Simple mushroom soup with champignons and oyster mushrooms
4 servings
30 minutes
A simple mushroom soup made from champignons and oyster mushrooms is a cozy dish of European cuisine, perfect for a leisurely lunch or dinner. This soup has roots in the traditions of rustic cooking, where fresh mushrooms served as the basis for rich and aromatic broths. Light yet nourishing, it combines the delicate flavor of champignons with the robust aroma of oyster mushrooms, complemented by the softness of potatoes and the sweet hint of carrots. Seasoned with dried herbs and greens, it gains a pleasant depth of flavor, while cilantro adds a fresh note. This soup is ideal as a standalone dish or as part of a meal with crusty bread. Its simplicity makes it accessible even for those not too passionate about cooking, while its rich taste turns an ordinary dinner into true gastronomic comfort.
1
Cut the mushrooms and three small medium-sized potatoes into cubes.
- Fresh button mushrooms: 100 g
- Oyster mushrooms: 100 g
- Potato: 3 pieces
2
Finely chop the carrot and onion (it's better to take medium-sized vegetables).
- Carrot: 1 piece
- Onion: 1 piece
3
Put everything in a pot, pour in two liters of water. Bring to a boil, add dried herbs and roots.
- Dried herbs (mixed greens): to taste
- Root vegetables (soup roots): to taste
4
Cook for 20 minutes until the vegetables are soft. Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
You can add finely chopped cilantro to the plate.
- Fresh cilantro (coriander): to taste