Russian Mushroom and Potato Soup Recipe

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.

Russian Mushroom and Potato Soup

2. Add 6 cups chicken broth. Season with salt, pepper, 2 tsp dill and throw in the bay leaf.

Russian Mushroom and Potato Soup-6

3. Add the chopped potatoes – cover and cook for 20 minutes. Potatoes should be firm but tender.

Russian Mushroom and Potato Soup-2

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.

Russian Mushroom and Potato Soup-7

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.

Russian Mushroom and Potato Soup-8

If you really want it to look like Russian soup, garnish each bowl with some more chopped dill before serving.

Russian Mushroom and Potato Soup-5

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

4.72 from 21 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $9-$11
Servings: 8

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 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

  1. Melt 3 tbsp butter in a large soup pot over medium heat. Add the carrots, green onion and sauté 5 minutes.
  2. Add 6 cups chicken broth. Season with salt, pepper, 2 teaspoons dill and throw in the bay leaf.
  3. Add the chopped potatoes – cover and cook for 15 - 20 minutes. Potatoes should be firm but tender.
  4. 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.
  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.

Recipe Notes

For a healthier version, replace all butter with olive oil. Skipping step number 5 still makes really delicious soup 😀

 

Russian Mushroom and Potato Soup-3

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Dunia
    July 18, 2018

    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 Reply

    • Natashas Kitchen
      July 18, 2018

      Thank you for the wonderful compliment, Dunia! I love that this reminded you of your roots! 🙂 Reply

  • Valentyna Tan
    May 25, 2018

    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 Reply

    • Natasha's Kitchen
      May 25, 2018

      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! Reply

  • Lanae
    February 15, 2018

    I love this soup and want to make it for a crowd. How would you adapt the recipe for crockpot use? Reply

    • Natasha
      natashaskitchen
      February 15, 2018

      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! 🙂  Reply

      • Lee Thayer
        February 15, 2018

        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. Reply

  • Connie
    January 31, 2018

    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. Reply

    • Natasha
      natashaskitchen
      February 1, 2018

      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! 🙂 Reply

  • September 1, 2017

    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 🙂 Reply

    • Natasha's Kitchen
      September 1, 2017

      Please do Lee! Reply

      • September 7, 2017

        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! Reply

        • Natasha's Kitchen
          September 7, 2017

          My pleasure Lee! I’m so glad to hear you love the recipe! Thanks for sharing your great review and tips with other readers! Reply

  • Robbie Elliott
    October 8, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 8, 2016

      I’m so glad you enjoyed it! 🙂 Reply

  • Oksana
    September 24, 2016

    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? Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      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 🙂 Reply

  • Tonya
    September 8, 2016

    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!! Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Hi Tonya, you can definitely use a different kind of mushroom and it will still taste great 🙂 Reply

      • Tonya
        September 8, 2016

        Perfect!! That’s my next soup for dinner! Thank you Natasha!! 🙂 Reply

  • Laura
    May 16, 2016

    Amazing soup! I used GF flour in place of regular flour, and it taste great…..Thank you for all the yummy recipes 🙂 Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      I’m so happy you enjoyed it! Thank you for sharing your tip about GF flour! 🙂 Reply

  • Allen Palmgren
    May 15, 2016

    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. Reply

    • Natasha
      natashaskitchen
      May 15, 2016

      I’m so happy you loved it! 🙂 Reply

  • Mita
    January 18, 2016

    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. Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      I’m so happy to hear that your daughter loves it 🙂 Reply

  • Tara
    December 27, 2015

    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. Reply

    • Natasha
      natashaskitchen
      December 27, 2015

      Mmm sounds so nice and cozy! Thanks for sharing your comfy scene with me. 🙂 Reply

  • Tammy Howard
    December 27, 2015

    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! Reply

    • Natasha
      natashaskitchen
      December 27, 2015

      Tammy, thank you for such a nice review and great job on improvising 😀. Reply

      • Tammy Howard
        January 15, 2016

        You are welcome! I am making it tonight for our soup and sandwich night. Thank you for an awesome recipe! 🙂 Reply

    • Natasha
      natashaskitchen
      December 27, 2015

      Tammy, thank you for such a nice review and great job on improvising 😀. Reply

  • Alina
    October 16, 2015

    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! Reply

    • Natasha
      natashaskitchen
      October 16, 2015

      I’m so happy you enjoyed the recipe! Reply

  • Ilona
    October 6, 2015

    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. Reply

    • Natasha
      natashaskitchen
      October 6, 2015

      Ilona, did you use the same kind of mushrooms or different variety? Reply

  • Lk
    September 18, 2015

    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)? Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      Hmmm…. I don’t think the Greek Yogurt would work because it would change the flavor quite a bit. I would just omit it. Reply

