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Creamy Mushroom and Cheese Soup

A tender soup with the flavor and aroma of mushrooms! You can skip the cream cheese and use only the processed cheese, doubling the amount. But the cream cheese makes the flavor richer. I don't like onion and don't add it to dishes — I only use a whole onion to flavor broths, then throw it out. In this recipe you can dice the onion and fry it with the mushrooms, or blend it into the purée with the rest of the vegetables.

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Mushroom soup with melted cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 2 g
Fats 44 % 4 g
Carbohydrates 33 % 3 g
47 kcal
GI: 100 / 0 / 0
  • How do you make creamy mushroom and cheese soup?
    1. Peel the potatoes and carrots and cut them into small cubes. Peel the onion. 2. Bring salted water to a boil in a pot, add the chopped vegetables and the whole onion, and cook until tender, 15 minutes. Then remove the onion. 3. Blend the soup with an immersion blender. 4. Cut the mushrooms into thin slices and fry them in a skillet in vegetable oil. 5. Add the cream cheese and processed cheese to the puréed soup, stir, and blend the soup until smooth. 6. Add the fried mushrooms to the soup, bring to a boil, season with salt and pepper, and take off the heat. Let it rest, covered, for 15 minutes, then serve.
  • For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.
  • Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or smell of rot. They shouldn't feel slippery. Rinse them well under running warm or cold water to remove any grit. Cut away any spoiled spots. Tiny mushrooms up to 2 cm across don't need peeling at all — just rinse them well. With larger mushrooms, it's worth peeling off the thin skin from the caps.
  • Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preferences (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potatoes, grains, and other ingredients belong in the soup, which may not match yours. In practice this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. To do this, scale all the recipe ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your taste. Down the road, like most experienced cooks, you'll be able to add the water and the ingredients by eye.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Button mushrooms - 24  kcal/100g
  • Processed cheese, 60% fat - 354  kcal/100g
  • Processed cheese, 45% fat - 294  kcal/100g
  • Mègle cheese - 590  kcal/100g
  • Tartare cheese - 348  kcal/100g
  • Chavroux cheese (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Cream cheese - 223  kcal/100g

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