Creamy Champignon Mushroom Soup

A wonderful first course recipe! Easy and quick to prepare mushroom soup! It’s a real find for lunch, and it’s so delicious!
cook time: 30 min
Liam Carson
Creamy Champignon Mushroom Soup

Nutrition Facts (per serving)

127
Calories
7g
Fat
15g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Butter 1 tbsp
Potato 4 pc
Sour cream 2 tbsp
Green onions to taste
Parsley to taste
Bulb onions 1 pc
Vegetable oil 3 tbsp
Champignon 200 g
bell pepper 1 pc
Dill to taste
Black bread (For croutons:) 6 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients necessary to prepare the puree soup.

Step 2

Step 2
Cut the peeled and washed champignons into randomly thin slices.

Step 3

Step 3
Place the champignons in a frying pan, without adding oil, which we place on a hot stove and fry until the liquid from the mushrooms has completely boiled away.

Step 4

Step 4
Roughly chop, but not finely, the onion.

Step 5

Step 5
Place the chopped onion in the frying pan with the champignons, add a tablespoon of butter and a tablespoon of vegetable oil and fry well, stirring well.

Step 6

Step 6
Cut the bell pepper into small cubes, leaving a little to decorate the finished dish.

Step 7

Step 7
Add chopped bell peppers to the pan and fry well with mushrooms and onions.

Step 8

Step 8
Roughly chop the potatoes into small cubes.

Step 9

Step 9
Add the chopped potatoes to the pan and, after mixing all the ingredients well, continue to fry them.

Step 10

Step 10
Fill well-fried vegetables with mushrooms with boiled water, add salt and black pepper to taste and, covering the pan with a lid, continue to simmer over low heat.

Step 11

Step 11
Cut the black bread for making croutons into cubes and pour into a suitable container.

Step 12

Step 12
Prepare a dressing from two cloves of garlic pressed in a press with two tablespoons of vegetable oil and mix.

Step 13

Step 13
Add the dressing to the container with the sliced bread and, after mixing well, spread it evenly onto a baking sheet, which we place in an oven preheated to 180 degrees for twenty minutes.

Step 14

Step 14
After twenty minutes, transfer the prepared soup from the frying pan to a large bowl.

Step 15

Step 15
Using a blender, make puree soup from it.

Step 16

Step 16
The puree soup must be boiled, and to do this we move it into a frying pan, which we place on the stove.

Step 17

Step 17
Divide the prepared puree soup into two parts, add sour cream to one of them and mix well.

Step 18

Step 18
Add chopped herbs and croutons to the plate to taste, garnish with bell peppers and serve for lunch. Bon appetit everyone!

Additional rubrics

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