Cheese soup with champignons
4 servings
60 minutes
Cheese soup with mushrooms is a refined dish of Italian cuisine that combines the tenderness of melted cheese and the aroma of forest mushrooms. This soup has a velvety texture, rich flavor, and warming ability, making it ideal for cozy family lunches. The history of such soups originates from European traditions where cheese was used to add depth to dishes. Mushrooms add a light earthiness while vegetables provide freshness and nutrition. This recipe also includes ground beef which adds heartiness and richness. Such soup pairs wonderfully with fresh bread or crispy croutons, while herbs complete the flavor composition. It is not just a dish but a true gastronomic delight that creates a warm atmosphere and offers enjoyment with every sip.
1
Wash the mushrooms and slice them thinly.
- Fresh champignons: 400 g
2
Clean the vegetables. Cut the onion and potato into cubes. Chop the celery into small pieces and the carrot into strips.
- Onion: 1 head
- Potato: 4 pieces
- Celery stalk: 2 pieces
- Carrot: 1 piece
3
Wash and chop the green onion.
- Green onions: 0.5 bunch
4
Fry the minced meat in oil in a pot for 5 minutes.
- Ground beef: 400 g
- Vegetable oil: 50 ml
5
Add mushrooms, cook for 3 minutes.
- Fresh champignons: 400 g
6
Add the chopped vegetables and cook for another 5 minutes.
7
Pour in water, bring to a boil, add potatoes and cook until tender, gradually adding cheese.
- Potato: 4 pieces
- Processed cheese: 200 g
8
Season with salt and pepper, sprinkle with dill, and cook for another minute.
- Salt: to taste
- Ground black pepper: to taste
9
Pour into plates and sprinkle with chopped herbs or finely chopped green onions.
- Green onions: 0.5 bunch