers on the side. 

As we enjoy this creamy mushroom soup, let's send positive energy and thoughts to the strong and brave people of Ukraine. 

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)

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. (Use your favorite mushrooms for this Ukrainian soup. Try a combination of wild mushrooms.)
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. (If you don't have an immersion blender, pour the soup in batches into a regular blender. Be careful when pureeing hot liquids!)
7. Ladle the soup into bowls and top with the remaining mushrooms. Store the soup in an airtight container in the fridge. Reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.