Mushroom champignon soup

Mushroom champignon soup is a very tasty, tender and appetizing first course. There are many ways to prepare this popular soup, from which we have selected the 10 best recipes. Below you can find 10 delicious recipes for making mushroom soup from champignons with step-by-step photos. Enjoy!

Classic mushroom soup with champignons and cream

Delicate creamy soup with a subtle aroma of fresh champignons is an exquisite first course, which, despite all its charm, is prepared very quickly. This soup is quite filling and high in calories, so after this lunch you won’t feel hungry for a long time.

1. 
   Before you start preparing a delicious mushroom soup from champignons and cream, prepare all the necessary ingredients, choosing the highest quality and freshest ones. Use spices to suit your taste, but keep in mind that thyme and ground nutmeg are the best additions to such a dish.
2. 
   Place a thick-bottomed saucepan on the stove, add vegetable or olive oil and start heating. At this time, chop the onion into smaller pieces and cut the potato tubers into cubes or cubes. First, put the onion in the saucepan, and after a minute - the potatoes. Then add the garlic, previously crushed using a garlic press. Mix the ingredients and fry for about a minute over low heat.
3. 
   Wash the champignons, peel and then cut into quarters. Place the chopped mushrooms in a saucepan and cook everything together for a couple more minutes, remembering to stir first.
4. 
   Pour broth or plain purified water into the saucepan. The amount of liquid should be enough to cover all ingredients. Add salt and spices later, but for now just simmer all the ingredients of the soup in the broth for fifteen minutes.
5. 
   When the potatoes are ready, remove the saucepan with the ingredients from the heat and blend the ingredients in the saucepan using an immersion blender until the mixture is completely homogeneous. Then return the pan to the stove.
6. 
   Carefully pour in cream at room temperature or slightly warmed in a thin stream. Add herbs and spices to your taste, salt and stir your cream soup.
7. 
   When the soup comes to a boil, turn off the heat and pour into serving bowls or plates. Serve the dish with white bread, crackers, cheese, herbs - at your discretion.

How to make cream of mushroom soup from champignons?

This recipe for mushroom soup with cream can be considered the most authentic. Preparing this dish will require a little tinkering, but the result will exceed your expectations and fill your home with an exquisite aroma. Delicate and appetizing creamy champignon soup will perfectly fill you up for the rest of the day.

Ingredients:

• Fresh champignons – 0.4 kg.
• Onions – 1 pc.
• Garlic - to taste.
• Milk – 750 ml.
• Cream – 70 ml.
• Butter – 20 gr.
• Flour – 13 gr.
• Water or broth - 2/3 tbsp.
• Greens - to taste
• Nutmeg - to taste
• Ground pepper - to taste
• White bread - 3 slices.

Cooking process:

1. In order to prepare real creamy champignon soup, you need to choose fresh champignons and the highest quality cream. Without this, your soup will not be tasty or of high quality.

2. Rinse the mushrooms and onions in running water, then finely chop the onion using a sharp knife, and also cut the champignons into slices. Add butter to the onions and mushrooms, then add it all to the frying pan. Also, if desired, you can add chopped garlic to these ingredients.

3. Place the frying pan with onions and champignons over moderate heat and fry the ingredients in butter until golden brown, stirring the soup ingredients regularly.

4. At the same time, you need to start preparing the sauce for your cream soup. The sauce will be prepared on the basis of classic bechamel. At this stage you will need milk, flour, some butter and nutmeg and pepper.

5. In a thick-bottomed frying pan or saucepan, melt the butter and add flour.Mix the mixture quickly and thoroughly, then begin to pour in milk and water in a thin stream, achieving a soft and uniform consistency of the sauce. The sauce should not be thick, but not watery either.

6. When you achieve the desired consistency, add nutmeg and black pepper to the sauce and stir everything together. At this stage, the sauce for the cream soup is ready and it’s time to begin further processing of the mushrooms.

7. Using an immersion blender, blend the fried champignons and onions until smooth to obtain the most uniform consistency of the dish. Then add the mushrooms to the saucepan with the sauce and add the cream there. Heat the mixture over low heat, stirring constantly. Add salt.

8. Then take white bread and cut it into cubes. You can put the bread in the oven, or quickly bake it in a dry frying pan so that the crackers just dry.

9. Pour cream of mushroom soup into bowls, sprinkle each serving with croutons. If you wish, you can chop fresh herbs and add a little to each bowl of soup. The dish is ready to serve!

