Creamy Cheese and Mushroom Soup

Simple, but very tasty and tender! For the whole family. Cheese soup with champignons has a pleasant creamy taste. The excellent combination of mushrooms with other ingredients will not leave you indifferent. Thanks to rice, the soup turns out satisfying and rich!
cook time: 30 min
Elijah Stroud
Creamy Cheese and Mushroom Soup

Nutrition Facts (per serving)

70
Calories
4g
Fat
8g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 40 g
Salt to taste
Water 800 ml
Rice (no slide) 3 tbsp
Potato 300 g
Carrot 80 g
Vegetable oil 2 tbsp
Champignon 120 g
Greenery to taste
Processed cheese 3 tbsp

Recipe instructions

Step 1

Step 1
How to cook cheese soup with champignons? Prepare all the necessary ingredients for the champignon cheese soup. I advise you to rinse the peels of potatoes and carrots with a brush under running cold water before peeling them. This way you will certainly avoid any remaining soil and sand getting into the soup.

Step 2

Step 2
Peel the potatoes, carrots and onions. Wash the peeled vegetables, champignons and greens thoroughly (greens and champignons can first be washed in a large bowl of water, rinsing and changing the water several times to remove soil particles, and then rinsed under running water).

Step 3

Step 3
Pour the rice (you can use any type of rice to your taste) into a small container, such as a glass or cup. Rinse it several times, constantly changing the water, until the water becomes clear. You can replace rice as you wish, for example, with oatmeal or any other cereal, as well as noodles, but in this case, consider the time and method of preparing them. The taste of the dish will also change.

Step 4

Step 4
Cut the potatoes into equal small cubes or cubes, as you prefer. Place the potatoes and clean rice into the pan. Fill everything with water, put it on high heat and wait until it boils, add salt to taste. If foam has formed, remove it with a slotted spoon. Reduce heat to medium and leave the pan on the stove with the lid closed until the potatoes are done. This will take approximately 15 — 20 minutes.

Step 5

Step 5
While the potatoes and rice are cooking, prepare the remaining ingredients. Grate the carrots on a medium grater, or chop them to your liking, most importantly finely. Chop the onion into small pieces too. This is necessary so that the vegetables are fried quickly and at the same time. Heat vegetable oil in a frying pan and fry carrots and onions in it. What oil is best for frying? It is better to choose oil with the highest smoke point (i.e. it heats up and does not burn for a long time)

Step 6

Step 6
Cut the champignons (in the recipe I used brown ones, but you can use white ones) into 3-4 mm slices.

Step 7

Step 7
When the potatoes are ready (you can check for doneness by piercing a piece with a knife; the potatoes should be absolutely soft), turn the heat to maximum. Immediately add the champignons to the pan.

Step 8

Step 8
After boiling, add the fried onions and carrots to the soup. You can also add bay leaf if desired. Cook everything for about one to two minutes.

Step 9

Step 9
Add melted cheese, mix everything well.

Step 10

Step 10
Add finely chopped greens to the soup. Green onions and dill work very well. But you can use any other greens you like. After boiling again, turn off the stove, cover the soup with a lid and let it brew for at least 10-15 minutes.

Additional rubrics

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