Cheese soup with mushrooms and meat
4 servings
40 minutes
Cheese soup with mushrooms and meat is a cozy dish filled with the rich aroma of melted cheese and creamy tenderness. Its roots can be found in Italian culinary tradition, where cheese and cream play a key role in creating luxurious textures and deep flavors. Mushrooms sautéed to a golden crust add a mushroom note to the soup, while tender beef adds richness. Wheat flour gives it a velvety consistency, and the combination of 'Viola' cheese and processed cheese adds creamy density. This soup perfectly warms on cool evenings, filling the home with warmth and comfort. Serve it with crispy baguette or soft white bread to enjoy all the flavor nuances.
1
Dice the mushrooms and fry them.
- Button mushrooms: 200 g
2
Boil the beef and cut the meat into strips.
- Beef: 300 g
3
Melt butter in a saucepan, add flour, and bring to a smooth consistency.
- Butter: 50 g
- Wheat flour: 1 g
4
Add cream, grated cheese, and 'Viola' cheese. Let it simmer for 7-10 minutes.
- Cream 20% fat: 300 ml
- Processed cheese: 1 piece
- Processed spreadable cheese: 200 g
5
Add mushrooms and meat to the cheese mixture in the pot, dilute with broth to the desired soup thickness, season with salt, and cook for another 15 minutes.
- Button mushrooms: 200 g
- Beef: 300 g
