10 recipes for aromatic champignon soups

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

All the most delicious - from classic options with cream to spicy soup "Tom Yam".

For the soup, not only fresh mushrooms are used, but also frozen ones. The latter should be thawed in the refrigerator for 10-12 hours before cooking: this way they will retain the maximum taste.

1. Creamy champignon soup

The secret of the recipe is the gradual caramelization of the mushrooms. During the frying process, they fully reveal their taste and then give it to the soup, which turns out to be especially rich and aromatic.

Ingredients

• 60 g butter;
• 900 g fresh champignons;
• salt to taste;
• 1 onion;
• 40 g flour;
• 6 sprigs of fresh thyme;
• 2 cloves of garlic;
• 1 liter of chicken broth or water;
• 250 ml of water;
• 250 ml of cream with a fat content of more than 33%;
• ground black pepper - to taste;
• fresh herbs to taste.

Preparation

Melt the butter over medium heat in a large saucepan. Add the sliced mushrooms and season with salt. Wait for the mushrooms to juice, then reduce heat to low. Continue cooking for about 15 minutes more, stirring frequently, until the liquid has evaporated and the mushrooms are golden brown.

Throw chopped onions into a saucepan. After 5 minutes, when it becomes soft and transparent, add flour and fry, stirring often, for another 2 minutes. Tie the thyme sprigs into a small bunch with string and add to the mushroom mixture. Then toss in the chopped garlic.

Pour chicken stock and 250 ml water into a saucepan. Bring the dish to a boil and cook for 1 hour. Then remove the thyme.

Purée the soup with a blender on high speed.

Return to saucepan and add cream. Season the dish with salt and black pepper, pour into bowls and serve garnished with fresh herbs.

2. Champignon soup with celery

Deep earthy notes of champignons blended with thyme and delicate celery. The dish turns out to be incredibly light.

Ingredients

• 1 stalk of leeks;
• 200 g of celery;
• 900 g fresh champignons;
• 2 tablespoons of butter;
• 1 onion;
• 1 carrot;
• 3 large cloves of garlic;
• 2 teaspoons fresh thyme leaves
• 1½ l chicken stock or water;
• 1 teaspoon sea salt
• ½ teaspoon black pepper.

Preparation

Halve the leek and celery along the stems and chop. Cut the mushrooms into slices about half a centimeter thick.

Melt the butter in a large saucepan over medium heat. Toss in chopped onions and carrots, leeks, celery and coarsely chopped garlic. Cook, stirring occasionally, for about 10 minutes. The vegetables should be soft, but not brown.

Add thyme, mushrooms, chicken stock, salt and pepper to a saucepan. Heat soup to a moderate boil, then reduce heat to low, cover and simmer for 30 minutes.

3. Thai soup "Tom Yam" from champignons with green onions

Each recipe for this soup is based on a fishy, spicy-sour taste. Tom yum in vegetable broth or water is fresh and light. And if you want to make the dish more satisfying, feel free to add some ready-made noodles to it.

Ingredients

• 75 g king prawns;
• 4 mushrooms;
• 1 red chili
• 1 stalk of green onions;
• 300 ml vegetable broth or water;
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• ½ lime;
• 1 small bunch of cilantro

Preparation

Thaw frozen shrimp in cold water for 10 minutes. Cut the mushrooms into thin slices, chop the chili, chop the green onions into rings.

Pour broth into a saucepan and bring to a boil. Add some green onions, chili, mushrooms, fish sauce, sugar. Squeeze out the lime juice. Bring soup to a boil, then reduce heat and cook for 1 minute.

Toss the peeled shrimp into the broth. Cook for another 2 minutes, until the crustaceans are pink and cooked through.

Garnish with spring onions and cilantro leaves and serve.

4. Creamy mushroom soup with chicken

With a mouth-watering aroma of mushrooms, chicken and fresh herbs, this dish takes just 30 minutes to cook. If you want to make the soup even more satisfying, use a heavier cream.

