Soup with mushrooms and cream cheese is a very tasty dish, which today is very often found on the dining table of an average family. Surely every mistress at least once in her life prepared this delicacy. Its unsurpassed mushroom aroma and delicate cheese flavor will not leave anyone indifferent!
The most common version of this soup is without the addition of potatoes. Mandatory components - herbs, carrots and garlic. This article will discuss
how to make mushroom soup . The recipe with photos can be printed out and pasted into the cookbook with the rest of the recipes of your favorite dishes!
So, what foods should you stock up to make this tasty and fragrant soup? Champignons, processed cheese - not all the ingredients that you need. In addition to half a kilogram of mushrooms and 300 grams of cream cheese, prepare one large onion, medium carrot, butter and vegetable (sunflower) oil, a couple of garlic cloves.
The first thing to do is to deal with mushrooms, since what kind of soup with mushrooms and cream cheese will depend on the processing of mushrooms. They need to be washed well and chopped with a knife. The size of the pieces and their shape depends entirely on your desire. After the mushrooms, it is the turn of the onion, which also needs to be peeled and finely chopped. The carrots are then grated.
The next step is to roast the prepared ingredients. First you need to heat the pan and melt the butter on it along with refined sunflower. The first onion is laid out. It needs to be fried for about ten minutes. Then carrots are sent to the onion. Five minutes later, mushrooms are added here. The resulting mixture is stewed over low heat under a lid for another fifteen minutes. Note that you need to stir all this from time to time, especially if you chopped the ingredients very finely. If you do this every few minutes, it will not burn anything and will be well-fried.
When everything is ready, carrots, onions and mushrooms need to be transferred to a prepared pan for cooking soup. Add about one and a half liters of water to them (if desired, more can be done). It depends on how much soup you want to get in the end.
The pan with frying and water should be put on fire and brought to a boil, then cook for about five more minutes. After boiling, the future soup with mushrooms and cream cheese will exude a breathtaking aroma, causing appetite even among neighbors!
Five minutes later, add cream cheese to the boiling soup . Bring it to a boil again. Since the cheese itself is salty, you can not add the dish, but it all depends on your preferences. In a soup with champignons and cream cheese, you can add garlic, the aroma of which emphasizes the taste of the main ingredients. After boiling, the pan can be removed from the heat. Leave the finished dish for half an hour to insist. Soup with mushrooms and cream cheese is ready! Garnish it with greens and serve. Bon Appetit!