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Ukrainian Mushroom Soup

Ukrainian Mushroom Soup recipe
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This Ukrainian mushroom soup recipe is highly-rated and kid-approved! Creamy, comforting, and ready in 30 minutes with sauteed mushrooms, potatoes, cream cheese, and fresh dill.

Ingredients

Scale
  • 6 medium potatoes (about 2 pounds total), peeled and cubed
  • 24 oz whole mushrooms (about 6–7 cups sliced), cleaned and sliced
  • 1 large carrot, grated
  • 1 medium onion, diced
  • 8 oz cream cheese, cut into chunks
  • 1/4 cup sour cream
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Mrs. Dash seasoning (use gluten-free if needed)
  • 1 tablespoon chicken bouillon powder or 1 cube (check for gluten-free)
  • 1 mushroom bouillon cube (check for gluten-free)
  • 1 cup heavy cream
  • 3 tablespoons fresh dill, chopped
  • 6 tablespoons vegetable or canola oil for sauteing

Instructions

  1. Bring 12 cups of water to a boil in a 6-quart pot or larger. Add cubed potatoes and both bouillon cubes. Simmer for 25 minutes until potatoes are fork-tender (fork slides in easily with no resistance). Add Mrs. Dash, salt, and pepper halfway through cooking.
  2. While potatoes simmer, heat 6 tablespoons oil in a 12-inch skillet over medium-high heat. Add mushrooms in a single layer and cook for 3 minutes without stirring to develop golden brown color. Add onion and grated carrot. Saute for 10 minutes until mushrooms reduce in size and turn golden brown.
  3. Reduce heat to low. Stir in cream cheese and sour cream, stirring continuously until completely melted and smooth, about 2-3 minutes. If clumps form, whisk vigorously to smooth.
  4. Transfer the mushroom mixture to the pot with potatoes. Stir to combine and bring to a gentle simmer for 2-3 minutes. The soup will seem thin but will thicken as it sits.
  5. Turn off heat. Stir in heavy cream until fully incorporated. Taste and adjust salt if needed.
  6. Ladle soup into bowls and garnish generously with fresh chopped dill. Serve warm with crusty bread.

Notes

  • Use Yukon Gold or russet potatoes. Grate the carrot so it melts into the soup and adds natural sweetness.
  • This soup is naturally gluten-free when using gluten-free bouillon cubes and seasonings. Always check labels.
  • To substitute mushroom bouillon, strain the liquid from mushrooms when they release juices during cooking and use as mushroom stock.
  • Replace 2 cups of water with chicken broth and omit chicken bouillon for deeper flavor.
  • Use wild mushrooms like porcini or shiitake for more complex, earthy flavor.
  • Add cooked chicken pieces for a heartier soup option.
  • Soup is ideal for meal prep. Flavors improve after 24 hours in the fridge.

Nutrition

Find it online: https://www.benefitiany.com/ukrainian-mushroom-soup/