Mushroom and Cheese Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g mushrooms, fresh, white
- 3 leeks
- 2 medium onion (s)
- 1 ½ liter vegetable stock
- 450 g cream cheese
- 1 tablespoon olive oil
- 1 tablespoon oil, neutral
- 2 tablespoon sour cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brush the mushrooms, cut off the stems, cut into cubes and fry in the oil in a large saucepan. Clean and wash the leek and cut into 1/4 rings, peel and dice the onions. Once the water that has leaked out of the mushrooms has evaporated, brown them a little and then add the leeks and onions. Simmer on high heat for a few minutes until everything has taken some color. Then deglaze with vegetable stock, dissolve the sediment and simmer for about 20 minutes over low heat with the lid closed.
- Add the cheese and melt. Puree the soup and season with salt and pepper.
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