Cheese cream soup with champignons
4 servings
60 minutes
Cheesy cream soup with mushrooms is the embodiment of elegance in French cuisine. Its velvety texture and deep creamy-mushroom flavor create a refined gastronomic pleasure. The roots of this dish trace back to traditional French cream soup recipes known for their softness and richness. Mushrooms, gently sautéed with celery, release their aroma, while melted cheese adds an exquisite creaminess to the soup. Cream adds the finishing touch, enriching the flavor and giving the dish a harmonious tenderness. This soup is perfect for a cozy dinner or for serving in fine dining restaurants. It can be garnished with fresh herbs or crispy croutons for added enjoyment.
1
Cut the mushrooms and celery into small cubes.
- Button mushrooms: 400 g
- Celery stalk: 150 g
2
Pour olive oil into the soup pot and add the chopped vegetables. Sauté for 5 minutes.
- Olive oil: 1.5 tablespoon
3
Add water and boil over medium heat for 20-25 minutes. Meanwhile, cut the processed cheese into small cubes.
- Water: 1.5 l
- Processed cheese: 400 g
4
Blend the cooked vegetables, add cheese, and put on the heat.
- Processed cheese: 400 g
5
When the cheese starts to melt, add salt/pepper to taste, cream, and blend again.
- Cream: 50 ml
6
Bring to a boil.
