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Top 11 Mushroom Soups in the World

Last update: Wed Jan 29 2025
Top 11 Mushroom Soups in the World
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01
Zupa borowikowa
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Zupa borowikowa is a flavorful Polish soup with borowik mushrooms, also known as the king of forest mushrooms. The soup is beloved throughout Poland and is often served on Christmas Eve. Apart from the fresh version, the soup is so popular that it can also be bought in commercially made packages with noodles.

MOST ICONIC Zupa borowikowa

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These hearty mushroom soups appear in numerous adaptations throughout Poland. Although there is no universal recipe, most varieties are prepared with meat or vegetable stock and usually have an accentuated mushroom flavor, creamy texture, and often incorporate diced mushrooms, cream, and traditional kluski noodles.


Whether these soups are enjoyed as a simple everyday dish or as a part of a more festive meal, they remain a valuable part of traditional Polish cuisine.

MOST ICONIC Zupa grzybowa

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Gobova juha is a traditional mushroom soup. Although there are many variations, the soup is usually made with a combination of wild mushrooms, onions, garlic, butter, flour, potatoes, white wine or wine vinegar, bay leaves, marjoram, salt, and pepper.


The onions are sautéed in butter and then mixed with flour and garlic. The mushrooms are cut into chunks and added to the pot with water, marjoram, bay leaves, potatoes, salt, and black pepper. The soup is simmered over low heat until the potatoes become tender. 

MOST ICONIC Gobova juha

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04
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This traditional soup hails from the Croatian region of Zagorje. It is prepared with boletus mushrooms, cured meat products, potatoes, carrots, onions, garlic, white wine, sour cream, and flavorings such as paprika, salt, pepper, and bay leaves.


This hearty and nourishing soup is especially popular in autumn and winter, and it is said that the soup is quite effective as a hangover cure. It is also a staple at numerous feasts in Zagorje, where it is sometimes served in a hollowed-out loaf of round-shaped bread.

MOST ICONIC Zagorska juha s vrganjima

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05
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Kanttarellikeitto is a traditional soup originating from Finland. The soup is usually made with a combination of chanterelle mushrooms, butter, onions, parsley, flour, vegetable stock, heavy cream, salt, and pepper. The mushrooms are chopped and sautéed with onions and parsley in butter over medium-low heat.


Once the moisture evaporates, the mixture is sprinkled with flour and stirred. The stock is added gradually, and the soup is then simmered for some time before cream is added to the pot. Kanttarellikeitto is seasoned with salt and pepper, garnished with chopped parsley, and served hot.

06

Vegetable Soup

SOUTH BOHEMIA, Czech Republic
4.0
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Czech kulajda is a creamy dill soup with a floury roux acting as the base. It is believed that every Czech region and family have their signature version of this hearty soup. Today most varieties consist of mushrooms and potatoes, with an occasional addition of sour cream or poached eggs.


Certain regional varieties use vinegar to give the dish an intensely sour taste. Regardless of the numerous versions of the soup, kulajda is essentially a classic, warming dish that is mostly enjoyed during the cold winter season.

MOST ICONIC Kulajda

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07
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Whether it is prepared with dry, fresh, frozen, or canned mushrooms, this traditional Czech soup is distinguished by its creamy consistency and an earthy flavor. It usually incorporates flavorful broths and various vegetables, while the whole dish is occasionally thickened with cream or a floury roux.


The soup is typically seasoned with marjoram and cumin, and it is always served warm as a hearty appetizer.

08
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Juha od suhih gljiva is a Croatian soup made with a variety of dried mushrooms as its key ingredient. The soup is especially popular in the Virovitica area. It consists of dried mushrooms (oletus), butter, onions, water, flour, heavy cream, and pumpkin seed oil.


In order to prepare it, the mushrooms should first be boiled and chopped, then added to onions which have been sautéed on butter and combined with flour. The concoction is cooked in water until the mushrooms become tender. Vinegar is added for a slightly sour flavor, and the soup is traditionally flavored with heavy cream before serving.

09
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Kinoko nabe is a traditional dish and a type of hot pot prepared with mushrooms as the main ingredient. The dish is usually prepared with a combination of mushrooms (shimeji, maitake, nameko, shiitake), Japanese eggplants, cabbage, leeks, mustard greens, spinach, tofu, dashi stock, miso, mirin, and sake.


The ingredients are simmered in the hot pot for a long time because the longer the mushrooms are cooked, the more umami is released. This flavorful hot pot dish is especially popular in autumn, when mushrooms are in season in Japan.

10
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Soupe aux Truffes Noires VGE is a luxurious French soup created by the renowned chef Paul Bocuse. The "VGE" in the name stands for Valéry Giscard d'Estaing, the former President of France, for whom the soup was originally created. This exquisite dish features a rich, aromatic broth made with chicken consommé, foie gras, truffles, mushrooms, and root vegetables.


It is traditionally served with a puff pastry lid, which, when broken, releases the tantalizing aromas of the truffles and broth, providing a truly gourmet experience. Paul Bocuse has published a number of recipes for this soup throughout the years, each slightly bit different, with the most recent one also including chicken breast and white vermouth.

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