What dishes can be prepared from mushroom broth. Mushroom soup

Ideally, having a rich imagination, a lot of free time and a refrigerator full of food, you can not worry about a varied, healthy and nutritious menu for the family for a week. In reality, things are a little different. The main problem is lack of time. The stormy rhythm of life, working late, fatigue, sometimes lack of finance for delicacies gradually kill the culinary fantasy. Potato dishes can get bored even by staunch lovers of this product, pasta adversely affects the figure, cereals also get bored. It's time for a new, light, healthy and tasty dish at the same time. Vegetable soup with mushrooms, fresh herbs, bright notes of tomatoes will surely be able to cheer up a fallen mood and diversify a dull diet.

By itself, mushroom soup is a rather tasty and healthy dish, because the gifts of the forest are a real storehouse of vitamins, trace elements, and minerals. Mushroom broths are prescribed for those who are on a diet. For people with a breakdown, doctors recommend mushrooms in tandem with boiled chicken. Vegetarians even prefer the mushroom version of the barbecue. And vegetables, gifts of the forest, greens - this is an excellent union for a healthy first course.

There is no time, no strength either, and the household members look at the woman with already hungry eyes. Nightmare! Firstly, you need to calm down, no one has died of hunger in 40 minutes, and secondly, the “starving Volga region” must either be removed from the kitchen or forced to help. Finally, the last thing to start with a smile is the preparation of a light but tasty dinner. So, vegetable soup with mushrooms is done like this:

a package of mushrooms is taken. Mushrooms are available all year round in any store, the price and quality allow you to buy them quite often. Mushrooms are washed, sent to a hot dry frying pan to evaporate unnecessary bitterness. As soon as they are reddened, add a little vegetable oil, fry until brown;
onion is cut into cubes, carrots are rubbed on a coarse grater, chop sweet red and yellow peppers;
vegetables can be sent to the mushrooms. If there is time, in a separate pan, carefully fry this mixture in vegetable oil, put in a separate bowl;
potatoes cut into thin slices, send to boil with roots. If there are none, then bay leaf, dried dill, pepper can completely replace celery or parsley root;
Cut the zucchini into thin strips. Lightly salt, decant the manifested liquid. Pour boiling water over tomatoes, peel, chop;
send mushrooms, vegetables, zucchini to the boiling broth. Cook for 12 - 14 minutes. At the end, pour the tomato mass, season with garlic, fresh parsley.

The second option is a quick soup. For him you will need: a little mixture of frozen cauliflower and broccoli, any mushrooms, vegetables, tomatoes, herbs. Take oyster mushrooms, they are also available all year round. Wash, cut off the legs, put the caps on the boil with thinly sliced potatoes. The cooking process will take 20 minutes. During this time, cook two roasts. Onions, carrots, sweet peppers will be sautéed in one pan. On the second - cabbage inflorescences will begin to blush. Scald tomatoes with boiling water, peel, chop, send to cabbage, you should get a kind of “mashed potatoes”. Salt. As soon as the potatoes are cooked, put the vegetable fries into the pan, boil for a while. Serve with a spoonful of mayonnaise.

Difficulty level increases

Borscht with prunes and mushrooms will surprise and will surely appeal to capricious gourmets. However, to prepare such a dish, you have to tinker a bit in the kitchen. Cooking step by step:

Prepare meat broth. Pour the chicken leg with purified water, add a whole carrot, a small onion, bay leaves, a clove of garlic. As soon as the meat is boiled, strain the broth.
Grate beets and carrots on a large fraction of a grater, send to cook in the finished broth for 15 - 16 minutes, put potatoes and cabbage there. Cook until potatoes are ready.
Cut the mushrooms into slices, chop the prunes, chop the onion into cubes. Fry everything in hot vegetable oil.
Prepare tomato sauce. Dip fresh tomatoes in boiling water, remove the peel, chop until pureed. In a bowl, mix a few dessert spoons of tomato paste with chopped garlic, herbs, sugar, salt. Dilute the mass with a glass of boiled water, add fresh tomatoes.
Send the mushroom dressing to the broth, pour in the tomato mousse, leave to simmer over low heat for 10-11 minutes.
Serve with sour cream, mayonnaise, vinegar.

