This soup is a perfect example of a meatless dish that is rich, aromatic, and truly warming. The soft creamy taste, champignon mushrooms, and stretchy processed cheese make it an excellent option for lunch or dinner on a cool day.
Why You Should Make This Soup
Mushroom cheese soup doesn’t require complicated ingredients or long preparation. It cooks quickly, yet turns out thick, tender, and very homely. Champignon mushrooms add a rich aroma, while the processed cheese makes the broth velvety and hearty.
Ingredients
- potatoes — 450 g
- champignon mushrooms — 300 g
- processed cheese — 90 g
- onion — 1 pc.
- carrot — 1 pc.
- garlic — 1 clove
- butter — 1 tbsp.
- vegetable oil — 1 tbsp.
- water — 1.2 l
- salt, black ground pepper — to taste
- dill — optional
Preparing the Vegetables and Cheese
Peel, rinse, and cut the potatoes into medium cubes. Wash the champignon mushrooms well and cut them into small pieces. Finely chop the onion, grate the carrot on a medium grater, and mince the garlic. Grate the processed cheese on a coarse grater — this will help it dissolve faster in the soup.
Soup Base
Place the potatoes in a pot, cover with water, and put on the heat. Once it boils, cook for about 15 minutes, until the potatoes are soft.
Sautéing with Mushrooms
In a skillet, heat the butter and vegetable oil. Add the onion, carrot, and garlic, and sauté until soft. Then add the champignon mushrooms and fry until the excess liquid evaporates and the mushrooms become fragrant.
Final Stage
Transfer the sautéed vegetables and mushrooms to the pot with potatoes, bring the soup to a boil. Add the processed cheese and, stirring actively, cook for about three minutes until it completely dissolves. Season with salt and pepper, add dill, and remove from heat.
Helpful Tip
Optionally, you can add a spoonful of sour cream to the finished soup — it will make the taste even softer and richer.
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