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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 290 kcal
Course: Soup
Cuisine: Ukrainian

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

    Cup of Yum
  1. 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.
  2. Transfer vegetables to a plate and add mushrooms. Cook stirring occasionally until liquid evaporates and mushrooms start to brown, 5-7 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Using an immersion or stand blender, puree the soup.
  7. 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 Information

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 (31%) Fiber 4.7g (19%) Sugar 5.3g (11%) Calcium 110mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 290

% 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.

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