Creamy Cheesy Champignon Soup

Light, nutritious, made from simple ingredients, for the whole family! Cheesy mushroom soup made from champignons is a recipe for a delicious first course that both adults and children enjoy. It turns out thick and rich, with a light creamy taste. Preparing the soup is not difficult; even a beginner can handle it.
cook time: 1h
Noah Merrick
Creamy Cheesy Champignon Soup

Nutrition Facts (per serving)

44
Calories
3g
Fat
5g
Carbs
2g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Water 1.2 l
Potato 500 g
Carrot 50 g
Vegetable oil 1 tbsp
Champignon 250 g
Dry spices to taste
Processed cheese 100 g

Recipe instructions

Step 1

Step 1
How to cook cheesy mushroom soup from champignons? Prepare your food. Use fresh, medium-sized champignons, snow-white in color, without spots, damage, or rotten smell. They should not feel slippery to the touch. Do not use a cheese substitute or cheese product for such a dish. Choose quality processed cheese.

Step 2

Step 2
Wash and peel the potatoes, cut them into small slices and place them in the pan in which the soup will be cooked. Pour boiling water, add salt to taste. Bring to a boil and cook for about 15 minutes over medium heat until the potatoes are fully cooked.

Step 3

Step 3
Grate the peeled carrots on a coarse grater. Wash the champignons, wipe with a towel and cut into slices of any size. Heat vegetable oil in a frying pan over low heat. Add mushrooms and chopped carrots. Fry them until lightly browned and softened. You can also add some onions or leeks. Lightly salt and season the contents of the frying pan with spices.

Step 4

Step 4
Remove the fried carrots and champignons from the heat and add to the pan with the boiled potatoes. Bring to a boil.

Step 5

Step 5
Place processed cheese into boiling soup. Either slice it thinly or spoon it into the pan. Stir until the cheese dissolves. Remove the pot of soup from the heat and let it sit for 10-15 minutes. Stir again and serve. Bon appetit!

Additional rubrics

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