Champignon Soup

An aromatic mushroom soup with a creamy texture. An excellent choice for a delicious lunch.

Cooking time 30 minutes


Water 1 l

Fresh champignons 500 g

Cream 10% fat. 200 ml

Potatoes 3-4 pcs

Onion 1 pc

Vegetable oil 2-3 tbsp. l.

Salt to taste

Ground black pepper to taste


Rinse and peel the champignons.

Fry finely chopped onion and chopped mushrooms in a pan with vegetable oil for 2-3 minutes, stirring occasionally.

Peel and dice the potatoes.

Pour potatoes with water and cook.

Add the fried mushrooms to the pot with ready-made potatoes.

Add cream, salt and ground pepper to taste. Cook for 10-12 minutes over medium heat.

Punch the soup into the puree with a blender.

Once again, warm up the soup well and can be served.

The champignon soup is ready. Pour the soup into bowls and garnish with wheat croutons.

Bon appetit!