Champignon soup: recipes with photos

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Any housewife will need a recipe for a delicious nutritious soup that will warm in the cold and saturate the body with useful substances. The ideal option would be to use champignons, which make the broth more rich, give it a special flavor.

How to make mushroom mushroom soup

All culinary experts – experienced and beginners – need to know how to make mushroom soup. If this dish is new to you, there are a huge number of recipes with step-by-step photos and video instructions for each stage. Champignon soup has a bright taste and aroma. It is best to cook on the original broth – first boil the mushrooms, and then season the liquid with spices and vegetables to taste.

Potatoes, carrots and onions are considered classic ingredients, but you can try adding celery, noodles or barley. More exotic options will be broths with buckwheat, oatmeal, beans or pumpkin. For greater piquancy, you can add prunes, zucchini, and Chinese cabbage to the soup. Useful dishes include eggplant, shrimp, spinach or seaweed..

How much to cook

There is no disagreement about how long to cook mushrooms for soup. The cooking time depends on the type of mushroom used – frozen boiled for half an hour, fresh – 10-15 minutes, and fried and canned, enough for 5-7 minutes. Also, the cooking time depends on the other selected components – if you use meat or seafood, it will take more time. If you want to make cream soup or mashed soup, the cooking time is increased to 35-40 minutes.

Mushroom champignon soup – recipe with photo

You can quickly and easily find the right mushroom soup recipe online. To facilitate the cooking process, such options are accompanied by step-by-step photos that are useful to everyone. With their help, you can learn how to properly chop the ingredients, cook or fry. You can combine mushrooms in the broth with noodles, potatoes, carrots, meat. Creamy and creamy soups are tasty and nutritious, and you can cook them in a pan or slow cooker.

Mushroom soup with chicken broth

Mashed soup

The most popular recipe is mashed soup with champignons, which has a rich rich texture, bright taste and recognizable aroma. There are many recipes for making champignon soup puree, so you can choose any: with the addition of onions, potatoes or fat cream to get a more delicate texture.


  • mushrooms – 0.4 kg;
  • onion – 2 pcs.;
  • potatoes – 2 pcs.;
  • chicken stock – liter;
  • 34% cream – 250 g;
  • butter – 10 g.

Cooking method:

  1. Chop the onion, cut the mushrooms into slices, fry in oil.
  2. Cut the potatoes into cubes, put in the broth, send the onion-mushroom mixture there, cook for a quarter of an hour.
  3. Beat vegetables with a blender until puree, return to broth, mix with cream.
  4. Bring to a boil again, season with salt.
  5. Let it brew for 5-10 minutes. Serve with greens and croutons.

Cream of champignon soup with croutons

Cream with cream

A creamy soup with mushrooms has a gentle and pleasant texture. Its rich taste will appeal to all households, it will warm in the cold season. It differs from the soup puree in a softer consistency, which resembles a thick sauce or sour cream. It is ideally served with garlic croutons, made independently at home..


  • fresh champignons – 0.6 kg;
  • potatoes – 4 pcs.;
  • onion – 1 pc.;
  • cream – half a liter;
  • greens – a bunch;
  • bay leaf – 1 pc.;
  • crackers – 30 g.

Cooking method:

  1. Chop the onion, fry over medium heat until golden brown. Cut the mushrooms into slices, send to the onion, fry until all the moisture comes out.
  2. Boil potatoes by adding a little bay leaf to the broth.
  3. Grind all the components with a blender, pour in the cream, beat again. Bring to a boil again.
  4. Arrange on plates, garnish with chopped herbs and crackers.

Plate of creamy champignon soup with cream

With potatoes

A simple recipe available is a mushroom soup with potatoes, which is nice to dine to get enough of just the first course. Greater satiety, he added pasta, which can be used in any form – vermicelli, noodles, spaghetti. The dish is remembered for its pleasant taste, rich mushroom aroma and transparent broth with a light golden hue.


  • onion – 2 pcs.;
  • champignons – 500 g;
  • butter – 10 g;
  • potatoes – 2 pcs.;
  • noodles – 50 g;
  • carrots – 1 pc.

Cooking method:

  1. Cut the mushrooms into slices, add water, cook for an hour.
  2. Rub carrots, chop the onion, fry in oil until soft.
  3. Add diced potatoes and vegetable frying to the pan. Add noodles 10 minutes before being cooked..
  4. Season with salt and pepper. Serve with herbs.

