Mushroom soup-puree with processed cheese
6 servings
40 minutes
Mushroom cream soup is a cozy dish of European cuisine that combines the tenderness of cream cheese with the rich aroma of mushrooms. Known for its velvety texture, this soup originates from French gastronomy, where the delicacy of flavor is appreciated. Sautéed champignons add depth to the dish, while potatoes make it hearty and thick. Melted cheese adds softness and a light creamy note that warms each spoonful. This soup is perfect for cold evenings or as an elegant first course at family dinners. It is served with crispy croutons or fresh baguette, complementing the delicate texture with a light crunch.
1
We clean the potatoes, cut them, and pour in a lot of water (enough to cover the potatoes twice). We start boiling. When half-cooked, we add salt well.
- Potato: 6 pieces
- Onion: 0.5 piece
2
Pour oil into the pan and sauté the finely chopped onion until translucent. Add the mushrooms and cover with a lid; when they reduce in size by half, remove the lid and continue frying.
- Onion: 0.5 piece
- Champignons: 400 g
3
Remove the potatoes from the stove and blend with a hand blender until liquid puree, then mix in the cheese (stir constantly to prevent the cheese from clumping). Add the mushrooms.
- Potato: 6 pieces
- Processed cheese: 3 tablespoons
- Champignons: 400 g