Creamy Cheese and Mushroom Soup

Very tasty and simple — a super quick lunch! Cheese soup with melted cheese and champignons has a pleasant creamy taste and is prepared very quickly. 90% of the success of this dish depends on the quality of the processed cheese. It should disperse thoroughly, completely dissolving in the boiling broth.
cook time: 45 min
Ivy Ramsay
Creamy Cheese and Mushroom Soup

Nutrition Facts (per serving)

42
Calories
3g
Fat
5g
Carbs
2g
Protein

Ingredients (5 portions)

Basic:

Onion 120 g
Salt to taste
Water 1.2 l
Potato (in purified form) 480 g
Carrot 60 g
Vegetable oil 1 tbsp
Champignon (You can take any mushrooms, even pickled and salted mushrooms) 300 g
Processed cheese 90 g

Recipe instructions

Step 1

Step 1
How to cook mushroom soup from champignons with processed cheese? Prepare the ingredients needed to prepare cheese soup with cream cheese and mushrooms. You will need well-cooked potatoes, onions, some carrots, salt to taste and processed cheese. Processed cheese must be of very good quality so that it dissolves properly in the soup. Low-quality cheese curds may remain undissolved in small pieces.

Step 2

Step 2
Wash the potatoes, peel and cut into small pieces. We need a tasty, rich broth, so fill the chopped potatoes with clean cold water, add a little salt and bring to a boil. Cook for 15 minutes. With the specified amount of water, the soup turns out thick. Do you want it not so thick? Add more water!

Step 3

Step 3
Wash the champignons and cut into small slices. Peel and chop the onions and carrots: the onions into small cubes, and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan, add onions and carrots, fry a little and add chopped champignons.

Step 4

Step 4
Fry everything together, stirring occasionally, so that the food is fried and most of the liquid from the champignons evaporates. The mushrooms should be slightly browned.

Step 5

Step 5
Add the fried vegetables and champignons to the pan with the potatoes, bring to a boil, and simmer for a minute.

Step 6

Step 6
Add processed cheese to the soup. The cheese must first be crushed: chopped or grated. Or you can add cheese using a tablespoon, breaking it off in small portions and adding to the soup. Remove the soup from the heat and let sit for five minutes. Stir the finished dish again.

Step 7

Step 7
Mushroom soup with melted cheese and champignons is ready! It is best served hot. If you wish, add fresh herbs to the soup to suit your taste.

Additional rubrics

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