Traditional Ukrainian Mushroom Soup Recipe
This traditional Ukrainian mushroom soup recipe is rustic, flavorful, and deeply comforting. Made by simmering mushrooms into a rich, earthy broth, it’s a hearty cold-weather soup that comes together easily and fills the kitchen with that unmistakable aroma of old-world cooking.
For more cozy soup recipes, give my Italian broccoli soup or my acorn squash soup a try next.
Let’s talk about this recipe
This soup is inspired by the Carpathian region of Ukraine, where mushroom-based soups have been part of everyday cooking for generations. Traditionally made with porcini mushrooms, Ukrainian mushroom soup is known for its deep, earthy flavor and simple preparation that lets the ingredients speak for themselves.
My version leans on more accessible mushrooms so anyone can make it at home, while still keeping the same rustic character and traditional feel. It’s the kind of soup that reflects regional cooking at its best — practical, hearty, and deeply satisfying — and if you enjoy dishes rooted in tradition, you’ll also love authentic German potato pancakes.
What makes this recipe so good
- Hearty mushroom flavor shines through in every bite, with that deep, earthy taste that makes this soup truly irresistible.
- Potatoes blend seamlessly into the broth, adding extra creaminess while keeping it lighter than the dairy-heavy versions of most cream soups.
- Simple, accessible ingredients make it easy to enjoy a dish rooted in tradition without the need for specialty shopping.
- Incredibly versatile soup that works beautifully with whatever mushrooms you have on hand, from button to shiitake to oyster.
- Grounded in tradition and carrying the same timeless appeal today that it has for generations.
Ingredients you’ll need
It doesn’t take anything fancy to make this soup come together. With just a handful of everyday staples, you can put together a dish that feels rustic, comforting, and a little bit luxurious, all at the same time.
- Mushrooms: White button mushrooms are my go-to here because they’re easy to find and always bring a nice earthy flavor. Other varieties like shiitake, oyster, or portobello work beautifully too, each adding their own subtle twist.
- Potatoes: Any type of potato blends smoothly into the soup, adding the body and creaminess that makes this soup so satisfying. I particularly like to use red potatoes when making this dish. They have a naturally silky texture when pureed, which gives the soup an extra velvety finish.
- Half and half: Half and half gives this soup a creamy, rich finish without the weighed-down feel that comes with the heavy cream more often used in recipes like this, keeping the texture smooth and the mushrooms front and center.
See recipe card below for full information on ingredients and quantities.
Make it your own
- Use porcini mushrooms, if you’re able to find them, and you’ll get that authentic flavor that brings this soup even closer to tradition.
- Try heavy cream, instead of half and half, when you’re in the mood for a thicker, richer texture with a touch more indulgence.
- Mix different mushrooms in the pot — maybe oyster, shiitake, or chanterelle — and see how each variety shifts the flavor in its own way.
- Top with fresh dill for an aromatic finish that layers in a clean, herbal note and pairs so nicely with the mushrooms. And if you love the flavor of dill, you’ll want to try my simple dill dressing too.
- Add a dollop of sour cream to give a subtle tang that plays beautifully with the richness of the broth and potatoes.
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How to make Ukrainian mushroom soup
This soup builds flavor in layers, starting with a good sauté and finishing with a smoothly blended, creamy base. The use of basic, simple techniques work together to create a steamy, hot pot of soup that’s rustic, comforting, and packed full of mushroom flavor.
Step 1: Sauté onions and carrots until softened, then remove from the pot and set aside.
Step 2: Cook mushrooms until tender, then remove from the pot and set aside.
Step 3: Add garlic, broth, and potatoes, bring to a boil, reduce heat and simmer for 10 minutes.
Step 4: Add carrots, onions, half the mushrooms, and seasonings and simmer 5 minutes.
Step 5: Remove bay leaves and add half and half, heat through, and puree until smooth.
Step 6: Top with reserved mushrooms and herbs.
