Mushroom Soup with Vermicelli and Potatoes (Champignon Soup)
Quick, filling, simple - perfect for a family lunch! It’s very easy to make an aromatic mushroom soup with champignons, vermicelli, and potatoes. Anyone can handle it, even beginners. Adults and kids will like it.
Updated : 02 March, 2026
Easy
About 30 min.
Ingredients
1.4 liter
Water
2
Potato
300 grams
Champignon
35 grams
Vermicelli
1
Carrot
1
Onions
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
1
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook mushroom soup with vermicelli and potatoes? Prepare the ingredients. Use medium-sized vegetables. Choose neutral vegetable oil (no strong smell). Use fine vermicelli. If the champignons are frozen, weigh them only after they have fully thawed.
Step 2
Wash the carrots and potatoes under running water with a brush. Peel the carrot; cut into thin matchsticks or grate on a coarse grater.
Step 3
Peel the onion, rinse, and dice finely.
Step 4
Pour half of the vegetable oil into a pan and sauté the vegetables for 5–7 minutes, stirring occasionally. Use a wide pan so the mushrooms will fit later. Keep the layer of food thin so it browns evenly. If you don’t have a large enough pan, cook the mushrooms and vegetables separately in two smaller pans.
Step 5
Place the washed champignons (with any film/skin removed) on a kitchen towel to absorb excess moisture. Leave for 15-20 minutes. It’s important to dry the mushrooms well; otherwise they can become watery. Slice the mushrooms.
Step 6
Add the champignons to the pan with the vegetables, adding the remaining vegetable oil. Sauté over medium heat until the mushrooms are lightly browned. Their volume will shrink noticeably.
Step 7
Peel the potatoes and cut into medium cubes.
Step 8
Pour water into a suitably sized pot and bring to a boil. Add the prepared potatoes. Cook over moderate heat until the potatoes are half-done.
Step 9
Add the sautéed vegetables and champignons to the pot and stir. Bring the soup back to a boil and salt to taste. Cook over medium heat for 3-4 minutes.
Step 10
Add the vermicelli to the soup and stir well immediately.
Step 11
Add a bay leaf and, if desired, ground black pepper; stir. Cook over low heat for 3 minutes, stirring once more so the vermicelli doesn’t stick together.
Step 12
Remove the finished soup from the heat and serve right away.
Step 13
If desired, sprinkle with finely chopped herbs when serving. Enjoy!
Author note
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