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This mushroom soup boasts 2 pounds of fresh mushrooms, so if you’re a mushroom lover like myself, this soup is for you. It is so simple to make and everything is in a light cream broth so you still get some creaminess without the heaviness of many cream soups.
This recipe was shared with us by Olga P., one of the ladies in church. She had made it for the construction crew while our church was being built and the guys raved about it so of course we asked her for the recipe :).
Ingredients for Mushroom Soup:
8cups water
2 cups chicken or vegetable broth
3-4 medium potatoes, peeled, diced and rinsed
2 lbsmushrooms, sliced
2 cupshalf & half (or 1 cup milk + 1 cup heavy cream)
4 Tbsp flour (add 5 Tbsp if you like a creamier soup)
1 medium onion, finely diced
1 large carrot, grated
3 Tbspbutter
2 Tbsp mushroom seasoning (or 1/2 Tbsp Mrs. Dash, or vegetable seasoning *see note)
Salt and black pepper to taste
1/3 cup chopped parsley or dill or both
*Note: Olga P., who shared this recipe with me, uses amushroom seasoning that she purchased at the European market. We knew that not everyone may have access to it, so we tried using Mrs. Dash seasoning instead and it was still very tasty. YOu can also sub with this Mushroom Seasoning, or this Mushroom Soup Seasoning, adding it to taste.
How to Make Mushroom Soup:
1. Add potatoes to a pot with 8 cups water and 2 cups stock. Bring potatoes to a light boil and continue to cook for about 10 minutes or until potatoes are almost cooked. Meanwhile saute sliced mushrooms over medium high heat until they are lightly browned and softened. Addmushrooms to the soup pot andcontinue cooking 5-8 min.
2. Meanwhile, heat the same skilletover medium/high heat. Add 3 Tbsp butter along with diced onion and grated carrot, and sauteuntil golden (8-10 min) thenadd to the soup pot. For picky eaters who don’t like the onion texture, you can pureethe sautéed carrots and onion in a blender or food processor.
3. Whisktogether 2 cups half and halfand 4 Tbsp flour until smooth.Add cream mixture to the soup. Add seasonings to taste (If not using mushroom seasoning, we recommend the following seasoning combination:1 Tbsp salt, 1/2 tsp pepper, and 1/2 Tbsp Mrs. Dash). Stir in 1/3 cup choppedParsley or Dill or a mix of both. Bring to a boil for a few minutes, check potatoes for doneness and remove from heat.
Mushroom Soup Recipe
4.94 from 60 votes
Author: Natasha of NatashasKitchen.com
This mushroom soup boasts 2 pounds of mushrooms, so if you're a mushroom lover like myself, this soup is for you. It uses a light cream broth so you still get some creaminess without the heaviness of cream soups.
Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Total Time: 50 minutes mins
Ingredients
Servings: 8 -10 servings
- 8 cups water
- 2 cups chicken or vegetable broth
- 3-4 medium potatoes, peeled, diced and rinsed
- 2 lbs mushrooms, sliced
- 2 cups half & half, or 1 cup milk + 1 cup heavy cream
- 4 Tbsp flour, add 5 Tbsp if you like a creamier soup
- 1 medium onion, finely diced
- 1 large carrot, grated
- 3 Tbsp unsalted butter
- 2 Tbsp mushroom seasoning, or 1/2 Tbsp Mrs. Dash, or vegetable seasoning *see note
- Salt and black pepper to taste
- 1/3 cup chopped parsley or dill or both
Instructions
Add potatoes to a pot with 8 cups water and 2 cups stock. Bring potatoes to a light boil and continue to cook for about 10 min or until potatoes are almost cooked. Meanwhile saute sliced mushrooms over medium high heat until lightly browned and softened. Add mushrooms to the soup pot and continue cooking 5-8 min.
Meanwhile, heat the same skillet over medium/high heat. Add 3 Tbsp butter along with diced onion and grated carrot, and saute until golden (8-10 min) then add to the soup pot. For picky eaters who don't like the onion texture, you can puree the sautéed carrots and onion in a blender or food processor.
Whisk together 2 cups half and half and 4 Tbsp flour until smooth. Add cream mixture to the soup. Add seasonings to taste (If not using mushroom seasoning, we recommend the following seasoning combination: 1 Tbsp salt, 1/2 tsp pepper, and 1/2 Tbsp Mrs. Dash). Stir in 1/3 cup chopped Parsley or Dill or a mix of both. Bring to a boil for a few minutes, check potatoes for doneness and remove from heat.
Notes
*Note: Olga P., who shared this recipe with me, uses a mushroom seasoning
that she purchased at the European market. We knew that not everyone may have access to it, so we tried using Mrs. Dash seasoning instead and it was still very tasty. You can also substitute with a different Mushroom seasoning or Mushroom soup seasoning and add it to taste.
- Full Nutrition Label
- Nutrition Disclosure
Course: Soup
Cuisine: Russian, Ukrainian
Keyword: Mushroom Soup
Skill Level: Easy/Medium
Cost to Make: $$
♥ FAVORITE THINGS♥
*The Le Creuset French Ovens are made to last a lifetime. They’re lovely too.
* These glass bowls by pyrex are perfect for prepping &serving.
*These Joseph Joseph utensils sit next to the stove and they get used. ALOT!
* Every cook should have a strong whisk.I always reach forthis one.
In other news, the bun is still in the oven. I guess I’m being inpatient – she still has 11 days to get chubbier. I’m just super excited!! 🙂 And, I’m ready for the weather to start warming up, but for now; soup’s on.
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.
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