in Soup Recipes

Mushroom cream soup with cheese

updated

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Ingredients for 4 servings:

  • 500 g mushrooms
  • 1 onion(s), peeled
  • 50 g butter
  • Salt
  • pepper
  • 40 g flour
  • ¾ liter vegetable broth (instant)
  • 100 g whipped cream
  • 2 cream cheese wedges (62.5g each)
  • 2 sprigs of parsley
  • 2 slices of toast

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the mushrooms and slice them. Finely dice the onion. Heat 30g butter. Sauté the onion in it. Add the mushrooms and sauté for about 5 minutes. Season with salt and pepper. Dust with flour and sauté. Deglaze with stock and cream while stirring. Bring to a boil. Melt the cheese spread in the soup. Season to taste. Pick the parsley leaves and add them to the soup. Remove the crusts from the bread. Cut the bread into triangles. Heat the remaining butter. Toast the bread in it. Serve with the soup.

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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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