How to Make Mushroom Soup: 4 Easy Recipes (+ Bonus Video)

Mushrooms add spice and special taste to any dish. And very often they make saturated broths. We at joy-pup offer several step-by-step recipes for mushroom soup.

Watch the bonus video of the mushroom soup recipe

Classic mushroom soup

To make this soup, you will need:

• 500 g fresh mushrooms (champignons, chanterelles or others)
• 1 liter vegetable or mushroom stock
• 1 bulb
• 2 garlic cloves
• 2 tablespoons vegetable oil
• 200 ml cream (optional)
• Salt and pepper to taste
• Fresh herbs for garnish

Step by step preparation:

• Finely chop the mushrooms, chop the onion and garlic.
• Heat the oil in a saucepan and sauté the onion and garlic until soft.
• Add the mushrooms and cook them until they run out of juice.
• Pour in the broth and bring to a boil. Then reduce heat and simmer for 15-20 minutes.
• If you like, add cream for a creamy taste.
• Season with salt and pepper to taste.
• Serve the soup hot, garnished with fresh herbs.

Asian mushroom soup

You will like this soup with its rich taste. You will need:

• 500 g Asian mushrooms (shiitake, maitake or others)
• 1 liter vegetable or mushroom stock
• 1 bulb
• 2 garlic cloves
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger (chopped)
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Green onions (for garnish)

Step by step preparation:

• Chop the mushrooms, onion and garlic.
• Heat the oil in a saucepan and fry the onion and garlic until golden brown.
• Add the mushrooms and sauté them along with the onions for about 5 minutes.
• Pour in the broth and bring to a boil. Then reduce heat and simmer for 10-15 minutes.
• Add soy sauce, pour in rice vinegar and add fresh ginger. Season with salt and pepper to taste.
• Simmer the soup for another 5 minutes for the flavors to meld.
• Serve hot soup garnished with tender onions.

Mushroom potato soup

Potatoes can be added to this broth. This will make it more nutritious.

Ingredients:

• 500 g fresh mushrooms (champignons, chanterelles or others)
• 3 medium potatoes
• 1 bulb
• 2 garlic cloves
• 1 liter vegetable or mushroom stock
• 2 tablespoons vegetable oil
• 200 ml cream (optional)
• Salt and pepper to taste
• Fresh herbs for garnish

Cooking:

• Cut the mushrooms, onion, garlic and potatoes into small cubes.
• Heat the oil in a saucepan and sauté the onion and garlic until soft.
• Add the mushrooms and cook them until they run out of juice.
• Add potatoes and broth, bring to a boil. Then reduce the heat and simmer for 15-20 minutes until the potatoes are soft.
• If you like, add cream for a creamy taste.
• Season with salt and pepper to taste.
• Serve the soup hot, garnished with fresh herbs.
• Bon appetit!

To be continued…