Champignon Mushroom Soup

Name: Champignon Mushroom Soup - Georgia I.
Ingredients: 1 kg of champignon mushrooms; 1 egg; 200 g of sour cream; 3 carrots; 1 red bell pepper; 1/4 celery; 1 red onion; 5; 6 cloves of garlic; 1 bunch of parsley leaves; salt; pepper; 3 tablespoons of oil

Soups - Champignon Mushroom Soup by Georgia I. - Recipia

Sometimes, when I want something hearty without meat, I think of Champignon mushroom soup. I got used to making it when I find fresh mushrooms and don’t want to complicate lunch. The recipe is quite simple and doesn’t require hard-to-find ingredients. The only part that needs a little attention is at the end, when you add the dressing with egg and sour cream. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 40-45 minutes Servings: 6-8 Difficulty: easy-medium Recipe type: meatless soup, suitable for lunch Ingredients 1 kg Champignon mushrooms 1 egg 200 g sour cream 3 carrots 1 red bell pepper 1/4 celery root (not too big) 1 red onion 5-6 garlic cloves 1 bunch of parsley leaves 3 tablespoons oil salt, pepper to taste water (for the soup, about 3 liters, depending on how concentrated you want it) Preparation Method 1. Bring the water to a boil in a large pot. The amount of water depends on how thick you want the soup, but 3 liters is enough for the ingredients above. 2. While the water is heating, clean the vegetables. Chop the onion finely. Grate the carrots and celery on a large grater. 3. Dice the red bell pepper into small cubes. 4. Heat the oil in a pan and sauté the grated carrots and celery. After two to three minutes, add the diced bell pepper. Cook over medium heat, stirring occasionally, until all the vegetables soften (about 5-7 minutes). 5. When the water in the pot starts to boil, add the chopped onion. Let it boil for 5 minutes. 6. Add the sautéed vegetables from the pan directly into the pot. Stir. 7. Clean the mushrooms, wash them, and cut them into larger cubes. I prefer not to chop them too finely so you can feel the texture in the soup. 8. Add the mushrooms to the pot and let everything simmer over medium heat. Stir occasionally. The boiling lasts about 20-25 minutes until the mushrooms and vegetables are cooked. 9. In the last few minutes, add the finely chopped garlic. The garlic tastes pleasant if you add it right at the end; otherwise, it loses its aroma. 10. Meanwhile, prepare the dressing: in a small bowl, beat an egg yolk with the sour cream. To prevent it from curdling when added to the soup, take a few tablespoons of hot liquid from the pot and gradually mix them into the bowl to bring the dressing to the soup's temperature. 11. Turn the heat very low under the pot. Slowly pour the egg and sour cream dressing into the pot, stirring continuously. The dressing should incorporate evenly without curdling. 12. You can add the remaining egg white directly to the soup. It coagulates easily and doesn’t affect the texture. 13. Taste and adjust with salt and pepper to your preference. 14. Finally, add the chopped parsley. 15. Turn off the heat. Serve the soup hot. Why I make this recipe often I like that this soup is hearty but not heavy. It’s a good option when I want a meatless meal. It’s quite quick to make, and the ingredients are basic; you don’t need to look for anything special. The recipe also allows for minor adaptations if you don’t have everything at home. Tips and Variations Tips - Wash the mushrooms quickly so they don’t absorb unnecessary water. - Don’t add the garlic at the beginning, as it loses its aroma during long cooking. - The heat should be very low when pouring in the egg and sour cream dressing; otherwise, it will curdle. Substitutions - The sour cream can be lighter or richer, depending on what you have on hand. - The red bell pepper can be replaced with a sweet red pepper. - If you don’t have fresh celery, you can use a piece of parsnip for flavor. Variations - If you prefer a tangier soup, you can add a little lemon juice or a few drops of vinegar at the end, but it’s not mandatory. - For a creamier texture, you can blend some of the vegetables and put them back in the pot. - If you want it without egg, skip the dressing and just adjust with sour cream. Serving Ideas - It is served hot, with fresh parsley on top. - Goes well with a slice of plain bread or even croutons. - If you like, you can serve a simple tomato salad alongside to balance the flavor. Frequently Asked Questions Can I use brown mushrooms or other varieties? Yes, you can use brown mushrooms or other types, but Champignon mushrooms are the easiest to find. The taste may be slightly different. If I don’t add egg, do I still need to adjust with sour cream? You can use only sour cream if you want it without egg. The final texture will be a bit less creamy, but the recipe still works. Can the soup be made with frozen vegetables? Yes, if you don’t have fresh vegetables, you can use frozen carrots or bell peppers. Add them directly to the pan for sautéing. Can I replace sour cream with yogurt? You can use thicker yogurt instead of sour cream, but it’s good to bring it to the soup's temperature as well, so it doesn’t curdle. Nutritional Values Estimation for one serving (out of 6-8): approximately 180-220 kcal Proteins: 7-9 g Fats: 12-14 g (depending on the sour cream) Carbohydrates: 10-12 g These values are approximate and can vary depending on the type of sour cream and the exact amount of vegetables. Storage and Reheating Mushroom soup keeps well in the fridge, covered, for 2-3 days. Reheat over low heat, stirring frequently. If it’s been longer, the garlic aroma may become more intense. I do not recommend freezing it, as the egg and sour cream dressing changes texture upon thawing.

Champignon Mushroom Soup

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