Fresh Russian Mushroom And Potato Soup Recipe – A Yummy And Healthy Dish

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Embark on a culinary journey to Eastern Europe with the rustic and heartwarming Russian Mushroom and Potato Soup. Each spoonful is a symphony of earthy mushrooms and hearty potatoes, enveloped in a velvety broth that’s seasoned to perfection. Infused with the aromatic warmth of dill and a touch of sour cream, this comforting bowl promises to transport your taste buds to the heart of Russia. A soul-soothing classic, this soup is a timeless treasure on your dinner table.

In the heartland of Russia, a tale unfolds, not of tsars or ballet, but of a simple, soul-warming dish. As winter’s embrace tightens, families gather around steaming Russian Mushroom and Potato Soup bowls. 

Russian Mushroom and Potato Soup

This age-old recipe, with earthy mushrooms melding flawlessly with hearty potatoes, tells stories of grandmothers in rustic kitchens and bustling Moscow cafes.

Each spoonful, rich and robust, whispers secrets of traditions passed down through generations. 

Journey with me through the aromatic lanes of Russian culinary heritage, where the true essence of comfort finds its voice in a bowl.

Dive deep into this symphony of flavors and experience an unmistakably Russian taste.

What Is Russian Mushroom And Potato Soup?

Russian Mushroom and Potato Soup is a traditional hearty dish with earthy mushrooms and robust potatoes. Finished with a dollop of sour cream, it embodies Russian cuisine’s rustic, comforting essence.

Rooted in Slavic culinary traditions, this rich, creamy soup often includes onions, carrots, and dill, all simmered to perfection in a savory broth. 

As winter’s chill sets in, this soup stands as a warm beacon, invoking memories of family gatherings and time-honored recipes.

Russian Mushroom and Potato Soup

Can You Vary The Recipe With Other Ingredients?

  • Keto Replace potatoes with cauliflower florets for a low-carb twist. Use heavy cream instead of half-and-half.
  • Paleo Opt for coconut milk or almond milk in place of half-and-half. Omit flour and thicken with arrowroot or tapioca starch.
  • Gluten-Free Use gluten-free flour blends or cornstarch as a thickening agent instead of all-purpose flour.
  • Whole30 Swap half-and-half with coconut milk and exclude the flour. Ensure the chicken broth is compliant.
  • Vegetarian Use vegetable broth instead of chicken broth.
  • Vegan Alongside vegetable broth, substitute butter with olive oil or vegan butter, and replace the half-and-half with coconut or almond milk.
Can You Vary The Recipe With Other Ingredients?

Recipe Directions 

  1. Melt 3 tbsp butter in a saucepan; add leeks and carrots; cook for 5 minutes.
  2. Add broth, dill, salt, pepper, bay leaf, and potatoes. Cook for 20 minutes.
  3. In a skillet, melt the remaining butter and sauté mushrooms.
  4. Combine mushrooms with soup.
  5. Mix half-and-half with flour and stir into soup.
  6. Serve with fresh dill garnish.
Recipe Directions 

Variations, Add-Ons, And Toppings


  • Broth: Use beef, vegetable, or mushroom broth for different flavor profiles.
  • Vegan Version: Opt for plant-based milk and vegan butter.


  • Meats: Add shredded chicken, diced ham, or smoky bacon.
  • Vegetables: Introduce greens like spinach or kale or root vegetables like parsnips and turnips.
  • Legumes: Lentils or chickpeas can add extra heartiness.
  • Grains: A handful of barley or quinoa can provide texture and richness.


  • Herbs: Besides dill, consider parsley, chives, or thyme.
  • Crunch: Croutons, toasted seeds, or breadcrumbs add a contrasting crunch.
  • Dairy: Sour cream, grated cheese, or yogurt can elevate creaminess and flavor.
Variations, Add-Ons, And Toppings

Can I Make Russian Mushroom And Potato Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

  • Sauté leeks, carrots, and mushrooms separately, then add to the slow cooker.
  • Combine all ingredients except half-and-half and flour.
  • Cook on low for 6-8 hours. An hour before serving, combine half-and-half and flour and stir into the soup to thicken.

