Mushroom Soup with Beans and Cream Cheese

by Editorial Staff

Prepare for lunch a thick, hearty soup with beans, potatoes, mushrooms, and vegetables! Adding crushed processed cheese at the end of cooking will add a light creamy flavor to the dish!

Ingredients

  • Champignons – 190 g
  • Dry beans – 100 g
  • Processed cheese – 1 pc. (90 g)
  • Potatoes – 300 g
  • Carrots – 60 g
  • Onions – 90 g
  • Vegetable oil – 1-2 tbsp
  • Salt – 1 teaspoon
  • Ground black pepper – on the tip of a knife
  • Bay leaf – 1 pc.
  • Water – 1.3 L

Directions

  1. Prepare the food you need.
    To dissolve the processed cheese well, choose the highest quality product. And to make it easier to grate, send it to the freezer for a short time.
  2. Soak the beans in water overnight.
    Rinse swollen beans, pour clean water into a saucepan, and bring to a boil. Skim off the foam and simmer over low heat for 30 minutes. The beans should be soft.
  3. Peel the carrots and grate on a coarse grater.
    Peel the onion and cut it into small cubes.
  4. Rinse the mushrooms and cut them into small cubes.
  5. Heat vegetable oil in a frying pan, add chopped onions and carrots. Stirring, fry for 1-2 minutes over medium heat.
    Add the chopped mushrooms and fry for 4-5 minutes, until the liquid evaporates and is lightly browned.
  6. Cut the potatoes into small pieces.
  7. Add the chopped potatoes to the pot of beans. Bring to a boil, remove the foam and cook for 15 minutes over low heat until the potatoes are fully cooked.
  8. Grate the processed cheese on a fine grater and add to the soup.
  9. Pour salt, black pepper into the soup, add bay leaf and mushroom frying. While stirring, bring the soup to a boil. The cheese should be completely dissolved.
    Mushroom soup with beans and cream cheese is ready!
  10. You can serve the finished dish immediately after cooking, or you can let it brew for about 30 minutes – the soup will become richer.
    Bon Appetit!

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