Mushroom Soup with Cream Blue Cheese Recipe

Mushroom Soup

Preparation

  • Prep: 20 mins
  • Cook: 60 mins
  • Total: 80 mins
  • Yield: 2 servings
  • Cooking Method: Cooking

Ingredients

  • 1large white onion
  • 1tablespoonolive oil
  • 2celery stalk
  • 1small carrot
  • 1tablespoonfresh thyme leaves
  • 2clovesgarlic
  • 500gramschestnut mushroom
  • 2cupsvegetable stock
  • 200gramsKalleh cream blue cheese
  • 2tablespoonsKalleh mascarpone cheese
  • salt to taste
  • pepperto taste
  • 2teaspoonsfresh Lemon Juice
  • 5slicesbaguette slices
  • 2tablespoonsKalleh dairy butter

Soups are quick and easy to make, they are a great meal especially when it is cold outside. This Mushroom soup with Kalleh cream blue cheese is a little heaven in a bowel.

This is a flavor-packed appetizer, a “comfort food” for a winter night, and one of the world’s most popular recipes.

This recipe for a wonderful mushroom soup is convenient. This nourishing soup is healthy and light but, at the same time, very filling.

You are free to be creative with the ingredients, but don’t forget that your main flavor is the Kalleh cream blue cheese.

So, use fresh cheese and make the best mushroom soup for a family dinner in no time. It is robust, hearty, and comforting.

Instructions

Step 1

For making a mushroom soup with Kalleh cream blue cheese first heat one tablespoon of olive oil In a saucepan, add the finely chopped onion, and celery stalk, cook for 5 minutes until soft, translucent, and golden. Stir in the minced garlic, cook until fragrant. Stir occasionally.

Step 2

Chop the mushrooms roughly, slice the small carrot, add them to the pan, and cook for another five minutes. Stir the vegetable mixture occasionally, until mushrooms are shrunken and nearly covered in liquid, about 15-20 minutes. Reserve 1 tablespoon of the cooked mushrooms for serving.

Step 3

Now add the vegetable stock, broth, or milk and let them boil and cook together until flavors have melded. Give it about 20 minutes.

Step 4

When it seems almost thick, transfer it into a blender, and process until your desired consistency. Return to the pot over low heat.

Step 5

Slice the Kalleh cream blue cheese and reserve three tablespoons of it for later. Then stir in the rest of the slices, thyme, and Kalleh mascarpone cream cheese. Mix with the soup and bring it to a simmer.

Step 6

Add freshly squeezed lemon juice and season to taste with some salt and ground pepper.

Step 7

Heat the broiler or grill. Then brush the baguette slices with butter, and top them with Kalleh cream blue cheese crumbles. Place the slices on a baking sheet. Broil until the cheese is bubbly and the bread is toasted and crispy for about 2-3 minutes.

Step 8

Serve the delicious soup in an appealing bowl, top it with the reserved fried mushrooms, and sprinkle some sprigs of thyme and black pepper. You can float the cheese toasts in the bowl or side with it.

Cooking Notes

If you want your soup to have a richer texture, you can add cooked grain to it. This way, when you blend the soup, it will have a better taste as well.

You can also use leftover vegetables to make this soup. All you need is theĀ  Kallehcream blue cheese, which really takes it up a notch.

You can freeze and reheat this soup for almost seven days. Almost every soup tastes better the next day after all the flavors are incorporated and mature.

Source : chowhound

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