Cheese soup with champignons and croutons
4 servings
25 minutes
Cheese soup with mushrooms and croutons is a true delight for gourmets from French cuisine. Its history roots in traditional village recipes where accessible ingredients were transformed into exquisite dishes. The tender, velvety cheese broth harmoniously combines with aromatic mushrooms, creating a rich and intense flavor. Light notes of parsley add freshness, while crunchy croutons provide contrast, making each spoonful unforgettable. This soup is perfect for cold weather, warming and providing comfort. It is great for both family dinners and festive gatherings. Once you try it, you can't resist its soft texture and delicate cheese undertone that unfolds with every sip.
1
Heat the pan, pour a little vegetable oil on it. Add finely chopped onion and leave for a couple of minutes.
- Vegetable oil: 50 ml
- Onion: 1 head
2
Next, add coarsely chopped mushrooms. Cook for 15-20 minutes on low heat. Add salt to taste.
- Fresh button mushrooms: 500 g
- Salt: to taste
3
At this time, pour 1.5 liters of water into a pot, bring it to a boil and dissolve the processed cheese in it while stirring constantly. Bring to a boil and wait for 2-3 minutes.
- Water: 1.5 l
- Processed cheese: 200 g
4
Transfer the cooked mushrooms to a pot with cheese broth and let it simmer for another 2-3 minutes on low heat. Add butter. You can also add more salt, as the cheese broth is somewhat bland. Remove from heat.
- Fresh button mushrooms: 500 g
- Butter: 30 g
- Salt: to taste
5
At this time, we chop the parsley. It can be added directly to the pot or individually to the plates. Croutons made from fresh bread also go well with this soup.
- Parsley: to taste
- White loaf (baton): 200 g
6
For croutons, cut the loaf into cubes, place them on a baking sheet or pan greased with vegetable oil, put in a preheated oven (200 degrees) for 5-7 minutes, then remove and serve with soup. Add croutons individually to the plates.
- White loaf (baton): 200 g
- Vegetable oil: 50 ml
