Mushroom champignon soup - 10 recipes with step-by-step photos

Champignon mushroom soup is an extraordinary first course with incredible flavor. Soups are prepared simply, without hassle or obstacles. Some options have more festive overtones. Such mushroom soups are appropriate for feasts. Others represent homemade food that is included in the daily diet. Even a beginner can easily prepare champignon soup.

Content

Mushroom champignon soup with potatoes
Classic mushroom cream soup with champignons and cream
Cheese soup with champignons
Champignon soup with chicken
Mushroom soup with champignons and vermicelli
Champignon soup with barley
Mushroom champignon soup with rice
Champignon soup with chicken broth
Creamy champignon soup with melted cheese
Mushroom soup with champignons and meat

Mushroom champignon soup with potatoes

Mushroom soup made from champignons with potatoes has a delicate texture and unique aroma. The rich mushroom taste with a bright creamy tint will not leave you indifferent. The dish is not at all difficult to prepare. The process is possible for absolutely everyone. Not only will it not burden you, but it will also give you pleasure.

Ingredients

–+ (servings)

Fresh champignons 300 (grams)
Potato 600 (grams)
Bulb onions 200 (grams)
Cream 500 (milliliters)
Salt taste
Ground black pepper taste
Vegetable oil taste

Steps

60 min.

Mushroom champignon soup is very easy to prepare. Gathering ingredients for mushroom soup.
After freeing the potato tubers from the peel with a vegetable peeler, we divide them into segments.
Place in a saucepan with water. Place on moderate flame. Salt and cook until completely cooked.
Drain the liquid from the cooked potatoes. Mash the potatoes with a masher until pureed.
After removing the husks from the onions, chop them into cubes.
After rinsing the champignons, cut them into segments.
After heating the vegetable oil, add the onions.
After sautéing it until transparent, unload the mushrooms. After adding salt, fry until the juice has evaporated.
Mix the mushrooms with a blender.
After adding the mushroom mass to the mashed potatoes, add cream. Season with spices. Puree with an electric appliance. Place on the fire, heat, but do not boil.
Mushroom champignon soup is ready! Fill the tureens with aromatic soup. Sprinkle with chopped dill if desired. Bon appetit!

Classic mushroom cream soup with champignons and cream

Classic mushroom cream soup with champignons and cream will become a favorite among first courses. This option will suitably decorate any feast. The creamy soup will take less than an hour to prepare. The available components are in delightful harmony with each other.

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 4

Ingredients:

Champignons – 500 gr.
Milk – 200 ml.
Chicken/mushroom broth – 200 ml.
Shallot – 1 pc.
Cream 33% – 200 ml.
Salt - to taste.
Ground black pepper - to taste.
Butter – 30 gr.
Flour – 30 gr.
Garlic – 2-3 cloves.
Nutmeg – a pinch.
Vegetable oil - to taste.
Granulated garlic - to taste.
White bread - to taste.

Cooking process:

Step 1. After reading the description of the ingredients, measure them and place them on the work surface. Rinse the mushrooms and pat dry with paper towels.We make a new cut on the legs.

Step 2. Cut the washed champignons into thin slices. After peeling and rinsing the onion and garlic, chop into small cubes. Melt 10 grams of butter in a hot frying pan. Unload the cuttings. Fry for 10 minutes. Stir and evaporate the released juice.

Step 3. After melting the remaining butter in a saucepan, add 30 grams of flour.

Step 4. Stir until smooth. Pour in heated milk little by little and bring the sauce until smooth. Season with nutmeg. Salt and pepper. Stir.

Step 5. Pass the prepared thickened sauce through a sieve to the mushroom fry so that there are no grains. After boiling for 5 minutes, pour in 200 milliliters of chicken or mushroom broth with constant stirring. After boiling and stirring, cook for 10 minutes.

Step 6. Transfer the contents of the frying pan into the container of the food processor and grind until pureed. Pour the mixture into a saucepan and add 100 milliliters of heavy cream. After stirring, cook over low heat with a lid.

