Russian Mushroom and Potato Soup Recipe

Name: Russian Mushroom and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 5 tablespoons butter, divided; 2 leeks, chopped; 2 large carrots, sliced; 6 cups chicken broth; 2 teaspoons dried dill weed; 2 teaspoons salt; 0.125 teaspoon ground black pepper; 1 bay leaf; 2 pounds potatoes, peeled and diced; 1 pound fresh mushrooms, sliced; 1 cup half-and-half; 0.25 cup all-purpose flour; 1 sprig fresh dill weed, for garnish

Cook Time: 30 minutes

Ingredients

5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
cup all-purpose flour
1 sprig fresh dill weed, for garnish

Directions

Step 1: In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the chopped leeks and sliced carrots. Cook for about 5 minutes, stirring occasionally.

Step 2: Pour in the chicken broth. Add the dried dill, salt, pepper, and bay leaf. Stir to combine, then add the peeled and diced potatoes. Cover the pot and let it cook for 20 minutes, or until the potatoes are tender but still firm. Once done, discard the bay leaf.

Step 3: In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced mushrooms and saut for 5 minutes, or until they turn lightly browned. Stir the sauted mushrooms into the soup.

Step 4: In a small bowl, whisk together the half-and-half and flour until smooth. Slowly stir this mixture into the soup to thicken it. Let it cook for another 5 minutes, ensuring the soup thickens evenly.

Step 5: Once the soup is ready, serve it hot, garnished with a sprig of fresh dill for a burst of color and flavor.

Nutrition Facts (per serving)

Calories: 167
Total Fat: 8g (10% DV)
Saturated Fat: 5g (23% DV)
Cholesterol: 23mg (8% DV)
Sodium: 928mg (40% DV)
Total Carbohydrate: 21g (8% DV)
Dietary Fiber: 3g (10% DV)
Total Sugars: 3g
Protein: 5g (9% DV)
Vitamin C: 19mg (21% DV)
Calcium: 50mg (4% DV)
Iron: 1mg (8% DV)
Potassium: 541mg (12% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origins

Russian Mushroom and Potato Soup, also known as Gribnaya Sup, is a staple of Russian comfort food. Rooted in Eastern European traditions, this soup has evolved over centuries, combining the abundance of mushrooms in the forests with the hearty flavors of potatoes. Its origins can be traced back to rural Russian kitchens, where ingredients were simple and nourishing. The soup became especially popular in the colder months, providing warmth and sustenance during long winters.

Regional Variations

Throughout Russia, this soup has regional variations, with slight differences in ingredients depending on local preferences. In Siberia, for example, wild mushrooms such as chanterelles or porcini are often used, while in the Western regions, cultivated mushrooms like champignons might be more common. The choice of herbs, such as dill or thyme, also varies from region to region, but dill remains the quintessential herb, adding a uniquely fresh and aromatic flavor to the soup.

Distinct from Similar Dishes

While mushroom soups are common in many cuisines around the world, Russian Mushroom and Potato Soup stands out due to its creamy texture and the use of leeks, which impart a subtle sweetness. Unlike many other mushroom soups, which are often purely creamy or broth-based, this dish strikes a balance between chunky vegetables and a smooth, creamy broth, making it a hearty meal rather than just a starter. The addition of potatoes adds a satisfying fullness, distinguishing it from lighter mushroom soups typically found in French or Italian cuisines.

Where is it Typically Served?

This soup is a beloved dish across Russia, particularly in rural households and mountain regions where wild mushrooms are plentiful. It's commonly served during the colder months as a part of a comforting meal. The soup is traditionally enjoyed with a slice of rye bread and sometimes accompanied by sour cream or a dollop of fresh herbs like dill. It's also popular in other Eastern European countries, including Ukraine and Belarus, where it is often made with variations based on local ingredients.

Fun Facts

In Russia, mushrooms are highly prized and are often foraged from the wild, especially in forested regions.
The soups rich, creamy consistency is thanks to the combination of flour and half-and-half, though some modern variations use sour cream for a tangy twist.
Many Russian families consider this soup a "soul food," often making it when transitioning into the colder seasons, such as autumn and early winter.
The soup's versatility allows it to be adapted for various dietary preferences, including vegetarian or vegan versions by substituting vegetable broth and omitting the dairy.

