Lithuanian Wild Mushroom Soup

A rich and comforting traditional Lithuanian soup made with wild forest mushrooms, aromatic vegetables, and a creamy broth. Perfect for cozy winter nights or when you're feeling under the weather. This rustic dish celebrates the forest and the art of foraging with every spoonful. 🌲🍄

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course, Soup

Cuisine Lithuanian

Servings 4 servings

Calories 300 kcal

Ingredients

For the Stock (optional):

1 kg pork ribs (omit for vegetarian version)
2 carrots
2 onions
2 sticks celery
10 g fresh parsley
2 litres cold water
1 bay leaf
2-3 allspice berries

Or use:

1.5 litres vegetable, chicken, or mushroom stock

For the Soup:

40 g dried mixed forest mushrooms (soaked in 1 cup hot water)
A handful of fresh mushrooms (e.g. chanterelles), chopped
1 tsp butter
1 tsp olive oil
1 large onion, finely chopped
150 ml double cream
100 g wide egg noodles or kasza (barley groats)
3 tsp cornflour (optional, mixed with cold water)
Fresh parsley, chopped (for garnish)

Instructions

Make the Stock (if using homemade):
Roughly chop carrots, onions, and celery. Add to a large pot with pork ribs (if using), parsley, bay leaf, and allspice. Add 2 litres cold water and bring to a gentle simmer. Skim off foam. Simmer for 1 hour, strain, and set aside.
Prepare the Mushrooms:
Strain soaked dried mushrooms to remove grit, then finely chop. Heat butter and olive oil in a soup pot, sauté onions for 5–10 minutes. Add mushrooms and cook on low heat for 5–7 minutes.
Build the Soup:
Add prepared stock (or store-bought) to the pot. Pour in the strained mushroom soaking liquid (avoid grit). Bring to a boil, then reduce to simmer for 25 minutes.
Cook the Grains/Pasta:
Cook egg noodles or kasza separately according to package instructions. Drain and set aside.
Finish the Soup:
Stir in double cream. If a thicker texture is desired, stir in the cornflour mixture and simmer for 5 more minutes.
Serve:
Place cooked noodles or kasza into serving bowls. Ladle hot soup over the top and garnish with fresh parsley. Enjoy!

Notes

Step-by-step visuals showing the process of making traditional Lithuanian wild mushroom soup, from preparing ingredients and stock to cooking mushrooms, adding cream, and serving with grains or noodles.

There’s nothing quite like a warm, earthy bowl of Lithuanian Wild Mushroom Soup to bring comfort on a chilly day or during times of low energy. This traditional recipe is rich in flavor, deeply nostalgic, and incredibly nourishing — the kind of soup that warms you from the inside out.

Whether one is battling a cold, returning from a brisk walk in the woods, or simply craving a taste of Eastern European heritage, this mushroom soup delivers. 🌲✨

🍵 A Soup Steeped in Tradition

In Lithuania, wild mushroom soup is more than just a meal — it's a culinary celebration of the forest. Foraging for mushrooms is a cherished tradition, passed down through generations, and often shared between family members. This dish captures that rustic charm, bringing together the bounty of the forest in a hearty, soul-soothing bowl.

The recipe often features foraged mushrooms, such as winter chanterelles (kurki), dried porcini, or other forest varieties. These mushrooms lend a deep, earthy umami flavor that pairs perfectly with a delicate broth and creamy finish.

🥣 Why You'll Love This Soup

✅ Deep, earthy flavor from wild mushrooms

✅ Customizable – make it with or without meat

✅ Hearty and filling thanks to barley or egg noodles

✅ Nostalgic and comforting – perfect for cold days or when under the weather

✅ Vegetarian-friendly option included

Bring It All Together

Pour in the prepared stock (or store-bought). Add the mushroom soaking liquid too, avoiding any sediment.
Bring to a boil, then reduce heat and simmer gently for 25 minutes.
In the meantime, cook the egg noodles or kasza according to package instructions, then drain.

Final Touches ✨

Stir in the cream. If a thicker texture is preferred, add the cornflour slurry and stir until slightly thickened.
Let it simmer for an additional 5 minutes on low heat.

Serve & Enjoy!

To serve, place the noodles or barley into individual bowls. Ladle the steaming hot mushroom soup over the top and garnish with fresh parsley.

Smacznego! (Bon appétit!) 🍽️

💡 Tips & Variations

Make it vegetarian: Skip the pork ribs and use a rich vegetable or mushroom stock cube instead.
Substitutions for kasza: Pearl barley, farro, or wild rice work well too.
Add herbs: A touch of dill or thyme adds another layer of flavor.
Freeze for later: This soup keeps well in the freezer — just leave the cream out until reheating.

🧺 Perfect For:

Cold winter nights ❄️
Family meals 👨‍👩‍👧
Celebrating heritage and comfort food
When you're feeling under the weather 🤧

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Keyword creamy mushroom soup, Eastern European recipes, forest mushroom recipe, kasza barley soup, Lithuanian mushroom soup, traditional soup recipes, wild mushroom soup