The Romanian cream of mushroom soup is nothing like those canned abominations you see in videos online. On the contrary, it is a delicious soup made only with natural ingredients, that tastes so good that you will ask for another portion. The cream of mushroom soup is very different from how the traditional Romanian soups are: sour and chunky. It has a delicate texture, and an earthy, deep taste. The more you play with the variety of mushrooms you add to this soup, the better it will taste. I used two different types to make this pot of soup: brown mushrooms and giant champignons. With a sprinkle of fresh dill, this soup is as fragrant as it is delicious.
The Ingredients for the Romanian Cream of Mushroom Soup
To prepare this Romanian creamy mushroom soup, you’ll need a medley of fresh ingredients: a mix of mushrooms, potatoes, an onion, garlic – as much as you want, as well as vegetable or chicken stock, as you prefer. I usually have homemade stock, made by a friend, but on this occasion, I ran out so I used cubes. I highly recommend looking at the label when you buy stock cubes, as the amount of nasty ingredients in most of them is shocking! I don’t want sugar in my vegetable stock!
Next, to make the soup creamy, I used a combination of milk and sour cream with a high-fat percentage. To season, I went for dill, but you can choose parsley or other herbs as well.
How to Make Romanian Cream of Mushroom Soup
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook until translucent, stirring occasionally. Add the chopped garlic and sauté for another 2 minutes until fragrant. Season with salt and pepper – I like this soup quite peppery so I added a generous amount of freshly ground black pepper.
Toss in the mushrooms and sauté until they release their water and reduce in size, which takes about 5-7 minutes. Stir in the diced potatoes and let them cook for a couple of minutes with the mushrooms to soften up a little bit. Dissolve the vegetable stock cubes in boiling water (around 2 litres) and pour it into the pot. Bring everything to a boil, then reduce the heat and let it simmer for 30-40 minutes until the vegetables are soft.
Remove the pot from the heat and use a hand blender to puree the soup until smooth. Stir in the milk and chopped dill. Allow the soup to cool for 5 minutes, then gently mix in the sour cream, to avoid curdling. Ladle the soup into bowls, sprinkle with extra dill, and serve hot. Enjoy it with crusty bread or croutons for added texture.
Notes and Tips:
- I used two types of mushrooms for this soup. For a deeper, more complex flavour, try combining different mushrooms like button, cremini, or porcini.
- Dill adds a classic Romanian touch, but parsley can also be a great alternative.
- Let the soup cool slightly before adding the sour cream, as high heat can cause it to separate.
Romanian Cream of Mushroom Soup
Ingredients
- 500 gr mushrooms
- 4-5 medium potatoes
- 2 garlic cloves
- 1 onion
- 2 vegetable stock cubes
- 200 ml milk
- 100 ml sour cream
- 2 tbsp olive oil
- handful of chopped dill
- 1 tsp black pepper
- salt
Instructions
- Start by heating the oil in a soup pot.
- Add the chopped onion and sauté until translucent, approximately 3-4 minutes.
- Add the garlic and fry for a couple of more minutes.
- Season with salt and pepper.
- Add the mushrooms stirring frequently, until they release moisture and reduce in volume.
- Add the chopped potatoes and fry for a couple of more minutes.
- Prepare the vegetable stock according to package instructions.
- Pour approximately 2 litres of hot stock over the vegetables and simmer for 30-40 minutes until tender.
- Take the pot off the heat and purée the soup with a hand blender until smooth and creamy.
- Stir in the milk and chopped fresh dill.
- Let the soup cool down for 5 minutes before adding the sour cream, to prevent curdling.
- Serve hot, with more chopped dill sprinkled on top.
FAQ:
Can I use other types of mushrooms?
Yes! Any type of edible mushroom can work in this recipe. A mix of wild mushrooms or adding shiitake for an umami boost is also a great option.
Can I make this soup dairy-free?
Absolutely. Substitute the milk with unsweetened almond, coconut, or oat milk, and use a plant-based cream instead of sour cream. I use lactose-free milk by default because I don’t get along well at all with normal milk.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally to maintain the creamy consistency.
For more similar Romanian soup recipes, check out my recommendations below:
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