Recipes for lean mushroom soups from our chefs

Oyster mushroom soup with potatoes

Soup made from oyster mushrooms with potatoes is ordinary, fragrant and healthy.

New mushroom soup

The time has come to go into the forest and collect new forest mushrooms. Absolutely necessary.

Soup with beans and mushrooms

Bean and mushroom soup is a very warming, savory, filling soup. For his .

Buckwheat soup with champignons

Buckwheat soup with champignons is a common but very tasty Lenten dish for.

Dried mushroom soup with barley

Mushroom soups are considered winter soups. Maybe that's why when it's cold outside, .

Soup with broccoli and champignons

Broccoli is very beneficial for our body; it contains a lot.

Soup with champignons and vermicelli

This recipe for soup with champignons and vermicelli helps me out when I need it quickly.

Soup with mushrooms and buckwheat

Soup with mushrooms and buckwheat is very tasty, fragrant and warming. Thanks to .

Recipe for making mushroom soup with semolina

The recipe for making this mushroom soup does not use spices, so as not to...

Lenten lagman

If you observe Lent or for any reason do not eat meat,...

Mushroom soup made from dried mushrooms with buckwheat

Generous autumn has presented us with its gifts - berries and mushrooms. Mushrooms were pickled and salted.

Dry mushroom soup recipe

I offer a recipe for a savory and fragrant soup made from dried mushrooms. Such a soup.

Mushroom champignon soup

“Mushroom soup” is the name given to soup made with wild mushrooms. Soup.

Recipe for Lenten Borscht with Mushrooms

I offer you a good recipe for lean borscht with mushrooms. The borscht comes out very good.

Stew according to Mikhailov from oyster mushrooms and potatoes

Chowder is a mono-dish, actually prepared from 1 vegetable and water, without.

Cream of mushroom soup

To make mushroom puree soup you will need: potatoes – 5 pcs.; .

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Mushroom Lenten Soup

Soup “Mushroom rain”

Starring: Mushrooms – champignons; Rain - small vermicelli; Sunny day - potatoes, carrots, onions Plot: the latest trends in the life of old heroes!

Buckwheat soup with champignons

“Fasting with Moulinex” with this tasty and easy-to-make soup.

Thick bean noodle soup

Very tasty, satisfying and healthy. Having prepared this soup at least once, I am sure that it will be a frequent guest in your home. An indispensable dish for the Lenten table.

Mushroom soup with red beans and spinach

The soup came out very satisfying, fragrant and tasty, despite the fact that it was meatless.

Soup with dried mushrooms, fresh champignons and oatmeal

Thanks to the abundance of mushrooms, the soup comes out very fragrant. And Mistral's oat flakes, which do not require cooking, add a certain piquancy and delicate texture.

Lenten mushroom soup with beans

A very fascinating and tasty soup, not bad for contrast on ordinary days, especially with the addition of sour cream, and irreplaceable during Lent, even on the strictest days - after all, it does not even contain vegetable oil. For me, this soup turned out to be a revelation - an extraordinary combination of goods and a fascinating taste. From the outside it looks very timid, but the taste is very pleasant. The recipe for this dish was posted on the website in 2008 by the user Samaria under the title “Lenten soup with beans and mushrooms” and illustrated by me as part of the “Coloring” campaign.

Champignon soup with “spider web”

A quick, easy-to-make, dietary soup.

Lenten soup puree “Mushroom Glade”

I don't claim originality. It’s just the last days of fasting, it’s hard to surprise yourself, but you still need to eat. The soup is fragrant and tasty.

Lenten mushroom soup

A simple and easy-to-make soup during Lent.

Mushroom soup with eggplant

Rich mushroom soup with 2 types of mushrooms: dry and new. An unexpected combination – a new taste. I got the idea from the magazine “Gastronomic School”, however, I completely reworked it in my own way.

Lenten soup with mushrooms

Lenten soup with mushrooms is one of the most delicious and necessary dishes of Lent. Mushroom soup simply saturates the body, and contains significantly fewer calories than soups prepared with meat broth. During Lent, mushroom soup is an irreplaceable dish that gives energy, gives a beautiful taste and allows you to cleanse the body without feeling “deprived.”

How to prepare Lenten soup with mushrooms?

You can find a huge number of recipes. One of them. Cut the onion and vegetables into cubes, simmer lightly with salt and seasonings in a saucepan or saucepan, dump in the mushrooms, stir for about a minute. Then pour in water. Add potatoes, cook briefly and turn off, let the soup steep slightly. At the end, sprinkle the finished lean mushroom soup with herbs. On our website you can simply find recipes for making lean soups with mushrooms and rice, buckwheat or barley. There are recipes for lean soups with mushrooms and eggplants.

For those who suffer greatly during fasting from the lack of sour cream, we can recommend soy mayonnaise. It makes a great substitute for regular sour cream - the usual taste of the dish will not suffer at all.

Lenten soup with mushrooms is not only mushroom soup in its traditional sense. You can prepare lean borscht with mushrooms, cook lean cabbage soup, and “conjure” a pickle with barley and champignons. Cream soups and puree soups, which can also be prepared in lean versions, have gained enormous popularity.