Step 7. Heat the oven to 220°C. Cut off the crusts from the bread. Cut the pulp into squares and place in a fireproof container. Season with salt and dry garlic, sprinkle with vegetable oil and dry in the oven until golden.

Step 8. Pour the remaining cream into the soup and turn off the stove. After mixing, we try. Season if necessary. Divide the cream soup into bowls. If desired, decorate with croutons, chopped dill and grated Parmesan.

Step 9. Present the cream soup. Bon appetit!

Cheese soup with champignons

Cheese soup with champignons has an incredible smell and festive appearance. Mushroom treat satisfies well. Any lunch with fragrant soup will turn into a holiday.Preparing cheese soup may seem complicated, but even a beginner can easily carry out all the manipulations.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 8

Ingredients:

Champignons – 250 gr.
Potatoes – 600 gr.
Onions – 1 pc.
Minced beef – 250 gr.
Salt - to taste.
Ground black pepper - to taste.
Vegetable oil - for frying.
Celery root – ½ pc.
Carrots – 1 pc.
Green onions – 1 stalk.
Dill – 2 sprigs.
Basil – 1 sprig.
Processed cheese – 200 gr.
Meat broth – 2.5 l.

Cooking process:

Step 1. After rinsing 250 grams of mushrooms, dry them and cut into slices. Having freed the onion from the colored skin, finely chop it. We wash 600 grams of potatoes, 1 carrot and half of the celery root. Peel the skins of root vegetables and potatoes using a vegetable peeler.

Step 2. Cut the potatoes into cubes. Chop the carrots and celery root into thin strips. After rinsing the greens, chop finely. The range of aromatic herbs depends on availability and taste preferences. If you don't have fresh herbs, dried herbs will do.

Step 3. Heat vegetable oil in a thick-walled pan, add minced meat (beef or any other) and fry until the moisture evaporates and the semi-finished meat product changes color. Add mushrooms. Fry for 5 minutes. Throw in the celery, carrots and onion. Stirring, fry for 5 minutes.

Step 4. Pour 2.5 liters of prepared broth and boil. Add potatoes. After cooking for 7 minutes, add 200 grams of processed cheese (“Friendship”, “Orbita”). Stir until the product disperses. For convenience, cut the cheese into cubes, grate it on a coarse grater, or use a processed product with a thinner consistency.

Step 5. Season the dish with spices.Add chopped greens. After boiling for a minute or two, turn off the heat. If you want to adapt the recipe for a Lenten version, then instead of broth we use water and do not add minced meat at all. For a low-calorie option, use chicken broth, ground chicken or ground turkey.

Step 6. Pour the bright dish into deep bowls. As an addition, dry the bread in a dry frying pan or in a toaster. The cheese soup turns out incredibly delicious! Bon appetit!

Champignon soup with chicken

Champignon soup with chicken not only looks attractive, but also tastes amazing. Mushroom soup is prepared not only in season. Champignons can be found on shelves all year round. And the implementation of the recipe itself will not bring any inconvenience. Everything is outrageously simple.

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 6.

Ingredients:

Champignons – 200 gr.
Potatoes – 3 pcs.
Onions – 1 pc.
Chicken thighs – 2 pcs.
Salt - to taste.
Ground black pepper - to taste.
Vegetable oil – 1 tbsp.
Bay leaf – 2 pcs.
Carrots – 1 pc.
Greens - to taste.

Cooking process:

Step 1. Having prepared the food, peel 1 carrot and 3 potatoes from the rough skin; for convenience, take a vegetable peeler. Remove the colored peel from the onion. Rinse the vegetables.

Step 2. Pull the skin off the thighs. If desired, replace the thighs with chicken fillet, wings or drumsticks. Place in a saucepan and add water. Place on the stove and boil, remove the foam using a slotted spoon. Salt and leave the soup base on the fire for a third of an hour.

Step 3. After adding the bay leaf, continue cooking for a quarter of an hour. Add other spices at your discretion.

Step 4. Chop the peeled onion and carrots as you like.

Step 5.After rinsing the champignons, chop them coarsely. For a richer mushroom taste and aroma, use some dried mushrooms. Grind them into crumbs using a coffee grinder or mortar.

