This creamy mushroom soup with melted cheese is a simple yet beloved dish that’s perfect for both kids and adults. The key to its irresistible flavor lies in the creamy, cheesy taste, so make sure to choose high-quality cheese. You can use block-style or soft cream cheese—generally, the richer the cheese, the better the soup. This recipe uses fresh button mushrooms, but you can substitute them with other types like oyster mushrooms or chanterelles, which don’t require pre-boiling. Wild mushrooms, however, typically need extra preparation such as soaking or boiling. Follow our recipe for a delicious, hearty mushroom soup with melted cheese!
Recipe Details:
- Difficulty: Easy
- Calories: 190.30 kcal/serving
- Servings: 6
- Prep & Cook Time: 50 minutes
Macronutrients (Per Serving):
- Protein: 8.03g
- Fat: 10.03g
- Carbohydrates: 17.38g
Ingredients for 6 servings:
- 7 oz (200g) fresh button mushrooms (or any of your favorite mushrooms)
- 8.8 oz (250g) potatoes
- 3.5 oz (100g) carrots
- 2.8 oz (80g) onion
- 6.3 oz (180g) melted cheese
- 0.7 oz (20g) butter
- 1 tbsp refined vegetable oil
- 1 bay leaf
- 5 whole black peppercorns
- 2 sprigs thyme (or a pinch of dried thyme)
- 0.5 oz (15g) fresh parsley
- 2 quarts (2 liters) water
- Salt, to taste
Step-by-Step Instructions:
Prepare the Mushrooms:
- If using button mushrooms, simply wipe them clean with a damp cloth or rinse and pat dry. For wild mushrooms, follow the necessary steps for preparation, such as boiling for 10–15 minutes if needed.
- For fresh young mushrooms, no peeling is necessary. If they’re older, remove any loose skin from the caps.
- Separate the mushroom stems from the caps. Slice the stems into thin rounds and the caps into strips.
Prepare the Vegetables:
- Scrub the potatoes and carrots, then peel them.
- Dice the potatoes into small cubes, grate the carrots, and slice the onion into thin quarter rings.
Cook the Potatoes:
- Bring 1.5 quarts (1.5 liters) of water to a boil in a large pot.
- Add the diced potatoes and whole black peppercorns, and simmer over low heat.
Sauté the Vegetables and Mushrooms:
- In a large pan, heat the vegetable oil and melt the butter.
- Add the sliced onion and sauté until golden, about 2–3 minutes.
- Stir in the grated carrot and cook for another 4–5 minutes, stirring occasionally.
- Add the sliced mushrooms to the pan, cook on high heat for about 5 minutes until the liquid evaporates. Then, season
- with salt and continue sautéing for an additional 5 minutes until the mushrooms are golden.
Add the Sautéed Vegetables to the Soup:
- Transfer the sautéed mushrooms and vegetables to the pot with the potatoes. Stir well and cook over medium heat for 5–7 minutes.
- Add the bay leaf and thyme sprigs to the soup.
Incorporate the Cheese:
- Cube the melted cheese or measure out the required amount if using soft cheese.
- Stir the cheese into the soup until it melts completely, creating a creamy consistency.
Finish and Serve:
- Rinse and chop the fresh parsley. Add it to the soup, letting it simmer for another 30 seconds before removing from heat.
- Discard the bay leaf and thyme sprigs before serving.
- Serve the soup hot, garnished with extra parsley if desired.
Chef’s Note:
If you’re using wild mushrooms that require boiling, be sure to discard the first batch of boiling water. Don’t use it in the soup to avoid any bitter or toxic substances.
Tips:
For the best results, avoid using flavored melted cheeses (such as those with mushrooms, ham, or onions) in this recipe.
These might overpower the delicate flavor of the mushroom soup. Instead, opt for plain cream cheese to allow the other ingredients to shine.
This creamy mushroom soup with melted cheese is a warm and comforting dish that’s sure to please everyone at the table!