Instant Pot

  • Use the sauté function for leeks, carrots, and, later, the mushrooms.
  • Add the remaining ingredients, excluding half-and-half and flour.
  • Pressure cook on high for 15 minutes. Release pressure, stir in the flour and half-and-half mixture, and use the sauté function to thicken if needed.
Can I Make Russian Mushroom And Potato Soup In A Slow Cooker Or Instant Pot?

Can I Use Store Bought Broth, Or Should I Make My Own? 

Store-bought Broth

  • Convenience: Perfect for quick meals without the added step of making broth from scratch.
  • Consistency: Provides a predictable flavor profile every time.
  • Variety: Available in multiple versions – low-sodium, organic, enhanced flavors, etc.

Homemade Broth

  • Flavor: Tailor the richness and seasoning according to personal preference.
  • Quality Control: Know precisely what’s in your broth, ensuring no preservatives or additives.
  • Economical: It can be made from leftover bones, vegetable scraps, and herbs.
Can I Use Store Bought Broth, Or Should I Make My Own? 

How To Serve ?

  • Temperature: Ensure the soup is piping hot but not scalding.
  • Bowl Selection: Use warm bowls to keep the soup hot for longer.
  • Garnish: A sprinkle of fresh dill or a dollop of sour cream adds color and flavor contrast.
  • Bread Pairing: Offer crusty bread or pumpernickel on the side for dipping.
  • Layering: Present mushrooms and vegetables prominently on top for visual appeal.
  • Consistency: Ensure the soup’s texture is creamy with discernible chunks of potato and mushroom.
How To Serve ?

Perfect Side Dishes

  • Salads: A crisp green salad with a light vinaigrette provides a refreshing contrast.
  • Bread: Pumpernickel, rye, or a rustic sourdough loaf offer hearty companionship for dipping.
  • Pickles: Traditional Russian pickles or pickled beets add tanginess.
  • Pierogi: These stuffed dumplings, whether filled with cheese, meat, or veggies, complement the soup’s flavors.
  • Meat Skewers: Small skewers of grilled chicken or beef serve as a protein-packed side.
  • Roasted Veggies: Root vegetables roasted with herbs enhance the meal’s earthy tones.
Perfect Side Dishes

Storage And Make Ahead

  • Make Ahead: Prepare the soup base and cook the potatoes in advance. Store them separately in the refrigerator.
  • Storage: Allow the soup base and ingredients to cool completely before transferring to airtight containers. Refrigerate for up to 3-4 days.
  • Reheating: Reheat the soup gently on the stovetop over low heat. Add cooked potatoes and mushrooms just before serving to maintain their texture.
  • Flavor Enhancement: Adjust seasoning with additional herbs and spices to taste before serving.
  • Garnish Fresh: Sprinkle with chopped dill or parsley upon serving for added freshness and flavor.
Storage And Make Ahead

What Can We Do With Leftovers?

  • Pot Pie Filling: Use the soup as a base for a creamy pot pie, topped with puff pastry or pie crust.
  • Pasta Sauce: Blend the soup to a smoother consistency and toss with pasta for a rich sauce.
  • Casserole Base: Mix with cooked rice or noodles, top with cheese, and bake until golden.
  • Stuffed Pancakes: Use as filling for savory crepes or pancakes.
  • Baked Potatoes: Pour over baked potatoes for a hearty topping.
  • Thickened Soup: Add grains like barley or quinoa for a varied texture.
  • Fritter Mix: Combine with breadcrumbs and egg, form into patties, and pan-fry.