Ingredients

• 250 g chicken thighs (fillet);
• 250 g champignons;
• 1 tablespoon olive oil
• salt to taste;
• ground black pepper - to taste;
• 40 g butter;
• 3 cloves of garlic;
• 1 onion;
• 3 carrots;
• 2 stalks of celery;
• ½ teaspoon dried thyme;
• 45 g flour;
• 1 liter of chicken broth or water;
• 1 bay leaf;
• 120 ml of cream with a fat content of 10-12%;
• 1 small bunch of parsley - optional
• 1 sprig of rosemary - optional

Preparation

Cut the fillets into 2–2½ centimeter wide slices and the mushrooms into thin slices.

Heat olive oil in a large saucepan over medium heat. Season the chicken with salt and pepper. Throw in a saucepan and fry until golden brown, about 2-3 minutes; then remove and set aside.

Melt the butter in the same saucepan over medium heat. Add mushrooms and chopped garlic, onions, carrots and celery. Cook for about 3-4 minutes, stirring occasionally, until tender. Season with thyme.

Add flour and wait about 1 minute, until lightly browned. Then pour in the chicken broth, toss in the bay leaf and the bird. Cook for about 4-5 minutes, stirring constantly, until the soup thickens slightly.

Pour in the cream and leave the saucepan on the stove for a couple of minutes to warm up the broth again. Season the dish with salt and pepper. Serve immediately, garnished with parsley and rosemary if desired.

5. Vegan champignon soup with ginger

A spicy and light dish without butter in vegetable milk is cooked in just 15 minutes.

Ingredients

• 450 g of champignons;
• 500 ml vegetable broth or water;
• 750 ml unsweetened almond or other plant milk;
• 4 cloves of garlic;
• 1 medium onion;
• ½ teaspoon ground ginger;
• ¼ a teaspoon of ground black pepper;
• lemon juice to taste;
• salt - optional.

Preparation

Cut the champignons into thin slices.

Pour vegetable stock into a large saucepan, add vegetable milk, mushrooms, chopped garlic and onions. Bring to a boil and simmer over medium heat for about 10 minutes.

Puree the soup with a blender. Season with ginger, black pepper, lemon juice, salt and mix thoroughly.

6. Champignon soup with beets and cabbage

The rich mushroom flavor is complemented by the sweetness of vegetables and the sourness of lemon. If you come across unleavened beets and carrots, add a little sugar to the soup.

Ingredients

• 220 g of champignons;
• 1 red onion;
• 1 large beet;
• 1 large carrot;
• 500 g of cabbage;
• 1 lemon;
• 45 g butter;
• 1½ l chicken broth;
• fresh thyme leaves - to taste;
• 100 g sour cream;
• green onions or dill - to taste;
• salt to taste;
• crackers to taste.

Preparation

Cut the champignons into thin slices, red onions, beets and carrots into cubes. Chop the cabbage. Wash the lemon and pierce the peel with a fork in several places.

Melt butter in a large saucepan, add red onions, beets and carrots. Grill over low heat for 25 minutes, stirring occasionally.

Pour in chicken stock, cabbage, mushrooms, lemon and thyme. Bring to a boil. Reduce heat and simmer for another 15 minutes. Then remove the lemon from the dish.

Pour the soup into bowls, garnish with sour cream and chopped herbs. Season with salt and serve with croutons.

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7. Champignon soup with broccoli and zucchini

The vegetables in this vegetarian soup are easy to change depending on the season and your taste. Vinegar has an Asian zesty flavor, but you can do without it.

Ingredients

• 350 g of champignons;
• 1 zucchini;
• 2-3 tablespoons of olive oil;
• 1 medium onion;
• 3 cloves of garlic;
• 2 liters of vegetable broth or water;
• 2 cups broccoli inflorescences
• 60 ml soy sauce;
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• salt to taste;
• black pepper to taste;
• 2 bay leaves;
• 1 tablespoon of rice or wine vinegar - optional
• 1 tablespoon apple cider vinegar - optional
• sugar to taste.

Preparation

Cut the champignons into thin slices and the zucchini into cubes.

Heat olive oil in a large saucepan. Toss in the chopped onions and cook, stirring occasionally, until they begin to soften. Toss in the minced garlic and sauté for 1 minute.

Pour the stock into a saucepan, add mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper and bay leaf. Bring the soup to a boil and simmer for 10-15 minutes, until mushrooms and vegetables are tender. Remove the bay leaf.

