Creamy Mushroom Soup

Prepare the necessary ingredients for a delicious cream of mushroom soup with cream and processed cheese. The key is to use high-quality mushrooms. How to choose good mushrooms? When buying, pay attention to the color. Mushrooms can be white, beige, or brown (portobello mushrooms). If the mushrooms are very dark, it means they are overripe. In this case, the mushrooms can become tough after cooking. There should be no spots on the cap. The color should be even and without any dots. Do not buy mushrooms if the cap is sticky and slippery, they are already spoiled. The mushroom should feel firm and springy to the touch. If you press on the cap, it should not leave any dents. Soft mushrooms should be avoided as well, as they are also spoiled. Fresh mushrooms have a very pleasant mushroom aroma. Do not buy mushrooms with a sour, raw smell. Mushrooms of medium size are perfect for making soup. What cream to choose for making cream soup? The higher the fat content of the cream, the more creamy the taste of the finished dish will be. I buy cream at any supermarket. A high-quality processed cheese is needed for making the soup. Do not buy cheesy products instead of real cheese, as they will not give a good taste to the finished dish. I buy processed cheese in bricks. Good cheese melts well when subjected to heat and gives an excellent creamy taste. Spices can be chosen to adjust the taste of the soup according to personal preference. I used ground coriander, which goes well with mushrooms, a little freshly ground pepper, and salt.

Choose a pot with a thick bottom, approximately 1-1.5 liters. Peel, rinse, and dry the onion. Cut it into arbitrary pieces. Add butter and onion to the pot. Place it over medium heat. Sauté for a couple of minutes, stirring.

Peel and rinse the carrots. Cut them into slices. Add them to the onion. Sauté for 2-3 minutes over medium heat, stirring.

Prepare the mushrooms. Rinse them well under cold running water. Do not soak them in water, as mushrooms quickly absorb moisture and lose their aroma. I do not peel the skin off the mushrooms. Slice the rinsed mushrooms into thin slices. Add them to the other ingredients. Mix well. Cook over medium heat for 5-7 minutes, stirring. You can add a pinch of salt to enhance the mushroom juice.

Peel and wash the potatoes. Cut into cubes. Put in a saucepan. Sauté for 2-3 minutes over medium heat, stirring. Instead of potatoes, you can use celery root.

Pour boiling water. Adjust the amount of water to your taste. If you want a more liquid cream soup, you can increase the amount of water slightly. Stir. Bring to a boil. Cook covered on low heat for 15-20 minutes, until all ingredients are cooked.

Grate the processed cheese on a coarse grater. Add to the other ingredients. Add ground coriander, salt, and pepper to taste. If you have coriander seeds, it's better to take them and grind them before using, as they are much more fragrant than ground coriander. Bring to a boil. Cook for 5-7 minutes over low heat, stirring, until the cheese melts.

Blend the soup with an immersion blender.

Pour hot cream into the mushroom cream soup. Stir and bring to a boil. Simmer for 2-3 minutes over low heat, stirring. Taste and adjust spices if necessary.

Serve the soup at the table with croutons, roasted pumpkin seeds or sesame seeds, and of course, herbs.

The creamy mushroom soup with cream and processed cheese is ready. Bon appétit!