Champignon soup



A new perfect performance from my soup series “What can be found in our fridge”. This time I picked some leftover champignons, a half broccoli and one already opened carton of cream from the depths of the fridge. As always there are onions, lemons, vegetable cubes and parsley available in there as well, but this time I also found some smoked bacon slices hiding in a corner.

Well, so I get down to it! I gathered all the ingredients and started to prepare our meal. And I truly nailed it: as a result we had an excellent soup which immediately became a contender in the category “best soup ever”.

PORTION: 4 persons
TIME TO MAKE: about 30 minutes


  • 150-200 g fresh champignons
  • 100 g smoked bacon slices
  • 2 tablespoons of wheat flour (gluten free)
  • 100 g broccoli (about)
  • 1 yellow onion finely chopped
  • 3 dl cream
  • 1 vegetable or meat cube
  • black pepper, paprika powder
  • 1-2 tablespoons of lemon juice
  • a handful of chopped parsley

Heat up some oil in the kettle and saute the finely chopped onion a while before you add the bacon and mushroom slices. Flavor with black pepper and paprika powder. When the bacon is well fried, add flour and toss well.

Add water in small amounts mixing all the time until the stock is suitably thick.

Add one vegetable or meat cube and the broccoli buds. Let the soup simmer some five minutes and add cream and lemon juice. Still five more minutes of simmering and the soup is ready. Taste and add some salt if needed.

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