FAQ about Russian Mushroom and Potato Soup Recipe

Store the soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just be sure to let it cool completely before storing, and reheat thoroughly before serving.

Yes, you can substitute the mushrooms with other varieties like cremini, Portobello, or even dried mushrooms. Each type of mushroom will give the soup a slightly different flavor, but they all work well in this recipe.

Yes, you can make this soup dairy-free by using non-dairy alternatives. Replace the half-and-half with a plant-based milk, like almond or coconut milk, and skip the butter or use a dairy-free butter substitute.

Yes, this soup can be frozen. However, because of the dairy and potatoes, the texture may change slightly after freezing. To freeze, allow the soup to cool completely, then store it in a freezer-safe container. To reheat, thaw it in the refrigerator overnight and warm it up on the stove.

Absolutely! If you prefer a thicker soup, you can add more flour to the half-and-half mixture or blend a portion of the soup with an immersion blender. If you like a thinner soup, simply add more broth or water to reach your desired consistency.

Feel free to add other vegetables like celery, parsnips, or even spinach to enhance the flavor and nutrition. Just make sure to adjust the cooking time based on the vegetables you add.

To make the soup spicier, you can add a pinch of red pepper flakes or a chopped fresh chili to the vegetables when sautéing them. You can also stir in a bit of hot sauce or ground cayenne pepper at the end for extra heat.

Yes, this soup can be made a day or two ahead. In fact, the flavors often improve after sitting for a while. Just store it in the fridge and reheat it on the stove before serving.

A sprig of fresh dill is the traditional garnish for this soup. You can also add a dollop of sour cream, crumbled bacon, or a sprinkle of grated cheese for extra flavor.

Yes, to make the soup vegetarian, simply swap the chicken broth for vegetable broth. You can also omit the bacon if you prefer a fully plant-based version.

Comments

Crystal S

10/06/2025 01:52:54 PM

Wonderful soup and perfect for a cold snowy day! Made exactly as written and received great reviews from those heading in from the slopes. Based on personal preference, I reduced the butter down to 2.5 tablespoons of butter - couldn't tell the difference. Will definitely go into my family's list of favorites!!!

JOhnPlays with His Food

08/28/2021 11:08:41 PM

This is an awesome soup! With 900+ five star reviews it's pretty hard to go wrong. I cut the recipe in half as my wife hates Mushrooms, therefore I rarely make anything with them in a recipe. This one was all for me! I only had russet potatoes so I cut the time to 15 minutes so they'd hold together. I only had onions and no leeks so that was a substitute. The big change I made was to use Better than Bullion roast beef soup base. So much better flavor than boxed soup broth and cheaper! One little jar makes 9.5 quarts of broth! Under $4 at Walmart. I did follow one suggestion from another reviewer who skipped the flour and half and half thickener and I used about 1/3C of sour cream. Just be sure to temper it before you stir it in so it won't curdle. It is Mushroom Nirvana!

Karen Scheder

01/18/2024 02:26:35 AM

Loved it. Used a bit more leek and for the broth, I used vegetable broth (Better than Bouillon) along with broth from some reconstituted dried mushrooms I used, plus one mushroom bouillon cube. I didn’t add the flour and I used the immersion blender lightly so it was still chunky and creamy and it blended in the half and half. To top it off, I sprinkled fried bacon bits… delicious!

elcmom

01/15/2020 03:21:21 AM

This was absolutely fantastic. I halved the recipe since were 3 of us eating it for dinner but did not change the ingredients except adding a little more butter to saute the mushrooms since half the butter wasn't enough. The major change I made was to use an immersion blender at the very end after almost finishing the thickening so I could make a "creamed" soup. I used the blender until it was a medium-fine puree with little bits of the ingredients vs completely pureed. Then put it back on the burner on med-low until it completely thickened. It was AMAZING. My somewhat picky daugher loved it and my husband had 2 1/2 bowls of it. Will absolutely repeat it - one of the rare recipes where no tweaks are needed, even the salt levels which are normally horribly high to me.

victoria jechart

03/15/2020 08:58:35 PM

I’ve made this twice. Once, following the recipe, exactly and once with the following changes; before adding the dairy, I removed 1\2 of the mushrooms and potato’s and used the hand blender in the rest of the soup. I did this to check if it would thicken without the additions. It did, so I added the reserved mushrooms and potato’s back into the soup and did not add 1/2 & 1/2. I garnished each bowl with a dollop of sour cream and fresh snipped dill. I would always use leeks as they are very nutritious and the leek flavor is important, in my opinion. If I wanted to thicken the soup further, I would use my ‘go too’ method; kneed flour into a tbls or so, of butter until well incorporated, then add to the soup and simmer on low. It will thicken beautifully. So...the original recipe is still a 5 star!

