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Creamy soup with mushrooms and melted cheese

Creamy Mushroom and Processed-Cheese Soup

A delicious, creamy mushroom-and-cheese soup. A mouthwatering soup you can whip up fast — and one you won't soon forget. It's made at home but looks restaurant-worthy. Fresh herbs add color and goodness, and you can serve it with croutons instead of bread. The combination of processed cheese, mushrooms, and cream is sure to win you over! Make it for yourself and your family, and enjoy every spoonful!

sharlis

Recipe author

Creamy soup with mushrooms and melted cheese

Composition / ingredients

Servings:

Water

1.5

Potatoes

Button mushrooms

150

Processed cheese

200

Cream (10%)

100

Onion

Carrots

Vegetable oil

Fresh herbs

Salt

Dry spices (soup seasoning)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 42 % 5 g

Carbohydrates 42 % 5 g

62 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Peel the potatoes, cut them up as you would for any soup, and rinse them.
Step 2:

Pour 1.5 liters of cold water into a pot, add the prepped potatoes, and set it on the stove. As it heats, foam will gather before the water boils — skim it off with a slotted spoon. I always start potatoes in cold water rather than boiling, for a richer potato broth. Cook for 15 minutes after it boils, holding off on the salt for now so the potatoes don't turn out hard and cook quickly. Meanwhile, make the sautéed vegetables.
Step 3:

Peel the carrot and cut it into small cubes — you could just grate it on the coarse side of a grater, but I prefer it diced for this soup. Peel and finely chop the onion.
Step 4:

Rinse the mushrooms and cut them into small pieces. Use fresh mushrooms.
Step 5:

Pour vegetable oil into a skillet, warm it slightly, and add the carrot, onion, and mushrooms all at once. Add a little salt. Fry over medium-high heat for 7 minutes, stirring now and then. Frying the mushrooms over high heat keeps the juices inside them rather than running out into the pan.
Step 6:

Grate the processed cheese on the coarse side of a grater, or just mash it with a fork if it's soft enough. The flavor of the cheese shapes the flavor of the soup.
Step 7:

Fifteen minutes after the potatoes come to a boil, add the sautéed mushroom mixture and the cheese to the pot.
Step 8:

Stir, pour in the cream, add salt and seasonings. Check for salt and cook over low heat for 5 minutes after it returns to a boil.
Step 9:

By then the cheese will have melted and the soup is ready to eat. Serve it with fresh herbs — green onion, dill, parsley. Scatter the herbs into the bowl right before serving.