Russian Mushroom and Potato Soup Recipe
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The baby was fussing in the evening, so Vadim took over the kitchen duties. He cooked this soup while I sat on a bar stool in the middle of the kitchen so David could stare at the ceiling fan.
It distracted him long enough to finish his bottle and doze off to sleep. I got to enjoy the soup afterwards. It was creamy and delicious. The ultimate comfort soup!
If you love mushrooms as much as I do; you will likely add this to your recipe repertoire!
Ingredients for Russian Mushroom and Potato Soup :
4 to 5 medium potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half and half
2 large carrots, sliced
½ cup chopped green onion (fresh or frozen)
6 cups chicken broth
¼ cup all-purpose flour
3 Tbsp butter
2 Tbsp olive oil
2 tsp chopped dill (fresh, dried or frozen) plus extra for garnish
1 bay leaf
1 tsp salt (add more at the end to taste)
1/8 tsp ground black pepper
How to make Russian Mushroom and Potato Soup:
1. Melt 3 Tbsp butter in a large soup pot over medium heat. Add the carrots and green onion and sauté 5 minutes.
2. Add 6 cups chicken broth. Season with salt, pepper, 2 tsp dill and throw in the bay leaf.
3. Add the chopped potatoes – cover and cook for 20 minutes. Potatoes should be firm but tender.
4. Heat 2 Tbsp olive oil in a large skillet over medium high heat. Add the mushrooms and sauté for 5 to 7 minutes until they are lightly browned. Add to soup pot.
5. In a separate mixing bowl, combine half-and-half and ¼ cup flour until smooth. Slowly stir into the soup and bring to a gentle boil. Soup will thicken.
If you really want it to look like Russian soup, garnish each bowl with some more chopped dill before serving.
Notes:
For a healthier version, replace all butter with olive oil.
If you buy big bunches of green onion or dill, you can freeze the rest. Just rinse, dry on paper towels, chop and freeze. It freezes really well in sour cream or yogurt containers.
Skipping step number 5 still makes really delicious soup 😀
Russian Mushroom and Potato Soup Recipe

Ingredients
- 4 to 5 medium potatoes, peeled and diced
- 1 pound fresh mushrooms, sliced
- 1 cup half and half
- 2 large carrots, sliced
- ½ cup chopped green onion, fresh or frozen
- 6 cups chicken broth
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 teaspoons chopped dill, fresh, dried or frozen plus extra for garnish
- 1 bay leaf
- 1 teaspoons salt, add more at the end to taste
- 1/8 teaspoon ground black pepper
Instructions
- Melt 3 tbsp butter in a large soup pot over medium heat. Add the carrots, green onion and sauté 5 minutes.
- Add 6 cups chicken broth. Season with salt, pepper, 2 teaspoons dill and throw in the bay leaf.
- Add the chopped potatoes – cover and cook for 15 - 20 minutes. Potatoes should be firm but tender.
- Heat 2 tbsp of olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 5 to 7 minutes until they are lightly browned. Add to soup pot.
- In a separate mixing bowl, combine half-and-half and ¼ cup flour until smooth. Slowly stir into the soup and bring to a gentle boil. Soup will thicken.
Notes
Natasha, could you please tell me the Russian term for this wonderful soup?
Thank you!
-Tanya
Hi Tanya, I don’t know if there is an official name for this soup.
Made this so many times and always delicious. I often add sausage too. I’ve skipped the flour step or just done 1/2 of it (or all of it) and it’s great any way depending on what thickness you’re in the mood for.
Thank you, Stefanie!
The flour. How about making a roux? Will I rue this decision?
For flavour and also It would make it taste thicker?
Hi Ezra, I recommend making the recipe as written the first time around and then adjusting to your liking. I bet adding a little more flour and boiling a bit more until it thickens will help make it thicker.
It looks so good. Is there an Instant Pot version of this soup?
Hi Elena, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha, I cooked this soup in my Instant pot. It was delicious! I sauteed green onions and carrots, then added all ingredients including mushrooms and left for five minutes on Manual setting. I let the pot sit there for additional 12 minutes, then stirred the half-and-half and flour mixture into the pot. I used fresh dill and baby bello mushrooms.
Thank you so much for sharing that with us, Elena!
Can this soup be frozen?
Hi Suzanne, I haven’t really tried freezing this for a long time to advise.
Made your soup and loved it!! My husband said it was really good but wished it had a thicker base. I hesitated adding more flour to thicken in case it changed the flavour…..any suggestions?
