Mushroom champignon soup - 10 delicious recipes

Delicate and mouth-watering mushroom soup is perfectly made from champignons. There are many ways to prepare this popular first course, of which we have selected the top 10 recipes. Below you can find 10 delicious recipes for making mushroom mushroom soup with a photo step by step. Enjoy!

Classic mushroom champignon soup with cream

Servings Per Container - 4

Cooking time - 30 minutes

Delicate creamy soup with a delicate aroma of fresh champignons is an exquisite first course, which, despite all its charm, cooks very quickly. This soup is quite hearty and high in calories, so you won't feel hungry for a long time after such a dinner.

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  Before you start preparing the mushroom and cream soup, prepare all the necessary ingredients, choosing the highest quality and freshest. Choose spices according to your taste, but keep in mind that thyme and ground nutmeg are the best additions to such a dish.
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  Place a thick-bottomed saucepan on the stovetop, add vegetable or olive oil to it and start heating. At this time, cut the onion into smaller pieces and cut the potato tubers into cubes or sticks. First, put the onion in a saucepan, and after a minute, the potatoes. Then add the garlic pre-minced with a garlic press. Stir the ingredients and fry for about a minute over low heat.
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  Rinse the mushrooms, peel and then cut into quarters. Dip the chopped mushrooms into a saucepan and cook everything together for a couple of minutes, not forgetting to mix beforehand.
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  Pour broth or plain purified water into a saucepan. The amount of liquid must be sufficient to cover all the ingredients. Add salt and spices later, but for now, just boil all the ingredients of the soup in the broth for fifteen minutes.
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  When the potatoes are cooked, remove the saucepan with the ingredients from the heat and beat the ingredients in the saucepan using an immersion blender until the mixture is completely homogeneous. Then return the saucepan to the stove top.
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  Gently pour in cream at room temperature, or slightly warmed up, in a thin stream. Add herbs and spices to your liking, and season with salt and stir in your creamy soup.
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  When the soup comes to a boil, turn off the heat and serve into portioned bowls or bowls. Serve the dish with white bread, croutons, cheese, herbs - at your discretion.

How to make mushroom mushroom soup with champignons?

This recipe for creamy mushroom soup can be considered the most reliable. You will have to tinker a bit with the preparation of this dish, but the result will exceed your expectations and fill your home with an exquisite aroma. Delicate and mouth-watering champignon cream soup will satisfy you perfectly for the rest of the day.

Ingredients:

• Fresh champignons - 0.4 kg.
• Bulb 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 make a real champignon cream soup, you need to choose fresh champignons and the highest quality cream. Without this, your soup will not be tasty and high-quality enough.
2. Rinse the mushrooms and onions in running water, then finely chop the onion with a sharp knife, and also cut the mushrooms into slices. Add butter to the onions and mushrooms, then send them all to the pan. You can also add chopped garlic to these ingredients if you wish.
3. Place a frying pan with onions and mushrooms 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 creamy soup. The sauce will be prepared on the basis of the classic bechamel. You will need milk, flour, some butter, and some nutmeg and pepper at this stage.
5. In a heavy-bottomed skillet or saucepan, melt the butter and add the flour. Stir the mixture quickly and thoroughly, then start pouring in milk and water in a thin stream, achieving a soft and smooth consistency of the sauce. The sauce should not be thick, but not watery either.
6. When you achieve the desired consistency, add the nutmeg and black pepper to the sauce, mix everything together. At this stage, the cream soup sauce is ready and it's time to start further processing the mushrooms.
7. Using an immersion blender, beat the fried mushrooms and onions until smooth to obtain the most uniform consistency of the dish. Then add the mushrooms to the saucepan and add the cream. Heat the mixture over low heat, stirring constantly. Add salt.
8. Then take white bread and cut it into cubes. You can send the bread to the oven, or quickly roast it in a dry frying pan so that the croutons just dry out.
9. Pour cream of mushroom soup into bowls, sprinkle each serving with croutons. If you want, you can chop up fresh herbs and add a little to each bowl of soup. The dish is ready to serve!

Simple and delicious mushroom champignon soup with potatoes

Simple and hearty, practically, village soup is an excellent dish that is suitable for lunch on weekdays and weekends. In addition, such a soup can be taken with you in a thermos for a picnic and warm up with an appetizing aromatic first course before barbecue.