Lenten soup with mushrooms can be prepared not only on the stove, but also in a slow cooker. You can simply find recipes to give to the “smart assistant” to work on. Thanks to it, you won’t have to run to the stove for every two minutes to “look at the soup.” The multicooker will do everything for you - all you have to do is serve the fragrant soup on the table and invite your family.

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Lenten soups with mushrooms: frisky and ordinary recipes

Lenten soup with mushrooms will be a very frisky, ordinary and satisfying lunch for all family members. And even here, the most affordable products for the first course may be needed not only for the daily table, because lean mushroom soup, prepared at home, can truly be called unique.

Usually, champignons are most often added to soups, because they can be freely purchased at any hypermarket or store. In addition, these mushrooms are prepared simply and quickly, without requiring long processing.

We offer true connoisseurs of mushroom dishes several recipes for lean soups with mushrooms.

Lenten soup with mushrooms and tomatoes

Soup with mushrooms and tomatoes will become an unusual and special dish on your table. For it, you can take not only the freshest tomatoes, but also home-canned ones.

300 g of mushrooms (champignons or oyster mushrooms);
2 liters of water;
4 potato tubers;
1 onion;
3 tbsp. l. sunflower oil;
6 pcs. medium tomatoes;
herbs and spices (optional);
2 sweet peppers;
1 carrot;
salt.

Cut the potatoes into strips, add water, wait until they boil, reduce the heat slightly and cook for 15 minutes.

Cut the mushrooms into slices and fry for 10 minutes in a frying pan. Place in potatoes, add salt, and let simmer for 10 minutes.

Lightly fry the onion in oil, add grated carrots and continue frying until soft.

Cut the bell pepper into strips and add to the pan with the carrots.

Add the tomatoes cut into pieces into the pan with the vegetable mixture and simmer for 7 minutes.

Place everything in a container with potatoes, add salt and cook over low heat for 10 minutes.

If desired, add herbs and seasonings to taste. Turn off the stove and leave the soup for 15-20 minutes.

Lenten soup with beans and mushrooms

But the lean soup with beans and mushrooms is also not deprived of admirers. But you should take care of the beans in advance: soak them in water and leave them overnight (that is, in the dark) , and boil them in the morning so that they are ready for production.

2.5 liters of filtered water;
200 g of ready-boiled beans;
400 g champignons;
3 pcs. potatoes;
1 carrot;
1 onion;
2 tbsp. l. olive oil;
salt;
1 tsp. consistency of black and reddish ground pepper;
basil leaves.

Cut the potatoes into cubes, throw them into boiling water and cook until half cooked.

Finely chop the onion with a knife, grate the carrots on a “Korean” grater, cut the champignons into four parts.

Place the mushrooms in a hot frying pan with oil, fry for 5 minutes and add onions and carrots. Fry all the vegetables until half cooked, stirring constantly.

Add cooked beans and vegetables from the pan to the potatoes and let simmer for 15 minutes.

Salt the soup, pepper and add basil leaves. Turn off the heat and let the soup sit for 15-20 minutes.

Lenten mushroom soup recipes will never go out of style. They are recommended not only for consumption during fasting, but also for those people who are looking for a slim figure.

Recipe for lean soup with buckwheat and mushrooms

Soup with buckwheat and mushrooms will be exciting for those who do not like other grains in first courses. In addition, this soup is very useful for children.

1.5 liters of filtered water;
2 pcs. potatoes;
1 medium sized carrot;
1 bunch of green onions;
7-8 pcs. champignons;
3 tbsp. l. buckwheat (without top);
2 tbsp. l. vegetable oil;
1 bay leaf;
3 pcs. black pepper;
1 fresh tomato;
2 garlic cloves;
salt (to taste);
greens for decoration.

Boil water in a saucepan and throw in the diced potatoes and let simmer for 10 minutes.

Finely chop the onion, cut the garlic into slices, and cut the carrots into strips. Fry everything together in a frying pan for about 5 minutes.

Wash the buckwheat a couple of times, drain the water and add to the vegetable mixture. Fry and add mushrooms cut into two parts. Fry for 5 minutes, constantly stirring with a wooden spatula so as not to burn.

Cut the tomato into cubes and place in a frying pan, let simmer for a couple of minutes.

Pour the entire contents of the frying pan into the pan with the potatoes, stir thoroughly and let simmer over low heat until the buckwheat is ready.

At the end of cooking, add salt, peppercorns, bay leaves, and finely chopped green onions. Remove from the stove, but do not open the lid of the pan. Before serving, garnish the lean soup with buckwheat and mushrooms with green sprigs of parsley and dill.

Lenten mushroom soup with champignons and vermicelli

Lenten mushroom soup made from champignons with its inimitable smell will make it vital for any day, including a special one.

1.5 liters of water;
400 g mushrooms;
2 pcs. potatoes;
2 onions;
2 medium carrots;
50 g small vermicelli;
3 tbsp. l. olive oil (can be replaced with vegetable oil);
salt, pepper (to taste);
greens (optional).

