Russian Mushroom Soup (clear broth)

Mixed Mushroom Soup

In Russia of my childhood, picking mushrooms in the forest was one of the favorite summer activities for kids and adults. Many adults knew which mushrooms to pick and how to cook them, and mushroom soup was a very popular dish. Nowadays, I tend to pick up mushrooms in the grocery store — it’s not as exciting, but probably much safer.


16 oz (or more!) of mushrooms

1 medium onion

1 medium carrot

2-3 medium potatoes

1 tablespoon of soup base

butter for sauteing

salt, pepper, and bay leaf


1. Cut off the stems from the mushrooms.

2. In a medium soup pot, saute mushroom stems with thinly sliced onion.

3. When the onion is translucent, fill the pot with water. Add soup base. Instead of water, you can use broth — in that case, you don’t need the soup base.

4. Add sliced mushrooms, sliced carrot and cubed potatoes.

5. Cook on low heat until potatoes and carrots are soft.

6. Add salt, pepper, and bay leaf.

7. Serve the soup as is or with fresh dill and/or sour cream (or yogurt instead of sour cream).

8. Enjoy!

Check out more quick and easy soup recipes in “Thirty Easy and Delicious Russian Soup Recipes.”


Categories: Russian Food | Tags: , , , , , | 26 Comments

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26 thoughts on “Russian Mushroom Soup (clear broth)

  1. Thanks for posting recipies here, it’s always nice to try foreign cuisine! Read my blog:


  2. Thanks!!! Your blog looks interesting, too. I just subscribed to it. 🙂


  3. Oh my gosh…. Can’t wait to try this. I have hand picked mushrooms from my dad’s neighbor who knows how to do it…and I’m still alive! I’ve been looking for a good mushroom soup without cream.


  4. I hope you like it! Please let me know how it turns out :).


  5. What a delicious blog! Thanks for liking the Newbie Writer Guide post! We work to create relevant information for all writers!


  6. Wow… lost where your blog was, but subscribed to the comments and got it back this morning. Yes, I did make this soup and it was great~! I used wild mushrooms from Pennsylvania in the US. My dad’s neighbor is from the old country of (I don’t know), but I think maybe Poland. I love the earthiness of these mushrooms and loved how they contributed to this soup. The only thing was that was a fail, was the soup base. I’ve never made that and was wondering if you have a recipe or can direct me to one. I used just plain old chicken broth along with left over mushrooms that were sautéed. It was still good, though, and glad to make a soup without using cream.


    • I’m glad you liked this soup! What was the problem with the soup base? What didn’t work? I just buy soup base in a jar and add some to the soup. I taste it and see when I feel it’s enough. Sorry I can’t be mroe specific! You don’t need much soup base since mushrooms create their own broth. Maybe, your chicken broth was too strong and overpowered the mushrooms?


      • I didn’t use soup base because I used the chicken broth. My problem is that I’ve never used it, and didn’t know I could buy it. What is it? Is it just a liquid or does it have solids in it, like vegetables in sofrito?


      • Soup base is concentrated paste-like cream (or cream-like paste?). No solids. It has to be mixed with water (or just added to the soup you’re making). I buy my soup base at Costco, but I have seen it in other places. It’s called “Better than Bouillon Organic Soup Base” and it comes in beef, chicken, and vegetable flavors. To me, all three taste about the same, and I usually buy chicken or vegetable. The beef one makes the soup looks too dark to my taste. Here’s a link so that you can see the picture (the price on that link looks outrageous to me, so just look at the picture).


      • Will definitely check it out… Just so happens I’m going to costco tomorrow! Thank you.


      • Oops! Never mind about the price. I didn’t realize the amount on that website was 5.5 pounds. That’s a lot fo soup base! For that amount, I think it’s pretty cheap. You just don’t need that much unless you plan to open a soup kitchen! You can find this same product in many stores in smaller quantities. The picture on the jar still looks the same.


  7. I’m thinking you can use soup base for more than soup.


  8. Sounds delicious! Thanks for stopping by my blog and for the like.


  9. i love russian food!!


    • Thanks! One of these days, I’ll undertake my major project of making pirozhki /little pies with meat and/or cabbage and sharing the recipe here. It’s just too hot in Arizona right now to even think about baking!!


  10. i absolutely love mushrooms, and yes buying them at safeway is probably a lot safer!!! especially portobello!!


  11. Reblogged this on Life in Russia and commented:
    Here’s a great Russian soup without a cream base. Give it a try.


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