In this recipe
- Why this recipe is great
- Discovering Traditional Mushroom Soups in Ukraine
- What Kind of Mushrooms Are the Best for Ukrainian Soup with Mushrooms?
- Ukrainian Mushroom Soup Recipe: Step-by-Step
- That’s How You Shorten Preparation Time of the Soup
- More Great Soup Recipes
Estimated reading time: 6 minutes
Why this recipe is great
Ready to prepare a Ukrainian mushroom soup with an extra-rich mushroom flavor? You need simple ingredients: vegetables, mushrooms, flour, heavy cream, spices, and odorless oil. The soup is creamy and tender, with a light rustic feel. We chose champignon mushrooms for this recipe. Why? You can find champignon mushrooms at any grocery store. If you can’t find champignons, we included a section with a list of alternative mushrooms you can use.
Follow the step-by-step recipe and watch the video for all the instructions. Cut the veggies roughly to save time since you’ll blend them later. Learn a secret hack for frying the mushrooms and making them extra aromatic and moisture-free. Do you love mushroom soups but want to spend less time cooking them? Check out our tips on reducing prep time.
This step-by-step recipe with simple ingredients delivers an extra-rich mushroom taste. Use a unique but simple spice blend for extra flavor. Learn tips on saving time during preparation and making mushrooms and veggies very aromatic!
Discovering Traditional Mushroom Soups in Ukraine
Ready to discover the most common ways to prepare mushroom soup in Ukraine? Let’s dive in!
- Mushroom Barley Soup: The main ingredients in this soup are pearl barley, dried mushrooms, and potatoes. It’s perfect if you love chunks of mushrooms in your soup because it isn’t blended. What a delicious rustic feel!
- Cream of Mushroom Soup: For this option, you need mushrooms, heavy cream, and flour to thicken the soup. Blend it in a blender for an extra smooth consistency. Tender and creamy! Yum!
- Mushroom Cream Soup: This option is loaded with aromatic vegetables. Blend it in the blender, but leave some pieces of vegetables inside. Ready to enjoy a flavorful and nourishing vegetable mushroom mix? Let’s cook it!
We love easy soup recipes, so we opted for an option with simple ingredients and vegetables. Our creamy mushroom soup is loaded with carrots and kohlrabi. And, of course, mushrooms for a tender and rich mushroom taste. To make the prepping extra easy, we chose the mushroom type you can find in every grocery store: champignons!
What Kind of Mushrooms Are the Best for Ukrainian Soup with Mushrooms?
You can use different types of mushrooms in the Ukrainian mushroom soup recipe. Go for:
- champignons
- shiitake mushrooms
- porcini mushrooms
- chanterelle mushrooms
- or oyster mushrooms.
Our personal choice and recommendation is white mushrooms. They give the soup a rich and intense flavor. White mushrooms are common in the Carpathian mountains, and Ukrainians often use them for aromatic mushroom soups.
You can make mushroom soup using both dried and fresh mushrooms. For a hearty version with pearl barley, you typically use dried mushrooms. Alternatively, you can opt for ready-made mushroom seasoning. Ensure it doesn’t contain additional spices or salt to avoid over-seasoning during preparation. When using mushroom seasoning, add spices and salt afterward as needed. We chose champignons in our Ukrainian mushroom soup recipe because they are readily available year-round.
Ukrainian Mushroom Soup Recipe: Step-by-Step
Get ready to taste the best mushroom soup that will make you feel like you are in Grandma’s kitchen! Let’s dive into the Ukrainian mushroom soup recipe.
The ingredients for this soup are simple and easy to find. You need:
Ingredients:
- Onions
- Carrots
- Kohlrabi
- Garlic
- Champignons (or other mushrooms)
- Odorless oil
- Flour
- Water
- Heavy cream (20% fat or higher)
Spices:
- Bay leaf
- Black pepper
- Nutmeg
- Vegetable bouillon
- Salt
First, mix your spices. Grab some black pepper, nutmeg, vegetable bouillon, and a bay leaf. Bay leaves give the soup a herbal note. It is so delicious in combination with creamy mushrooms! Add a pinch of salt—about half a teaspoon should do. You can adjust the seasoning later based on how salty your soup is.
Next, it’s veggie time! No need to chop them super fine since we’ll blend everything into a smooth puree later on. Cut up some onions, carrots, kohlrabi, and one garlic clove. We will simmer all these veggies and spices together into delicious vegetable broth. Imagine how flavorful the soup will be!
Lastly, slice your mushrooms nice and thin. And there you have it—all prepped and ready to cook up a storm.
Now, let’s cook our soup. First, set your stove to medium-high heat. Grab a thick-bottomed, large pot. Pour some odorless oil into it. We don’t recommend using olive oil because it has a strong flavor, and we want our soup to have an intense mushroom flavor and taste. Olive oil can be very dominant. Add chopped onion, carrots, and kohlrabi. When the veggies are semi-soft, add garlic and cook for another minute. Toss in your spices and mix quickly to release their flavor. Don’t overdo it with the spices; you want that rich mushroom flavor to shine.
Next, pour in some water. When it starts to boil, reduce the heat to low. Let it simmer under a lid.
