Mushroom Broth Soup
Very aromatic and rich - perfect for a family lunch! Mushroom broth soup is tasty and filling, and it’s great for meatless days. It cooks quickly because there’s no meat. You can use store-bought broth cubes or make the broth yourself. Any mushrooms work: dried, frozen, or fresh.
Updated : 28 January, 2026
Easy
About 30 min.
Ingredients
500 milliliters
Mushroom broth
4
Potato
1
Carrot
1
Onion
1
Bell pepper
50 grams
Rice
to taste
Greens
50 milliliters
Vegetable oil
to taste
Salt
to taste
Peppercorns
0.5 teaspoon
Ground coriander
2
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make mushroom broth soup with mushrooms? Prepare the ingredients as listed. For homemade broth you can use any mushrooms - fresh or frozen. I used dried chanterelles (about 3.5 oz / 100 g). You can also use a ready-made mushroom broth base. Choose round-grain rice - it cooks faster.
Step 2
First, make the mushroom broth: rinse the mushrooms well and remove any debris. If using fresh mushrooms, sort them and cut into pieces.
Step 3
Cover the mushrooms with cold water and put on the stove. Add a bay leaf and whole peppercorns. After it comes to a boil, cook for 10 minutes, skimming off any foam that forms.
Step 4
While the mushroom broth is cooking, wash and peel all the vegetables.
Step 5
Cut the potatoes into medium pieces.
Step 6
When the mushroom broth is ready, add the chopped potatoes to the pot to cook.
Step 7
Cover the rice with water for about 5 minutes, then rinse well and add it to the pot.
Step 8
Cut the carrot into thin strips (julienne).
Step 9
Heat a skillet with vegetable oil and add the carrot to sauté.
Step 10
Chop the onion into small pieces.
Step 11
Cut the bell pepper into small pieces as well.
Step 12
Add the onion and pepper to the carrot.
Step 13
Sauté the vegetables until lightly golden.
Step 14
When the rice and potatoes in the soup are soft, add the sautéed vegetables to the pot. Bring to a boil, then salt to taste and add ground coriander.
Step 15
Wash the herbs, pat dry, and finely chop.
Step 16
Add the herbs a couple of minutes before the soup is done. Turn off the heat and let the soup steep for 7–10 minutes, then ladle into bowls and serve. Enjoy!
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