Ukrainian Mushroom Soup

Ukrainian mushroom soup is one of those recipes that feels like pure comfort on a chilly day. I first tasted this creamy, earthy soup at a friend’s house, and I was hooked after the first spoonful. The combination of tender mushrooms, silky cream cheese, and fresh dill creates a flavor that’s both comforting and impressive.

What I love most about this mushroom soup recipe is how it comes together in just 30 minutes. You don’t need fancy ingredients or hard-to-find wild mushrooms. Just grab whatever mushrooms are on sale, some pantry staples, and you’ll have a restaurant-quality soup simmering on your stove. I make this Ukrainian mushroom soup at least twice a month because my kids actually ask for seconds. The secret? Sauteing those mushrooms with cream cheese before adding them to the pot. It creates this incredible depth of flavor that makes everyone think you’ve been cooking all day. Plus, it’s naturally gluten-free when you use gluten-free bouillon, so it works for almost any dinner guest.

What You’ll Need for This Mushroom Soup

I always use Yukon Gold potatoes for this Ukrainian mushroom soup because they hold their shape beautifully and add a buttery flavor. You can swap in russet potatoes if that’s what you have on hand. Pro tip: I grate my carrot instead of dicing it so it melts into the soup and adds natural sweetness without being chunky.

• 6 medium potatoes (about 2 pounds total), peeled and cubed into 1-inch pieces
• 24 oz whole mushrooms (white button or cremini, about 6-7 cups when sliced), cleaned and sliced 1/4-inch thick
• 1 large carrot, peeled and grated
• 1 medium onion, finely diced
• 8 oz cream cheese, cut into chunks (I prefer full-fat for richness)
• 1/4 cup sour cream (full-fat works best)
• 1 tablespoon salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon Mrs. Dash seasoning blend (use gluten-free if needed)
• 1 tablespoon chicken bouillon powder or 1 bouillon cube (check label for gluten-free)
• 1 mushroom bouillon cube (check label for gluten-free)
• 1 cup heavy cream
• 3 tablespoons fresh dill, chopped (dried dill works in a pinch, use 1 tablespoon)
• 6 tablespoons vegetable or canola oil for sauteing

How to Make Ukrainian Mushroom Soup Step by Step

Step 1: Fill a 6-quart pot (or larger) with 12 cups of cold water and bring to a rolling boil over high heat. Add the cubed potatoes and both bouillon cubes. Reduce heat to medium and simmer uncovered for 25 minutes, or until potatoes are fork-tender (a fork should slide in easily with no resistance). After 12 minutes of simmering, add the Mrs. Dash seasoning, salt, and black pepper. Stir occasionally to prevent sticking.

Step 2: While the potatoes simmer, heat 6 tablespoons of oil in a 12-inch skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 3 minutes to develop golden brown color and concentrated flavor. Then add the diced onion and grated carrot. Saute everything together for 10 minutes, stirring occasionally, until the mushrooms have released their liquid and reduced by about half. The mushrooms should look golden brown and smell earthy and rich.

Step 3: Reduce the skillet heat to low. Add the cream cheese and sour cream to the mushroom mixture. Stir continuously over low heat until both are completely melted and the mixture looks creamy and smooth, about 2-3 minutes. If cream cheese clumps form, whisk vigorously or use an immersion blender briefly to smooth it out.

Step 4: Carefully transfer the entire mushroom and cream mixture into the pot with the simmering potatoes. Stir gently to combine everything. Bring the soup back to a gentle simmer for 2-3 minutes so all the flavors can meld together. The soup will seem thin at first but will thicken slightly as it sits.

Step 5: Turn off the heat completely. Pour in the heavy cream and stir until fully incorporated. Taste and adjust salt if needed (I usually add another pinch). Ladle the Ukrainian mushroom soup into bowls and garnish generously with fresh chopped dill.

What to Serve with This Creamy Soup

This Ukrainian mushroom soup pairs beautifully with crusty, hearty sides that can soak up every last drop.

Crusty Sourdough Bread: The tangy flavor and chewy texture of sourdough complements the earthy creaminess of this mushroom soup perfectly. Toast thick slices and brush with garlic butter for an extra treat.

Simple Green Salad: A crisp salad with lemon vinaigrette cuts through the richness of the cream and adds freshness to your meal. I like arugula with shaved parmesan.

Roasted Garlic Bread: Warm, buttery garlic bread is the best side for Ukrainian mushroom soup because it’s perfect for dipping and adds a savory garlic note that enhances the mushrooms.

Cucumber Dill Salad: This traditional Eastern European side echoes the dill in the soup and provides a cool, crunchy contrast to the warm, creamy bowl.

Delicious Soup Recipes to Round Out Your Meal

This Ukrainian mushroom soup’s unique combination of cream cheese, potatoes, and fresh dill creates flavors that pair wonderfully with other comforting recipes. For a lighter, broth-based mushroom option, the Creamy Mushroom Soup offers familiar earthy notes with a different texture, while the Cream of Mushroom Soup provides a classic American version with half-and-half and fresh thyme that complements this Eastern European favorite beautifully.

To add vegetable variety to meal plans, serve this potato-based soup alongside the Roasted Cauliflower Soup for caramelized sweetness, or try the rich Roasted Garlic Cheddar Cauliflower Soup when craving cheese alongside the dill-forward flavors. For a complete dinner experience, follow this Ukrainian soup with the hearty Creamy Mushroom Chicken Wild Rice Soup, which adds protein and wild rice for a satisfying meal.

Storing Your Mushroom Soup for Later

Store leftover Ukrainian mushroom soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making day-two soup even more delicious. I recommend letting the soup cool to room temperature before refrigerating to maintain the best texture. This soup is ideal for meal prep since the flavors improve after 24 hours.

To reheat, transfer the soup to a stockpot and warm over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in 1-minute intervals, stirring between each interval. If the soup seems too thick after storing, thin it with a splash of chicken broth or cream.

Pro tip: I often freeze this soup in portions for quick weeknight dinners. Pour cooled soup into freezer-safe containers, leaving an inch of space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Common Questions About Ukrainian Mushroom Soup

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