in Soup Recipes

Mushroom cheese soup

updated

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Ingredients for 4 servings:

  • 500 g mushrooms
  • 50 g onion(s)
  • 50 g butter
  • salt and pepper
  • 40 g flour
  • ¾ liter vegetable broth
  • 100 g whipped cream
  • 130 g processed cheese
  • 2 sprigs of parsley and some parsley for garnishing
  • 2 slices of toast

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

simple and vegetarian

Clean and slice the mushrooms. Dice the onion. Heat about 30g of butter and fry the diced onion. Add the mushrooms and fry for about 5 minutes. Season with salt and pepper. Dust with flour and sauté. Deglaze with the stock and cream and bring to a boil. Melt the cheese in it and then season to taste. Pluck the parsley leaves from the stalks and add to the soup. Trim the edges of the bread, then cut the bread into triangles and toast in the remaining hot butter. Serve the soup, garnish with the remaining parsley, and serve with the bread pieces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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