Mushroom champignon soup: classic recipes for delicious champignon soup

Dishes with mushrooms are always tasty and aromatic! Champignons are considered the most common and accessible. We have already made them, for example, Lenten pizza with mushrooms and tomatoes. Now let’s look at how tasty and simple it is to cook mushroom soup.

You can also find other wonderful recipes for delicious soups on our website.

Champignons are specially grown, so they can be purchased in the store all year round. It's very convenient and safe. But you can get special pleasure and collect them in the forest - along paths or in clearings. It was at this time, after the first summer rains, that it was just right. Of course, wild mushrooms are much tastier and more aromatic. But the choice is always yours. They go well with vegetables and other foods.

Champignon soups are prepared transparent and liquid, or in the form of puree or cream. They can be in meat (mostly chicken) broth or without meat at all. They can have a pronounced mushroom flavor or additionally cheesy and creamy. Today we will look at all these options, each of which is good in its own way and deserves your attention.

Cooking is easy and inexpensive. You just can't help but like this lunch dish!

How to make champignon soup with potatoes - 15 varieties

Champignon soup with potatoes – classic
Champignon soup with potatoes and chicken
Champignon soup with potatoes and sausage
Champignon soup with potatoes - creamy
Champignon soup with potatoes and corn
Champignon soup with potatoes and green peas
Champignon soup with potatoes
Champignon soup with potatoes and beans
Champignon soup with potatoes – tender
Champignon soup with potatoes and mussels
Champignon soup with potatoes and shrimp
Champignon soup with potatoes and garlic
Champignon soup with potatoes
Champignon soup with potatoes and broccoli
Champignon soup with potatoes and fish

Description of preparation:

I am sharing with you this simple recipe for champignon soup with potatoes, since such aromatic first courses are always in demand under any conditions!
Due to the fact that we will use mushroom broth from champignons, the soup will turn out not only tasty, but also dietary, and it will also be prepared much faster. Try it! 1. First, wash the mushrooms and cut them into small slices. Fill with water and set to cook in salted water. 2. While the broth is preparing, peel the onions and carrots and grate them on a coarse grater. You can also grind them in a blender. 3. Once the broth is ready, we catch the mushrooms from there and fry them together with chopped vegetables in vegetable oil. 4. Wash and peel the potatoes, cut them into cubes, and add them to the broth. 5. When the broth with potatoes has boiled, add the fried mixture from the frying pan. 6. Bring to a boil again, add salt, pepper and chopped herbs as desired. Throw in the vermicelli. As soon as the noodles are ready, remove from heat and serve immediately! This champignon and potato soup at home is good served with sour cream and garnished with herbs. Or another option - you can quickly make croutons or croutons from dark bread, and serve them with the soup, rubbing them with salt. Very tasty, I recommend it! Purpose: For lunch / Inexpensive Main ingredient: Vegetables / Potatoes / Mushrooms / Champignons Dish: Soups

Champignon soup with potatoes – classic

This beautiful looking soup will delight you with its mild taste and aroma.

Ingredients:

Mushrooms - 500-600 gr.
Potatoes - 3-4 pieces
Carrots - 1 piece
Onion - 1 medium head
Fresh Dill - 70 gr.
Egg - 1 pc.
Salt
Pepper
Spices to taste

Preparation:

Prepare the potatoes - peel and chop into equal cubes.

Grate the carrots on a coarse grater or chop into small equal cubes.

Chop the onion finely.

Fry carrots and onions in vegetable oil until golden brown.

Set the broth to simmer and add the potatoes.

Salt and add pepper.

Wash the mushrooms and chop into strips. Fry separately from carrots and onions.

Then add the mushrooms into the soup, add the carrots and onions, and simmer for about five minutes.

When serving, garnish with a boiled egg. It can also be added directly while cooking the soup.

Garnish the soup with herbs before serving.

Champignon soup with potatoes and chicken

A hearty, but dietary soup in its composition.

Ingredients:

Chicken – 400 gr.
Champignons – 1 jar, marinated
Potatoes – 3 pcs.
Carrots – 1 pc.
Onion - 1 pc.
Salt
Pepper
Greenery
Spices to taste

Preparation:

Peel the carrots and chop into small cubes.

Chop the onion into strips.

Fry the onions and carrots in olive oil until the ingredients are cooked and soft.

Chop the chicken into cubes, add to boiling water, add salt and spices.

Cook for about half an hour and add the potatoes - chopped into cubes.

Then at the end of cooking, add the onions and carrots.

Cook until done.

Garnish with herbs when serving.

No. 8. Chicken broth soup with champignons

champignons - 0.2 kg.
chicken thighs - 2 pcs.
onions, carrots - 1 pc.
potatoes - 3 pcs.
laurel - 2 pcs.
greens - 20 gr.
spices

Soup made from champignons is an excellent lunchtime option. The first dish made with chicken broth is quite filling and tasty.

