Mushroom Soup with Cream Cheese Recipe
Indulge in the rich and velvety flavors of Mushroom Soup with Cream Cheese! This comforting recipe combines earthy mushrooms, creamy cheese, and aromatic herbs to create a soup that’s both hearty and luxurious. Perfect as a starter or a main dish, this soup is easy to prepare and pairs beautifully with crusty bread. A satisfying and soul-warming treat for any occasion!
Servings 4 servings
Calories 59kcal
Ingredients
- 400 g fresh mushrooms, sliced
- 1 potato cubed
- 1 carrot shredded
- 4 tbsp. vegetable oil
- 1 onion chopped
- fresh herbs (dill, parsley, basil)
- 250 g cream cheese (or spreadable cheese)
Instructions
- Boil 1.5 liters of water in a pot and add cubed potato. Let it simmer on a medium to low heat while you sauté vegetables.
- Take a skillet and heat the oil in it. Add grated carrot and chopped onion: sauté veggies for 4 minutes on a medium heat.
- In four minutes, add sliced mushrooms, and mix them with carrot and onion. Sauté the mixture for 10 minutes stirring them constantly.
- When you have vegetables ready, add them to simmering potatoes.
- When the soup reboils, add cream cheese. I find it easier to cook cheese when it is shredded (if consistency allows). I use a coarse grater for this.
- Give cheese 5 minutes to melt away in the broth (start calculating the time when water boils again). Adjust the level of salt and pepper to your taste, and sprinkle some chopped fresh herbs.
- Cover the pot with a lid; remove the pot from the heat.
- Before serving let the flavors open up in the broth. And here you have a perfect cheesy mushroom soup!