Mushroom soup with fresh mushrooms

How to make fresh mushroom mushroom soup

Mushroom soup is the first dish, the main ingredient of which is mushrooms. The simplest and most affordable option, at any time of the year, is soup with fresh purchased mushrooms. I will present two very similar recipes here, one of them vegetarian, the other using chicken fillet.

Chicken and mushroom soup

Lean mushroom soup with fresh mushrooms

This is a very simple and quick recipe, a healthy "quick soup", a dietary mushroom soup without frying.


Rinse the mushrooms, cut into large pieces and quickly scald with boiling water.

Peel the potatoes and cut into cubes.

Peel and grate the carrots or cut into small cubes.

Peel a small celery root and cut into small cubes, smaller than potatoes. Also, in small cubes, cut the parsley root.

If desired, you can add other vegetables, in this soup, fresh green beans or cauliflower are harmoniously combined to taste. We cut them into small pieces.


Pour into boiling water one by one:

Celery and parsley (roots, diced)




Other vegetables (green beans or cauliflower)

After adding each component, you must wait until the soup boils. This is a subtle technological moment, very important for the final result: pour out a portion of vegetables, increase the heat, wait for the boil, reduce the heat, take the next ingredient.

After adding the potatoes, salt the soup and set the timer for 15-18 minutes. That's it, the soup is ready. Add greens if desired

Mushroom soup with fresh mushrooms with chicken

This dish is also a dietary one, there is no fatty meat or frying. It cooks very quickly, since chicken fillet, especially cut into pieces, does not need to be cooked for a long time: 10 minutes of preliminary boiling is enough and the rest of the ingredients can be added.

Chicken fillet has its own delicate aroma that will not conflict with the aroma of mushrooms. But the combination of tastes here is not for everybody.


Cut the chicken fillet into large pieces and cook until half cooked.

Prepare the rest of the ingredients in the same way as described above.


Pour all the ingredients into the boiling broth one by one.

If you wish, you can add pasta (in the photo there is a soup with "spirals", they do not sour for a long time, they retain their shape).

Ingredients for 3-4 servings:

  • Water or chicken broth - 1.5-2 liters
  • Fresh champignons - 300-400 grams
  • Potatoes - 2 pieces
  • Carrots - 1 pc
  • Celery root - 1 piece (small)
  • Parsley root - 1 piece (small)
  • Pasta (optional) - 1/2 cup
  • Green beans (optional) - a few pods

Pasta, if desired, can be replaced with rice groats. In this case, the rice must be washed in advance, soaked for 10-15 minutes and added first, along with the celery.

In order for the soup to be as transparent as possible, it should not boil too much. Boiling should be minimal, on the edge. This is especially important when cooking broth.

Separately, a few words about herbs and spices

Herbs, traditionally added to soups, greatly change the taste and aroma of the finished dish. For complex multicomponent soups, herbs are needed, especially dill and parsley, traditional for our latitudes.

But we are preparing Mushroom Soup! It is exactly the mushroom to get a fragrant mushroom dish. Therefore, it is not recommended to add greens during cooking.

You can add some chopped greens directly to the table, right on the plate.

With spices such as pepper, bay leaf, turmeric and others, you need to be very careful. For the same reason: there is no point in interrupting the mushroom flavor of our soup.