Hello Renee, I’m glad you liked this recipe. Yes, you may try adding a little bit more flour and boil a bit more until it thickens.
Hi..Can i use fresh shitake mushroom?
Hi Barbara, I haven’t tried that yet but I imagine that should work too. Please let us know how it goes if you give it a try.
Delicious and comforting! I’m usually not crazy about mushrooms, so I originally decided to make this dish for someone else. They are going to have to share though, because this is so so yummy!! Thank you for another great recipe. I love following your instructions
You’re welcome! I’m so glad you enjoyed that!
Dear Natasha!
I love your blog and come here very very often. Lately it seems that you have way too many ads that are crushing the page and I have to refresh the page several times, especially if I’m looking up the recipe on the phone or the iPad. Is there anyway to do something about it? (I totally understand that the ads are very important) Thank you for all of your recipes!
Hi Yelena, thank you so much for your feedback as user experience is really important to us. Is there a specific ad that is problematic that we need to address? The ads should not be “crushing” any of the content. Can you clarify what you mean by that? If you could email me a screenshot if you see something off again, I would really appreciate it: natasha @ natashaskitchen .com (without spaces). Thanks so much!
I’m Russian and have made my mother Yelina’s rendition of this recipe. I tell you, your recipe was incredibly tasty and very comforting.
Thank you for all the great tasting recipes that bring me back to my roots Natasha! YUM!
Dunia
Thank you for the wonderful compliment, Dunia! I love that this reminded you of your roots! 🙂
Natasha, please tell me what is “1 cup half and Half”?
When I cooked this soup, at the last moment I saw this ingredient. I could not understand what I needed to add to stir the flour, so I used milk + almond milk. It turned out a very very delicious soup, but I would like to know what ingredient you need to add exactly
Hello Valentyna, Half and half is half regular milk and half heavy cream. I’m happy to hear the recipe was a great success, thanks for sharing!
I love this soup and want to make it for a crowd. How would you adapt the recipe for crockpot use?
Hi Lanae, I’m so glad you enjoy this recipe! I haven’t tested it in a crockpot so I can’t advise on that. If you experiment, let me know how it goes :).
If anyone else has tried, please let us know! 🙂
Lanae, if I was a betting person, I would assume a large pot would be more accommodating than a slow cooker. I would personally make the soup as directed in the recipe, then transfer into a large slow cooker, cover, and simmer on low or warm for the large crowd to enjoy at will. Just trying to offer up a suggestion.
I made this soup tonight and I enjoyed it a lot. I will make again but will use fresh dill. I used dry dill and it was a little too strong. Thanks for this recipe! I love soup.
Hi Connie, when using dry dill, you should use 1/3 of what you would use fresh. So for every Tbsp fo fresh dill, you would need 1 tsp of dried dill. I hope that helps! 🙂
On my to make list and soon! I am going to locate Straw mushrooms for this and will divide the batch at step 4 and with one half I will make it creamy with step 5 and will give a review on both versions 🙂
Please do Lee!
Outstanding! Clear broth or the cream sauce, either one is restaurant quality! When my mother in law gives a thumbs up, that is not given out lightly! She only tried the clear broth type, she cannot have milk.
My wife and her sister tried, enjoyed, the cream version as well, well received, sister in law’s husband, 2 bowls each type!
I made this as written, used Shiitake mushrooms, perfect flavor, spot on for either clear broth or creamy, I have tried both, and I will say, either one is 10 stars!!! Thank you again, Natasha for a wonderful recipe, this is a keeper!
My pleasure Lee! I’m so glad to hear you love the recipe! Thanks for sharing your great review and tips with other readers!
A very nice mushroom soup recipe that is east to make. I use better than bullion to make the broth and with the added Tsp of salt I think it is a bit salty, I’ll omit the extra salt on the next batch and see how ir goes. As usual you brought us another fine recipe to enjoy.
I’m so glad you enjoyed it! 🙂
Natasha, how does this soup differ from your other milk-based mushroom soup? I scanned through the ingredients and found them to be very similar?
Hi Oksana, this one is a smaller batch of soup and it is creamier/thicker than the other one. The process is a little different and they both have different flavor profiles but I think if I had to choose one, I like the flavor of this one a little more 🙂
First off.. I made this soup before by ur recipe & I must say.. Very delicious!! We love it! Thanks for sharing! But now I want to make some again & I noticed I have everything for it except the baby Bella(cremini)mushrooms.. But I do have regular fresh white mushrooms.. Would they work too? 🙂 or the cremini mushrooms is a must for this soup.. Let me know.. Thank you!!