Simple and delicious mushroom soup with champignons and potatoes

A simple and satisfying, practically rustic soup is an excellent dish that is suitable for lunch both on weekdays and on weekends. In addition, you can take this soup with you in a thermos on a picnic and warm up with an appetizing, aromatic first course before the barbecue.

Ingredients:

• Champignons – 300 gr.
• Potatoes – 3 pcs.
• Water - 1.5 liters.
• Onions – ½ pcs.
• Carrots – 1 pc.
• Parsley - ½ bunch.
• Dill – ½ bunch.
• Ground pepper - to taste.
• Table salt - to taste.

Cooking process:

1. First, rinse and clean the champignons and let them dry.Also be sure to rinse the greens and dry them slightly.

2. Wash vegetables - potatoes, carrots. Peel the onion and also rinse under running water. Then peel the carrots and potatoes; Temporarily place the potatoes in a bowl of cold water.

3. Cut the onions and carrots into thin strips and place in a frying pan with olive oil to fry the vegetables. Place the frying pan on the stove and fry the vegetables over moderate heat until soft.

4. You can cut the champignons into slices, or send them whole into a pan with water, or cook them with broth until you get mushroom broth and the mushrooms are ready. Add chopped potatoes to the mushrooms and continue to cook the broth, covered, over moderate heat.

5. When the carrots and onions are ready, add the ingredients to the broth and cook the soup over low heat after it boils. Add pepper and other spices at your discretion.

6. In about half an hour, your soup will be almost ready. All that remains is to finely chop the greens and add them to the pan with mushroom soup.

7. Let the soup sit under the lid for about five minutes, then pour the dish into portioned plates and serve with black or white bread, you can add sour cream.

Bon appetit!

Step-by-step recipe for making creamy mushroom soup with cheese

Mushroom puree soup can become even tastier if you add melted cheese to it... This aromatic and delicate combination of mushrooms and cheese will not leave any gourmet indifferent, despite the fact that the soup is very simple and can be prepared quickly.

Ingredients:

• Champignons – 300 gr.
• Potatoes – 3-4 pcs.
• Onions – 1 pc.
• Processed cheese – 2 pcs.
• Salt - to taste.
• Butter – for frying.
• Ground pepper - to taste.
• Greens - to taste.

Cooking process:

1. First, check that you have all the ingredients needed for the soup. Be sure to take soft cheese, and fresh champignons, it tastes better. In a pinch, you can get by with frozen ones, but this is not the best choice for creamed mushroom soup.

2. Rinse potatoes and champignons in running water and then peel. Cut the potatoes into arbitrary pieces and place in a pan with purified water. Add salt and boil the potatoes until tender.

3. Cut the champignons into slices, and cut the onion into strips or just finely chop. These ingredients must be pre-fried to make the soup richer in taste.

4. Place the butter in the pan and then turn the heat on the stove to moderate. Place chopped champignons and onions in a frying pan with butter, fry until golden brown, but do not fry.

5. When the potatoes are ready, add the fried mushrooms and onions to the container with them and bring the ingredients until smooth using a blender. If the mixture is not liquid enough, add broth or water to the container with the future soup and place it all on the stove over moderate heat.

6. Cut the cheese into small cubes and place in a saucepan with soup, add salt and pepper, other spices to your taste and cook the soup for about ten minutes - the cheese should dissolve during this time. If you take soft cheese in a plastic box, then simply put it into the soup with a spoon.

7. Garnish the finished mushroom and melted cheese soup to taste with a sprig of parsley or finely chopped herbs and be sure to serve hot.

Hearty and rich champignon soup with chicken

Soup with chicken and mushrooms will be much more satisfying than ordinary mushroom soup. The combination of chicken and champignons is very winning, the soup will be aromatic and rich, chicken meat will add satiety and thickness to the dish. Try it!

Ingredients:

• Chicken fillet – 1 pc.
• Champignons – 300 gr.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onions – ½ pcs.
• Bay leaf – 1 pc.
• Peppercorns – 4 pcs.
• Ground black pepper - to taste.
• Salt - to taste.
• Olive oil - for frying.
• Greens - to taste.

Cooking process:

1. First, you need to do all the preparatory steps so as not to fuss while preparing the soup itself. Therefore, wash the champignons in advance; potatoes, carrots and onions - peel and rinse. Cut all the ingredients as you like, but do not mix them together.