Helen Halia Hanowsky Feeney

10/04/2021 02:50:23 PM

I made this the first time as is and found it to be OK, a bit more American (kind of bland) than the eastern European soups I grew up with. The mushroom taste wasn't strong enough and it was missing a certain kvas (sourness/tanginess). So the second time I added 2 packets (total 2oz.) of dried mushrooms (porcini) and restricted some of the cooking liquid so I could add some pickle juice at the end but lemon/sauerkraut juice/cider vinegar/citric acid would probably work ok too. It's funny how little seasoning decisions transform a dish culturally.

KANDIYOHIV

11/12/2024 01:09:02 AM

I used leftover celery, onion, carrots. It was a lot more veggies than called for. Used 3-4 tsp dried dill and some paprika. Used all chicken BBB, but at the end it needed more, so added 2 cups more (1C chix, 1C beef) mixed in with some sour cream. Only 1.5C red potato. Suggest cooking the mushrooms in the pot first and then setting them aside to avoid dirtying up a 2nd pan. Was very good.

yaralisa

12/28/2018 08:51:59 PM

Great, hardy meal soup!! I did make a couple of changes since I made this for my sick brother and he's not supposed to have dairy. I took out about a quarter of the soup with a little broth and put it in a blender and then put it back to thicken the soup(instead of using heavy cream and flour). I also added some garlic powder and complete seasoning to the veggies because I must add those to everything I cook. The soup is delicious. I will add bacon and a little cheese and sour cream because I can!! Thanks for the great recipe!

LaurieC

12/19/2024 01:42:45 PM

We really enjoyed this! The flavor was great-very comforting and filling. The only change I made was I used 1T of butter to cook mushrooms first, then 2T for the carrots and leeks.

Amy Askew Smyth

11/17/2020 03:07:14 AM

This was so simple, but had amazing flavor. For the mushrooms, I used 1/2 LB of cremini and 1/2 lb of Portobello. The mushrooms and Leeks are everything. My Husband later came along and added sausage, which was good too, but it really didn't need it. Fed it to my kids and gave some to my neighbors. Everyone Raved about it! Will Definitely make this again! Perfect Fall Soup!

Becky Johnson

04/15/2019 10:56:58 PM

Made as directed except for a couple of small changes. Used less salt because I added a little salt to the onions as I was sautéing them to sweat them. I didn’t have any cream or half-and-half so used regular milk and a dollop of sour cream. It was delicious as is and this is my second time making it. This time I added some pork roast that needed to be used. I chopped into small cubes and sautéed first and then re-added towards the end. The soup and pork flavors really complimented each other and it was just as delicious the next day for lunch.

Roxanne Alexander

09/22/2025 09:48:14 PM

Delicious and easy to make!

Jackie Fitzsimons

04/03/2025 02:12:47 PM

this soup did not disappoint, I used cremini mushrooms, it is delicious

Ronald Smith

02/17/2025 11:42:44 PM

Made it and my roommates are jealous.

Amy Johnson

02/14/2025 08:12:01 AM

So good, I had to share it online.

Cathy Gibson

01/13/2025 04:17:45 AM

Super easy. I added shredded rotisserie to make it a full meal.

NiftyPeach8851

01/08/2025 10:33:30 PM

I made this soup with onion instead of leeks and I added cream cheese and sour cream as well. Also with a little lemon juice. Everyone loved it. I think next time I might add a little garlic for more flavor.

Susan

12/31/2024 11:48:43 PM

Tasty and Easy. My husband and I both love this soup.

Lynn

12/29/2024 06:22:07 PM

Anything that both my husband and I like gets five stars, so this is a winner. I used sour cream for the thickener and added 2 slices cooked bacon.

BriefChive4238

11/04/2024 11:35:22 PM

I added bacon for something meatier. everyone loved it!

audio version

Cook Time: 20 minutes