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Cheese soup with melted cheese and mushrooms

Cheese Soup with Melted Cheese and Mushrooms

A quick, light mushroom soup! This cheese soup with melted cheese and mushrooms has a lovely creamy flavor and comes together so fast it's a joy to make. About 90% of its success comes down to the quality of the processed cheese—it needs to melt right down and dissolve completely in the simmering broth.

MariaS

Recipe author

Cheese soup with melted cheese and mushrooms

Composition / ingredients

Servings:

Button mushrooms

300

Potatoes (peeled weight)

480

Onion

120

Carrots

Processed cheese

Water

1.2

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 30 % 3 g

Carbohydrates 50 % 5 g

41 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make mushroom soup with button mushrooms and melted cheese? Gather everything you need for this cheese soup with melted cheese and mushrooms: potatoes that cook down well, an onion, a little carrot, salt to taste, and processed cheese. Use a good-quality processed cheese so it dissolves properly—low-quality ones can stay in small, unmelted bits.
Step 2:

Wash, peel, and cut the potatoes into small pieces. We want a tasty, rich broth, so cover the chopped potatoes with clean cold water, add a little salt, and bring to a boil. Cook for 15 minutes. With the amount of water listed, the soup comes out thick—want it thinner? Just add more water!
Step 3:

Wash the mushrooms and slice them thin. Peel and chop the onion and carrot: dice the onion small and coarsely grate the carrot. Heat the vegetable oil in a skillet, add the onion and carrot, sauté briefly, then add the sliced mushrooms.
Step 4:

Sauté everything together, stirring now and then, until the vegetables cook down and most of the liquid from the mushrooms evaporates. The mushrooms should be lightly browned.
Step 5:

Add the sautéed vegetables and mushrooms to the pot of potatoes, bring to a boil, and cook for a minute.
Step 6:

Add the processed cheese to the soup. Crush it first—cut or grate it—or spoon it in, breaking off small bits at a time. Take the soup off the heat and let it stand for about five minutes, then stir again.
Step 7:

Your mushroom soup with melted cheese and button mushrooms is ready! It's best served hot. Add fresh herbs to taste if you like.

Add spices to taste if you like—a little Italian or Provençal herb blend, or a small pinch of thyme.
You can use dried mushrooms instead of fresh (you'll need about 5–6 times less). Just rinse them and soak them before cooking, for about 2–3 hours.