A bowl of wild mushroom soup

Wild Mushroom Soup

This light, wild mushroom soup is perfect for a chilly fall. It is a great way to stay filled and cozy at the same time.
Course Soup
Cuisine Russian, Ukrainian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 People


  • 1 large Carrot
  • 1 medium Onion
  • 1 lb Wild Mushrooms
  • 4 qt Water
  • 3 Potatoes cleaned and diced
  • 4 Bay Leaves
  • 1 tbsp Better Than Bullion
  • Salt & Pepper


  • Clean and cut mushrooms into two inch pieces. Boil mushrooms in salted water for 15 minutes. Rinse them and set aside.
    Mushrooms cut into pieces and placed into a pot
  • Sautée onions with 2 tablespoons of cooking oil. Sautée until they're soft (7-10 minutes). Add mushrooms and carrots; cook until carrots are soften.
    Mushrooms, carrots and onions being sautéed in a pot
  • Add water to the cooking ingredients, add potatoes and bay leaves. 
    Water added to the pot with sautéed onions, mushrooms and carrots
  • Season with "Better Than Bouillon", salt and pepper. Cook until potatoes are cooked, and it is ready to be served.
    Bay leaves and seasoning added to a pot of soup on the stove top