It sounds unusual, but the taste of such a soup will make you ask for more than one supplement. However, first you need to cook it. Prepare chicken broth: the chicken breast is separated from the harmful skin, cut into pieces, sent to the pan along with celery, bay leaf, garlic cloves. Mushrooms are cut into quarters, fried from excess liquid, salted, cooled. Cut a few pickled cucumbers into thin rings, green olives without fillers are also cut into circles. Fry onions, carrots, peppers until cooked, add cucumbers, olives, garlic to them. Sweeten a little, at the end put a spoonful of tomato paste. Send the potatoes to cook until cooked in chicken broth, pour the fry there. Serve with a piece of white fragrant bread, a spoonful of delicious sour cream, eat with appetite.

Food for the little ones

Every parent knows how hard it can be to feed their kids sometimes. Either they don’t like borscht, or they simply adore it, in an hour they can get hungry, and while the food is heating up, they lose their appetite. In a word, it is sometimes difficult to cram healthy food into them. This means that it is necessary to cook in such a way that the little robbers ask for supplements, and do not turn up the spouts from the plates. Let's try this:

Mushrooms are allowed and recommended for children from 3 years of age.
We take proven mushrooms. It is necessary to choose the smallest mushrooms, peel, fry in a hot frying pan, and then fry whole in butter and salt.
Boil the chicken breast, remove the foam, reduce the heat, bring the broth to transparency.
Cut potatoes, send to the chicken. Cook further.
Sweet pepper cut into thin rings, fry in salted oil, put on a napkin.
Fry onions, carrots, tomatoes, chop with a blender.
Divide the broccoli florets into small pieces, roll in flour, fry, put on a napkin to get rid of excess fat.
Grind potatoes, breast pieces with a blender, add vegetable mousse to them, boil for 5-6 minutes.
Gently send mushrooms, peppers, broccoli into the pan, cook for 2 - 3 minutes.

rich soup- the main component of the traditional Russian dinner. Soups are often prepared with non-vegetarian (meat, chicken, fish) broths. In this regard, the question arises: what to cook for a vegetarian lunch?
Vegetarian Soup Recipes there are many, and today we will offer you several ways to cook delicious soup with mushroom broth.

Mushroom soup- a dish familiar to almost everyone since childhood. However mushroom soup recipes many, and depending on habits, everyone holds different views as to what how to cook mushroom soup. The easiest way is to add a few fresh or dried and pre-soaked mushrooms to a regular vegetable broth. But such a mushroom soup cannot be called original: the combination of mushrooms, potatoes and fried onions and carrots is too familiar for the taste.
It is much more interesting, for example, to cook cabbage soup or borscht on mushroom broth, cook milk soup with mushrooms or mushroom pickle.

Mushroom Soup Recipes

Milk soup with mushrooms

Fresh mushrooms - 300 g or dried - 30 g
Onion - 1 pc.
Carrot - 1 pc.
Potatoes - 2 pcs.
Fine soup paste (e.g. in the form of stars or short noodles) - 40 g
Milk - 0.5 l
Vegetable oil
Salt, allspice, bay leaf - any spices of your choice

Recipe for milk soup with mushrooms

If you are using dry mushrooms, soak them for a few hours, drain the water. Pour the mushrooms with fresh water and put on fire. Peel the potatoes, cut into cubes and add to the mushrooms. Saute onions and carrots until golden brown in vegetable oil and add them to the broth 10 minutes after boiling. Boil for a few minutes, then pour in the milk. Simmer the soup for about 15-20 minutes over low heat under a lid, then, shortly before cooking (depending on the cooking time of the pasta indicated on the package), pour in the fine pasta, salt and season with spices.

Pickle with mushrooms

For cooking you will need:

Dried mushrooms - 50 g
Onion - 2 pcs.
Pickled cucumbers - 2-3 pcs.
Potatoes - 4 pcs.
Parsley root - 1 pc.
Vegetable oil
Salt pepper
Greens, sour cream for serving

Soak the mushrooms for several hours, boil until tender and remove from the broth. Cut the potatoes into cubes, onions into half rings, parsley root into strips. Peel the pickled cucumbers from the seeds and cut into cubes. Fry the onion and parsley root in vegetable oil, boil the cucumbers for several minutes in a small amount of water. Put the potatoes in the boiling mushroom broth, cook for about 10-15 minutes. Then add fried potatoes, mushrooms and pickles to the potatoes. You can add a few tablespoons of brine to taste. Season and cook for another 10-15 minutes.

