Russian Mushroom and Potato Soup

On a gray, rainy afternoon, I remember stepping into my grandmother’s warm kitchen where a pot of rich, fragrant soup simmered gently on the stove. The steam that wafted from it carried hints of earthy mushrooms, soft potatoes, sweet onions, and a depth of flavor that no canned soup could ever imitate. This wasn’t just food—it was love in liquid form. If you’re searching for a soul-soothing bowl of comfort that feels like a warm hug from someone you love, this Russian Mushroom and Potato Soup is it. It’s more than just a recipe—it’s a cozy ritual, one I’ve shared with family and friends during chilly nights, quiet weekends, and heart-to-heart dinners.

Let me guide you through this aromatic, umami-rich, velvety soup that will make your kitchen smell divine and your heart feel at home. The best part? It’s simple, adaptable, and entirely satisfying.

Preparation Time

• 🕐 Prep time: 15 minutes

• 🍳 Cook time: 35–40 minutes

• 🍽️ Total time: 50–55 minutes

• 👨‍👩‍👧‍👦 Serves: 4–6 people

• 🧑‍🍳 Difficulty: Easy

Now let’s talk about what you’ll need to bring this recipe to life.

The necessary ingredients (possible in all kinds of variations)

• 2 tablespoons of olive oil or unsalted butter

• 1 medium yellow onion, finely chopped

• 2 cloves garlic, minced

• 500 grams (about 1 lb) of fresh mushrooms (cremini or button work best), sliced

• 4–5 medium potatoes (Yukon Gold or red potatoes preferred), peeled and cubed

• 6 cups of vegetable broth or chicken broth

• 1 bay leaf

• ½ teaspoon dried thyme

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ cup heavy cream or full-fat coconut milk (optional, for creaminess)

• Fresh parsley or dill for garnish

• Optional: a handful of green peas, corn, or diced carrots for added texture

Vegan version: Use olive oil instead of butter and coconut milk instead of cream.
Gluten-free: This recipe is naturally gluten-free as long as your broth is certified gluten-free.
Low-fat: Skip the cream and use a low-sodium broth.
Extra protein: Add canned white beans or shredded chicken during the last 10 minutes of cooking.

Once the ingredients are gathered, the magic begins with a few simple steps.

The steps of preparation (possible in all kinds of variations)

This is where the warmth starts to fill the house and your taste buds begin to anticipate something special.

1. Heat the olive oil or butter in a large soup pot over medium heat.

2. Add the chopped onion and sauté for about 5 minutes, until translucent and fragrant.

3. Stir in the minced garlic and cook for 1 more minute, being careful not to burn it.

4. Add the sliced mushrooms and cook for 8–10 minutes until they release their juices and start to brown.

5. Sprinkle in the thyme, salt, pepper, and bay leaf, and mix well.

6. Add the diced potatoes and pour in the broth, stirring gently to combine.

7. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until the potatoes are soft and tender.

8. Optional: Use an immersion blender to blend part of the soup for a creamy texture while keeping some chunks.

9. Stir in the heavy cream or coconut milk, and let simmer for another 3–5 minutes.

10. Taste and adjust seasoning as needed.

11. Remove the bay leaf, serve hot, and garnish with fresh parsley or dill.

Alternative cooking methods:

• Instant Pot: Use sauté mode for steps 1–4, then pressure cook on high for 10 minutes with quick release.

• Slow Cooker: Sauté onions, garlic, and mushrooms first, then transfer all ingredients (except cream) to slow cooker on low for 6–8 hours. Add cream at the end.

• Ninja Foodi: Follow the same steps as Instant Pot.

• Stovetop: The traditional and most flavorful method (recommended).

• Microwave: Not ideal for this soup due to the sautéing involved.

• Air Fryer / Grill: Not suitable for this recipe.

After you’ve let those comforting aromas take over your kitchen, it’s time to enjoy the health benefits this soup offers.

Nutritional benefits

• 🥔 Potatoes are rich in potassium, vitamin C, and fiber, making them heart-friendly and satisfying.

• 🍄 Mushrooms provide a great source of B vitamins, selenium, and powerful antioxidants.

• 🧅 Onions and garlic support immune health and are known for their anti-inflammatory properties.

• 🥣 Vegetable broth is low-calorie yet full of minerals, helping with hydration and digestion.

• 🥥 Coconut milk or cream (optional) adds healthy fats for sustained energy.

• 🌿 Herbs like parsley and dill add a dose of vitamins A and K.

Looking to enhance your soup even further? Let’s explore how you can make this dish truly your own.

Possible additions or upgrades to the recipe

Feeling adventurous? Here are a few ways I’ve customized this soup over the years:

• Add a dash of white wine during the mushroom sauté for depth.

• Mix in a spoon of sour cream on top for extra tang and creaminess.

• Use wild mushrooms like chanterelles or porcini for a gourmet twist.

• Serve it in a sourdough bread bowl for the ultimate comfort meal.

• Top with grated Parmesan or vegan cheese for added umami.

• Add kale or spinach near the end for a nutritious green boost.

• Sprinkle with chili flakes for a subtle heat.

• Swirl in a spoonful of truffle oil before serving.

Frequently Asked Questions

Can I freeze this soup?
Yes, just skip the cream and add it after reheating.

How long will it last in the fridge?
Up to 4 days in an airtight container.

Can I use dried mushrooms instead of fresh?
Absolutely—rehydrate them first and use the soaking water as part of the broth for added flavor.

Is this recipe kid-friendly?
Very! The mild flavors and creamy texture are usually a hit with little ones.

Can I make it spicier?
Sure, add a pinch of cayenne or smoked paprika during the sauté.

Is this soup filling enough as a main dish?
Yes, especially when served with crusty bread or rice.

Can I make this soup in advance?
Definitely—it tastes even better the next day.

What kind of potatoes are best?
Yukon Gold or red potatoes hold their shape well and become beautifully tender.

Can I skip the cream entirely?
Yes, the soup is delicious even without it.

What bread pairs well with this soup?
Rye, sourdough, or garlic toast are my favorites.

From my own experience, this soup never fails to bring comfort and connection to the table. It’s perfect for quiet nights in, for hosting guests with minimal fuss, and for feeling a little closer to home—wherever that may be.

If this recipe warmed your heart like it warmed ours, please share it with someone you love or post it on your social media. Your share might just be the hug someone else needs today. ❤️