in Soup Recipes

Mushroom and cheese cream soup

updated

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Ingredients for 4 servings:

  • 250 g mushrooms
  • 1 shallot(s)
  • 30 g butter
  • 30 g flour
  • 750 ml vegetable stock
  • 200 ml cream
  • 50 g cream cheese spread
  • e.g. salt and pepper
  • nutmeg
  • 1 tbsp marjoram

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean and slice the mushrooms. Peel and finely dice the shallot. Heat the butter in a saucepan and sauté the shallot. Add the mushrooms and season (reserve 2 tablespoons of the mushrooms for garnish). Dust with flour, stir, and deglaze with broth. Simmer for 15 minutes. Top with cream. Purée the soup, add the cheese, and let it melt. Season to taste, add the reserved mushrooms, and sprinkle with marjoram.

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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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Mushroom and cheese cream soup