Creamy Mushroom Soup
This creamy mushroom cheese soup is perfect as a starter or the main meal. It's quick and has only 6 ingredients which makes this easy mushroom soup recipe the perfect go-to when you want something simple, but loaded with flavor.
Ingredients
- 4 cups water
- 1 large carrot diced
- 2 medium potatoes onion
- 1 medium onion minced
- 10 oz fresh mushrooms sliced
- 6 oz spreadable cheese
- 2 tbsp butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon parsley optional
Instructions
- Melt butter in a large pan and over medium heat. Add onion and carrot, season with the salt and pepper and cook stirring occasionally for 5-7 minutes or until onion is translucent.
- Add mushrooms and continue cooking until all liquid evaporates and mushrooms are slightly brown, about 10 minutes.
- Meanwhile add water and potatoes to a large pot and cook on a medium-low heat until potatoes are tender. Add cooked mushrooms and spreadable cheese and stir until cheese melts breaking big chunks with a wooden spoon.
- Adjust salt and pepper, sprinkle with parsley and serve.
Notes
Spreadable Cheese: For cheese to melt faster, prior to adding it to a soup, I love mixing the cheese separately in a large bowl with half a ladle of hot soup. That way, cheese will be completely dissolved, and all you'll have to do is pour it into a soup.