  • Kate S
    July 8, 2015

    Super easy & quick to make!
    I’m a beginner & making this soup gave me a love to cook!
    Thank you for posting, God bless 🙂 Reply

    • Natasha
      natashaskitchen
      July 8, 2015

      I’m so happy to hear that. Thank you so much Kate and God bless you also! Reply

  • Elena
    May 5, 2015

    How I know how much is one cup?? 🙁
    And what is half-and-half ? Reply

    • Natasha
      natashaskitchen
      May 5, 2015

      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. Reply

      • Elena
        May 5, 2015

        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 😉 Reply

  • Jana
    November 3, 2014

    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:) Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      You can totally use regular onions, just chop them up finely. Enjoy! 🙂 Reply

      • Tim
        December 7, 2014

        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. Reply

        • Natasha
          natashaskitchen
          December 7, 2014

          I’ve done it both ways and they were equally delicious. It’s really whatever your preference is. Reply

  • Emma Aleksandruk
    October 9, 2014

    Can I use heavy whipping cream instead of half and half? Reply

    • Natasha
      natashaskitchen
      October 9, 2014

      Emma, heavy whipping cream is a good substitute :). It will be more creamy but still delicious. Reply

  • inna
    August 22, 2014

    Is it really only 6 cups of broth? or does it need more liquid? how many people does it serve? Reply

    • Natasha
      natashaskitchen
      August 22, 2014

      It has a total of 7 cups liquid and it is a hearty soup. I’d say it could easily be 8 servings. 🙂 Reply

  • Svetik
    August 18, 2014

    This was soooo yummy. Thank you for such an awesome recipes. Reply

    • Natasha
      natashaskitchen
      August 18, 2014

      Thank you, I’m glad that you enjoyed it :). Reply

  • Tanya
    July 3, 2014

    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. Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      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 🙂 Reply

  • Dasha
    May 29, 2014

    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! Reply

    • Natasha
      natashaskitchen
      May 29, 2014

      I’m so happy you enjoyed it 🙂 Reply

  • Tammy
    February 3, 2014

    Hello, can I use dried mushrooms? How would I do them? And also can I add any meat?

    Thanks Reply

    • Natasha
      natashaskitchen
      February 4, 2014

      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 . Reply

  • February 2, 2014

    This was wonderful! Perfect for a cold day. Reply

    • Natasha
      natashaskitchen
      February 2, 2014

      Definitely a winter comfort food. I’m so happy you liked it! Reply

  • masha
    January 31, 2014

    I’m a little bit confused… how do u make 6 cups chicken broth? or do u buy it? Reply

    • Natasha
      natashaskitchen
      January 31, 2014

      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 :). Reply

  • Julie Karas
    January 25, 2014

    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:) Reply

    • Natasha
      natashaskitchen
      January 25, 2014

      That is quite a compliment to me 🙂 Thanks so much Julie! Reply

      • Julie Karas
        February 4, 2014

        I am making it again today! Thanks again:D Reply

  • Natashia Derkach
    January 4, 2014

    My family loves this soup with kale, but still great with out it 🙂 Reply

    • Natasha
      natashaskitchen
      January 4, 2014

      That’s a great suggestion! It makes it a little healthier and prettier I’m sure! 🙂 Reply

  • Olga
    November 23, 2013

    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 🙂 Reply

    • Natasha
      natashaskitchen
      November 23, 2013

      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 🙂 Reply

  • Vera
    November 14, 2013

    natasha, thank you so much for this recipe, i made this soup yesterday, my husband and i just loved it,very delicious! Reply

    • Natasha
      natashaskitchen
      November 14, 2013

      You are welcome Vera, I love to hear a good report :). Reply

  • Tanya
    November 8, 2013

    Thank u for yummy recepi that my family enjoyed for dinner!! God bless and keep those recepies coming!!! Reply

    • Natasha
      natashaskitchen
      November 8, 2013

      Thank you so much Tanya. I’m so happy your whole family enjoyed it 🙂 Reply

  • natasha
    October 21, 2013

    Made this today!Super Good!
    Will be making more for sure!
    Thank You! Reply

    • Natasha
      natashaskitchen
      October 21, 2013

      Awesome, I’m glad you like it Natasha and you are welcome :). Reply

  • Carrie Waltz
    October 7, 2013

    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 Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      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. Reply

  • Kristina
    September 11, 2013

    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. Reply

    • Natasha
      natashaskitchen
      September 11, 2013

      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 🙂 Reply

  • Yana
    June 25, 2013

    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! Reply

    • Natasha
      natashaskitchen
      June 25, 2013

      Welcome to the site Yana, I hope that you will find many more new favorites :). Reply

  • Natalie
    April 23, 2013

    Hi Natasha, just made this soup and it is delicious!!! Very quick and easy but oh so good! Thanks so much! 🙂 Reply