Hi Tonya, you can definitely use a different kind of mushroom and it will still taste great 🙂
Perfect!! That’s my next soup for dinner! Thank you Natasha!! 🙂
Amazing soup! I used GF flour in place of regular flour, and it taste great…..Thank you for all the yummy recipes 🙂
I’m so happy you enjoyed it! Thank you for sharing your tip about GF flour! 🙂
Natasha,
Being vegetarian I made this soup using vegetable broth vice chicken broth. It was stunningly delicious. Thank you so much for posting the recipe.
I’m so happy you loved it! 🙂
Have made this many times but usually over closer to 16 cups. Just add more potato and mushroom to compensate. Will try the next time to fully adhere to the recipe 😉 anyways, it is delicious. My 4 year old daughters favorite.
I’m so happy to hear that your daughter loves it 🙂
Thanks for a delicious soup recipe. I’ve made it the last few years now. I’ve recently added a spot for dill in our little backyard garden, with this soup in mind! Just cozied down on a cold rainy day with the first bowl of the season, garnished with our fresh dill.
Mmm sounds so nice and cozy! Thanks for sharing your comfy scene with me. 🙂
I have made your recipe three times now and we love it. The soup is hearty, filling and perfectly spiced. I use a whole can of evaporated milk or heavy cream in place of the half and half and I thicken using cornstarch instead of flour. I also add a 1/4 teaspoon each of Italian herbs, onion powder and a small shake of garlic powder and a tablespoon of real butter. Delicious!
Tammy, thank you for such a nice review and great job on improvising 😀.
You are welcome! I am making it tonight for our soup and sandwich night. Thank you for an awesome recipe! 🙂
Tammy, thank you for such a nice review and great job on improvising 😀.
Natasha and Vadim! ( I have a son Vadimchik)
Thanks u so so much for another great recipe! U guys are amazing! Love love love ur recipies!
I’m so happy you enjoyed the recipe!
To us (me and my husband) it was too mushroom-y. There was too much mushroom for us, but the stuffing was good, we both liked it. I think I might use the stuffing idea in the future for sandwiches.
Ilona, did you use the same kind of mushrooms or different variety?
Your food blog is my favorite!
Any thoughts on if substituting plain Greek yogurt for half and half would be tasty (or is it better to just omit)?
Hmmm…. I don’t think the Greek Yogurt would work because it would change the flavor quite a bit. I would just omit it.
Super easy & quick to make!
I’m a beginner & making this soup gave me a love to cook!
Thank you for posting, God bless 🙂
I’m so happy to hear that. Thank you so much Kate and God bless you also!
How I know how much is one cup?? 🙁
And what is half-and-half ?
1 cup is 8 ounces. Half and half is just half heavy cream and half milk. You can make your own by combining those two ingredients in equal amounts.
Thank you Natasha 🙂
I can not buy half-and-half where I live so thank you for telling me 🙂
Now the only thing I have to do is convert ounces to my measurements 😉
Do you have to use green onions or can I use regular onions? Don’t have any on hand and honestly don’t want to stop at the store:)
You can totally use regular onions, just chop them up finely. Enjoy! 🙂
I was wondering, when you say chopped green onions, is it the whole thing or just the green part? I tend to use both when I make things but from the picture it looked like you just had the green part? Love your recipes by the way.
I’ve done it both ways and they were equally delicious. It’s really whatever your preference is.
Can I use heavy whipping cream instead of half and half?
Emma, heavy whipping cream is a good substitute :). It will be more creamy but still delicious.
Is it really only 6 cups of broth? or does it need more liquid? how many people does it serve?
It has a total of 7 cups liquid and it is a hearty soup. I’d say it could easily be 8 servings. 🙂
This was soooo yummy. Thank you for such an awesome recipes.
Thank you, I’m glad that you enjoyed it :).
Hubby loved this soup! I didn’t think he would considering it is meatless. But he ate every little bit of it in a matter of seconds. 🙂 Loved the simplicity of the ingredients and spices.
I’m so glad you and your hubby enjoyed the soup. The mushrooms and potatoes make it so hearty that it doesn’t miss the meat 🙂
I made this with veggie broth for the sake of my nonmeat eater ^-^
It was delicious. Absolutely delicious!!
I was surprised. I looked over the recipe once and boom…made it on my own and improvised. Eyeballed all the amounts. Love this soup.
Thank you!
