Mushroom soup
A rich and comforting mushroom soup packed with hearty vegetables, perfect for a cozy lunch or light dinner, best served with warm crusty bread.
Updated : 06 October, 2025
Easy
About 20 min.
Ingredients
25 grams
Butter
1
Onion
1
Green bell pepper
1
Leek
2
Garlic
300 grams
Champignon
2 tablespoon
Flour
450 milliliters
Vegetable broth
450 milliliters
Milk
1 tablespoon
Parsley
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Melt the butter in a pan over low heat and gently cook the chopped onion, green pepper, leek, and grated garlic until they begin to soften.
Step 2
Increase the heat and add the mushrooms, stirring until they are well combined and cooked through. Stir in the flour and cook for one minute before removing the pan from the heat. Gradually add the stock, stirring well after each addition to ensure a smooth consistency.
Step 3
Return the pan to the heat, bring to the boil, then reduce to a simmer for a few minutes. Pour in the milk and bring the soup back to a gentle simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper.
Step 4
Ladle the soup into warm bowls and serve immediately with slices of crusty bread.