Lenten soup with mushrooms and vegetables

With melted cheese

A very tasty and nutritious soup with mushrooms and cream cheese is obtained. It has a light creamy note that is loved by all gourmets, without exception. Thanks to a delicious thick consistency, such a soup can act as an independent dinner. Serve it perfectly with pumpkin roasted seeds, herbs, crackers.


  • champignons – a pound;
  • carrots – 1 pc.;
  • processed cheese – 0.2 kg;
  • onion –1 pcs.;
  • water – 1.5 l;
  • butter – 15 g;
  • garlic clove.

Cooking method:

  1. Rub carrots, chop mushrooms with onions. Fry all components in oil until golden brown.
  2. Pour the frying into the pan, add water, cook for 5 minutes, salt, pepper.
  3. Grate cheese, put in broth, boil, stir vigorously until completely dissolved. Can be chopped with a blender.
  4. Season with crushed garlic. Insist 10 minutes, serve.

Cream of Mushroom Cream Soup with Cream Cheese

With cheese

Instead of cream cheese, you can use ordinary hard. Such a cheese soup with champignons will turn out more intense in aroma, but less creamy in taste, and also less caloric. To give the broth a golden hue, you will need to use vegetable frying from carrots with onions. If desired, you can season the finished dish with herbs, fried homemade crackers with garlic.


  • champignons – a pound;
  • cheese – 0.2 kg;
  • onion – 1 pc.;
  • potatoes – 3 pcs.;
  • carrots – 1 pc.;
  • butter -45 g.

Cooking method:

  1. Dice potatoes, boil.
  2. Cut mushrooms into slices, chop onions, grate carrots.
  3. Fry all the ingredients in oil for 3-5 minutes, then pour into a pot pan.
  4. Season the broth with salt and pepper. Grate the cheese and pour into the broth five minutes before being ready.
  5. Reduce fire to a minimum.
  6. Stir with a spoon until the cheese is completely dissolved. Serve after 15 minutes.

Flexible cheese soup

From frozen champignons

When there are no fresh ingredients, you can make mushroom soup with frozen champignons. Harvesting can be done independently, but it’s easier and faster to buy a finished package at the supermarket. It is not necessary to fry such mushrooms: they should be cooked immediately, without defrosting. To ensure greater nutritional value, it is recommended to combine mushrooms with leek, potatoes and carrots..


  • frozen mushrooms – 0.3 kg;
  • potatoes – 1 pc.;
  • leek – 1 pc.;
  • butter – 20 g;
  • carrots – 1 pc.;
  • water – 1.5 l.

Cooking method:

  1. Pour mushrooms with water, cook for a quarter of an hour. Pour Potato Dice.
  2. In oil, fry grated carrots, chopped onions, pour into the broth.
  3. Cook until soft vegetables. Then season with salt, pepper.

Frozen Mushroom Soup

With chicken

Nourishing and nutritious is a mushroom soup with chicken, since chicken is rich in protein, but not too fat. You will get a light diet dish in which all the vitamins are preserved. It is recommended to add vegetables such as cauliflower to this cream soup.


  • fresh champignons – half a kilo;
  • cauliflower – 0.3 kg;
  • potatoes – 4 pcs.;
  • onion – 1 pc.;
  • cream – a pound;
  • crackers – 30 g;
  • chicken breast – 100 g;
  • greens – a bunch.

Cooking method:

  1. Boil slices of breast, cubes of potatoes, seasoning the broth with your favorite spices. After 30 minutes add the cabbage inflorescences to the pan.
  2. Chop the onion, cut the mushrooms into slices, fry in oil until the moisture evaporates. Dip in a pan.
  3. Grind all the components with a blender, pour cream with chopped herbs, beat again.
  4. Salt, pepper. Serve with sprigs of greens, chicken and crackers.

Puree chicken soup with mushrooms and crackers

With vermicelli

It turns out to be very tasty and nutritious champignon soup with vermicelli, which can be cooked in haste. The broth with the addition of carrots, onions and parsley has a beautiful golden color, and bay leaves and cream add a piquant creamy and spicy note. Those who are very hungry will like a large portion of vermicelli, characterized by high calorie content.


  • mushrooms – 150 g;
  • potatoes – 4 pcs.;
  • vermicelli – 75 g;
  • broth cube with mushroom aroma – 1 pc.;
  • water – 1.5 l;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • parsley – half a bunch;
  • vegetable oil – 40 ml;
  • cream – 80 ml;
  • bay leaf – 1 pc.;
  • salt – 10 g;
  • ground black pepper – 2 g.

