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Fast and tasty
Cheese soup with mushrooms

Cheese Soup with Mushrooms

Quick and easy to make, and a hit with kids and grown-ups alike! Soups made with processed cheese have a lovely creamy flavor. The wonderful pairing of mushrooms with the rest of the ingredients won't leave you indifferent, and the rice makes the soup hearty and filling!

Pearl

Recipe author

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Composition / ingredients

Servings:

White mushrooms

120

Potatoes

300

Onion

Carrot

Processed cheese

Rice (level)

Water

800

Vegetable oil

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 29 % 4 g

Carbohydrates 57 % 8 g

68 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather all the ingredients for the cheese soup with mushrooms. I recommend scrubbing the potatoes and carrots with a brush under cold running water before peeling, that way you'll keep any leftover dirt or grit out of the soup.
Step 2:

Peel the potatoes, carrot, and onion. Wash the peeled vegetables, mushrooms, and herbs well (you can first rinse the herbs and mushrooms in a large bowl of water, changing the water a few times to get rid of any grit, then rinse them under running water).
Step 3:

Put the rice (any kind you like) into a small container, such as a glass or cup. Rinse it several times, changing the water, until it runs clear. You can swap the rice for oats, another grain, or noodles, but adjust for their cooking time and method; the flavor of the soup will change too.
Step 4:

Cut the potatoes into small, even cubes or batons, whichever you prefer. Put the potatoes and rinsed rice in a pot, cover with the water, set over high heat, and bring to a boil, salting to taste. Skim off any foam with a slotted spoon. Reduce to medium heat, cover, and cook until the potatoes are tender, about 15 to 20 minutes.
Step 5:

While the potatoes and rice cook, prep the rest. Grate the carrot on a medium grater or chop it finely, and finely chop the onion too, so they saute quickly and evenly. Heat the oil in a skillet and saute the carrot and onion. Use an oil with a high smoke point so it heats up without burning.
Step 6:

Slice the mushrooms about 1/8 inch (3 to 4 mm) thick (I used cremini, but white button mushrooms work too).
Step 7:

Once the potatoes are done (test by piercing a piece with a knife, it should be completely soft), turn the heat to high and add the mushrooms to the pot.
Step 8:

Once it comes back to a boil, stir in the sauteed onion and carrot. You can add a bay leaf too, if you like. Cook everything for about one to two minutes.
Step 9:

Add the processed cheese and stir well until it melts into the soup.
Step 10:

Stir in the finely chopped fresh herbs. Green onion and dill work beautifully, but use whatever you like. Once it returns to a boil, turn off the heat, cover, and let the soup rest for at least 10 to 15 minutes.

You can adjust the amount of water up or down to taste. As written, this makes a fairly thick soup. The thickness can also depend on your pot and stove, on some stoves water boils off briskly over medium heat, on others very slowly. Go by your own equipment and preferences.
For a richer, more aromatic soup, use chicken or another broth you like in place of the water in step 4. At the end, taste for salt and adjust as needed. Before serving, you can sprinkle the soup with allspice or other spices you enjoy. Enjoy!