Cut the previously peeled potato tubers into narrow strips and throw them into boiling water. Cook the lean broth over low heat for 20 minutes.

Fry the carrots, grated on a large grater, along with finely chopped onions in oil until half cooked.

Cut the mushrooms into two parts and add them to the vegetables and simmer for 5-7 minutes, stirring with a spatula for any 30 seconds.

Pour the fried vegetables and mushrooms into a container with potatoes and boil for 2-4 minutes. Send the vermicelli there, add salt, pepper, and let it simmer over low heat for 5 minutes.

Throw the greens into the finished soup, turn off the heat, open the lid slightly and let sit for 10-15 minutes.

Lenten soup recipe with white mushrooms

The following recipe for a mushroom Lenten dish with a photo will fill your home with the smell of new snow-white mushrooms.

2 liters of water;
300 g of new mushrooms (white);
1 onion;
1 carrot;
4 things. potatoes;
50 g vermicelli (hard types);
salt to taste;
0.5 tsp. consistency of peppers;
3 s. l. vegetable oil;
2 pcs. aromatic peppercorns;
a pinch of paprika;
parsley and basil.

Wash, peel, and boil white mushrooms well in water. Drain, cool and cut into small pieces.

Place in a preheated frying pan and fry for approximately 10 minutes, stirring occasionally.

Cut the potatoes into small cubes, throw them into a pan of water and put them on the stove. When the water boils, cook for about 15 minutes.

At this time, cut the onion into half rings and fry slightly.

Add carrots, grated with small divisions, to the onion and fry for another 5-7 minutes. Combine vegetables with mushrooms and simmer for 5 minutes.

Add the resulting mass to the boiled potatoes and let it simmer over low heat for 10 minutes.

Place hard vermicelli and pepper spices at the end, stir and cook for another 5 minutes. Season with herbs, turn off the heat and let it brew.

Lenten soup with snow-white mushrooms can become your calling card due to its rich taste and beautiful smell, calling your family to the table.

Lenten noodle soup with champignon mushrooms

Another recipe for first courses for Lent is Lenten noodle soup with mushrooms.

200 g champignons;
3 pcs. potatoes;
150 g noodles;
1 onion;
20 ml vegetable oil;
salt to taste,
parsley.

Cut the potatoes into cubes and throw them into boiling water. Let it boil for 15 minutes and add ? some mushrooms, cut into large cubes.

Finely chop the onion and other champignons, place in a frying pan and fry until translucent, about 15-20 minutes.

Add fried mushrooms and onions to the boiled potatoes, add salt and cook for 10 minutes.

Throw noodles into the soup and let simmer for 5-7 minutes until done. Before serving, sprinkle chopped parsley leaves onto each plate.

Recipe for Lenten Cream of Mushroom Soup

Lenten puree soup with mushrooms for those who are fasting is prepared very quickly and comes out quite tasty.

1.5 liters of water;
8 pcs. potatoes;
1 medium carrot;
1 onion;
400 g champignons;
3 tbsp. l. sunflower oil;
salt and pepper to taste.

Peel the potatoes, rinse and cook until done.

Wash the fresh mushrooms, cut into pieces and place in a frying pan (without oil). Cover with a lid and simmer for 15-20 minutes until the liquid has evaporated.

Add butter, diced onion and grated carrots to the mushrooms. Fry for only 5-7 minutes, without waiting for a golden crust.

Crush the boiled potatoes until smooth, then combine with vegetables and mushrooms.

Add salt, pepper and 1 cup of potato broth, and let simmer for 5 minutes.

Use a blender and puree the potatoes and mushrooms. You can add finely chopped herbs to each bowl of puree soup.

Because lean puree soup with mushrooms is prepared without any problems, even novice cooks can easily handle it.

Lenten Mushroom Soup Recipe

For some, fasting is a difficult time, because a huge amount of nutritious foods, such as fish and meat, have to be excluded from the diet, and you won’t be satisfied with cabbage alone. Then mushrooms rush to the rescue - low-calorie and indescribably healthy. Champignons, chanterelles, oyster mushrooms - choose any and prepare the most delicious soup according to the suggested recipe! Also on our website you can find other mushroom dishes with step-by-step photos and videos of production, be sure to take a look!

Tip: any mushrooms that you like are suitable for lean soup, but the dish will be especially tasty if you add champignons or white mushrooms.

Water 1.5 l
Mushrooms 500 g
Potatoes 500 g
Carrots 200 g
Onions 100 g
Vegetable oil for frying 100 ml
Wheat flour 50 g
Greens (no matter what) 50 g
Salt to taste
Spices to taste

Tip: soup can be prepared not only from new mushrooms, but also pickled, frozen and even dried - only their quantity and processing before starting to prepare the dish changes.

Before serving, the soup should be allowed to steep for at least 10 minutes, and then you can amuse your family and friends with the most delicious and fragrant mushroom soup. By preparing it in a slow cooker, you will free up time that you can devote to yourself or your favorite pastime.

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Recipes for lean mushroom soups from our chefs