Ukrainian Mushroom Soup
User Reviews
4.6
Ukrainian Mushroom Soup
Description
Ukrainian Mushroom Soup is made by slowly sautéing onions, carrots, and mushrooms before simmering them with diced potatoes in vegetable broth. The use of mixed mushrooms such as Portobello, Crimini, or Shiitake brings depth with their robust, earthy flavor. After cooking, the soup incorporates half and half, adding a gentle creaminess that balances the savory mushroom base. The soup is pureed until smooth but garnished with some sautéed mushrooms for texture and visual appeal.
The simmering ensures the potatoes lend body to the soup, creating a hearty and satisfying dish. Accompanied by a crusty baguette, it fits well as a starter or light meal. The method highlights the mushrooms and vegetables rather than heavy seasoning, preserving a natural, rich flavor.
For vegan adaptations, coconut milk or a mix of plant milks can replace half and half. Leftovers keep well refrigerated for a couple of days, but freezing is not recommended due to the dairy content.
Ingredients
- 4 c vegetable broth
- 2 medium potato 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 black 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
- Use plant-based milks like coconut or oat to make a vegan version of the soup by substituting half and half accordingly.
- Refrigerate leftovers in airtight containers and consume within two days to maintain freshness.
- Because of the dairy content, freezing this soup is not advised to avoid texture changes.
- Combining different mushroom varieties enhances the soup's earthy depth of flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 28.8g | 10% |
| Protein | 10.5g | 21% |
| Fat | 15.6g | 24% |
| Saturated Fat | 5.8g | 29% |
| Cholesterol | 22mg | 7% |
| Sodium | 1390mg | 58% |
| Potassium | 1097mg | 23% |
| Fiber | 4.7g | 19% |
| Sugar | 5.3g | 11% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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