Mushroom Soup with Frozen Champignons
Very tasty, made from simple ingredients, and perfect for the whole family! Mushroom Soup with Frozen Champignons is cooked with processed cheese. The cheese gives the soup a delicate creamy taste and a beautiful creamy color. It is very convenient that the mushrooms are used frozen, so you will spend less time preparing them.
Updated : 10 August, 2026
Easy
About 20 min.
Ingredients
1.7 liter
Chicken broth
250 grams
Champignon
80 grams
Melted cheese
3
Potato
1
Onion
1
Laurel leaf
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook mushroom soup with frozen champignons? Prepare the ingredients. Chicken or vegetable broth will work. If you do not have either, use water. You do not need to thaw the mushrooms beforehand; they will thaw while frying. Choose good-quality processed cheese without milk fat substitutes. The flavor of the soup will depend on its taste. If you use cheese with different additions, you can make the flavor even richer.
Step 2
Wash and peel the potatoes, then cut them into medium cubes. Peel the onion.
Step 3
Place the potatoes, whole onion, and bay leaf into a pot. Pour in the chicken or vegetable broth, or water.
Step 4
Place the pot on the heat and bring the liquid to a boil. Cook the vegetables over medium heat for about 15 minutes.
Step 5
While the potatoes are cooking, heat the vegetable oil in a pan. Add the frozen mushrooms. Fry them over medium heat until golden brown. At first, the mushrooms will release a lot of liquid, which will then evaporate. If desired, sprinkle the mushrooms with chopped dill. Season with salt and pepper, then mix.
Step 6
Remove the softened onion from the pot and discard it. Add the processed cheese to the pot. Stir until it dissolves completely. I used cheese with champignons to enhance the mushroom flavor of the soup.
Step 7
Add the fried mushrooms with herbs to the soup and mix. Cook the soup for 1 more minute.
Step 8
Then remove the soup from the heat, cover the pot with a lid, and let it stand for about 10 minutes. Then serve. Enjoy!
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