Cheese cream soup with mushrooms
6 servings
30 minutes
Cheesy cream soup with mushrooms is a delicate and refined dish of Italian cuisine that captivates with its velvety taste and aroma. Historically, such soups originated in the Lombardy region, where creamy textures and rich flavors are favored. This soup combines the softness of melted cheese with the aroma of sautéed mushrooms, creating a harmony of flavors that warms and comforts. Vegetables carefully boiled in chicken broth add nourishment, while nutmeg adds a subtle spicy note. Serving it with crispy white croutons and a fine sprinkle of leeks makes it even more exquisite. It is perfect for a cozy home dinner or as a light yet rich first course on a festive table.
1
Boil chicken broth.
- Chicken broth: 1.5 l
2
Cut 1 medium or large carrot into pieces and add to the broth.
- Carrot: 1 piece
3
Peel 3 medium potatoes, chop them, and add to the broth.
- Potato: 3 pieces
4
Finely chop the onion and sauté it in vegetable oil with the mushrooms.
- Onion: 1 piece
- Vegetable oil: 30 ml
- Mushrooms: 100 g
5
After frying, add the mushrooms to the broth with the vegetables.
- Mushrooms: 100 g
6
Cut the processed cheese into cubes of 1-2 centimeters.
7
When the vegetables are ready, add melted cheese to the broth.
- Processed cheese: 2 pieces
8
Blend the vegetables and cheese until a creamy consistency is achieved.
9
Serve with wheat croutons and a garnish of a pinch of leek.
- White crackers: to taste
- Leek: 1 piece