The Russian Mushroom and Potato Soup Recipe is a comforting and hearty dish that perfectly balances earthy mushrooms, creamy potatoes, and fresh herbs in a luscious broth. This soup is perfect for chilly evenings or whenever you crave a bowl of warm, satisfying goodness. It’s a dish that feels both rustic and elegant, showcasing the best flavors of simple, fresh ingredients all coming together beautifully.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this soup’s rich flavor and comforting texture. Each item plays a special role, whether it’s the creamy half-and-half giving it smoothness or the dill adding those fresh, herbal notes that make this soup truly special.
- Potatoes (4 to 5 medium, peeled and diced): The starchy base that adds body and creaminess once cooked.
- Fresh mushrooms (1 pound, sliced): Adds earthiness and meaty texture to the soup.
- Half and half (1 cup): Gives the soup its luscious creamy finish without overpowering it.
- Carrots (2 large, sliced): Adds sweetness and a vibrant splash of color.
- Green onion (½ cup chopped): Brings a mild bite and a fresh contrast to the richness.
- Chicken broth (6 cups): Forms the flavorful liquid base that ties everything together.
- All-purpose flour (¼ cup): Essential for thickening the soup just right.
- Unsalted butter (3 tablespoons): Used to sauté veggies and add richness.
- Olive oil (2 tablespoons): Helps brown the mushrooms beautifully and deepen their flavor.
- Chopped dill (2 teaspoons plus extra for garnish): Infuses the soup with its signature fresh, tangy aroma.
- Bay leaf (1): Adds subtle depth and complexity during simmering.
- Salt (1 teaspoon, to taste): Enhances all the flavors.
- Ground black pepper (â…› teaspoon): Adds just a whisper of heat and spice.
How to Make Russian Mushroom and Potato Soup Recipe
Step 1: Sauté Your Vegetables
Start by melting the unsalted butter in a large soup pot over medium heat. Toss in the sliced carrots and chopped green onion, sautéing for about 5 minutes until they’re fragrant and slightly softened. This step builds the base flavor and nicely tenderizes the vegetables before adding the liquids.
Step 2: Stir in the Broth and Seasonings
Next, pour in the six cups of chicken broth, then add the salt, black pepper, the dill, and the bay leaf. These seasonings bring an authentic touch, layering in savory notes that make this Russian Mushroom and Potato Soup Recipe so irresistible. Let the broth come up to a gentle simmer.
Step 3: Cook the Potatoes
Add the diced potatoes to the pot, cover it, and let them cook for 15 to 20 minutes. You want the potatoes to be tender but still firm enough to hold their shape. This makes sure your soup has a satisfying texture without turning mushy.
Step 4: Brown the Mushrooms
While the potatoes cook, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté them for 5 to 7 minutes until they’re lightly browned. The browning process helps concentrate their delicious earthy flavors. Once done, add the mushrooms directly to the soup pot to infuse the whole dish.
Step 5: Thicken the Soup
In a small bowl, whisk together the half and half and flour until smooth and lump-free. Slowly pour this mixture into the soup pot while stirring carefully. Bring the soup up to a gentle boil. The flour will thicken the soup beautifully, creating a creamy and satisfying texture that makes this Russian Mushroom and Potato Soup Recipe truly comforting.
How to Serve Russian Mushroom and Potato Soup Recipe
Garnishes
Fresh dill sprinkled on top is a classic garnish that echoes the flavor inside and brightens each spoonful. You can also add a dollop of sour cream for extra creaminess or some freshly cracked black pepper for a little kick. These simple touches make the soup feel extra special.
Side Dishes
This soup pairs wonderfully with hearty rye or sourdough bread, perfect for dipping and soaking up every drop. A side salad with crisp greens and a light vinaigrette offers a refreshing contrast, balancing the richness of the soup perfectly.