I’m so happy you enjoyed it 🙂
Hello, can I use dried mushrooms? How would I do them? And also can I add any meat?
Thanks
I haven’t tried with meat but I don’t see why not 🙂 When my mom makes soup with dried mushrooms, she adds the mushrooms at the very beginning. I’d cook the meat and mushrooms right away in water with salt to taste (you don’t need broth if you use meat, just water is ok) and let them cook about 30 min or so or until both are getting tender. I think I just developed a new soup in this reply. lol .
This was wonderful! Perfect for a cold day.
Definitely a winter comfort food. I’m so happy you liked it!
I’m a little bit confused… how do u make 6 cups chicken broth? or do u buy it?
Yes, you either buy chicken broth in any grocery store or use “Better than Bouilion” paste and dilute it in water according to the instructions. Hope this helps :).
I’ll be honest, This is the best mushroom soup I’ve ever tried!! LOVED IT!
I don’t know what id do without your awesome recipes, Thank you Natasha:)
That is quite a compliment to me 🙂 Thanks so much Julie!
I am making it again today! Thanks again:D
My family loves this soup with kale, but still great with out it 🙂
That’s a great suggestion! It makes it a little healthier and prettier I’m sure! 🙂
This is so delicious. I made this soup like 5 times already and everyone love it, going to make it for Thanksgiving this year again 🙂
How awesome that it’s going to be part of your tradition. Thanks so much for sharing that with me. I’m so glad you love it 🙂
natasha, thank you so much for this recipe, i made this soup yesterday, my husband and i just loved it,very delicious!
You are welcome Vera, I love to hear a good report :).
Thank u for yummy recepi that my family enjoyed for dinner!! God bless and keep those recepies coming!!!
Thank you so much Tanya. I’m so happy your whole family enjoyed it 🙂
Made this today!Super Good!
Will be making more for sure!
Thank You!
Awesome, I’m glad you like it Natasha and you are welcome :).
I made this yesterday and it was wonderful, it was very easy to make and I will be making it all thru the winter.
Thanks
Reading your comments warms my heart (feeling mushy gushy today). We love this soup in winter also. It’s such a great thing to cozy up with on a chilly day.
very yummy soup made it tonight the whole family loved it. thanks for such a great page, when i cant think of what to make i come to your web page and always find it so helpful.
I’m so happy you all loved the soup. It’s such a homey soup isn’t it? I feel cozy just thinking about it 🙂
Hi Natasha, made the soup and it came out delish! So glad i found this website! I like to cook Russian food but there are no real recipes and if you ask someone they just tell you to eye ball everything and i just cant do that. Looking forward to making alot more of the dishes …so excited! Love the pictures too, really helps!
Welcome to the site Yana, I hope that you will find many more new favorites :).
Hi Natasha, just made this soup and it is delicious!!! Very quick and easy but oh so good! Thanks so much! 🙂
I’m so glad you enjoyed it 🙂 Anytime!
Can I substitute half and half with whole milk?
It won’t be as creamy, but it should work.
Just made this soup, and it tastes wonderful! Thanks for a quick, no-hassle soup recipe 🙂
Great, I’m glad you like the soup, I love the simplicity of it, definitely no-hassle :).
Hi natasha, can i use heavy cream without the flour instead of half and half with flour? do you think it will turn out the same?
Yes; you could probably do even less flour with heavy cream or omit it all-together.
Great soup. I am Moscowian living with my australian husband in Australia. He loves this soup!
Welcome to the blog Vika, I’m glad that your husband likes the soup :).
This looks so good. I love mushrooms especially with something creamy. Do you think it would make any difference if i use canned mushrooms?
It will still taste good, but fresh mushrooms just have a nicer flavor (in my opinion) but I have done canned before and it worked well 🙂
Thank you 🙂 I love your website.! 🙂 Made the chicken and pork tefteli today and it was delicious! looks like my husband loved it!! 🙂
You are welcome :D, I’m glad you enjoyed it!
AWESOME SOUP!!! It was a major hit at our house. And so easy to make. Thanks for the great recipe.
I’m glad you enjoyed the recipe :).
This is a FIVE STAR rated soup!!
Thank you Vera 🙂
Hi Natasha,
This is a very delicious soup, my family loved it. Can’t wait to try more of your recipes. BTW, do you have a russian cake recipe which is called Ideal Man, it is a layered cake, I have eaten it in Armenia and I loved it. Thank you again.
