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–+ servings
Russian Mushroom and Potato Soup 1

Russian Mushroom and Potato Soup

A hearty classic from Eastern European cuisine that combines earthy mushrooms with creamy potatoes to create a deeply satisfying meal perfect for cold weather. This traditional recipe achieves its velvety consistency through a perfect balance of vegetables and broth, making it both comforting and surprisingly wholesome.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Eastern European, Russian
Servings 6 servings
Calories 245 kcal

Equipment

  • Large Pot
  • Mixing Bowl

Ingredients
  

For the Base

  • 4 tablespoons unsalted butter can substitute with olive oil for a lighter version
  • 2 medium onions finely diced (about 2 cups)
  • 3 cloves garlic minced (approximately 1 tablespoon)
  • 1 pound fresh mushrooms sliced (cremini or button work wonderfully)
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried thyme
  • 1 tablespoon paprika
  • 1 tablespoon soy sauce coconut aminos work as a gluten-free alternative
  • 2 cups vegetable broth homemade intensifies the flavor profile
  • 1 cup water
  • 3 medium potatoes diced into ½-inch cubes (about 4 cups; Yukon gold preferred)

For the Creamy Element

  • 3 tablespoons all-purpose flour can use gluten-free flour blend
  • 1 cup whole milk plant-based alternatives like unsweetened oat milk work well
  • 1/2 cup sour cream Greek yogurt makes a tangier, protein-rich substitute
  • 1/4 cup fresh parsley chopped
  • salt and freshly ground black pepper to taste

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant.
  • Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, approximately 8-10 minutes.
  • Sprinkle in the dill, thyme, and paprika, stirring to coat the mushrooms evenly. Add the soy sauce.
  • Pour in the vegetable broth and water, then add the diced potatoes. Bring to a gentle boil, then reduce heat and simmer uncovered until the potatoes are fork-tender, about 15-20 minutes.
  • In a separate bowl, whisk together the flour and milk until smooth. Gradually add this mixture to the soup, stirring constantly to prevent lumps. Allow the soup to simmer for an additional 5 minutes until it begins to thicken.
  • Remove the pot from heat and stir in the sour cream until fully incorporated. Garnish with fresh parsley, season with salt and pepper to taste, and serve immediately.

Notes

This soup keeps remarkably well, developing even deeper flavors overnight. Store in airtight containers in the refrigerator for up to 4 days. When reheating, do so gently over medium-low heat, stirring occasionally and adding a splash of broth if needed to restore the original consistency.
For freezing, omit the dairy components and freeze only the mushroom-potato base for up to 3 months. When ready to serve, thaw completely, reheat, and add fresh dairy ingredients.

Nutrition

Calories: 245kcalCarbohydrates: 28gProtein: 7gFat: 12gSodium: 485mgFiber: 3g
Keyword Mushroom Soup, Potato Soup, Russian Soup, Creamy Soup, Comfort Food
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