    • Natasha
      natashaskitchen
      April 23, 2013

      I’m so glad you enjoyed it 🙂 Anytime! Reply

  • Inna
    March 27, 2013

    Can I substitute half and half with whole milk? Reply

    • Natasha
      natashaskitchen
      March 27, 2013

      It won’t be as creamy, but it should work. Reply

  • Natasha
    March 17, 2013

    Just made this soup, and it tastes wonderful! Thanks for a quick, no-hassle soup recipe 🙂 Reply

    • Natasha
      natashaskitchen
      March 17, 2013

      Great, I’m glad you like the soup, I love the simplicity of it, definitely no-hassle :). Reply

  • Galina
    February 19, 2013

    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? Reply

    • Natasha
      natashaskitchen
      February 19, 2013

      Yes; you could probably do even less flour with heavy cream or omit it all-together. Reply

  • Vika
    February 17, 2013

    Great soup. I am Moscowian living with my australian husband in Australia. He loves this soup! Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      Welcome to the blog Vika, I’m glad that your husband likes the soup :). Reply

  • Galina
    February 11, 2013

    This looks so good. I love mushrooms especially with something creamy. Do you think it would make any difference if i use canned mushrooms? Reply

    • Natasha
      natashaskitchen
      February 12, 2013

      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 🙂 Reply

      • galina
        February 16, 2013

        Thank you 🙂 I love your website.! 🙂 Made the chicken and pork tefteli today and it was delicious! looks like my husband loved it!! 🙂 Reply

        • Natasha
          natashaskitchen
          February 16, 2013

          You are welcome :D, I’m glad you enjoyed it! Reply

  • Natalia
    February 5, 2013

    AWESOME SOUP!!! It was a major hit at our house. And so easy to make. Thanks for the great recipe. Reply

    • Natasha
      natashaskitchen
      February 5, 2013

      I’m glad you enjoyed the recipe :). Reply

  • Vera
    January 23, 2013

    This is a FIVE STAR rated soup!! Reply

    • Natasha
      natashaskitchen
      January 23, 2013

      Thank you Vera 🙂 Reply

  • Sona
    January 21, 2013

    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. Reply

    • Natasha
      natashaskitchen
      January 21, 2013

      I’ve never heard of that cake, but if I come across that recipe; I’ll let you know 🙂 Reply

  • natalia
    January 8, 2013

    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 Reply

    • Natasha
      natashaskitchen
      January 8, 2013

      Wow! That’s awesome! Thank you for visiting my blog 🙂 I’m glad you enjoy the recipes! Reply

  • Ana
    January 6, 2013

    Delicious as always, thank you 🙂 Reply

  • Anna
    January 6, 2013

    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!! Reply

    • Natasha
      natashaskitchen
      January 6, 2013

      That’s so great! I love that it’s a new favorite for your family 🙂 Reply

  • Marina
    January 3, 2013

    This soup is so yummy. I made it today and my family LOVED it!!!!! Thanks for the recipe…. Reply

    • Natasha
      natashaskitchen
      January 3, 2013

      You are welcome Marina. Its easy and delicious 🙂 Reply

  • Alla
    December 10, 2012

    Craving Mushroom. Will buy some mushrooms and make it today. Reply

    • Natasha
      natashaskitchen
      December 10, 2012

      Hope it satisfies your craving 🙂 Reply

  • MilaN
    December 7, 2012

    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!!!:) Reply

    • Natasha
      natashaskitchen
      December 7, 2012

      You are welcome 🙂 Reply

  • Inna
    November 7, 2012

    Hi! I have whole wheat flour. Is that ok to use with the half and half? Reply

    • Natasha
      natashaskitchen
      November 7, 2012

      That’s totally fine Inna 🙂 Reply

  • Tanya
    October 16, 2012

    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…….. Reply

    • Natasha
      natashaskitchen
      October 16, 2012

      Great improvising Tanya 🙂 Reply

  • Alina
    October 14, 2012

    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. Reply

    • Natasha
      natashaskitchen
      October 14, 2012

      Oooh that sounds so healthy and delicious! I love soups; especially in Fall and winter. So cozy! Reply