I’ve never heard of that cake, but if I come across that recipe; I’ll let you know 🙂
Hello, I started off with this recipe and pretty much tried them all, love every single one, and have since enjoyed cooking, which is not something I would say before discovering your blog, look forward to checking back often for new things to try. Good job and thanks for the great recipes
Wow! That’s awesome! Thank you for visiting my blog 🙂 I’m glad you enjoy the recipes!
Delicious as always, thank you 🙂
I tried this soup at my Sister In Laws. Loved it. Finally decided to make it at home. Loved it EVEN MORE!! I couldn’t stop eating it!! And I was going to the store to buy groceries and my boys actually asked me to please make this soup again because it was SO good!! It’s probably going to be one of our weekly meals for a while. Thanks so much! I can’t wait to try other recipes that you have put up!!
That’s so great! I love that it’s a new favorite for your family 🙂
This soup is so yummy. I made it today and my family LOVED it!!!!! Thanks for the recipe….
You are welcome Marina. Its easy and delicious 🙂
Craving Mushroom. Will buy some mushrooms and make it today.
Hope it satisfies your craving 🙂
HI, i made this soup couple days ago and it was DELICIOUS!!!!Kids and husband loved it. Thank you so much for all your hard work, God Bless your family Natasha!!!:)
You are welcome 🙂
Hi! I have whole wheat flour. Is that ok to use with the half and half?
That’s totally fine Inna 🙂
when i made it couple of days ago i end up over cooking potatoes so i mashed what ever was left in soup and aded a bit of tiny macaroni in soup it turned out good……….a bit more creamy and great to taste……..
Great improvising Tanya 🙂
Delicious! I make a soup similar to this except I also add broccoli, cauliflower, red bell pepper, and celery. And I use heavy whipping cream instead of the half and half.
Oooh that sounds so healthy and delicious! I love soups; especially in Fall and winter. So cozy!
Mmm .. made this a couple days ago and it was delicious! Will it taste as good with beef broth? I’ve got some vegetarians in the family …
I haven’t tried it but I bet it would taste great!
Hello Natasha! I just made this soup – needless to say: it tastes awesome! It is hearty and yes, you are right – mushrooms add A LOT of flavor! Thank you!
YES, MUSHROOMS ROCK! 😉
What a delicious soup! I can’t count how many time I’ve made it! Instead of half / half and flour, I used only heavy whip. It gives whiter color and does not make the soup very thick. Just a personal preference, I guess.
That sounds nice too. We’ve also tried it without any cream or half/half or flour and its just a clear broth mushroom soup. Also very good. I just love mushrooms! 🙂
Very yummy Soup, thanks again for your great recipes !!
Loved this recipe. I didn’t have half and half on hand and used heavy cream. still turned out so yummy. Thanks Natasha! I love your website
Thank you Maryana 🙂
This soup is delicious, I made it today and my 2 yr old loved it. But I also added chicken… Cut up pieces of chicken and boiled it a little longer. So far my favorite soup I’ve made 🙂 thank u natash.
That’s a great idea, thanks for the tip
I spent five weeks in southern Russia in early spring of 2012. I became very fond of many Russian soups… this is one of my favorites. Now I can make it myself. I am glad I came across this web, excellently done and your directions are very easy to follow.
I love to hear stories like that 🙂 I hope it brings back memories for you!
Natasha this soup is so delicious ! I’m enjoying it right now. 🙂 I made it twice already. I used frozen onions and dill. Thank you for your great recipes!
You are very welcome Zoryana 🙂
I always froze green onions in plastic ziploc bags…. but I never thought of freezing dill. I always hated to throw it out! Thanks for the great idea, Natasha!
You are welcome Sarah. My mom was the one to give me the idea 🙂
What kind of mushrooms do you use?
I always use Crimini mushrooms (brown mushrooms), available in most grocery stores.
Your site has been a Godsend for me. Our bookclub is reading “A Short History of Tractors in Ukrainian” by Marina Lewycka for this month and we have our end of season pot luck coming up. I wanted to bring something traditional but lovely and found your recipe for Shuba! I am going to make it and serve it in small glasses (verrines). I’m sure it will be a hit! Thanks so much. Your soups look splendid as well, especially the Sorrel one…I have had that in my garden for years and never knew what to do with it. Now I DO!!
What a great idea to make individual portions; probably a bit more time consuming, but I bet they will look great! P.S. Sorrel is also great in smoothies!
Can I use heavy cream instead of the half and half? Do you think it will change the taste much?