1. Peel and wash the vegetables, remove the film from the mushrooms. Remove the skin from the chicken, cover it with water and place on the stove. Add a small amount of salt.

2. Boil the chicken for a third of an hour, skim off the foam regularly. Add laurel and continue to simmer the meat for another 10 minutes.

3. Chop the carrots into circles, chop the onion into arbitrary shapes. Cut the mushrooms into slices and the potatoes into small cubes.

4. Remove the meat from the broth, cutting it into pieces and separating it from the bone. Return to the soup along with the potatoes. Continue cooking the food for a quarter of an hour.

5. Heat oil in a frying pan. Fry carrots, mushrooms and onions in it. Send the frying to the meat.

6. Add seasonings and continue to simmer for another 12 minutes. Chop the finely chopped herbs and turn off the burner.

Champignon soup with potatoes and sausage

When using dried mushrooms for soup, always keep in mind that their size increases several times when exposed to water, so always soak them before cooking.

A wonderful soup with a spicy, salty flavor.

Ingredients:

Sausage – 400 gr.
Champignons – 400 gr.
Potatoes – 2 pcs.
Salt
Pepper
Greenery
Spices
Carrots – 1 pc.
Onion – 1 pc.

Preparation:

Chop the onions and carrots very finely, fry in vegetable oil until golden brown.

Then place the potatoes in boiling water, add salt and spices.

After ten minutes of cooking, add the sausage into strips.

Cook for another five minutes.

Add vegetables.

Boil for two minutes.

Serve hot.

Yushka "Polesie"

Yushka “Polesie” is a version of dietary soup that turns out to be truly mushroomy and aromatic.

Ingredients:

champignons - 400 gr
onion – 1 pc.
sour cream – 100g
flour – 25 g
greenery
salt
pepper
vegetable oil
hay – 100g

Preparation:

Cutting champignons into slices

Preheat the oven to 100-110 degrees. Place hay on the sheet and sliced mushrooms on top. Simmer the mushrooms in the oven on hay for at least three hours.

Then put the mushrooms in the pan and cook them until tender. Fry the onion, add flour and sour cream to the onion. The sauté should boil for a few minutes, then put it in a pan with mushrooms and cook for a few more minutes.

Champignon soup with potatoes - creamy

A wonderful creamy soup for those who appreciate the softness of soups.

Ingredients:

Medium potatoes – 7 pcs.
Champignons – 300 gr.
Butter – 1 tbsp.
Medium onion – 1 pc.
Cream or full-fat sour cream - 1 cup
Water -1.5 l.
Salt
Pepper

Preparation:

Peel and chop the potatoes into cubes, cover with water and cook in salted water until tender.

Peel the onion and chop into small cubes, fry in butter until tender and soft.

Chop the mushrooms finely, add to the onion, and fry. Season with salt and pepper.

Drain the broth from the potatoes, but do not pour them out.

Grind potatoes, onions, mushrooms with a blender.

Pour the broth into the resulting mixture, stirring constantly.

Bring the soup to a boil, simmer for 4 minutes.

You can serve it to the table.

Mushroom soup with chicken breast and champignons in cream

You will need:

chicken breast,
raw champignons - 250 g,
1 glass of cream,
bulb,
potato,.
oil (refined vegetable and butter),
white pepper (ground),
hard cheese,
bread for making croutons,
chicken broth.

Wash the chicken breast, dry it with a kitchen towel, then cut it into small pieces, about 2x2 cm. Next, according to the recipe, you need to prepare the mushrooms, wash, dry (so that there is no excess water when frying), then cut into slices. Peel and finely chop the onion, do the same with the potatoes. It is cut into pieces approximately 1x1 cm.

Pour a little oil (refined vegetable) into the bottom of the pan and put a piece of butter. First you need to fry the onion, then add mushrooms to it. After the champignons are sufficiently fried, add the potatoes and fry them a little. Then, following the recipe, add cream and reduce heat. They should not boil, let them simmer for 5-7 minutes. Next, dilute the soup with chicken broth, add salt and ground white pepper. After 15-20 minutes, a wonderful soup of fresh champignons and chicken breast is ready.

Mushroom soup is served at the table along with croutons and cheese. In order to prepare them, the bread is cut into slices and placed on a baking sheet. The pieces of bread need to be sprinkled with vegetable oil, put in the oven, after a few minutes sprinkle the croutons with cheese (it needs to be grated on a coarse grater). You can take absolutely any hard cheese. After the cheese has melted, remove the croutons from the oven and serve along with the soup.

Champignon soup with potatoes and corn

If you don’t have a blender, you can grind the ingredients using a special masher, but then all the ingredients should be soft and small pieces.