Creative Ways to Present
Serve the soup in rustic ceramic bowls to enhance its homey feel. For a cozy dinner party, try presenting it with a sprinkle of crispy fried shallots or croutons on top to add texture and a little crunch. You can even ladle it into small mugs for a charming appetizer or lunch option.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days. Be sure to give it a good stir before reheating, as the ingredients may settle or thicken.
Freezing
This soup freezes beautifully, making it a convenient option for meal prep. Portion it out into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When thawed, you may notice some separation, but a thorough stir will bring it back together.
Reheating
Reheat on the stovetop over medium heat until warmed through, stirring frequently to prevent sticking and to reincorporate the creamy base. Adding a splash of broth or water during reheating can help adjust the consistency if it has thickened too much.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Using vegetable broth will make this soup vegetarian-friendly without sacrificing flavor. Just choose a good-quality broth for the best results.
What types of mushrooms work best for this soup?
Fresh white or cremini mushrooms are classic choices, but feel free to experiment with shiitake or portobello for a deeper, more robust flavor.
Can I make this soup dairy-free?
Yes, you can swap the half and half for coconut milk or a creamy plant-based milk to keep it dairy-free. Just keep in mind this will slightly change the flavor and texture.
Is this soup suitable for freezing?
Yes, Russian Mushroom and Potato Soup Recipe freezes well. Just be sure to thaw it slowly and reheat gently to maintain its creamy texture.
How can I make the soup thicker or thinner?
For a thicker soup, add a bit more flour or reduce the broth slightly. If it’s too thick, thin it out with extra broth or water while reheating.
Final Thoughts
This Russian Mushroom and Potato Soup Recipe is such a delicious and comforting classic that deserves a spot in your weeknight rotation. It’s easy to make, packed with flavor, and perfect for any occasion when you want a warm hug in a bowl. Give it a try and watch how quickly it becomes a beloved favorite on your table!
Print
Russian Mushroom and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Russian
Description
This traditional Russian Mushroom and Potato Soup is a hearty and comforting dish perfect for chilly days. Featuring tender potatoes, sautéed mushrooms, and fresh dill in a creamy broth, it brings rich, earthy flavors with a smooth texture. The soup combines simple ingredients with a quick cooking process to create a satisfying meal that serves 8.
Ingredients
Main Ingredients
- 4 to 5 medium potatoes, peeled and diced
- 1 pound fresh mushrooms, sliced
- 2 large carrots, sliced
- ½ cup chopped green onion (fresh or frozen)
- 6 cups chicken broth
- 1 bay leaf
- 2 teaspoons chopped dill (fresh, dried, or frozen), plus extra for garnish
- 1 teaspoon salt (plus more to taste)
- â…› teaspoon ground black pepper
Dairy and Oils
- 1 cup half and half
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
Thickening Agent
- ¼ cup all-purpose flour
Instructions
- Sauté vegetables: Melt 3 tablespoons of unsalted butter in a large soup pot over medium heat. Add the sliced carrots and chopped green onion, then sauté for about 5 minutes until they start to soften and release their flavors.
- Add broth and seasonings: Pour in 6 cups of chicken broth. Season the mixture with 1 teaspoon salt, â…› teaspoon ground black pepper, 2 teaspoons chopped dill, and add 1 bay leaf. Stir gently to combine.
- Cook potatoes: Add the peeled and diced potatoes to the soup pot. Cover and let it simmer for 15 to 20 minutes until the potatoes are tender but still hold their shape.
- Sauté mushrooms: While the potatoes cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5 to 7 minutes until they are lightly browned. Then, transfer the mushrooms to the soup pot.
- Thicken the soup: In a separate bowl, whisk together 1 cup half and half and ¼ cup all-purpose flour until smooth with no lumps. Slowly stir this mixture into the simmering soup. Bring the soup back to a gentle boil; it will thicken slightly, creating a creamy texture. Adjust seasoning with additional salt if needed.
Notes
- Use fresh dill for the best flavor, but dried or frozen dill works well in a pinch.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Adding the half and half slowly while stirring prevents lumps and ensures a smooth and creamy texture.