Mushroom soup with lentils

For cooking you will need:

Bulgarian pepper - 1 pc.
Celery stalk - 1 pc.
Dried mushrooms - 50 g
Carrot - 1 pc.
Garlic - 1 clove
Lentils - 200 g
Leek - 1 stalk
Onion - 1 pc.
Vegetable oil
Salt, spices - to taste

Soak the mushrooms for several hours beforehand. Boil the mushrooms until half cooked, drain the broth (about 2 l). Chop the onion and garlic, grate the carrots, cut the leek into thin rings. Chop the celery into cubes. Sauté the onion, garlic and leeks for a few minutes in vegetable oil, then add the celery, carrots and mushrooms and simmer for about 10 minutes over low heat. Pour lentils with mushroom broth, bring to a boil, add vegetables and mushrooms and, seasoning to taste, cook until lentils are ready.

Mushroom broth with ears

For cooking you will need:

Forest mushrooms - 300 g
Carrot - 1 pc.
Onion - 2 pcs.
Wheat flour - 3 cups
Egg - 1 pc.
Vegetable oil
Salt, spices

Rinse the mushrooms, put in a saucepan with water and bring to a boil over high heat, cook for 20 minutes. Strain the resulting broth.

Now you need to prepare the "ears". Filling: peel the onion, finely chop and fry in vegetable oil until golden brown. Pass the mushrooms through a meat grinder. Add mushrooms to the onion, 2-3 tbsp. l. mushroom broth and 1 tbsp. l. fried flour. Salt, pepper to taste and stir. Cover with a lid and remove from heat.

Chop the remaining onion, grate the carrots, sauté in vegetable oil. Transfer the onions and carrots to a saucepan with mushroom broth, bring to a boil. Salt to taste and leave on low heat.
Dough for "ears". Knead a soft dough with 1 cup water, 1 egg and flour, roll into a thin layer. Cut the dough into squares, put the filling in the center of each and fold the triangles overlapping. Put the triangles in the broth and cook for 20 minutes.
Serve with herbs and sour cream.

Bon appetit!

In autumn, the forest smells wonderfully of mushrooms and wet leaves. Bringing fresh boletus, volnushki and boletus into the house, you want to preserve their aroma for a long time, as well as the feeling of peace that accompanied you when you wandered with a basket along the golden edge. You pickle, salt, freeze mushrooms, but try leaving a little to dry in order to cook thick mushroom soup in meat broth in winter. His recipe, of course, does not require the use of dried mushrooms, but it is precisely these that give the soup a magical flavor of autumn.

you will need

To cook mushroom soup, you do not have to run around the shops: the ingredients for it will probably be found in your pantry or in the refrigerator.

3 liters of water
500 g of meat (almost any will do, but better with bones)
1 cup dried mushrooms (or 300g fresh/frozen)
5 medium potatoes
1 onion
1 small carrot
Bay leaf
Salt, pepper to taste
A little greenery for decoration and topping if desired.

10 Secrets of the Best Mushroom Soup

To prepare the perfect mushroom soup, you need to take into account several very important subtleties.

1. You can cook meat broth for mushroom soup from chicken, turkey or beef. But know that the most delicious, fragrant and rich broth is obtained on a beef bone.

2. No spices are added to mushroom soup - they will kill the natural flavor of the dish. When cooking, you can lower the onion into the water - one whole head and a whole carrot.

3. The best mushrooms for broth are dried ones. They must be poured with boiling water or just hot water, and then left for an hour. After that, the mushrooms are added to the soup.

4. You can use fresh mushrooms. For a more refined flavor of the dish, they should be fried for literally 3-5 minutes in hot vegetable oil.

5. The best mushrooms for broth are porcini, chanterelles or champignons.

6. For piquancy, any recipe allows the use of pickled, fresh, and salted mushrooms at the same time.

7. If you like puree soups, you can add fried flour (a couple of tablespoons) - this will give the dish density and density.

8. When the soup is ready, do not rush to remove it from the stove. Raise the heat to high for two to three minutes and let the broth simmer.

9. It will be great if you can leave the soup for a few hours to infuse.

10. As a topping, you can use croutons, croutons, nuts, or even a few fried mushrooms.

Cooking time: 2.5 hours
Servings: 8

How to cook mushroom soup

Everyone can cook mushroom soup in meat broth. The recipe is simple, and the process itself is quite fascinating.