Sweetish tasty soup with a delicate taste.

Ingredients:

Champignons – 500 gr.
Corn - 1 can
Potatoes – 3 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Salt
Pepper
Spices
Greenery

Preparation:

Peel and chop the potatoes, cook in salted water.

Chop the mushrooms finely, fry for about ten minutes with the addition of onions and carrots.

Then add the corn to the potatoes and simmer until soft.

Add the remaining ingredients and season with spices.

Grind with a blender and heat.

Serve hot.

Decorate with green leaves.

How to cook a simple and tasty soup with champignons and chicken

Delicious homemade mushroom soup with chicken, rice, vegetables and herbs. It turns out beautiful, bright, transparent and at the same time rich.

What else do you need for a cozy dinner with your family?!

We will need:

Chicken - 1 whole (you can use half);
Champignons - 10 pcs.;
Onion - 1 pc.;
Carrots - 1.5 pcs.;
Sweet pepper - 1 pc.;
Hot pepper - 1/4 pod;
Rice - 1/2 cup;
Parsley - 1/2 bunch;
Cilantro root - 5-6 pcs.;
Salt - to taste;
Vegetable oil - for frying;

Cooking method:

Let's take the chicken apart, removing everything unnecessary. Leave the fat for frying.

Cut the breast into medium pieces. Place everything else in a large saucepan, add water and bring to a boil.

Peel and wash the vegetables. Finely chop the hot pepper, chop the sweet pepper into larger pieces, and chop the onion and carrot into half rings. Skim the foam from the broth. Throw cilantro roots into it (you can use coriander) and boil for 20-25 minutes.

Heat the vegetable oil in a frying pan, melt the chicken fat, remove the cracklings. First fry the onion until transparent, then the carrots, after 4-5 minutes the sweet and hot peppers. After another couple of minutes, add randomly chopped champignons and simmer them over medium heat.

Remove the finished chicken and cilantro roots from the broth. Pour it into a smaller saucepan.

The remainder of the rich liquid will be useful for other purposes.

Throw in the washed rice. We will cook at medium temperature. After 10 minutes, we will send him the frying with mushrooms, prepared at this time. Next - breast, chopped parsley and salt.

Cover with a lid and simmer for the final 8-10 minutes. Turn off the stove and after 10 minutes pour the soup into bowls.

Champignon soup with potatoes and green peas

The perfect combination of all ingredients will surprise you with its unusual, spicy taste.

Ingredients:

Green peas – 1 can
Potatoes – 3 pcs.
Champignons – 400 gr.
Salt
Pepper
Greenery
Carrots – 1 pc.
Onion – 1 pc.
Spices to taste

Preparation:

Peel the potatoes and chop them finely. Cook in salted water until fully cooked.

Chop the mushrooms into small strips and fry in vegetable oil.

Chop the carrots into cubes and chop the onion into rings, fry until fully cooked separately from the mushrooms.

When the potatoes are cooked, combine all the ingredients and blend with a blender.

Serve hot with herbs and spices.

Champignon soup with potatoes and beans

A very healthy and satisfying soup.

Ingredients:

Beans – 1 can
Potatoes – 2 pcs.
Champignons – 400 gr.
Carrots - 1 pc.
Onion – 1 pc.
Salt
Greenery
Pepper
Spices

Preparation:

Peel the potatoes, chop into strips, cook, add salt and pepper.

Chop the carrots and onions and fry in vegetable oil until golden brown.

Chop the mushrooms and fry in vegetable oil separately from the vegetables.

Add mushrooms to the soup, add beans, add spices.

At the end of cooking, add the vegetables to the soup and simmer for 2 minutes.

Grind everything with a blender.

Serve hot with herbs.

Champignon soup with potatoes – tender

A very delicate soup with a spicy aroma.

Ingredients:

Water – 1.5 l.
Cream – 0.5 ml.
Champignons – 0.5 l.
Potatoes – 4 pcs.
Onion – 1 pc.
Greenery
Salt
Pepper

Preparation:

Peel the potatoes, chop them and cook with spices and salt.

Finely chop the onion and mushrooms and fry in vegetable oil.

Add cream to the mushrooms, salt and pepper, and simmer.

Add flour, simmer until thick.

Add the contents of the frying pan to the soup and boil.

Decorate with greens.

Serve warm.

Champignon soup with potatoes and mussels

A wonderful sea soup for gourmets.

Ingredients:

Champignons – 400 gr.
Potatoes – 4 pcs.
Mussels – 200 gr.
Greenery
Carrots – 1 pc.
Salt
Pepper

Preparation:

Peel the potatoes and cook until tender, add salt.

Add finely chopped carrots along with mushrooms to the potatoes, add spices.