Recipe FAQs
Porcini mushrooms are traditionally used in this soup. White button and portobello mushrooms are both more widely available, and work beautifully in this dish.
Yes, simply swap out the half and half for any version of plant milk. There is a recipe on the blog for oat milk, if you want to make your own.
It can be gluten-free if the broth you use is gluten-free. Broths vary by brand, so check the label to be sure.
You can, but the soup will lose some of it’s creaminess.
Yes, you can stir in cooked meat after blending. It makes the soup heartier and gives it that stick-to-your-ribs kind of vibe.
Serving ideas
This soup is best ladled into big bowls and paired with something crusty, like my rosemary parmesan no-knead bread, to mop it all up. A pile of homemade crackers is another great choice for pairing — pepper jack crackers bring a spicy bite, while easy butter crackers add a tender, hearty twist. If you want to add a little crunch, a few homemade everything crackers will do the trick.
It’s also delicious alongside roasted meats or spooned over mashed potatoes. It adds a truly satisfying twist. And if you’d like to honor Ukrainian tradition, finish each bowl with a little dollop of sour cream and a generous sprinkle of fresh dill.
Diane Gail’s tips for success
- Caramelize the vegetables: Let the onions and carrots cook slowly to bring out their natural sweetness, which perfectly balances the mushrooms’ deep, earthy flavor.
- Blend until smooth: Puree the soup well to get that creamy texture without needing any thickeners.
- Use fresh herbs: Dill, scallions, or thyme add a fresh layer of flavor and elevate the presentation of the soup when sprinkled on top.
- Hold back mushrooms: Save some of the sautéed mushrooms to use as a garnish — they add flavor, a rustic touch, and a nice meaty texture.
- Choose homemade broth: A homemade broth always gives the soup a deeper, richer flavor than any store-bought version can provide. If you need a recipe to make your own, my homemade potassium broth works really well here.
Traditional Ukrainian Mushroom Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium carrot peeled and sliced
- 1 large yellow onion chopped
- 6 cups white button mushrooms cleaned and sliced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 4 medium potatoes peeled, cut into 1" pieces
- 1 teaspoon dried thyme
- ground black pepper to taste
- 2 bay leaves
- 1 cup half and half
- scallions (optional)
Instructions
- Heat oil: Heat half of the olive oil in a Dutch oven or heavy-bottomed pot. Add the carrots and onions, then sauté until cooked through. Remove from the pot and set aside.
- Cook mushrooms: Add the remaining olive oil to the pot. Add the mushrooms and cook until soft. Remove from the pot and set aside.
- Simmer potatoes: Add garlic, vegetable broth and potatoes to the pot. Bring to a boil, the reduce heat and simmer for 10 minutes.
- Add vegetables and seasonings: Add the sautéed carrots, onions, half of the cooked mushrooms, and seasonings (thyme, pepper, and bay leaves). Simmer for an additional 5 minutes.
- Add half and half: Add the half and half and heat through.
- Remove bay leaves: Remove from heat and discard the bay leaves.
- Puree soup: Use an immersion blender to puree the soup until smooth.
- Serve: Serve the soup topped with the remaining mushrooms and sliced scallions (if using).
Notes
- Puree options: For a creamier texture, you can puree the soup completely, or you can leave some chunks for a bit more body.
- Blender alternative: If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches until smooth.
- Make ahead: This soup can be made ahead and reheated — the flavor deepens and gets even better the next day.
- Optional topping: A dollop of sour cream on top adds another layer of richness and a nice tangy finish.
- Mushroom garnish: Reserve a few sautéed mushrooms and add them back on top before serving for flavor and presentation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This traditional Ukrainian mushroom soup is a comforting, flavorful dish that’s sure to warm you up! With earthy mushrooms and rich broth, it’s a perfect blend of tradition and taste. If you give this recipe a try, I’d love to hear what you think — please leave a review or share your experience in the comments below! And if you have any questions or need tips while making it, feel free to ask — I’m happy to help. Enjoy this hearty, authentic soup!