Taste the dish and season it with vinegar, sugar, salt and pepper to your liking. Serve immediately.

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8. Champignon soup with beef and barley

Both satisfying and healthy option at the same time.

Ingredients

• 80 g of pearl barley;
• 2 tablespoons olive oil
• 900 g of beef;
• 300 g of champignons;
• 1 onion;
• 2 cloves of garlic;
• 3 carrots;
• 2 stalks of celery;
• 1 teaspoon dry oregano
• 1 teaspoon dry basil
• 1 bay leaf;
• 2 liters of water;
• salt to taste;
• black pepper to taste.

Preparation

Soak the barley a few hours before making the soup.

Heat olive oil in a large saucepan. Place the beef, cut into small pieces, and fry until blush for a couple of minutes. Add the mushroom slices, chopped onion and garlic and cook for a few minutes, until the mushrooms and vegetables are tender.

Place carrot slices, chopped celery, barley, oregano, basil, and bay leaf into a saucepan. Pour in water and bring to a boil, then reduce heat and simmer for about 1 hour. Remove the bay leaf. Season the soup with salt and pepper.

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9. Champignon soup with spinach

Another hearty dish with slices of caramelized mushrooms and silky spinach. The rich earthy flavor of the mushrooms is fully revealed thanks to the combination of sweet and salty spices - cinnamon, coriander and caraway.

Ingredients

• 450 g of champignons;
• 200 g shallots;
• 6 tablespoons olive oil or butter;
• 1 tablespoon tomato paste
• fresh thyme leaves - to taste;
• 1½ teaspoon ground cumin;
• 1 teaspoon ground coriander
• ¾ a teaspoon of ground cinnamon;
• a pinch of ground allspice;
• 1¼ l of water;
• salt to taste;
• 1 teaspoon black pepper
• 150 g spinach;
• lime juice - to taste;
• unsweetened yogurt or sour cream - optional.

Preparation

Chop mushrooms, chop shallots.

Heat 3 tablespoons of oil in a large saucepan over medium-high heat. Toss in half of the mushrooms and onions. Fry for about 10-12 minutes, stirring occasionally, until most of the liquid has evaporated and the mushrooms are browned. Transfer the mixture to a bowl and repeat with the remaining oil, mushrooms, and onions.

Return the mushrooms to the pot and add the tomato paste, thyme, cumin, coriander, cinnamon, and allspice. Cook all this for about 1 minute.

Pour water into a saucepan, salt and pepper. Bring the soup to a simmer over medium heat and simmer for 20 minutes. Toss in the spinach and cook for another 1-2 minutes.

Using a blender with a coarse grind attachment, grind the ingredients a little in the broth. Add lime juice.

Pour the soup into bowls and serve with yogurt or sour cream.

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10. Potato champignon soup with cauliflower

The potatoes are not just diced, they are turned into a thick puree with chunks. The lean dish turns out to be unexpectedly satisfying, with a nutty flavor of cauliflower and mushroom aroma.

Ingredients

• 2½ liters of water;
• 5 potatoes;
• 1 tablespoon dry root for soup or other seasonings
• 100 g of cauliflower;
• 1 carrot;
• 1 onion;
• 200 g of champignons;
• 3 tablespoons of vegetable oil;
• salt to taste;
• ¼ teaspoon black pepper;
• 1 teaspoon paprika;
• 1 bay leaf.

Preparation

Pour boiling water over the diced potatoes, add dry roots and cook for about 15 minutes until half cooked. Disassemble the cauliflower into florets. Chop the carrots and onions, chop the mushrooms into slices.

Pour oil into a skillet and sauté carrots and onions until golden brown. Then add the mushrooms, salt, sprinkle with pepper and paprika. Cook for 7 minutes, stirring constantly.

Without draining the water, mash the potatoes with a press right in the pan so that small pieces remain. Toss in the cauliflower and bay leaves. Season with salt, bring to a boil and cook for 7 minutes. Add mushrooms with onions and carrots. Cook for 10 minutes over low heat.

Turn off the stove, cover the pot with a lid and let the soup steep. After 10-15 minutes, the dish can be served.

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