Cheese Cream Soup with Mushrooms and Green Beans

Soups | French cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Cheese cream soup with mushrooms and green beans

Ingredients

Fresh basil leaves - a pinch
Frozen green bean pods - 7.1 oz
Dried Chamomile - a pinch
Dried Rosemary - a pinch
Chopped Sage Leaves - a pinch
Dried Rosemary - a pinch
Dried Chamomile - a pinch
Dried Rosemary - a pinch
Water - 28 fl oz
Salt - 1 teaspoon
Fresh Mushrooms - 21.2 oz
New Potatoes - 1 piece
Vegetable Oil - 7 tablespoons
Sliced Processed Cheese - 7.1 oz
Thyme - to taste

Step by Step guide

Step 1

Wash the mushrooms, wash and peel the potato. If necessary, trim the ends of the mushroom stems slightly.

Step 2

Take a deep frying pan, heat it over the fire, pour in 4 tablespoons of oil and add all the herbs, frying them in the oil. Then add the vegetables for stewing: diced potato, cross-cut mushrooms (put 3/4 of the prepared mushrooms in this pan), and 200 grams of frozen chopped green beans. Stew on low heat for about 10–12 minutes, adding a tablespoon of vegetable oil in the middle of the stewing process. Mix thoroughly.

Step 3

Meanwhile, cut the remaining mushrooms into 6–8 pieces, so they are not too small. Take a second similar frying pan and place it over the fire, pour in 2.5 tablespoons of oil and add the chopped mushrooms. Fry on medium heat, soaking them in oil, for about 5–6 minutes. Then leave them in the pan and cover with a lid.

Step 4

Boil a kettle, pour in 850 ml of filtered water and turn it on. As soon as you hear the water starting to boil, turn it off and pour it into a pot. Add the vegetables from the first frying pan, add about 1/4 cup of cold water, squeeze in a head of garlic, add 1.25 teaspoons of salt, and place it over medium heat. (Be careful—make sure to gently transfer all the herbs with the oil from this frying pan along with the vegetables!)

Step 5

Bring to a boil and switch to low heat. Cook for 4–5 minutes. Then remove from the heat and use an immersion blender to puree for as long as possible, so that the vegetable pieces are very small and barely noticeable.

Step 6

Put it back on low heat and add 200 g of processed cheese. (Be careful—when buying cheese, choose it while paying attention to the presence of vegetable fat. The less vegetable fat, the less diluted the cheese is. I buy Finnish cheese, as it has none at all). Then slowly stir the soup until the processed cheese is completely dissolved.

Step 7

Take a blender with a lid, add the fried mushrooms and carefully chop them. (Attention—so they don’t turn into mush, briefly press the blender button, then stir the mushrooms with a spoon to avoid large chunks. This way they will be evenly chopped). After that, add them to the soup and gently mix. Let it sit for 5 minutes and it’s ready!