in Soup Recipes

Mushroom and cheese soup

updated

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Ingredients for 6 servings:

  • 800 g mushrooms, fresh, white
  • 3 stalk(s) leeks
  • 2 m.-sized onion(s)
  • 1 ½ liters vegetable broth
  • 450 g cream cheese spread
  • 1 tbsp olive oil
  • 1 tbsp oil, neutral
  • 2 tbsp sour cream
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

delicious vegetarian version of the party classic

Brush the mushrooms, trim the stem ends, dice, and fry in oil in a large pot. Trim and wash the leeks, then cut into 1/4 rings. Peel and dice the onions. Once the water has evaporated from the mushrooms, brown them slightly, then add the leeks and onions. Sauté over high heat for a few minutes until everything has taken on some color. Then deglaze with vegetable stock, loosening the sediment, and simmer for about 20 minutes over low heat with the lid closed. Add the cheese and melt. Purée the soup and season with salt and pepper.

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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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