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Cheese mushroom soup of champignons

Cheesy Mushroom Soup with Button Mushrooms

Light, nourishing, made from simple ingredients, for the whole family! This cheesy mushroom soup with button mushrooms makes a delicious first course that grown-ups and kids both love. It comes out thick and rich, with a gentle creamy flavor. It's no trouble to make — even a beginner can handle it.

MariaS

Recipe author

Composition / ingredients

Servings:

Button mushrooms

250

Potatoes

500

Carrots

Water

1.2

Processed cheese

100

Vegetable oil

Dried spices

Salt

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

43 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make cheesy mushroom soup with button mushrooms? Gather the ingredients. Use fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or smell of rot. They shouldn't feel slippery. Don't use a cheese substitute or "cheese product" for this dish — choose a good-quality processed cheese.
Step 2:

Wash and peel the potatoes, cut them into small pieces, and put them in the pot you'll cook the soup in. Cover with boiling water and salt to taste. Bring to a boil and cook for about 15 minutes over medium heat, until the potatoes are fully done.
Step 3:

Grate the peeled carrot on the coarse side. Wash the mushrooms, wipe them dry with a towel, and slice them however you like. Heat the vegetable oil in a skillet over low heat. Add the mushrooms and grated carrot. Fry until lightly browned and softened. You can also add a little onion or leek. Lightly salt and season the contents of the skillet.
Step 4:

Take the sautéed carrot and mushrooms off the heat and add them to the pot with the cooked potatoes. Bring to a boil.
Step 5:

Add the processed cheese to the boiling soup. Either slice it thinly or spoon it in by the tablespoon. Stir until the cheese melts in. Take the pot off the heat and let it rest for 10–15 minutes. Stir again and serve. Enjoy!

Instead of onion, at the end of cooking you can add a little asafoetida — it gives a faint onion flavor. When frying the mushrooms and carrot, you can add a little ground black pepper, turmeric, or curry.
Serve the cheesy mushroom soup hot, right after cooking. You can top it with sour cream and fresh herbs.
Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (thick soup or thin), the size of your pot, and the ingredients you're using. Keep in mind the author's idea of how much meat, potato, grain, and so on belongs in the soup may not match yours. In practice, that means if it's your first time, don't make a whole pot at once. Make a tasting batch for one or two people: scale all the ingredients down to 1–2 servings and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Remember that some liquid boils off as it cooks. After tasting a small batch, you can dial in both the liquid and the ingredient proportions to your taste. After that, like most experienced cooks, you'll be able to add water and ingredients by eye.
Spread the washed and trimmed mushrooms on a kitchen towel so it can soak up the excess moisture. Leave them for 15–20 minutes until all the moisture is absorbed into the cloth. It's important to dry the mushrooms well, or they'll soak up water and turn watery.
You can swap the button mushrooms for porcini or slippery jacks, but keep in mind the order and timing of cooking will be different.