Cheese soup-puree with champignons and green beans
4 servings
35 minutes
Cheese cream soup with mushrooms and green beans is a refined dish of French cuisine that harmoniously combines the tenderness of cheese, the silky texture of puree, and the deep aroma of mushrooms. This soup has a warming and rich flavor, and the addition of herbs makes it especially fragrant. Green beans add a light freshness that contrasts with the rich cheese broth. The origins of the recipe trace back to the traditions of French gastronomy, where sophistication is achieved in simplicity. This soup is perfect for a cozy dinner on a cool day, and its velvety consistency makes it a comfortable and refined alternative to classic first courses.
1
We wash the mushrooms and clean the potatoes. If necessary, we trim the ends of the mushroom stems a little.
- Fresh champignons: 600 g
- New potatoes: 1 piece
2
Take a deep frying pan, heat it over the fire, pour in 4 tablespoons of oil and add all the herbs, frying them in the oil. Then add the vegetables for stewing: diced potatoes, cross-cut mushrooms (put 3/4 of the prepared mushrooms in this pan), and 200 grams of frozen chopped green beans. Stew on low heat for about 10-12 minutes, adding a tablespoon of vegetable oil in the middle of the stewing process. Mix thoroughly.
- Vegetable oil: 7 tablespoons
- Dried basil: pinch
- Dried marjoram: pinch
- Dried rosemary: pinch
- Dried sage: pinch
- Dried oregano: pinch
- Dried thyme: pinch
- Dried mint: pinch
- Fresh champignons: 600 g
- Green beans (frozen): 200 g
- Vegetable oil: 7 tablespoons
3
At this time, we cut the remaining mushrooms into 6-8 pieces so they are not too small. We take a second similar pan, put it on the heat, pour in 2.5 tablespoons of oil, and add the chopped mushrooms. We fry on medium heat, soaking them in oil, for about 5-6 minutes. Then we leave them in the pan and cover with a lid.
- Fresh champignons: 600 g
- Vegetable oil: 7 tablespoons
4
We put the kettle on, pour in 850 ml of filtered water and turn it on. As soon as you hear the water about to boil, turn it off and pour it into a pot. Add the vegetables from the first pan there, add about 1/4 cup of cold water, squeeze in a head of garlic, add 1.25 teaspoons of salt and place it on medium heat. (Be careful - gently transfer all herbs with oil from this pan along with the vegetables!)
- Water: 850 ml
- Fresh champignons: 600 g
- New potatoes: 1 piece
- Green beans (frozen): 200 g
- Salt: 1 teaspoon
- Thyme: to taste
5
Bring to a boil and switch to low heat. Cook for 4-5 minutes. Then remove from the heat and blend with a hand blender as long as possible, so the vegetable pieces are very small and barely noticeable.
6
Again, we put it on low heat and add 200 g of processed cheese. (Be careful — when buying cheese, check for the presence of vegetable fat. The less vegetable fat, the less diluted the cheese is. I buy Finnish cheese as it has none at all). Then we slowly stir the soup until the processed cheese is completely dissolved.
- Processed cheese: 200 g
7
Take a blender with a closing cup, place the fried mushrooms inside, and carefully chop them. (Be careful — to avoid turning them into mush, press the blender button briefly, then stir the mushrooms with a spoon to avoid large chunks. This way, they will be evenly chopped). After that, add them to the soup and gently mix. Let it sit for 5 minutes and it's ready!
- Fresh champignons: 600 g