Quick mushroom soup

Ingredients

• 1onion
• 250 gfresh button mushrooms
• 4 mediumpotatoes
• 1 cubebouillon cube
• to tastefinely chopped parsley
• to tasteoil
• 2 tbsp (30 ml)plain flour
• 1 tsp (5 ml)ground paprika
• to tastesalt
• to tasteVegeta seasoning

Instructions

1. 1

   Cook the mushrooms

   Heat oil and soften the onion in it. Add the mushrooms, sliced but not too thinly, and fry them together for a few minutes, until they have reduced.

2. 2

   Add potatoes

   Add the potatoes, cut into cubes, and pour in water. Once the soup starts to boil, add the bouillon cube and stir.

3. 3

   Thicken the soup

   When the potatoes are soft, add the parsley and the roux. To make the roux, briefly fry the flour and paprika in a little oil in a small saucepan, taking care not to let the paprika turn bitter. Pour in a glass of cold water, stir, then add the mixture to the soup.

4. 4

   Season and simmer

   Adjust the flavour with salt and, if needed, Vegeta seasoning. Simmer for a few minutes.

What is quick mushroom soup?

This is a simple Slovak-style home soup built around mushrooms, potatoes and a lightly thickened broth. Its quick method suits an everyday meal rather than a long-simmered soup.

The recipe’s author mentions that breadcrumb dumplings were intended for the soup but were forgotten. This version works well without them: potatoes make it substantial, while the paprika roux gives the broth body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 5g protein, 26g carbs, 4g fat.

The potatoes and flour provide most of the carbohydrates, while oil contributes most of the fat. Mushrooms add a little protein, though the soup is not especially protein-rich; serve it with a protein-containing main or side if you want a more balanced plate.

The main ingredients

Mushrooms: Button mushrooms cook quickly and have a mild flavour. Slice them a little thickly so they remain noticeable in the finished soup.

Potatoes: Cut them into evenly sized cubes so they soften at roughly the same rate. They also make the soup more filling.

Build the flavour first

Onion: Soften it in oil before adding the mushrooms to give the soup a savoury base. Avoid browning it heavily, as the recipe calls for a quick fry.

Mushrooms: Fry them until they reduce before adding water. This concentrates their flavour and prevents them from simply sitting in the broth uncooked.

Make the paprika roux carefully

Roux: Fry the flour and paprika briefly in a little oil, then stir in a glass of cold water before pouring it into the soup. The cold water helps you mix the roux into a pourable slurry.

Paprika: Keep the frying brief, as the recipe warns that overcooked paprika can become bitter. Stir continuously and add the water as soon as the flour and spice are mixed.

Check the texture

Potatoes: Add the parsley and roux only once the potato cubes are soft. Check a cube with a fork; it should yield easily without falling apart.

Broth: After the roux goes in, simmer for a few minutes so it blends into the soup. Stir gently to distribute it evenly.

Season at the end

Bouillon: The cube contributes salt as well as savoury flavour, so taste the soup before adding extra salt. Vegeta is optional in the method, so add it only if you want more seasoning.

Parsley: Stir it in with the thickening mixture, as directed, for a fresh herbal note through the broth.

What to serve with it

Serve the soup hot with bread for a simple meal. A crisp side salad can add freshness alongside the soft potatoes and savoury broth.

If you are serving it as a starter, keep the bread modest so the soup remains the focus.

Recipe notes & tips

• Cut the potatoes into similar-sized cubes so they cook evenly.
• Keep the mushroom slices fairly thick, as directed, for a more substantial texture.
• Taste the broth before adding salt because the bouillon cube is already seasoned.
• Stir the roux thoroughly with cold water before pouring it into the soup.
• Add the paprika to the flour only briefly to avoid a bitter taste.

Variations

• Add dumplings: Serve with breadcrumb dumplings if you want to include the dumplings mentioned in the description.
• Use mixed mushrooms: Replace some of the button mushrooms with another fresh mushroom variety.
• Make it more herby: Add extra chopped parsley to taste.
• Adjust the seasoning: Use more or less Vegeta depending on how savoury you like the broth.
• Serve with bread: Add slices of bread alongside the soup for a more filling meal.

Common mistakes to avoid

• Overcooking the paprika: It can turn bitter, so fry it only briefly and add the cold water promptly.
• Adding salt too soon: The bouillon cube is salty, so taste the finished broth before seasoning further.
• Cutting uneven potato cubes: They soften at different rates; aim for pieces of similar size.
• Slicing mushrooms too thinly: They can lose their presence in the soup; keep the slices a little thicker.
• Adding the roux before the potatoes soften: Follow the method and wait until the potatoes are tender before thickening.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a little water if the soup has thickened.

Frequently asked questions