Fry the mussels in plenty of butter until done.

Toss in the mussels at the end of the soup.

Serve with green leaves and lime wedges.

Solyanka “Force of Nature”

Solyanka “Power of Nature” is a variant of winter mushroom soup, to which you can also add dried mushrooms.

Ingredients:

champignons – 400 gr
white cabbage – 600 gr
carrots – 150 gr
onion – 120 gr
pickled cucumbers – 150 gr
tomato paste – 1.5 tbsp. spoons
vegetable oil – 2 tablespoons
dried garlic – 1 pinch
salt
pepper

Preparation:

Place the washed mushrooms in salted boiling water for 10 minutes. Let's cook.

Chop onions and carrots and fry in a frying pan. Finely chop the cabbage. Add to the onions and carrots, add tomato paste, add some salt, add garlic and simmer in broth over medium heat. Add the boiled mushrooms to the hodgepodge, then chop the cucumbers and simmer everything together for another 10 minutes. Ready!

Champignon soup with potatoes and shrimp

Another amazing type of shrimp soup.

Ingredients:

Peeled shrimp – 400 gr.
Potatoes – 300 gr.
Mushrooms – 400 gr.
Salt
Pepper
Greenery
Sour cream

Preparation:

Place the potatoes and cook them in salted water.

Wash and chop the mushrooms finely, fry in a large amount of vegetable oil.

Add mushrooms to the soup and simmer for five minutes.

Then add shrimp, add spices to taste.

Cook for about two minutes.

Serve with herbs and lemon.

Champignon soup with potatoes and garlic

Spicy soup with an unusual flavor.

Ingredients:

Potatoes – 3 pcs.
Champignons – 300 gr.
Garlic – 3 cloves.
Onion – 1 pc.
Carrots – 1 pc.
Chicken – 200 gr.
Salt
Pepper
Greenery

Preparation:

Peel the potatoes, chop into cubes, and cook until tender along with the chicken.

Finely chop the mushrooms and fry in vegetable oil until tender, add carrots and garlic at the end.

Add vegetables to soup.

Salt and pepper, season with spices.

Boil for five minutes.

Serve with greens.

No. 2. Mushroom soup with melted cheese and champignons

potato tubers - 3 pcs.
cheese in briquettes - 3 pcs.
dill - 25 gr.
fresh mushrooms - 0.35 kg.
butter - 50 gr.
vegetable oil - 30 ml.
onion - 1 pc.
seasonings

Soup cooked with champignons and melted cheese will please even the most sophisticated gourmet.

1. Tackle the mushrooms first. Rinse them. If the skin comes off, remove it.

2. Chop the champignons into slices along the stem, but do not overdo it. If the shredder is too fine, the taste will not be felt.

3. Cut the potatoes into cubes, as for regular soup. Place in salty water and cook for a quarter of an hour.

4. Meanwhile, fry the mushrooms in a mixture of oils. When they lose volume, add chopped onion.

5. Transfer the contents of the pan to the potatoes. Add chopped cheese curds here (1*1 cm cubes).

6. Stir the ingredients without stopping until the cheese melts (3-5 minutes). Finally, chop the herbs and spices and turn off the burner.

Champignon soup with potatoes

Light, but at the same time very nutritious soup.

Ingredients:

Chicken bouillon
Mushrooms – 900 gr.
Potatoes - 1 kg.
Onion – 2 pcs.
Carrots – 2 pcs.
Salt
Pepper
Greenery

Preparation:

Chop the mushrooms finely and fry with onions until cooked.

Add potatoes to boiling water, cook until fully cooked, then add mushrooms.

Season with salt and pepper.

Add spices to taste.

Chop the carrots finely, fry in vegetable oil, and add to the soup.

Cook until all ingredients are ready.

Serve hot with herbs.

Mushroom puree soup in a bread tureen

Mushroom puree soup in a bread tureen is original in preparation and serving, and has a very delicate creamy mushroom taste.

Ingredients:

champignons – 500 gr
onions – 2 pcs.
cream – 400 ml
butter – 2 tablespoons
soft cream cheese – 150 gr
nutmeg
Bay leaf
round black bread

Preparation:

Cut the onion into half rings, fry the onion until transparent for about 5 minutes, add the mushrooms, mix and simmer for another 5 minutes. We make a tureen out of bread. Cut off the top - this will be the lid. Carefully remove the pulp. Then remove the mushrooms and onions from the heat and transfer to a saucepan, add water, bay leaf, nutmeg, salt, bring to a boil and cook for 15 minutes. Take out the bay leaf, add the pepper and grind until smooth in a blender. Add the cream cheese and stir until the cheese is completely dissolved. Pour the cream into the soup and, stirring constantly, bring to a boil. Then pour it into a bread tureen. Cover with a lid and serve.