Recipe: Creamy Mushroom And Cream Cheese Soup On RussianFood.com

Creamy soup with mushrooms and melted cheese

6 servings of Yuliya-s 2020-19-02

Creamy soup with mushrooms and melted cheese will not take long to prepare, but it will delight you with its delicate and at the same time rich taste. Fried ruddy mushrooms, cream, melted cheese and aromatic dill are a great combination. Such an appetizing and hearty soup will allow you to forget about hunger for a long time!

Food (for 6 servings) Champignons - 400 g Processed cheese - 150 g Cream 10-15% - 100 g Potatoes - 400 g Leeks - 100 g Carrots - 100 g Olive oil - 2 tbsp. spoons (30 ml) Garlic - 1-2 cloves Fresh dill - 25 g Salt to taste Ground black pepper - to taste Water - 1 l

Step by step photo recipe for Creamy Mushroom and Cream Cheese Soup

Essential products.

Cut the mushrooms into small cubes.

Cut the leek into rings.

Peel the carrots and rub on a coarse grater.

Heat the olive oil in a frying pan and fry the onions and carrots for about 4 minutes, until soft.

Then add the mushrooms to the pan.

Peel the garlic, chop it with a knife and add to the pan. We mix everything.

Fry vegetables with mushrooms for about 7 minutes, until the liquid has completely evaporated.

Peel the potatoes and cut into small pieces.

Put the contents of the pan and potatoes in a saucepan.

Fill with water, bring to a boil and cook for 10 minutes.

After that add melted cheese to the soup.

Cook the soup for another 5 minutes. Add salt a couple of minutes before the end of cooking.

Pour cream into the soup, bring to a boil and turn off the heat.

Finely chop the dill greens.

After that, add chopped dill and black pepper to the soup.

Cover the soup with a lid and leave for 10 minutes.

Pour the finished creamy soup with mushrooms and melted cheese into plates and serve. Enjoy your meal!