Cooking method:

  1. Cut mushrooms into slices, dice potatoes, chop onions, grate carrots.
  2. In oil, fry mushrooms, onions, carrots for 5 minutes over medium heat.
  3. Dissolve the broth cube in water, boil and toss the potatoes. Cook a quarter of an hour.
  4. Then pour vermicelli, bay leaf, vegetable frying. Salt, pepper, leave for another 5 minutes.
  5. Add cream, chopped parsley to the finished dish.

Mushroom Noodle Soup

In a slow cooker

The easiest way is to cook champignon soup in a slow cooker, especially since this device allows you to save all the vitamins and provide a gentle taste. The hostess will only have to grind the finished components with a dipping blender until mashed, then pour on plates and serve. The rest of the work will be done by modern household appliances..


  • fresh champignons – 0.4 kg;
  • potatoes – 0.4 kg;
  • onions – 100 g;
  • water – 0.6 l;
  • cream of 15% fat – half a glass.

Cooking method:

  1. Mushrooms cut in half, diced potatoes, chop onions.
  2. Add vegetables and mushrooms to the bottom of the multicooker bowl, add water, close the lid, set the soup mode. Roasting is not needed in this recipe..
  3. After the sound signal about the end of work, mix the soup with cream, season with salt.
  4. Then grind all the components with a blender. Serve with herbs.

Mushroom cream soup

From canned champignons

If neither fresh nor frozen mushrooms were found, then you can cook the soup with canned mushrooms. Such a dish will be more spicy and spicy compared to others, but it will cook faster, so it will save the time of the hostess. To make the broth thicker, a small amount of semolina is added to it..


  • water – 2 l;
  • potatoes – a pound;
  • carrots – 1 pc.;
  • onion – 1 pc.;
  • canned champignons – 200 g;
  • semolina – 30 g;
  • olive oil – 25 ml;
  • greens – a bunch.

Cooking method:

  1. Chop the onion, rub the carrots. Fry the onion first in oil until transparent, pour in carrot chips, cook until soft.
  2. Pour mushroom plates, continue to fry for another 13 minutes over low heat.
  3. Cut the potatoes into cubes, cook in salted water, pour the frying at the end. Season with salt and pepper.
  4. Stir, pour semolina into thin stream. Bring to a boil again.

Mushroom Stew

How to cook mushroom soup – chef tips

To get a soup with mushrooms, champignons of the correct consistency, with a rich aroma and noble taste, it is worth listening to the advice of professional chefs:

  1. To preserve the mushroom aroma, a light soup with champignons is cooked on the fry: it turns out tasty and satisfying.
  2. If dried mushrooms are used, then they need to be soaked in boiling water overnight, and then use the liquid for the base of the broth.
  3. Frozen mushrooms are not thawed before boiling, but put in boiling water immediately.
  4. It is necessary to maintain the following proportion: 1 cup of mushrooms in 3 liters of water.
  5. To get a more sophisticated taste, put a mixture of pickled and salted mushrooms.
  6. Instead of a bouillon cube, in some recipes you can put dried mushroom powder.
  7. For piquancy, you can put a small amount of black pepper, basil, caraway seeds, garlic, rosemary or thyme in the broth.
  8. You can thicken the broth with 2 tablespoons of fried flour or semolina, diluted in a glass of water.
  9. To reveal the mushroom aroma completely, in the last 3 minutes you need to boil the soup strongly, and then let it brew for a third of an hour.
  10. The classic presentation of mushroom first course is considered to be decoration with herbs, sour cream and crackers. Separately, you can serve the sauce based on sour cream and garlic, which gourmets will add directly to the plates..
  11. It’s good to add carrot and onion frying, which is easy to diversify by adding tomatoes, sweet pepper.
  12. Cream soup or mashed potatoes is always served hot, it can be decorated with pumpkin, sesame seeds, garlic croutons, lots of herbs. For making mashed potatoes, you can use not only cream, but sour cream, low-fat yogurt or milk – this will be especially tasty.
  13. To get a more nutritious taste and a thicker consistency, put cauliflower, zucchini, chicken fillet or any other meat in the soup. Deliciously prepared dish with thin slices of bacon, fried meatballs.
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