Soup with champignons and processed cheese
4 servings
60 minutes
Mushroom and melted cheese soup is a delicate and velvety dish of French cuisine that captivates with its creamy texture and deep mushroom flavor. The combination of aromatic mushrooms, soft potatoes, and the richness of melted cheese creates a harmony of taste complemented by a slight tang from sour cream. This soup is perfect for cozy evenings, warming you up and providing a sense of home comfort. Such cheese soups are considered to originate from France, where chefs have long skillfully combined simple ingredients into exquisite dishes. It is served with herbs and fresh bread that adds extra aroma. The ease of preparation makes it an excellent choice for both family dinners and festive meals.
1
Slice the mushrooms and onion. Add sour cream. Fry in a pan.
- Button mushrooms: 200 g
- Onion: 1 piece
- Sour cream: 2 tablespoons
2
Boil the chicken until cooked. Cut into small pieces if using fillet instead of a soup set. Then add back to the broth.
- Chicken: 300 g
3
Cut the potatoes into small pieces and add them to the broth.
- Potato: 2 pieces
4
Grate the processed cheese and carrot on a coarse grater.
- Processed cheese: 100 g
- Carrot: 1 piece
5
When the potatoes are ready, add mushrooms, carrots, and cheese. Cook for 5-7 minutes. Add greens and let it steep.
- Button mushrooms: 200 g
- Carrot: 1 piece
- Processed cheese: 100 g
- Fresh herbs: to taste