Pour the mushrooms with hot water and leave to swell for an hour. If you use freezing, or fresh food - cut and fry (possible with onions) for 3-5 minutes.
Rinse the meat, put in a saucepan with 1.5 liters of water and put on the stove. When it boils, remove the foam, reduce the heat to a minimum and leave the broth to simmer for about an hour and a half.
Remove the mushrooms from the water, cut into nice pieces (small ones can be left as is), pour the remaining 1.5 liters of water according to the recipe and cook for 40 minutes.
Strain the meat broth (meat can be used for salad), add mushrooms to it along with mushroom broth. Salt, pepper. The recipe does not prohibit adding a couple of leaves of parsley.
Boil on low heat for half an hour.
Peel the potatoes, carrots and onions, cut into cubes and put in the broth.
Simmer the mushroom soup for another twenty minutes.
At this stage, you can finish cooking, or you can add finely grated processed cheese to the dish - this will give the soup a rich creamy taste.

The recipe for mushroom soup allows for many different variations: you can put any mushrooms and any vegetables there, each time surprising the household with the same and at the same time unusual first course.

Usually the peak of mushroom soups falls on the end of summer and the beginning of autumn. When does mushroom season start? When picking full baskets of mushrooms, mushroom pickers and lovers of mushrooms prepare soups and fry potatoes with mushrooms, filling their kitchens with magnificent aromas.

Fresh mushrooms are without a doubt very good, but you should not wait for the mushroom time to come, you can cook an excellent mushroom soup from frozen mushrooms. After all, mushrooms perfectly tolerate freezing and practically do not lose their taste.

Today, refrigerators allow you to freeze a huge amount of mushrooms almost instantly. Yes, and retail chains are always ready to please us with frozen mushrooms of various types from champignons to mushrooms and chanterelles. So you can find mushrooms all year round and without problems.

The recipe allows you to cook soup not only from frozen mushrooms, you can also cook from fresh ones. I use frozen mushrooms in the recipe. They were brought to me by a friend who grows mushrooms. No, of course he brought them fresh, but just a lot, so I had to freeze half of them so that they would not disappear, and just then their turn came.

Ingredients:

300 grams of frozen mushrooms.
6-7 pcs. potatoes.
1 carrot.
1 head of onion.
1-2 pcs. bell pepper.
Vegetable oil.
Salt, pepper, seasonings to taste.

Cooking process:

1. I will start cooking mushroom soup by boiling potatoes. I’ll clean it, cut it into strips and put it on a slow fire. For this amount of ingredients, 1.5-2 liters of water will be enough.

2. I will do the following with the bow. I will clean it, cut it into two halves and rinse well under water. If I wash it in this way, then almost always I cut it without tears. And for today's soup, I will cut the onion into small cubes.

3. Peel the carrots and cut into thin strips. You can just grate. I just have time, so I'll cut it.

4. Well, of course, the next step is to prepare the roast for our soup. Pour vegetable oil into a frying pan and put it on fire. As soon as the oil warms up, the first thing I throw in is the onion, and after 1-2 minutes I send the carrots.

5. Onions are sent first, as they are fried longer than carrots. Simmer the onions and carrots together for about 4-5 minutes.

6. Mushrooms before freezing were cut into small cubes and packaged in small batches. Just one bowl of soup. When the water with potatoes boils, I take out a batch of mushrooms and send them to boiling water. Without defrosting.

7. So if you defrost, then the mushrooms lose a number of their advantages and their shape and taste. And when defrosted in boiling water, the taste remains in the soup.

8. After that, I wait for the water with mushrooms to boil and remove the foam that has appeared from the mushrooms. Next, I cook mushrooms with potatoes for 15-20 minutes.

9. While the mushrooms are cooking, I will finish the frying. I add bell peppers to onions and carrots. If there is fresh it is very good, and if not, you can also use frozen.

A little advice if mushroom soup is prepared from fresh forest mushrooms, then you do not need to add bell pepper. Since it can interrupt the taste of mushrooms with its aroma. And since we are cooking today from frozen ones, bell pepper will enhance the taste of frozen mushrooms.