Alena, that sounds fine. I would probably mix 1/2 heavy cream and 1/2 milk. But it would probably be good with just heavy cream too, just richer. 🙂
I make a soup very similar to this, i use leeks instead of green onions and I always do 2-3 pounds of mushrooms, and 1pound(or less of potatoes), and i try to add 1 8-10oz jar of wild mushrooms. I would add fresh wild mushrooms but morels, black trumpets or porcinis are about 30$/lb around here … 10oz jar of wild mix is 12$……I do less potatoes because I try to keep starches/carbs down in my diet.
Your soup sounds fancy and good! Do you buy the mushroom mix at Costco?
This was yummy! I a did add just a pinch of buckwheat in the soup tho just for experimenting … U should try it some time 🙂
Thanks for recipe!
Mmm I do love buckwheat! Thank you for the tip Marina!
Can I use regular onion instead of green?
Yes, just saute them a little longer and chop them finely.
I made this soup last night and I just had to come back and say how great it is! I made a whole pot and it was gone by the end of the day! I will definitely be making this soup again soon! Thanks for all the wonderful recipes!
Great thanks!:)
Hi Natasha,
I can’t buy half and half where I live, Can I use 1 cup thin cream instead?
Thanks,
Nat
I’m not sure what thin cream is, but you can use 1/2 milk and 1/2 heavy cream. Just mix it together and you have half and half 🙂
thanks for such a amazing soup recipe….also i substituted half and half, for a heavy whipping cream, and added some chicken breast ( froze chicken and sliced it thinly and fry it in the pan using butter) tasted amazing.
I was wondering if i could make this soup using beef broth instead of chicken?? my 2 yr old is allergic to chicken. 🙁 bummer. an he loves soups!
That is a bummer 🙁 I think beef broth should be fine. The soup will be a little darker color but should still taste good 🙂
Do you buy canned broth, or what would you recommend?
You can use any form of broth (canned, made from bouillon cubes, or what I use now is Better than Bouillon reduced sodium – it’s a paste that you mix with water. The best price seems to be at Costco).
Ok thank you, that helps.
This is very good.. I love Your website
I literally make this soup twice a week:) yum!
Natasha,
This recipe looks easy and yummy! I will surely make it. This is my first time on your site and I’m so excited to cook now. Thank you for sharing!!!
Hello I just recently found out about your blog and I absolutely fell in love with this soup! Its soo yummy! thanks soo much for this tasty recipe!
I just made your soup and it was DELICIOUS!!!!
We just made it a few days ago too. Maybe I should add this to our favorites page?? Thank you for letting me know Galina!!
Thanks for your reply*
Can the mushrooms be omitted? I would love to make this soup, but my husband and kids hate mushrooms 🙁
Thank for you reply 🙂
Hi Nadia. That’s a tough one. It’s a main ingredient and adds alot of flavor. I don’t know what I’d recommend instead? Let me know if you try something else.
Hi Nadia, you can put the mushrooms in “cheeseclothe” for the mushroom taste then take out the mushrooms wrapped in the cheeseclothe, then you still have the great taste of mushroom in your soup
Thanks Lou! 🙂
Thank you for your wonderful site. I made the soup over the weekend and it was very good.
So glad you liked it. Thanks for letting me know! 🙂
Can I use chicken stock instead of broth?
Yes – its the same thing. Hope you like it!
I ended up buying some chicken broth and made the soup yesterday evening for dinner – it was delicious! Even my 2 yr old loved it, mushrooms and all 🙂 Thanks for the awesome recipes!
Just made this today..SOO GOOD!
Easy to follow directions and tasted great 🙂
Thank you so much! Love your website!
i already made this soup twice:]
Its very good! Thank you for the recipe!
Hi Vita, Thank you for letting me know. I’m so glad you liked it!
I just made this soup and its so good. Finally I found a website with Ukrainian food that’s in english cuz when I ask my mom or grandma for a recipe they just tell me a little bit of this a hand full of that and so on thank you so much God Bless.
This looks really tasty!
Are you familiar with dovga? It’s an Azeri dish (which is where I am from), so to me it’s a similar kind of comfort food.
If you are interested, and don’t already make it, here’s how to make it in the herbless Wisconsin:
http://richfoodleantimes.wordpress.com/2010/01/26/dovga-my-favorite-food-ever/
I think I will try this soup of yours.
I’ve been freezing extra dill for years but didn’t think to do it with green onions too. Wish I had thought of that at the end of summer when our garden had more green onions than we could eat. Thanks for the tip.