2. Add olive oil to a frying pan or saucepan, slightly heat the pan and add onions, carrots, chicken fillet and champignons. These ingredients need to be fried over fairly high heat. So that the crust sets and you don’t end up with stewed chicken with onions and mushrooms.

3. Place the chopped potatoes in a pan that is convenient for you and add cold purified water. Add bay leaf, peppercorns and turn on the heat. When the potatoes come to a boil, skim off the foam and let the potatoes cook until almost done.

4. Add fried mushrooms with onions, carrots and chicken fillet to the pan with potatoes and spices. Cook the soup over moderate heat, covering the pan with a lid.

5. After about twenty minutes, chop the greens and add them to the pan with the soup, then turn off the heat and let the dish sit for about five minutes, covered, before serving.

6.Serve hot soup with chicken and champignons with bread, fresh herbs and sour cream at your discretion.

Delicious!

Delicious and easy to prepare mushroom soup with noodles

A simple and tasty soup for a light lunch - this is exactly what this dish is about. The recipe is very simple, but so delicious that no one can resist. The combination of regular vermicelli and champignons with vegetables is perfect for soup. Be sure to try this recipe and enjoy both the cooking and the dinner itself!

Ingredients:

• Champignons – 300 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Celery – 1 pod.
• Vermicelli – 50 gr.
• Bay leaf – 1 pc.
• Spices - to taste.
• Water – 1 l.
• Vegetable or olive oil - for frying.

Cooking process:

1. First, peel the onions and carrots, and then rinse them under running water. Also wash the celery and clean it of dirt. Cut the root vegetables into small pieces, without mixing the vegetables with each other. Set the celery aside and prepare the onions and carrots for frying.

2. Fill a pan with water, add salt and place the pan on the stove. While the water is boiling, rinse and peel the mushrooms, then cut them into slices and place them in the boiling water.

3. While the mushroom broth is cooking over moderate heat, prepare the soup dressing. Add vegetable or olive oil to a frying pan and fry the vegetables until golden brown, stirring them regularly.

4. When the frying is ready, place it in a saucepan with soup, and then add celery, bay leaf and other spices of your choice. Cover the pan with a lid and cook the dish for twenty minutes over low heat until the soup simmers slightly.

5.After the allotted time, add vermicelli to the soup and boil it for another five to seven minutes. Then you can add chopped herbs and turn off the heat. Serve the finished soup immediately, serving it with white bread and sour cream - if desired.

How to prepare aromatic mushroom soup with chicken broth?

It happens that for some dish you need boiled chicken, but there is nowhere to put the broth. In this case, you can prepare a simple and rich champignon soup using this same chicken broth. You will spend an extra half an hour, but will provide yourself with a hearty and tasty lunch.

Ingredients:

• Chicken broth – 1.5 l.
• Champignons – 300 gr.
• Potatoes – 2 pcs.
• Tomato – 1 pc.
• Celery – 1 pc.
• Carrots – 1 pc.
• Spices - to taste.
• Salt - to taste.

Cooking process:

1. First, prepare the vegetables for your soup. Rinse celery and tomatoes in running water and cut into small cubes or randomly.

2. Peel and wash the carrots and potatoes, cut the carrots into thin strips or grate them. Cut the potatoes into arbitrary pieces of moderate size.

3. Cut the champignons into slices and place in a pan with boiling broth. If you made the broth without spices, add bay leaves and other additives at your discretion, and add chopped potatoes to the pan.

4. Cook the soup, covered, over moderate heat. When the potatoes are almost ready, you can add the remaining ingredients to the soup. The soup should be cooked until the carrots become slightly soft.

5. Leave the finished soup covered for about five minutes so that it infuses slightly. Then serve a hot lunch to the table with herbs, bread or crackers.

Mushroom champignon soup cooked in a slow cooker

Any soup can be easily prepared in a slow cooker, even if we are talking about mushroom soup. If you follow all the steps and sequence of actions, you can easily prepare aromatic champignon soup in your slow cooker.

Ingredients:

• Champignons – 300 gr.
• Potatoes – 3 pcs.
• Onions – ½ pcs.
• Carrots – 1 pc.
• Parsley - ½ bunch.
• Dill – ½ bunch.
• Ground pepper - to taste.
• Table salt - to taste.

Cooking process:

1. Rinse the champignons and greens in running water, clean the champignons. Then cut the champignons into slices or quarters - at your discretion.