  • Luba
    October 9, 2012

    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 … Reply

    • Natasha
      natashaskitchen
      October 9, 2012

      I haven’t tried it but I bet it would taste great! Reply

  • D
    October 3, 2012

    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! Reply

  • September 27, 2012

    YES, MUSHROOMS ROCK! 😉 Reply

  • September 26, 2012

    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. Reply

    • Natasha
      natashaskitchen
      September 26, 2012

      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! 🙂 Reply

  • Ksusha
    September 24, 2012

    Very yummy Soup, thanks again for your great recipes !! Reply

  • Maryana
    August 19, 2012

    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 Reply

    • Natasha
      natashaskitchen
      August 19, 2012

      Thank you Maryana 🙂 Reply

  • Tonya
    August 6, 2012

    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. Reply

    • Natasha
      natashaskitchen
      August 6, 2012

      That’s a great idea, thanks for the tip Reply

  • Roger Broederdorf
    August 5, 2012

    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. Reply

    • Natasha
      natashaskitchen
      August 5, 2012

      I love to hear stories like that 🙂 I hope it brings back memories for you! Reply

  • August 3, 2012

    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! Reply

    • Natasha
      natashaskitchen
      August 3, 2012

      You are very welcome Zoryana 🙂 Reply

  • Sarah
    July 11, 2012

    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! Reply

    • Natasha
      natashaskitchen
      July 11, 2012

      You are welcome Sarah. My mom was the one to give me the idea 🙂 Reply

  • Sarah
    July 11, 2012

    What kind of mushrooms do you use? Reply

    • Natasha
      natashaskitchen
      July 11, 2012

      I always use Crimini mushrooms (brown mushrooms), available in most grocery stores. Reply

  • Vivian
    June 18, 2012

    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!! Reply

    • Natasha
      natashaskitchen
      June 18, 2012

      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!  Reply

  • Alena H
    June 12, 2012

    Can I use heavy cream instead of the half and half? Do you think it will change the taste much? Reply

    • Natasha
      natashaskitchen
      June 12, 2012

      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. 🙂 Reply

  • Anna
    June 9, 2012

    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. Reply

    • Natasha
      natashaskitchen
      June 9, 2012

      Your soup sounds fancy and good! Do you buy the mushroom mix at Costco? Reply

  • Marina k
    June 1, 2012

    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! Reply

    • Natasha
      natashaskitchen
      June 1, 2012

      Mmm I do love buckwheat! Thank you for the tip Marina! Reply

  • Vicky
    April 24, 2012

    Can I use regular onion instead of green? Reply

    • Natasha
      natashaskitchen
      April 24, 2012

      Yes, just saute them a little longer and chop them finely. Reply

  • Katerina
    April 11, 2012

    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! Reply

  • Nat
    March 1, 2012

    Great thanks!:) Reply

  • Nat
    February 29, 2012

    Hi Natasha,

    I can’t buy half and half where I live, Can I use 1 cup thin cream instead?

    Thanks,

    Nat Reply

    • Natasha
      natashaskitchen
      February 29, 2012

      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 🙂 Reply

  • nina
    February 22, 2012

    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. Reply

  • Lucy
    February 3, 2012

    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! Reply

    • Natasha
      natashaskitchen
      February 3, 2012

      That is a bummer 🙁 I think beef broth should be fine. The soup will be a little darker color but should still taste good 🙂 Reply

  • Ruslana
    January 24, 2012

    Do you buy canned broth, or what would you recommend? Reply

    • Natasha
      natashaskitchen
      January 24, 2012

      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). Reply

      • Ruslana
        January 24, 2012

        Ok thank you, that helps. Reply

  • Tatyana
    January 19, 2012

    This is very good.. I love Your website Reply

  • Viktoriya
    December 30, 2011

    I literally make this soup twice a week:) yum! Reply

  • Juliya
    December 8, 2011

    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!!! Reply

  • Svetik
    August 25, 2011

    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! Reply

  • Galina
    April 7, 2011

    I just made your soup and it was DELICIOUS!!!! Reply

    • Natasha
      April 7, 2011

      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!! Reply

  • Nadia
    February 28, 2011

    Thanks for your reply* Reply

  • Nadia
    February 28, 2011

    Can the mushrooms be omitted? I would love to make this soup, but my husband and kids hate mushrooms 🙁

    Thank for you reply 🙂 Reply

    • Natasha
      February 28, 2011

      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. Reply

      • Lou P.
        May 10, 2014

        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 Reply

        • Natasha
          natashaskitchen
          May 10, 2014

          Thanks Lou! 🙂 Reply

  • Ivan
    February 28, 2011

    Thank you for your wonderful site. I made the soup over the weekend and it was very good. Reply

  • Natalie
    February 2, 2011

    Can I use chicken stock instead of broth? Reply

    • Natasha
      February 2, 2011

      Yes – its the same thing. Hope you like it! Reply

      • Natalie
        February 3, 2011

        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! Reply

  • Luda
    December 29, 2010

    Just made this today..SOO GOOD!
    Easy to follow directions and tasted great 🙂
    Thank you so much! Love your website! Reply

  • Vita k
    December 21, 2010

    i already made this soup twice:]
    Its very good! Thank you for the recipe! Reply

  • Mila
    November 19, 2010

    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. Reply

  • February 9, 2010

    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. Reply

  • Natalia K
    December 2, 2009

    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. Reply

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