Ingredients:

• Champignons - 300 gr.
• Potatoes - 3 pcs.
• Bulb onions - ½ pc.
• Carrots - 1 pc.
• Parsley - 1/2 bunch.
• Dill - ½ bunch.
• Ground pepper to taste.
• Table salt - to taste.

Cooking process:

1. First, rinse and peel the mushrooms, let them dry. Also, don't forget to rinse the herbs 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 remove the potatoes in a bowl of cold water.
3. Cut the onions and carrots into thin strips and send them to the pan with olive oil to fry the vegetables. Place the 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 to a saucepan with water, or boil them with broth until you get the 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 cooked, add the ingredients to the broth and cook the soup over low heat after it boils. Add pepper and other spices of your choice.
6. In about half an hour, your soup will be almost ready. It remains only to finely chop the herbs and add them to the saucepan with mushroom soup.
7. Let the soup stand 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 mushroom cream soup with cheese

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

Ingredients:

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

Cooking process:

1. First, make sure you have all the ingredients you need for your soup. Be sure to take soft cheese, and the champignons - fresh, it tastes better. As a last resort, you can get away with frozen, but this is not the best choice for mushroom puree soup.
2. Rinse potatoes and mushrooms in running water and then peel. Cut the potatoes into random pieces and send them to a saucepan 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 chop finely. These ingredients must be pre-fried for a richer soup.
4. Place the butter in a skillet and then turn on medium heat on the stove. Put chopped mushrooms and onions in a skillet 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 to a uniform state with a blender. If the mixture is not liquid enough, add the 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 dip in a saucepan with soup, add salt and pepper, other spices of your choice and cook the soup for about ten minutes - the cheese should dissolve during this time. If you are using soft cheese in a plastic box, just spoon it into the soup.
7. Decorate the ready-made mushroom and cream cheese soup to taste with a sprig of parsley or finely chopped herbs and always serve hot.

Hearty and rich mushroom soup with chicken

Soup with chicken and mushrooms will turn out to be much more satisfying than ordinary mushroom soup. The combination of chicken and champignons is very advantageous, 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.
• Bulb onions - ½ pc.
• 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. To get started, you need to do all the preparatory steps so as not to fuss while preparing the soup itself. Therefore, wash the mushrooms 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 stewpan, heat the pan slightly and send onions, chicken fillets and mushrooms there. These ingredients need to be fried over a fairly high heat. So that the crust grabs and you don't get a stew with onions and mushrooms.
3. Place the chopped potatoes in a saucepan that is convenient for you and add cold purified water. Add bay leaves, peppercorns and turn the heat on. When the potatoes come to a boil, skim off the froth and let the potatoes simmer until almost cooked through.
4. Add fried mushrooms with onions, carrots and chicken fillet, salt to a saucepan with potatoes and spices. Cook the soup over moderate heat with a lid over the pot.
5. After about twenty minutes, chop the herbs and add them to the soup pot, then turn off the heat and let the dish sit for about five minutes under the lid before serving.
6. Serve hot soup with chicken and mushrooms to the table with bread, fresh herbs and sour cream of your choice.

Very tasty!

Delicious and easy to prepare mushroom soup with noodles

A simple and delicious soup for a light lunch is just about this dish. The recipe is very simple, but so delicious that no one can resist. The combination of ordinary noodles and champignons with vegetables is very suitable for a soup. Be sure to try this recipe and enjoy both the cooking and the lunch!

Ingredients:

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

Cooking process:

1. First, peel the onions and carrots and then rinse them under running water. Rinse the celery and remove any 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. Put water in a pot, add salt and place the pot on the stove. While the water is boiling, rinse and peel the mushrooms, then cut them into slices and dip them in boiling water.
3. While the mushroom broth is simmering over moderate heat, prepare the dressing for the soup. Put vegetable or olive oil in a pan and fry the vegetables until golden brown, stirring them regularly.
4. When the frying is done, send it to the soup pot, followed by the celery, bay leaf, and other spices of your choice. Cover the saucepan and cook for twenty minutes over low heat to simmer the soup.
5. After the allotted time, add the vermicelli to the soup and boil it for another five to seven minutes. Then you can add chopped greens and turn off the heat. Serve the finished soup immediately, serving it with white bread and sour cream - if desired.

How to cook aromatic mushroom soup with chicken broth?