2. Finely chop the greens with a knife and temporarily set aside. Follow the greens with the onions.

3. Peel and rinse the onions, then cut them into small cubes or strips - according to your taste.

4. Place champignons, cut into pieces, along with onions into a greased multicooker bowl. Turn on the “Fry” mode for 10 minutes and fry the mushrooms and onions until golden brown.

5. Cut the peeled carrots into strips or circles - as you like. Set the ingredient aside for a while.

6. Then peel the potatoes, wash them under running water and place them in a bowl of cold water. Set aside and work on the mushrooms and onions.

7. Add broth or water to the fried mushrooms and onions, add spices and salt, and then add chopped potatoes and carrots to the multicooker bowl. Turn on the “Soup/Boiling” mode for half an hour and close the lid of the device.

8. After half an hour, the multicooker will signal the end of the mode, therefore, it’s time to add chopped herbs to the soup and serve lunch. You can flavor the soup with sour cream, crackers or croutons.

Delicious and very satisfying champignon soup with barley

Soup with pearl barley is rightfully considered one of the most satisfying and delicious soups. Besides the fact that pearl barley soup is simply great with wild mushrooms, it can be prepared with champignons. Believe me, such a soup can be turned into a real masterpiece and a favorite dish for the whole family!

Ingredients:

• Pearl barley – ½ tbsp.
• Carrots – 1 pc.
• Onions – 1 pc.
• Champignons – 300 gr.
• Greens - to taste.
• Bay leaf – 1 pc.
• Peppercorns – 4 pcs.
• Salt - to taste.
• Oil – for frying.

Cooking process:

1. In order to cook soup with pearl barley as quickly and efficiently as possible, you need to thoroughly wash and steam it in advance. Let’s say, if you need soup for lunch, then steam the pearl barley in the morning and leave it to steep until ready.

2. Peel the onion and rinse it in running water, then chop it smaller or larger - according to your taste. After the onions, do the carrots.

3. Carrots need to be peeled and washed thoroughly, and then chopped in the usual and convenient way for you.

4. You need to fry the onions and carrots by frying the root vegetables over moderate heat in a frying pan and stirring the ingredients regularly. Under no circumstances should you overcook the onions and carrots, as this will spoil the taste of the dish.

5. Wash the mushrooms too. Then peel them and cut them into slices, after which you can safely place the prepared mushrooms in a pan of boiling water. Add pepper, bay leaf and salt.

6. When the mushrooms have boiled a little, add the frying to the soup and then the steamed pearl barley. Stir the soup and continue to cook, covering it with a lid. The soup will be ready when the pearl barley is completely ready.

7.Lastly, add finely chopped herbs to the soup and stir again. Then let the soup sit for a while, covered, and rest.

8. Serve the aromatic champignon soup with pearl barley hot and fresh. Don't forget to add fresh soft bread and sour cream to each serving.

Dietary Lenten champignon soup with rice

Rice soup with champignons is a more dietary version of mushroom soup than the one prepared with barley. This soup turns out lighter, but still very appetizing and tasty. Try it!

Ingredients:

• Steamed rice – ½ tbsp.
• Carrots – 1 pc.
• Onions – 1 pc.
• Potatoes – 1-2 pcs.
• Champignons – 300 gr.
• Greens - to taste.
• Bay leaf – 1 pc.
• Peppercorns – 4 pcs.
• Salt - to taste.
• Oil – for frying.

Cooking process:

1. First, rinse the rice thoroughly and, if possible, soak it for a while before cooking the soup. You can even boil the rice ahead of time.

2. Wash and peel the onions, potatoes, champignons and carrots thoroughly. Then cut the vegetables in a way that suits your needs. You can cut large or small - as you like.

3. Quickly fry the onions and champignons in a saucepan or frying pan, and at the same time, cook the potatoes and rice on the stove in a saucepan. Add spices and bay leaf, salt.

4. Add fried champignons with onions to the pan with rice and potatoes, and also add carrots. Cook the soup until the carrots become slightly soft and the potatoes are completely cooked.

5. If desired, you can chop fresh herbs into the soup - onions, dill, parsley. Or you can serve the soup with a bowl of chopped herbs so that you can sprinkle the finished soup in the bowl.

6.Serve the finished hot soup of rice and champignons with bread and herbs, add a little sour cream to the plate if desired.

Bon appetit!