Step 6. Cut the potatoes into convenient size cubes.

Step 7. Remove the boiled bird from the rich broth and get rid of the bones. Divide the pulp into pieces. Transfer back to the broth. Pour in the potato slices and boil for a quarter of an hour.

Step 8. Heat the vegetable oil in a hot frying pan. Add the onion and fry until transparent. Add carrots and cook until softened. Throw in the mushrooms and brown. At the same stage, season with mushroom powder if using dry mushrooms.

Step 9. Transfer the fried ingredients into the soup. Pour boiling water into the pan and rinse the pan. Pour the liquid into the pan. After adding salt and pepper, minimize the heat and continue cooking. We measure a quarter of an hour.

Step 10. After rinsing the greens, chop them into smaller pieces and add them to the pan. Turn off the stove. We insist for a quarter of an hour.

Step 11. Having distributed the fragrant treat into portions, flavor it with sour cream or add toasted croutons or crackers. Bon appetit!

Mushroom soup with champignons and vermicelli

Mushroom soup with champignons and vermicelli is prepared in the easiest way possible. Even a teenager can cook the first dish. After carefully reading the step-by-step description, there will be no questions about how to implement the recipe. The fragrant treat is most often intended for daily use.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 2 l.

Ingredients:

Champignons – 250 gr.
Potatoes – 160 gr.
Onions – 80 gr.
Dried parsley – 1 tsp.
Salt - to taste.
Ground black pepper - to taste.
Vermicelli – 30 gr.
Dried dill – 1 tsp.
Carrots – 60 gr.
Vegetable oil – 2-3 tbsp.
Bay leaf – 1 pc.
Water – 1 l.

Cooking process:

Step 1. Using a vegetable peeler, peel the potatoes and carrots. Peel the onion. We wash the champignons from dust and renew the cut. Let the water boil.

Step 2. Chop the carrots into thin slices or grate them as desired, chop the onion as finely as possible.

Step 3. Heat a frying pan with vegetable oil over a high flame. Add vegetables. Let's turn down the fire. Fry, stirring, until softened.

Step 4. Cut the mushrooms into slices of an acceptable size.

Step 5. Unload for frying. After salting and closing the lid, leave to simmer for 10 minutes at moderate flame.

Step 6. Cut the potatoes, observing the desired size.

Step 7. Place potatoes in boiling water. Keep on medium heat for 7 minutes after boiling.

Step 8. Load the roast.

Step 9. Pour in the pasta.

Step 10. Sprinkle with dry herbs and add a bay leaf. After tasting, add more salt if necessary. After stirring and boiling, turn off the burner.

Step 11. Remove the soup from the stove and place it on a hot rack. Insist, closing the lid tightly.

Step 12. Fill the soup bowls with the fragrant mushroom treat.

Step 13. For sour cream lovers, flavor it with a fermented milk product with a high fat content. It will taste better this way. I recommend making soup for one meal. When heated, the vermicelli will swell greatly and the dish will lose its attractive appearance. Bon appetit!

Champignon soup with barley

Champignon soup with barley is a good option for a Lenten diet.The dish is prepared from available ingredients that can be purchased at every supermarket or market. Mushroom treats are filling and do not interfere with good digestion. A low-fat dish will diversify your food and prevent you from gaining extra pounds.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 6

Ingredients:

Champignons – 200 gr.
Potatoes – 2 pcs.
Onions – 1 pc.
Celery – 2 stalks.
Salt - to taste.
Ground black pepper - to taste.
Pearl barley – 30 gr.
Ground ginger – 1 tsp.
Carrots – 1 pc.
Greens - to taste.
Garlic – 2 cloves.
Water is optional.
Vegetable oil - for frying.

Cooking process:

Step 1. Prepare the ingredients. Peel the potatoes and carrots, using a vegetable peeler to save time. Remove the skins from the onion and garlic heads.

Step 2. Chop the onion and garlic. Cut the carrots into strips. Finely chop the celery. Heat a cauldron with vegetable oil over high heat. Pour in the slices and simmer lightly, turning the vegetables over so they don’t burn.

