Champignon soup with vegetables

Delicious, nutritious mushroom soup without milk or cream. Suitable also for celiacs.

Preparation time 55 minutes


  • 500 g champignons
  • 1 onion, finely chopped
  • 1 carrot, in rings
  • 2 potatoes, in dices
  • 1 grated potato
  • 1/2 kohlrabi, thinly sliced
  • 2 cloves garlic
  • marjoram
  • 1 tsp red pepper powder
  • 5 tbsp oil
  • salt & pepper


Clean the mushrooms and cut them into small slices. Wash and peel the vegetables and cut them into slices, carrot sliced and grated potato in a bowl as a pancake.

Fry the mushrooms in oil with chopped onion for about 3-4 minutes. Add chopped potatoes, kohlrabi, carrot, bay leaf, salt and pepper and pour over with water. Cook the soup until the potatoes are tender. Add the crushed garlic and grated potato (instead of roux) and let it boil.

Finally, flavour the soup with marjoram and if really necessary a little salt or pepper.

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