Mushroom Cheese Soup
You're gonna love this delicious and creamy mushroom soup! It is perfect as a starter or the main meal. Plus, it's quick, easy, and has only 6 ingredients which makes it the perfect go-to when you want something simple, but loaded with flavor.
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- 4 cups water
- 1 large carrot diced
- 2 medium potatoes onion
- 1 medium onion minced
- 10 oz fresh mushrooms sliced
- 6 oz spreadable cheese* see the notes
- 2 tbsp butter
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp parsley optional
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.
In order 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.
Calories: 258kcal | Carbohydrates: 25.2g | Protein: 8.6g | Fat: 14.2g | Saturated Fat: 8.7g | Cholesterol: 46mg | Sodium: 860mg | Potassium: 751mg | Fiber: 4.3g | Sugar: 6.4g | Calcium: 110mg | Iron: 2.7mg