Mushroom soup is one of the most popular first courses. Aromatic, budget-friendly, and hassle-free. There are a huge number of ways to prepare it, and today we will share 8 of the most delicious mushroom soup recipes using champignons!
1. Soup with Champignons and Chicken
A wonderful soup with a distinct creamy taste and hints of rosemary.
You will need: 1 liter chicken broth, 300 g fresh champignons, 350 g chicken thigh fillet, 130 g onion, 200 g carrots, 250 ml cream (10%), 2 tbsp sifted flour, 50 g butter, 2 tbsp odorless vegetable oil, 3 cloves garlic, 0.5 tsp thyme, 1 bay leaf, 1 sprig rosemary, salt and ground black pepper.
Preparation:
1. First, fry the chicken until golden brown in a thick-bottomed pot where you will cook the soup, then transfer the chicken to a separate plate.
2. Put a piece of butter in the pot, sauté the onion, carrots, and thinly sliced mushrooms, sprinkle with flour, and dilute with 1 cup of broth.
3. Add the meat to the boiling mixture, season with spices, salt, and pour in the remaining broth.
4. Stirring vigorously, pour in the cream, and when it boils, remove the rosemary and bay leaf.
5. Pour into bowls and serve hot; if desired, you can sprinkle the soup with finely chopped garlic, herbs, and mushroom seasoning.
2. Mushroom Soup with Champignons and Beans
This dish can be prepared during fasting or detox days when meat is to be avoided. Thanks to the beans and mushrooms, the soup is hearty and keeps you feeling full for a long time.
You will need: 0.5 kg champignons, 1 can canned beans, 5 potatoes, 1 carrot and 1 onion, 3 liters purified water, bay leaf, sea salt, herbs and spices.
Preparation:
1. Dice the potatoes, boil until semi-cooked in boiling water, add the sautéed onions and carrots, prepared in vegetable or butter.
2. Fry the sliced mushrooms until lightly browned, then add them to the soup along with the beans (drain the liquid into a separate cup).
3. Season the dish with spices. You can add herbs directly to the soup, but it's better to sprinkle dill, parsley, or cilantro directly into the bowls when serving.
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3. Cream of Mushroom Soup with Champignons
A very delicious soup with a delicate creamy texture. Cream and white bread croutons add sophistication to it.
You will need: 350 g fresh champignons with brown caps, 4 potatoes, 1 onion, 150 ml cream (20%), 200 g fresh white bread, 0.5 bunch fresh herbs, 1 clove garlic.
Preparation:
1. Sauté coarsely chopped mushrooms and onion in oil until an appetizing golden crust forms.
2. Boil potatoes until cooked, salt before turning off the stove. Transfer the potato pieces to the fried mushrooms with onion and puree with a blender, gradually pouring in cream to achieve the desired consistency.
3. Rub bread slices with garlic, cut into cubes, and fry in a pan. Sprinkle a handful of croutons into each bowl of cream soup, add herbs, and serve.
4. Mushroom Soup with Pasta
For this recipe, choose pasta made from durum wheat so that it doesn't overcook.
You will need: 2.5 liters water or broth, 4 potatoes, 350 g champignons, 1 onion, a handful of pasta, 1 parsley root, fresh herbs, bay leaf, spices.
Preparation:
1. First, add thinly sliced potatoes to boiling water, then add the parsley root, peeled and washed.
2. Prepare a sauté from onion and mushrooms, add it to the pot with semi-cooked potatoes, salt the soup, add spices, and add pasta.
3. One minute before readiness, remove the bay leaf from the pot, add chopped herbs, cover, and immediately turn off the stove.
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5. Mushroom Soup with Cheese
Thick and rich, yet light and very aromatic, this dish is perfect as a hot lunch.
You will need: 2 liters water, 400 g champignons, 400 g soft processed cheese, 4 potatoes, 1 white onion, herbs and spices.
Preparation:
1. Pour a little oil into a deep, thick-bottomed pot, sauté the chopped onion and sliced mushrooms until golden brown, then pour in the specified amount of water.
2. Add diced potatoes to the boiling liquid, and 10 minutes after boiling, add the processed cheese. When the soup becomes homogeneous and all cheese pieces are completely dissolved, remove from heat.
3. Serve hot, sprinkled with a pinch of fresh herbs. You can also add a handful of croutons or julienned olives.
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6. Buckwheat Soup with Champignons
One of the simplest and most popular mushroom soups. This dish always turns out very appetizing, even for novice cooks!
You will need: 2 liters water or broth, 4 potatoes, 1 onion, 0.5 carrot, 350 g champignons, 150 g buckwheat groats, 1 clove garlic, salt, spices and herbs.
Preparation:
1. Fry the rinsed and dried buckwheat in a dry pan, meanwhile bring water to a boil in the pot where you will cook the soup.
2. Boil the potatoes, cut into small pieces, until semi-cooked, add the aromatic fried groats.
3. Chop the mushrooms, onion, and carrot, prepare a sauté from them in butter or vegetable oil, season with salt and pepper to taste, and transfer to the pot with potatoes and buckwheat. Add garlic and herbs to the soup.
7. Milk Soup with Champignons
An original recipe for milk soup with mushrooms and garlic for those who like to try something unusual!
You will need: 1.2 liters vegetable broth or water, 500 g fresh champignons, 450 ml milk, 3-4 potatoes, 1 small carrot, 1 onion, 2 cloves garlic, butter, herbs.
Preparation:
1. Bring vegetable broth to a boil on the stove, or if there's no broth, add vegetable seasoning and spices to water. Boil potatoes in the aromatic liquid.
2. Meanwhile, sauté onion with carrots in a pan, add mushrooms, the moisture should completely evaporate, and the mushroom pieces should brown well. Immediately transfer the sauté to the pot with potatoes.
3. Pour milk into the soup, season to taste with your favorite spices, add minced garlic, and let the dish steep under the lid for about 15 minutes.
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8. Mushroom Soup with Champignons and Pork
Pork pieces will make the soup heartier and more nutritious, while mushrooms will give it flavor and an appetizing aroma.
You will need: 3 liters water, 700 g pork tenderloin, 400 g mushrooms, 2 onions and 2 carrots, 4 bell pepper pods (different colors), 5 potatoes, spices (bay leaf, thyme, Italian herbs, black pepper and salt), herbs, 2 tbsp butter, 5-6 tbsp odorless vegetable oil.
Preparation:
1. Sauté onion half-rings in vegetable oil until golden, add butter and pork pieces, simmer covered for half an hour. Add grated or julienned carrots.
2. Add bell peppers to the vegetables and meat, and after five minutes, add mushrooms, preferably sliced or quartered.
3. After 15 minutes, pour in water and add potatoes, season with spices. Cook the soup for 20 minutes over the lowest heat, then let it steep for another half an hour. Pour into bowls, sprinkle with herbs, and call your family to the table.