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Cheese puree soup with mushrooms and potatoes

Creamy Cheese Soup with Mushrooms and Potatoes

A simple recipe for a really tasty soup — your family will love it! This puréed mushroom soup is incredibly delicious and surprisingly easy to make. I tried it at a friend's place and, of course, made a note of the recipe right away. I hope you enjoy it too!

Annelly

Recipe author

Cheese puree soup with mushrooms and potatoes

Composition / ingredients

Servings:

Broth (chicken, meat, or vegetable)

Carrots

Potatoes

Button mushrooms

400

Green onion

Processed cheese

100

Hard cheese

100

Fresh herbs (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 27 % 3 g

Carbohydrates 45 % 5 g

50 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

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Peel the potatoes and cut them into cubes — the smaller the better. Grate the carrots on the coarse side of the grater and slice the button mushrooms into thin pieces. Drop it all into boiling water and cook for about 10 minutes, until the potatoes are done. Take both cheeses (cutting the hard cheese into pieces first) and add them to the boiling broth in small portions, stirring constantly with a whisk until the cheese has completely melted in. Now cover the pot and let it stand for another 3 minutes. Then take it off the heat and purée the contents with an immersion blender. Return it to the heat, bring back to a boil, and keep stirring. As soon as the soup comes to a boil, you can take it off the heat. This mushroom purée is always served hot. Just 30 minutes and a wonderful meal is ready! Ladle the cheese-and-mushroom soup into bowls while it's still nice and hot, and garnish with any fresh herbs you like. By the way, it's great served with crusty white bread. Enjoy!