Creamy Mushroom Soup

Mushroom cream soup.

Creamy Mushroom Soup is a very delicate and aromatic dish with a rich creamy taste, thanks to the cream, processed cheese, and butter used in it. Fresh mushrooms are the perfect candidate for creamy soups. The great advantage of this recipe is that it can be cooked at any time, as it is not tied to seasonal ingredients. Give it a try and share your impressions in the comments :)

Information

  • Total: 80 min
  • Active: 30 min
  • Serves 3
  • 64 kcal / 100g

Ingredients

  • Mushrooms
    500 g
  • Onion
    50 g
  • Carrots
    60 g
  • Potatoes
    200 g
  • Melted cheese
    70 g
  • Cream
    150 g
  • Butter
    30 g
  • Salt
    on taste
  • Black pepper
    on taste
  • Coriander
    on taste
  • Water
    400 ml

Directions

1
Done
Prepare the necessary ingredients for a delicious cream of mushroom soup with cream and processed cheese. The key is to...

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.

2
Done
Choose a pot with a thick bottom, approximately 1-1.5 liters. Peel, rinse, and dry the onion. Cut it into arbitrary...

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.

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

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

4
Done
Prepare the mushrooms. Rinse them well under cold running water. Do not soak them in water, as mushrooms quickly absorb...

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.

5
Done
Peel and wash the potatoes. Cut into cubes. Put in a saucepan. Sauté for 2-3 minutes over medium heat, stirring. Instead...

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.

6
Done
Pour boiling water. Adjust the amount of water to your taste. If you want a more liquid cream soup, you can increase the...

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.

7
Done
Grate the processed cheese on a coarse grater. Add to the other ingredients. Add ground coriander, salt, and pepper to...

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.

8
Done
Blend the soup with an immersion blender.

Blend the soup with an immersion blender.

9
Done
Pour hot cream into the mushroom cream soup. Stir and bring to a boil. Simmer for 2-3 minutes over low heat, stirring...

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.

10
Done
Serve the soup at the table with croutons, roasted pumpkin seeds or sesame seeds, and of course, herbs.

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

11
Done
The creamy mushroom soup with cream and processed cheese is ready. Bon appétit!

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

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