10. It remains to add the last ingredient to the frying. This is broth. I add 3-4 tablespoons of mushroom broth, cover with a lid and simmer the vegetables in the broth until soft.

Potatoes and mushrooms are completely ready. I add vegetables to the pan, mix and taste for salt. Cover with a lid and cook over low heat for another 5 minutes.

Mushroom soup made from frozen mushrooms is ready to enjoy.

How to cook mushroom soup in a slow cooker video

Frozen mushroom soup with meat and vermicelli

We can say that this su should turn out to be richer for you. Since we will cook it not from mushrooms alone, but also with the addition of meat and vermicelli. A kind of heroic rich soup.

Before cooking, one small tip. This mushroom soup can be prepared in two versions with fried and without fried. In the first variant, the soup can be cooked and later it can be reheated, and in the first variant, where the vegetables are not fried, it is better to cook it at once. Cooked it up and ate it all right away.

Ingredients:

300-350 grams frozen mushrooms.
250 grams chicken meat. (any one is possible)
3-4 potatoes.
1 carrot.
1 head of onion.
50 grams of vermicelli.
Salt and pepper to taste.

Cooking process:

1. Since we are cooking with meat, the first thing we do is put the meat on boil and deal with the rest of the products. Cook chicken broth according to the following scheme.

Wash the meat first and put it in a pot of water. As soon as the water in the pan boils, drain it and fill it with a new one. After this action, we do not have to constantly remove the foam from the broth. We continue to cook the chicken after boiling water for 15-20 minutes.

2. Peel the onion, cut it into 4-5 parts and send it to the broth to cook with the meat.

3. Peel potatoes, cut into cubes or breaks.

4. Peel and finely chop the carrots. As in the previous recipe, carrots can simply be grated.

5. While the food was being prepared, the meat was cooked, now we dump all the potatoes into the pan.

6. When the water boils after adding the potatoes, let it boil for literally 2-3 minutes and you can throw in the frozen mushrooms.

7. Keep an eye on the soup, because when the water with mushrooms starts to boil, foam will be plentifully released from which you need to get rid of. Cook mushroom soup over medium heat, but with a steady boil.

8. After 10 minutes of confident boiling, carrots can be added to the soup. Stir and cook for another 10 minutes.

9. We still have vermicelli that needs to be sent to the pan. Before throwing the vermicelli, look at the thickness of the soup. Since if you add a lot of vermicelli, then the soup will turn out to be too thick, since the vermicelli will increase in size during cooking.

Add vermicelli, mix and taste for salt. Cook the mushroom soup until the vermicelli is ready and turn off the heat under the pan completely.

10. After preparing the soup, it is advisable to take out the onion pieces and leave our mushroom soup with a closed lid for 5-10 minutes so that it rests and brews well.

Before serving, you can decorate with finely chopped bon appetit herbs.

Soup of frozen porcini mushrooms with semolina

The porcini mushroom is known to be considered the king of all mushrooms, both in growth and in taste, it differs significantly from its counterparts. And therefore, frozen porcini mushrooms make excellent first and second courses. And since today we are preparing soups, we will prepare a soup of frozen frozen mushrooms with the addition of semolina in the vernacular semolina.

Ingredients:

350-500 grams frozen mushrooms.
2 carrots.
3-5 potatoes.
2 onion heads.
1 tablespoon semolina.
50 grams of butter.
Salt and pepper to taste.
1-2 bay leaves.
Sour cream.
Greens (dill, parsley, cilantro, green onions to choose from).

Cooking process:

1. I put a pot on the stove, pour some salt in the water and wait for the water to boil. As soon as the water boils, I send the mushrooms to boil. I cook for 5-7 minutes.

2. While the mushrooms are cooking, I peel the potatoes, cut them into cubes and send them to the mushrooms.

3. Chop onions and carrots. I will cut the onion into half rings and grate the carrots.

4. Fry vegetables in vegetable oil until golden brown.

5. After the potatoes are cooked, I add the frying to the soup. I mix everything well.

6. Salt to the desired state, add lavrushka pepper and semolina.

When you add semolina, make sure that small lumps do not form. This can be avoided by constantly stirring the soup when adding semolina, but semolina should also be added in a thin stream. That's when you will succeed without lumps.

