Ingredients for Making Cheese and Mushroom Soup
- Champignon mushrooms 2 kilograms
- Butter 2 tablespoons
- Olive oil 2 tablespoons
- Onion 1 piece (large)
- Garlic powder 1 tablespoon
- Chicken broth 4 cups
- Cream 1 cup
- Dried rosemary 1/2 teaspoon
- Processed cheese 250 grams
- Parsley 50 grams
- Wheat flour 3 tablespoons
- Salt to taste
- Pepper to taste
- Main ingredients: Mushrooms, Cheese, Cream
- Serving 6 servings
- World Cuisine
Saucepan, wooden spoon, kitchen knife, cutting board, blender, soup ladle, grater, colander, deep plate.
Cooking cheese and mushroom soup:
Step 1: saute the onions.
Peel the onion and rinse with cold water. Cut the roots and tops. Chop a clean vegetable in small cubes.
Heat the bottom of the pan and melt the butter in it, now reduce the heat to medium and pour the onion, seasoning it with garlic powder. Mix and fry the vegetable slices thoroughly until golden brown and slightly translucent.
Step 2: fry the mushrooms.
While the onion is fried, quickly pour the mushrooms into a colander and quickly sort through them, cutting off the dark spots, if necessary. Then thoroughly rinse the mushrooms, not just substituting them under a stream of water from the tap, but wiping each one properly with your hands. Shake off the champignon from excess moisture. Now chop the clean mushrooms into thin slices along. Fold the mushrooms to the fried onion. Fry the mushrooms stirring all the time until cooked, i.e. 10-15 minutes. Once the champignons are ready, go to the next step and start cooking the soup.
Step 3: prepare the soup.
First add wheat flour to the fried mushrooms and onions. Stir everything until the mass thickens.
In the meantime, with the help of a wooden spoon, put some of the fried mushrooms with onions in a hotel bowl and for now forget about their existence, returning to cooking the soup.
Pour the chicken broth into the thickened frying thanks to the addition of flour and stir everything as well.
Now add the cream. I note that for the preparation of this dish, cream fat is not so important, so you can choose any, the main thing is that they are fresh.
Rub the cream cheese and add to the soup. For the sake of saving time, I usually don’t rub the cheese in a separate plate, but immediately grind it over the soup, but you can do this in advance if it is more convenient for you.
At the end, add spices, that is, salt and pepper to taste, as well as dried rosemary. While stirring the soup periodically, cook it still 10 minutes.
At this time, rinse the parsley, cut it off from thick and hard stems and chop into small pieces.
Now remember the deferred portion of fried mushrooms and onions. All this we need to grind in a blender to give our soup a creamy base. You can also add a little cream to the mixture during the process. Once the mushrooms and onions are completely ground in a blender, pour them back into the soup.
Bring the soup to readiness and add chopped greens to it. In the end, try if there are enough different spices and salt, if necessary, add them more. Then proceed to serving the cheese and mushroom soup on the table.
Step 4: serve the cheese and mushroom soup.
Pour cheese and mushroom soup into small portioned dishes, additionally decorating it with fresh herbs. Here it turned out that you have a simple, but at the same time very tasty and full-fledged dish that arouses appetite with one of its appearance and aroma. No one else will have to re-call to the table for dinner. I hope you enjoy this recipe. Help yourself and enjoy the creamy taste of the dish and take compliments to your culinary talent.
Enjoy your meal!
- Instead of processed cheese, it is best to use blue cheese, it will add piquancy and depth of taste, but unfortunately, this ingredient can not always be found in the nearest supermarket.
- If you are not sure that you will have time to quickly prepare the mushrooms, then it is better to do this in advance, before starting cooking.
- This soup is well served with croutons or crackers, also cooked at home.