Step 3. Next, unload the potatoes cut into bars and well-washed pearl barley. Season with ground ginger. Pour in water (vegetable, mushroom or chicken broth) and boil until the cereal is ready. We determine the amount of liquid ourselves. The less liquid, the thicker the dish will be.

Step 4. Add canned or fresh champignons to the almost finished dish and boil the soup.

Step 5. After boiling for a few minutes, add salt and pepper. Sprinkle with chopped dill. After stirring, insist a little and let the ingredients “make friends.”

Step 6. If the dish is not served as a lean dish, add sour cream to the soup. If the soup involves a lean option, sourdough bread is enough.Accordingly, we cook the soup in water. Bon appetit!

Mushroom champignon soup with rice

Mushroom soup made from champignons with rice turns out rich and incredibly appetizing. Champignons add zest to the dish. This easy-to-prepare dish takes about half an hour. The elementary process will not cause any trouble. If the dish is intended for a lean version, we use water for the soup base.

Cooking time – 25 min.

Portions – 6

Ingredients:

Champignons – 350 gr.
Potatoes – 2-3 pcs.
Onions – 1 pc.
Salt – 0.5 tsp.
Granulated sugar – 0.5 tsp.
Chicken broth/vegetable/water – 150 ml.
Bay leaf – 2 pcs.
Carrots – 1 pc.
Greens - to taste.
Steamed rice – 100 gr.

Cooking process:

Step 1. Gathering food. We choose steamed rice, this will save cooking time. Remove the skins and husks from the vegetables. Sprinkle with water.

Step 2. We cut them as usual, as for soup. To reduce cooking time, make the cuts smaller.

Step 3. After rinsing the champignons, cut into slices.

Step 4. Heat chicken broth (mushroom or vegetable broth or water) in a saucepan and add chopped vegetables. Pour in the washed steamed cereal. Add water according to taste preferences. The more water, the rarer the dish will be. After boiling, continue cooking for 15 minutes.

Step 5. Add sliced mushrooms and laurel leaves. After cooking for 7 minutes, season with salt and sugar. We try what is missing and add if necessary. For a richer taste, season with mushroom powder. I use dried mushrooms crushed into crumbs.

Step 6. Finely chop the washed greens or use frozen herbs. If not available, season with dry dill. We fall asleep in the soup. Turning off the heat, leave for 5 minutes and distribute into portions.

Step 7Add mushroom soup with sour cream or mayonnaise. Toast the bread or top it with crunchy croutons, sprinkled on top. Let's enjoy before they get wet. Bon appetit!

Champignon soup with chicken broth

Champignon soup with chicken broth can be prepared in half an hour. For the broth, we use a chicken cube or use our own homemade broth. The rich, aromatic soup is eaten instantly. I do not recommend cooking a double portion. Even the busiest person can find half an hour. And a freshly prepared dish tastes better than a reheated one.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 4

Ingredients:

Champignons – 250 gr.
Hard cheese – 50 gr.
Onions – 1 pc.
Salt - to taste.
Ground black pepper - to taste.
Cream – 250 ml.
Vegetable oil – 1 tbsp.
Chicken cube – 1 pc.
Butter – 2 tbsp.
Wheat flour – 1 tbsp.
Water – 300 ml.

Cooking process:

Step 1. Knead the “cube” directly into the saucepan and pour boiling water. Place over moderate heat and bring to a boil. When the cube is completely dissolved, turn off the heat and cool. No salt or seasoning; the cube contains enough salt, flavorings and spices.

Step 2. Coarsely chop the washed champignons.

Step 3. Cut the peeled onion randomly and place it with the mushrooms in a hot frying pan with vegetable oil. After frying until lightly browned, transfer to a hot rack.

Step 4. Fill the fried ingredients with broth and puree. If the mass is quite thick and difficult to grind, add a little water. We determine the consistency ourselves. You can leave a few whole mushrooms for decoration.

Step 5. Melt 2 tablespoons of butter in a saucepan. Add flour and fry.Pour the cream into the mixture and stir to break up the lumps. Transfer the mushroom puree. After stirring, heat the ingredients until bubbles appear, but do not boil.