  • Mushroom Selection: Choose a mix of wild and cultivated mushrooms for depth of flavor.
  • Sauté Aromatics: Sauté onions and garlic until golden brown for a flavorful base.
  • Creamy Texture: Blend a portion of the soup for creaminess while leaving chunks of potatoes and mushrooms for texture.
  • Herb Infusion: Add dried or fresh dill and bay leaves for authentic Russian flavor.
  • Finish with Sour Cream: Stir in sour cream just before serving for richness and tanginess.
Fresh Russian Mushroom And Potato Soup Recipe - A Yummy And Healthy Dish

Fresh Russian Mushroom And Potato Soup Recipe – A Yummy And Healthy Dish

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Course: Soup Recipes


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Savor the rich, hearty flavors of the traditional Russian Mushroom and Potato Soup. This comforting blend of earthy mushrooms, tender potatoes, and aromatic herbs creates a symphony of tastes that warms the soul on chilly days.


  • 5 Tablespoons 5 Butter (Divided)

  • 2 2 Leeks (Chopped)

  • 2 2 Carrots (Large) 

  • 6 Cups 6 Chicken Broth

  • 2 Teaspoons 2 Dried Dill Weed

  • 2 Teaspoons 2 Salt

  • 1/8 Teaspoons 1/8 Ground Black Pepper

  • 1 1 Bay Leaf

  • 2 Pounds 2 Potatoes (Peeled And Diced)

  • 1 Pounds 1 Fresh Mushrooms (Sliced)

  • 1 Cups 1 Half-and-Half

  • 1/4 Cups 1/4 All-Purpose Flour

  • Fresh Dill Weed (Optional)

Step-By-Step Directions

  • Preparation Steps
    Clean and chop the leeks and slice the carrots.
    Peel and dice the potatoes.
    Clean and slice the mushrooms.
  • Cooking
    In a large saucepan over medium heat, melt 3 tablespoons of butter.
    Add the leeks and carrots to the saucepan, stirring occasionally for about 5 minutes until slightly softened.
    Pour in the broth. Gently stir.
    Season the mixture with dill, salt, and pepper, and add the bay leaf.
    Integrate the potatoes into the mix and cover. Allow it to simmer for approximately 20 minutes. The potatoes should be tender yet firm.
  • Blending
    In a separate skillet over medium heat, melt the remaining butter.
    Add the mushrooms to the skillet, sautéing them for about 5 minutes until lightly browned.
    Once done, merge the sautéed mushrooms with the soup.
  • Final Touches
    In a small bowl, create a smooth mixture by combining the half-and-half with flour.
    Gradually stir this mixture into the soup, letting it simmer to achieve the desired thickness.
  • Serving
    Once ready, ladle the soup into individual bowls.
    Garnish each bowl with a sprinkle of fresh dill as a finishing touch.
  • Additional Options
    For added creaminess, consider blending half the soup before adding mushrooms.
    For an extra kick, sprinkle some paprika or chili flakes before serving.
  • Large Saucepan or Dutch Oven
  • Skillet
  • Sharp Knife
  • Cutting Board
  • Wooden Spoon
  • Ladle
  • Small Mixing Bowl
  • Whisk
  • Strainer
  • Airtight Containers


  • Fresh herbs enhance flavor, but dried ones can be used in a pinch.
  • Overcooking the potatoes can make the soup too starchy. Monitor their tenderness.
  • Constantly adjust seasonings to personal taste, especially salt and pepper.
  • For an earthier flavor, consider roasting the mushrooms beforehand.
  • Soup consistency is adjustable. For a thicker soup, blend a portion and mix it back in.
  • Pairing with a dry white wine can accentuate the soup’s flavors.

Nutrition Table 

Nutrition Table 

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You've entered a realm where each bowl isn't just a meal; it's an expedition to the core of comfort, well-being, and the sheer delight of feeding both body and soul. My name is Julia, and I'm here to navigate you through the flavorful worlds of Soup Chick. Together, we'll uncover the artistry behind each recipe, share stories that warm the heart, and celebrate the simple pleasures of making and enjoying soup.

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