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

Ingredients:

• Chicken broth - 1.5 l.
• Champignons - 300 gr.
• Potatoes - 2 pcs.
• Tomato - 1 pc.
• Sweet pepper - 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 with potatoes, cut the carrots into thin strips or grate. Cut the potatoes into random, medium-sized pieces.
3. Cut the champignons into slices and send to a saucepan with boiling broth. If you cooked the broth without spices, add bay leaves and other additives of your choice, and place the chopped potatoes in a saucepan.
4. Cook the soup, covered, over medium heat. When the potatoes are almost cooked, you can add the rest of the ingredients to the soup. Boil the soup until the carrots are slightly soft.
5. Leave the prepared soup under the lid for about five minutes, so that it is slightly infused. Then serve a hot lunch with herbs, bread or croutons.

Mushroom champignon soup cooked in a slow cooker

Any soup can be easily cooked in a slow cooker, even if it is a mushroom soup. If you follow all the steps and sequence of actions, you can easily prepare a fragrant champignon soup in your slow cooker.

Ingredients:

• Champignons - 300 gr.
• Potatoes - 3 pcs.
• Bulb onions - ½ pc.
• Carrots - 1 pc.
• Parsley - 1/2 bunch.
• Dill - ½ bunch.
• Ground pepper to taste.
• Table salt - to taste.

Cooking process:

1. Rinse the mushrooms and greens in running water, peel the mushrooms. Then cut the mushrooms into slices or quarters - whichever you prefer.
2. Chop the greens finely with a knife and temporarily set aside. After the greens, tackle the onions.
3. Peel and rinse the onions, then cut them into small cubes or strips - according to your taste.
4. The champignons, cut into pieces, together with the onions, send to the oiled 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 slices - 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 tackle the mushrooms and onions.
7. Add broth or water to fried mushrooms and onions, add spices and salt, and then send chopped potatoes and carrots to the multicooker bowl. Turn on the "Soup / Boil" mode for half an hour and close the lid of the appliance.
8. After half an hour, the multicooker will signal the end of the mode, therefore, it's time to add chopped greens to the soup and serve lunch to the table. You can season the soup with sour cream, croutons or croutons.

Delicious and very hearty mushroom soup with barley

Pearl barley soup is rightfully considered one of the most hearty 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.
• Bulb 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 the soup with pearl barley as quickly and efficiently as possible, it must be thoroughly washed and steamed in advance. For example, if you need soup for dinner, then steam the pearl barley from the very morning and leave to infuse until the moment of preparation.
2. Peel the onion and rinse it in running water, then cut it into smaller or larger sizes - according to your taste. After the onion, tackle the carrots.
3. Carrots need to be peeled and washed thoroughly, and then chopped in a way that is familiar and convenient for you.
4. Fry the onions and carrots by frying the root vegetables over moderate heat in a pan and stirring the ingredients regularly. In no case should you overcook onions with carrots, as this will ruin the taste of the dish.
5. Rinse the mushrooms too. Then peel them and cut into slices, then boldly send the prepared mushrooms to a pot 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 cooking with the lid on. The soup will be ready when the pearl barley is completely cooked.
7. Lastly, add finely chopped herbs to the soup and stir again. Then let the soup sit for a while under the lid and rest.
8. Serve the aromatic champignon soup with pearl barley hot and fresh. Do not forget to add fresh soft bread to each serving and offer sour cream.

Diet lean mushroom soup with rice

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

Ingredients:

• Parboiled rice - ½ tbsp.
• Carrots - 1 pc.
• Bulb 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 well and, if possible, soak it for a while before starting the soup. You can even boil the rice beforehand.
2. Wash and peel thoroughly onions, potatoes, mushrooms and carrots. Then cut the vegetables in a way that works for you. You can cut coarsely or finely as you like.
3. Quickly fry the onion with champignons in a saucepan or a frying pan, and at the same time, put the potatoes and rice to cook on the stove in a saucepan. Add spices and bay leaves, salt.
4. Add the fried mushrooms with onions to a saucepan with rice and potatoes, and add carrots. Cook the soup until the carrots are slightly soft and the potatoes are completely cooked.
5. If desired, you can cut fresh herbs into the soup - onions, dill, parsley. Or you can serve a bowl of chopped herbs with the soup so that you can sprinkle the prepared soup on the plate.
6. Serve ready-made hot rice and champignon soup with bread and herbs, if desired, add a little sour cream to the plate.

Bon Appetit!