Step 6. Taste the soup and only now balance the taste, adding salt and pepper if necessary. We serve delicious mushroom soup. If desired, add grated cheese. Bon appetit!

Creamy champignon soup with melted cheese

Creamy champignon soup with melted cheese is a delicious dish suitable for special occasions. The creamy mushroom taste and delicate consistency will conquer you once and for all. The aroma of the dish, like the taste, is difficult to forget after trying it at least once. Soup dulls hunger and warms you up in the off-season.

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 6

Ingredients:

Champignons – 500 gr.
Potatoes – 4 pcs.
Onions – 1 pc.
Cream 20% – 200 ml.
Butter – 50 gr.
Carrot – 1 pc.
Processed cheese – 200 gr.
Nutmeg – 0.5 tsp.
Salt - to taste.
Ground black pepper - to taste.
Flour – 1 tbsp.
Greens - to taste.
Water – 2 l.

Cooking process:

Step 1. Compose ingredients for silky soup. After rinsing, remove the skins and husks from the vegetables.

Step 2. Finely grate the nutmeg.

Step 3. Place potatoes cut into pieces and place in a saucepan. Fill with water and place on medium flame. After boiling, reduce the heat. Cook until done.

Step 4. Cut the remaining vegetables arbitrarily.

Step 5. Melt the butter on the hot surface of the frying pan and fry the vegetables.

Step 6. After cleaning the mushrooms and dividing them into segments, add them to fry. We leave a couple of mushrooms for decoration.

Step 7. Fry until the contents settle and the mushroom juice evaporates.

Step 8. Divide the processed cheese into squares.

Step 9Chop the washed greens.

Step 10. Add everything in the pan, melted cheese and herbs to the cooked potatoes. Flavor with nutmeg. Boil until the cheese pieces dissolve.

Step 11. Thicken the dish with flour and mix well, add cream. Season with salt and pepper and stir, heat for 5 minutes. We control that the heating does not reach the point of boiling. When the first bubbles appear, stop cooking.

Step 12. Pass the contents of the pan through a colander or sieve to separate the grounds from the liquid.

Step 13. Add a ladle of liquid to the thick ingredients and stir until smooth.

Step 14. You will get a smooth, silky texture. Dilute with the reserved liquid and stir. Warming up.

Step 15. Distribute the dish among the tureens. Decorate the dish with browned mushroom slices and parsley.

Step 16. Toast the croutons and add the mushroom treat. Bon appetit!

Mushroom soup with champignons and meat

Mushroom soup from champignons with meat can be prepared with any type of meat. We use beef in this recipe, but you can experiment with it. For a more rich option, we use pork with layers. A hearty dish will not cause problems, even for an inexperienced housewife.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

Champignons – 250 gr.
Potatoes – 3-4 pcs.
Onions – 1 pc.
Beef – 300 gr.
Salt - to taste.
Ground black pepper - to taste.
Vegetable oil - for frying.
Carrots – 1 pc.
Rice – 3 tbsp.
Italian herbs – 0.25 tsp.
Greens - to taste.
Bay leaf – 2 pcs.
Water – 2 l.

Cooking process:

Step 1. Prepare the products. Having removed the husks and peels of the onions, carrots and potatoes, we wash all the vegetables with water.Rinse the champignons or peel off the film and cut off a little of the stem. Whether to clean or wash champignons is up to everyone to decide for themselves. Some people do not wash mushrooms so that they do not become saturated with excess moisture. We put the water to boil over medium flame.

Step 2. After washing and treating the meat to remove seals and films, cut it into pieces of an acceptable size. Place in pre-prepared boiling water. Having brought to a boil, remove the foam and reduce the temperature. Cook covered for 40-60 minutes, depending on the freshness of the meat piece and its type.

Step 3. Three carrots on a medium grater. Chop the onion smaller. After heating the frying pan, pour and heat vegetable oil. Add the vegetables and stir, fry until golden brown.

Step 4. Then add coarsely chopped mushrooms. Keep it over a moderate flame, stirring until the released juice disappears. Mushrooms contain a lot of moisture.