Mushroom Soups

Mushroom cream soup made from champignons

Mushroom cream soup with champignons and potato is a tender, diet-friendly and remarkably fragrant first course that you can confidently make for fasting days (without cream) and for a healthy family menu. This soup is easy to digest while being surprisingly filling and wholesome thanks to the mushrooms (a source of plant protein) and celery root, which gives the dish a characteristic savory aroma and a subtle refreshing flavor. Compared to ordinary mushroom soup with chunks, the puree version turns out significantly more tender and creamy. Slice the champignons and sauté with onion in butter or oil until soft. Boil the potato and celery root in vegetable broth until completely tender. Combine everything in the pot, add cream and blend with an immersion blender to a smooth creamy consistency. Serve with croutons and herbs. Proportions for 4 servings inside.

Details: Author: Artyom; 08 April 2020; Last Updated: 29 March 2026

Mushroom dish made from dried forest mushrooms

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Mushroom soup is a traditional Russian dish made from dried mushrooms, which has been forgotten in recent times. And it's a shame, because this soup turns out to be so delicious and aromatic that hardly anyone can resist a bowl of mushroom soup made from dried mushrooms.

Details: Author: Artyom; 31 March 2020; Last Updated: 29 March 2026

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Mushroom soup with croutons perfectly complements your lunch menu. This first course will warm you up on a cold evening without adding extra centimeters to your waistline. Preparing soup from porcini mushrooms is quite easy and simple - it requires minimal ingredients and a little time!

Details: Author: Artyom; 24 September 2019; Last Updated: 29 March 2026

Mushroom soup with oyster mushrooms and potatoes

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Oyster mushroom and potato soup is a simple, light and remarkably fragrant homemade soup that comes to the rescue in any situation — especially during a fast or while watching your weight. Oyster mushrooms are among the most affordable and nutritious mushrooms: they're high in protein, low in calories and, when prepared properly, give a deep "forest" aroma that rivals more expensive wild mushrooms. The big advantage of oyster mushrooms is that they need no pre-boiling and go straight into the soup. Sort, clean and cut the mushrooms into large pieces. On a skillet sauté onion and carrot, add the mushrooms and cook for 10 minutes until tender. In a pot of boiling salted water, simmer cubed potatoes until almost done, add the mushroom mixture, bay leaf and peppercorns and cook for another 10 minutes. Serve with herbs and sour cream. Proportions for a 3-liter pot inside.

Details: Author: Artyom; 13 August 2019; Last Updated: 29 March 2026

Mushroom cream soup made from champignons with cream

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Fragrant and delicious mushroom cream soup made with champignons takes about 55 minutes to prepare. The combination of the main ingredient with spices and herbs plays an important role – the taste of the mushrooms becomes more pronounced when the soup is seasoned with garlic and dill. Chicken broth can be added to the dish to thin out the puree.

Details: Author: Artyom; 21 November 2018; Last Updated: 29 March 2026

Categories

Mushroom Soups

Mushroom cream soup from champignons

Mushroom soup made from dried forest mushrooms

Mushroom Soup with Croutons – a Delicious First Course

Mushroom soup with oyster mushrooms and potatoes

Mushroom Cream Soup Puree with Champignons

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