7. After adding the semolina, cook the soup over low heat for another 5 minutes.

8. Then turn off the heat, cover the soup with a lid and let it rest for 5-10 minutes.

9. Serve soup with sour cream and decorate with herbs. Bon appetit.

Mushroom cream soup with cream of frozen mushrooms

So many of us just love puree soup with cheese or cream. Mushroom soup-puree warms very well and creates coziness in the house.

Ingredients:

350 boiled potatoes.
400 frozen mushrooms.
1 head of onion.
1 liter cream.
Mushroom seasoning.
Vegetable oil.
Dill for decoration.

Cooking process:

1. Yes, we need boiled potatoes. Therefore, you must first clean it and boil it.

2. While the potatoes are cooking, defrost the mushrooms and lightly fry them in vegetable oil.

3. We get the mushrooms from the freezer (you can get the mushrooms in advance and defrost them), defrost them and send them to the pan.

4. Add finely chopped onion to the mushrooms.

5. Fry mushrooms with onions and transfer to a bowl for chopping with a blender.

6. Cooked potatoes make mashed potatoes from it.

7. In the puree, add the mushrooms chopped with a blender.

8. The cream needs to be boiled and added to the mushroom puree and again work a little with a blender.

9. If necessary, salt and add mushroom seasoning to enhance the taste of mushrooms.

Mushroom soup puree of frozen mushrooms is ready to be served in small cups garnished with a sprig of greens. you can also separately serve a handful of crackers. Bon appetit.

Mushroom soup from frozen mushrooms with rice in chicken broth

Ingredients:

450 frozen mushrooms.
2 liters of chicken broth.
2-3 potatoes.
100 grams of rice.
2 onion heads.
Greenery.
Vegetable oil.
2-3 tablespoons of sour cream.
250 milk.
Salt and pepper to taste.

Cooking process:

1. Rinse the rice and put it to boil in chicken broth.

2. Cut the potatoes into cubes and send them to rice.

3. After 5 minutes after boiling the water, throw the mushrooms into the pan with rice and potatoes without defrosting.

4. Peel the onion, finely chop, send to the frying pan. Fry the onion a little and add sour cream and milk, mix well and simmer for 2-3 minutes.

5. Add the resulting dressing to the pan when rice, potatoes and mushrooms are fully cooked.

6. Add the dressing, salt and pepper, mix well.Boil 5 minutes.

7.Before serving, decorate with herbs. Bon appetit.

The preparation of mushroom soup takes place with several operations, especially if you plan to prepare mushroom soup puree. The recipe for mushroom soup aims to ensure that such a soup has a pleasant, distinctive taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first course will surely become your calling card.

How to cook mushroom soup? is a question that worries many. You can cook lean mushroom soup, you can - mushroom soup with chicken broth or mushroom soup with meat broth, and in addition - mushroom soup with melted cheese or mushroom soup with cream. So it's a matter of taste and your choice of calorie content of the dish. In addition to mushrooms, various ingredients are added to such a soup, for example, mushroom soup with meat, mushroom soup with chicken, mushroom soup with noodles, mushroom soup with noodles, mushroom soup with barley are prepared. If we talk about the types of mushrooms, then it should be said that you can cook mushroom mushroom soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus mushrooms, mushroom soup from mushrooms.

To know how to cook mushroom soup, first of all, you should choose which mushrooms it will be prepared from, because they prepare mushroom soup from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons . Let's start with how to cook mushroom soup from dried mushrooms. Mushroom soup made from dried mushrooms can please you all year round, you just have to stock up on dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then boiled.

Cheese-mushroom soup has a unique aroma; mushroom soup with cheese is often prepared as a puree soup. It will also be useful for you to learn how to cook mushroom soup puree. To do this, the mushrooms are first stewed in butter with flour, cream and milk are added, after which they are crushed in a blender and poured with broth. Thus, you can cook mushroom puree soup from champignons, mushroom cream soup with cream. If you decide to cook mushroom cream soup from champignons, boil a few small whole mushrooms, cut them thinly across and put them on a plate, you will get not only delicious mushroom soup, but also beautiful. The recipe for champignon mushroom soup can generally be considered one of the most popular, due to the fact that champignons are one of the most affordable mushrooms. Mushroom cream soup, mushroom cream soup recipe, mushroom cream soup recipe, or some other thick mushroom soup recipe are prepared according to a similar recipe. You can find a recipe with a photo of all the operations for making mushroom soup on our website.