Ingredients for Making Mushroom Soup with Cheese
- Portobello champignons 400 g
- Onion 1 pc
- Butter 20 g
- Cream 50 ml
- Processed cheese 200 g
- Ground nutmeg 1/4 teaspoon
- Ground black pepper to taste
- Water 2 L
- Green onions and parsley for decoration
- Main ingredients: Onion, Mushrooms, Cheese, Cream
- Serving 4 servings
Cutting board, Knife, Frying pan, Pan - 3 L, Bowl - 2 pcs, Blender or harvester, Small plate - 2 pcs, Tablespoon, Tea spoon, Shovel
Cooking mushroom soup with cheese:
Step 1: Prepare the mushrooms.
Of course, soup can be prepared from ordinary mushrooms, but it is better to take portobello or royal mushrooms. They have a meatier hat and a pronounced mushroom taste and smell - what you need for a fragrant mushroom soup. They also differ in color - the portobello of champignons is light brown.
Rinse the mushrooms under running water and separate the hats and legs. Cook the broth from the legs, and cut the hats into slices and transfer to a bowl.
Important! Do not soak the mushrooms in the water, they absorb moisture like a sponge, this will worsen their taste, and then all the water will be in the pan.
Step 2: Prepare the onion.
Peel and chop the onion into cubes or half rings as you like. In this case, the shape of the slicing does not matter - the blender does not care which chopped onion. Put the chopped onions in a shallow plate.
Step 3: Cook the mushroom broth.
Fold the legs of the mushrooms in a saucepan and pour in water. Often they sell mushrooms with short-cut legs, but even small ones will go to the broth. If you're unlucky with the size of the legs, then add some chopped hats. Bring to a boil, salt to taste and cook the broth 40 minutes. Strain the finished broth, and cut the legs and return to it.
Step 4: Cook the mushroom soup with cheese.
Preheat the pan, put the butter, melt and fry the chopped champignon caps in it for about 10 minutes. If you have a small frying pan, then it is better to fry the mushrooms in several stages. Otherwise, they will release a lot of liquid, and will be stewed, not fried. Add chopped onion to the mushrooms and fry for about another 10-15 minutes on low heat until cooked. Transfer 2/3 of the prepared mushrooms to the pan.
Pour mushrooms with mushroom broth, bring to a boil and cook for about 15 minutes over low heat, salt to taste.
Pour the cream into the soup. Boil for 5 minutes.
Now you need to turn the soup into mashed potatoes. The easiest way to do this is with a remote blender.
If there is no blender, a food processor will help, it probably has a nozzle with knives. Only then will you have to drain the liquid part into a separate container, and chop the mushrooms and onions in the bowl of the combine. Transfer the mushroom puree in a saucepan and pour the liquid part, mix.
Place the pot on a small fire. Remember we left some of the fried mushrooms in the pan? Put them in the soup, add cream cheese, black pepper, nutmeg and salt to taste. Heat the soup, stir until the cheese is completely dissolved. Simmer on low heat 5-10 minutes. Turn off the heat, add the finely chopped greens and let the soup brew for 10 minutes.
Step 5: Serve the mushroom soup with cheese.
The aroma of mushrooms, cream, cheese and spices probably already gathered everyone to try the delicious soup in the kitchen. Even a well-fed person will not be able to resist him. Set the table and pour the soup into plates.
Enjoy your meal!
- If you have neither a blender, nor a food processor with knives, then just cook the soup without chopping it in mashed potatoes. Then you do not need to put off part of the fried mushrooms, but immediately transfer everything to the pan.
- The ideal complement to mushroom soup with cheese would be croutons, crackers or crisp bread.
- If you have a couple of liters of chicken broth in your refrigerator, you can not waste time cooking mushrooms. Fry the mushroom legs with hats and cook the soup further according to the recipe.