Meanwhile, set another pan to medium heat. Take whole mushrooms and slice them. Then, add your sliced mushrooms to the dry pan.
Here’s an important tip: Fry the mushrooms without any oil. This way, they release their moisture and become super aromatic. After 7-10 minutes, the mushrooms will start to brown and stick to the pan. Set a few pieces aside for serving and add the rest to the pot with the veggies. The vegetable soup flavor will combine with the mushrooms and develop a strong mushroom taste. So yummy!
Let veggies and mushrooms simmer. If needed, add some water.
Once all the water has evaporated, add flour to the veggies and mix well. Gradually pour in 700 grams of water stirring constantly. Let it boil for 5 minutes. Blend the soup until it’s smooth and creamy. Finally, add the heavy cream, mix well, bring to a boil, and then remove from heat.
Top with the fried mushrooms you set aside. You can also add a dollop of sour cream. Serve with a crusty baguette, croutons, or just crusty bread. If you love garlic, go for garlic bread. Sprinkle with fresh dill and add dill pickle for extra flavor.
Enjoy your creamy mushroom soup!
That’s How You Shorten Preparation Time of the Soup
Do you love mushroom soups, but it takes too long to cook? We have some tips on how to reduce prep time:
Keep a mushroom stock at home to shorten the preparation time in this Ukrainian mushroom soup recipe and other dishes. You can either gather mushrooms or buy them in advance. What can taste better than a soup you made with your own wild mushrooms? Fresh mushrooms freeze well. You can clean them, cut them into smaller pieces, boil them, and freeze them in portions. That’s all the todos you don’t need to do during cooking! Time saved.
You can also find ready-frozen mushrooms in the grocery store. You can keep them in the freezer for months. Or buy dried mushrooms. You can store them in a dark place in a glass container with an airtight lid. Both frozen mushrooms and dried mushrooms are big-time savers and shorten the preparation. No cleaning, cutting, or peeling. So convenient!
More Great Soup Recipes
Did you enjoy making the Ukrainian mushroom soup recipe and are now looking for more options with mushrooms? Check out our mushroom pie recipe – it’s loaded with mushrooms! You make it with whole wheat flour, and because of it, it has a delicious rustic feel.
If you like rich soups, try our lasagna soup. It takes less time than traditional lasagna. You will love the rich flavor of tomatoes, soft pasta, and melted cheese.
Ukrainian Mushroom Soup Recipe: Extra Creamy
Ingredients
- 100 g onions
- 100 g carrots
- 100 g kohlrabi
- 5 g garlic
- 500 g champignons
- 30 g odorless oil
- 10 g flour
Spices
- 1 bay leaf
- ½ tsp black pepper
- ⅙ tsp nutmeg
- 1 tsp vegetable bouillon
- ½ tsp salt adjust salt depending on the saltiness of the added bouillon
- 700-750 g water
- 200 g heavy cream 20% fat or higher
Instructions
- The soup cooks quickly, so let’s prepare all the ingredients first. Measure and mix the necessary spices. Combine one bay leaf, ½ tsp black pepper, ⅙ tsp nutmeg, ½ tsp salt, and 1 tsp vegetable bouillon. Don’t add too many spices; we want the mushroom flavor to shine.
- Chop 100 g of onions, 100 g of carrots, 100 g of kohlrabi, and 5 g of garlic. You can cut the vegetables into big pieces because we will blend the soup later.
- Slice 500 g of mushrooms into thin slices. Prepare a pot with a thick bottom and a frying pan.
- Turn on medium heat (6 out of 9 on our stove). Pour 30 g of odorless oil into a thick-bottomed pot. Add 100 g of onions and sauté until transparent (about 3 minutes).
- Add 100 g of chopped carrots and 100 g of kohlrabi. Sauté for 5-7 minutes until half-tender. Add 5 g garlic. Sauté for 1 minute, stirring constantly.
- Add spices quickly and stir to activate them. Pour 70 g of water, cover with a lid, and reduce the heat to medium-low (4 out of 9 on our stove). Let the vegetables simmer for 10 minutes until tender.
- Meanwhile, in a dry skillet (without oil!),* add 500 g of sliced mushrooms (setting 6 out of 9 on our stove). Cook and stir constantly until the moisture evaporates. Remove from heat when the mushrooms become dry and start sticking to the pan.
- Set aside a few slices of champignon mushrooms for garnish. Add the remaining mushrooms to the vegetables and simmer together for 5 minutes. If needed, add 50 g of water.
- When all the water evaporates, sprinkle the vegetables with 10 g of flour and mix well. Pour in 700 g of water, stirring constantly. Bring to a boil. Remove the bay leaf. Let the soup simmer on low heat for 3-5 minutes. Blend the soup using a stationary or immersion blender until smooth. Add 200 g heavy cream (20% fat or higher). Stir, bring to a boil, then remove from heat.
- When serving, add slices of mushrooms you set aside. Serve it with garlic bread or croutons.
Video
Notes
*We fry mushrooms without oil on a dry pan. Why? This way, they release their moisture and become very aromatic.
Nutrition
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Love this creamy soup!