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Creamy Cheese and Mushroom Soup

An elegant, velvety treat for true food lovers! This creamy cheese and mushroom soup is a classic of European cooking. Here it's made with wild mushrooms — almost any will work: spring morels, summer chanterelles, fall honey mushrooms. Boletes work beautifully too, and a porcini version turns out especially fragrant and rich. Sherry, cheese, cream, and aromatic herbs bring out the soup's flavor and make it a real pleasure to eat.

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Cream cheese soup with mushrooms
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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 33 % 4 g
Fats 42 % 5 g
Carbohydrates 25 % 3 g
75 kcal
GI: 50 / 0 / 50
  • Start with the prep: Put the dried mushrooms in a bowl, cover with hot water, and soak for half an hour. Peel the shallots and garlic; chop the shallots and grate the garlic. Wipe the fresh mushrooms with a paper towel, halve them, and slice each half thin. Rinse and pat the bay leaves dry. Wash, dry, and finely chop the fresh parsley. Grate the Parmesan into a separate bowl. After the half hour, drain the soaked mushrooms in a fine sieve, letting the soaking liquid run through and reserving it (you'll need about 1 cup / 250 ml later); squeeze the mushrooms dry and cut them into pieces. Now make the soup: Set a heavy-bottomed pot over low heat and melt half the butter. Add the chopped shallots and cook, stirring, for 7–8 minutes until soft, then add the garlic and cook another minute. Turn the heat up to medium, add the fresh mushrooms, and cook 2–3 minutes. Add the rehydrated dried mushrooms, stir, lower the heat to its minimum, cover, and cook for 10 minutes, stirring now and then. Pour in the sherry, raise the heat to medium, and leave uncovered. Add the rest of the butter, let it melt, then sprinkle in the flour and stir well so the mushrooms are fully coated; cook 2–3 minutes. Stir in the reserved mushroom liquid, mixing well so no lumps remain, then add the broth, the Provençal herbs, thyme, bay leaves, and salt. Lower the heat again, cover, and simmer for 20 minutes (whip the cream while it cooks). When the time is up, fish out the bay leaves, stir in the whipped cream, and add black pepper (freshly ground is best). Taste and adjust the salt. Take the pot off the heat, stir in the grated Parmesan, and ladle the soup into bowls while it's still hot. Sprinkle with chopped parsley and serve!

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

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Shallots - 72  kcal/100g
  • Sherry - 163  kcal/100g
  • Dried porcini mushrooms - 286  kcal/100g
  • Dried chanterelles - 261  kcal/100g
  • Dried blueberries - 231  kcal/100g
  • Dried aspen - 315  kcal/100g
  • Dried Shiitake - 331  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Chicken broth - 19  kcal/100g

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