Ukrainian Mushroom Soup


  • 4 c vegetable broth
  • 2 medium potatoes diced
  • 2 tbsp olive oil
  • 1 large onion finely minced
  • 1 small carrot chopped
  • 8 oz Portobello, Crimini or Shiitake mushrooms sliced
  • 1 tsp thyme
  • 1 c half and half* see notes
  • 3 cloves garlic
  • 1 tsp salt
  • 1/4 tsp pepper


  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, 3/4 of all mushrooms, 1 tsp of thyme, 1 tsp of salt and 1/4 tsp 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.

NotesIf you don’t have Half & Half, you can use 1/2 cup of milk plus 1/2 cup of cream.Base Recipe adapted from site

Ukrainian Mushroom Soup
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