Soups

Mushroom – Cheese Cream – Soup

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g mushrooms, cut into leaves
  • 100 g bacon, cut into fine strips
  • 60 g herb butter
  • 3 tablespoon flour
  • 250 ml wine, white, dry
  • 200 ml cream
  • 2 tablespoon vegetable broth
  • 150 g cream cheese
  • salt
  • pepper
  • nutmeg
Mushroom – Cheese Cream – Soup
Mushroom – Cheese Cream – Soup

Instructions

  1. Fry the bacon in a saucepan without fat, scoop out and drain on kitchen paper. Leave the herb butter in the bacon fat, fry the mushrooms in it, dust with the flour, sweat briefly. Pour in 500ml water while stirring constantly and bring to the boil, also add the wine, cream and stock and bring to the boil. Add processed cheese and dissolve, season to taste, distribute on plates, sprinkle with the crispy bacon.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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